Quote:
Originally Posted by vivaldirules
Lentils and new potatoes are the two most important ingredients in VR's killer lentil soup. And it only takes about an hour to cook after you cut up the the veggies, which can be done in advance. It will make a big pot for lots of people. But it may be just a bit more effort than you want to spend. Also, it's hot which may or may not be a great idea for a summer meal for you. |
I must admit I think it's a bit too wintry. What one needs now that the weather has finally discovered it's summer and the temperatures are over over 20 C/68 F (some days
) is something lighter and simpler I think (and it's a bit of a shame to drown Puy lentils and new potatoes in a soup...
)
Quote:
Originally Posted by FlorenceArt
When I was on holiday in Turkey we had a lot of lentil soup, it tasted great! I wonder if it also tastes good when iced? Also, lentils are very good in salads, but I don't have a recipe, sorry  |
No idea if iced lentil soup is good - I'll let you do the experiments
LOL Iced soups aren't that commonly eaten here anyway, and I wouldn't surprise anyone with it if I wasn't completely sure they'd like it. Actually I've never had iced soup myself.
Quote:
Originally Posted by obs20
I'd go with the slow cooker. It's only one pot to clean and you can get away with cheaper cuts of meat. A little thought to the presentation is all you need.
|
My thought as well.
Quote:
Originally Posted by SameOldStory
Boeuf Bourguignon and an Italian vegetable dip. Everyone should be happy.
|
I'm sorry - but I'm not quite sure what is 'Italian vegetable dip'. A sour cream dip with Italian herbs served with raw vegetables - as a side dish for boeuf bourguignon? That sounds rather odd.
I was actually just thinking of cooking beef à la boeuf bourguignon, but without wine, and in a slow cooker. It could then be served with fx new potatoes, and .... whatever. I do want to fit in Puy lentils somewhere (not for dessert though
)