Food for Thought: Greek Lentil and Olive Oil Soup

doll_yoko — Sun, 16 Sep 2007 20:08:00 +0200

Background to the meal: A soup I am cooking tonight for Furtherfield mob. It's a soft exchange for being their house guest in their flat in Haringey, London--and for FF allowing me to interview them for my PhD research.

Furtherfield are a core of 2 - Ruth Catlow and Marc Garrett - who for the past 10 or 11 years have established and nurtured networked art and cultural experimentation - via online and offline playful participatory structures.

Some of their projects are documented here:

http://furtherfield.org

Original recipe source: my Greek friend in Adelaide, Niki V.

Ingredients:
Brown lentils (1 or 2 cups), washed
Some onions, chopped
Some cloves of garlic, chopped roughly
oregano and bay leaf or 2
a stalk or 2 of celery (chopped or whole)
a carrot of 2 (chopped or quartered)
1 or 2 cups of olive oil
feta cheese (I prefer Bulgarian)

Program:
Throw all elements (except feta) in deep saucepan, cover with water, and then more water.
Cook for an hour or so.
If you have broccoli or spinach you can throw some in at the end.
Also you can add a bit of tomato paste if you like.

Serve with bread and a bowl of feta cheese, People can add their own cheese to their bowls of soup. You can present the feta by sprinkling it with oregano, and covering with a bit of olive oil.

This soup is tasty the next day, served with basmati or persian rice. It is good to freeze, and thaw/eat in those times when you are being crushed by deadlines and can't be bothered shopping and cooking.