TZUTC: -0800   
   MSGID: 35066.fidonet_cooking@1:105/500 2d824120   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Roasted Courgette & Red Lentil Soup   
    Categories: Soups   
         Yield: 4 Servings   
       
         1 tb Cooking oil   
       700 g  Courgettes (3 md)   
         1    Whole garlic head   
         2 lg Onions; red or white   
              Black pepper; to taste   
       220 g  Dried red lentils   
       450 ml Chicken stock   
         1 tb Lemon juice   
         2 ts Balsamic vinegar   
       
     Tip:   
        
     Red lentils will hold a lot of water, so check to ensure you do not   
     need to top up your pan; should they start to dry out a little, add   
     an extra splash of water as required.   
        
     Preheat the oven to 190?C/fan 170?C/375?F/gas 5, and make sure   
     there is a shelf in the centre of it. Lightly grease the largest   
     roasting tin that you have that will fit in your oven. Thickly slice   
     the courgettes using the whole vegetable, including the ends, only   
     discarding any particularly tough pieces of the top stalk; the   
     roasting process will pleasantly soften everything, right down to the   
     little button on the bottom.   
        
     Quarter your slices and toss into your lightly greased roasting tin.   
     Peel the garlic cloves and add those too. Quarter your onions and   
     peel away the papery outer skin, then place them evenly throughout   
     your roasting tin. Season everything generously with black pepper and   
     roast in the oven for 30 minutes.   
        
     Meanwhile, bring a medium pan of unsalted water to the boil and add   
     your red lentils. Once boiling, reduce the heat to a simmer and cover   
     and cook gently for 40 minutes while the courgettes roast.   
        
     When your lentils are soft and swollen and your courgettes   
     caramelized and sticky, remove the courgettes from the oven, then   
     drain and thoroughly rinse your lentils under a cold tap. Add both to   
     your blender with the chicken stock, blend until smooth, and then   
     return to your pan. Add the lemon juice and balsamic vinegar and   
     continue to cook on a very low heat for 10 minutes to thicken and   
     reduce. Season to taste with black pepper and a splash more vinegar,   
     if required, and serve hot.   
        
     To Keep:   
        
     Allow to cool completely then store in the fridge in food storage   
     bags, clean jars or airtight food-safe containers for up to 3 days.   
     Freeze for up to 3 months. Heat to piping hot to serve.   
        
     Recipe by Jack Monroe   
        
     Recipe FROM:    
       
   MMMMM   
   --- SBBSecho 3.23-Win32   
    * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)   
   SEEN-BY: 18/200 105/7 10 11 44 45 81 500 106/201 128/187 129/14 305   
   SEEN-BY: 153/7715 154/110 218/700 226/30 227/114 229/110 206 300 307   
   SEEN-BY: 229/317 400 426 428 452 470 664 700 705 266/512 291/111 292/854   
   SEEN-BY: 320/219 322/757 342/200 460/58 633/280 712/848 902/26 5020/400   
   SEEN-BY: 5075/35   
   PATH: 105/500 81 229/426