Dandelion Soup

Argh. Have to sit down and write now.
While I panic and free-associate into my empty NeoOffice document (a functional but faintly depressing replacement for my lost Word progam), I am making Dandelion-Lentil Soup. At the end of about an hour and a half, I will at the very least have lunch today and an indeterminate number of non-chicken curry meals for next week.

Recipe for Dandelion-Lentil Soup

From Saveur, because that's where I found it.

• 1 cup lentils, picked over and rinsed
• 4 tbsp. extra-virgin olive oil
• 1 large yellow onion, peeled and chopped
• 4 cloves garlic, crushed and peeled
• 1 small red chile, stemmed and finely chopped
• 1'' piece ginger, peeled and finely grated
• 1 large bunch dandelion greens, well washed and chopped
• 4 tbsp. freshly squeezed lemon juice
• 1 tsp. ground cumin
• Salt and freshly ground black pepper

1. Put lentils in a medium pot with 9 cups water and bring to a boil over medium-high heat. Reduce heat to medium, cover, and simmer until lentils are just tender, 20-30 minutes.
2. Meanwhile, heat oil in a medium skillet over medium heat. Add onions, garlic, chiles, and ginger and cook, stirring often, until onions are soft, about 10 minutes.
3. Add onion mixture, dandelion greens, lemon juice, and cumin to lentils. Season to taste with salt and pepper. Simmer, covered, until greens are tender, about 20 minutes.

Hm. The above made for a bland, bitter soup. Added some beef stock (spoonful o'boullion) and it was better.

Recipe for Critical Profile

• Articles in The New York Times Magazine and elsewhere, 1986-2008
• Slow Food Nation videos, end of August, 2008, thanks to FORA.tv (note: rocks).
• George Orwell on starting a garden at home