If any of you saw the post title and were afraid that I was about to break into a Frank Sinatra song, rest assured that not even I would stoop that low. It was just a line that sprang into my head when I thought about my soup making adventure the other night. And for once, my use of the word "adventure" is no exaggeration.

I know that it's really autumn now because now I'm craving lentil soup. A couple of people have asked me for the recipe for the lentil soup I mentioned the other day, so I'll provide it, along with a few tips on what not to do.

If you have seen the charming French movie Amélie, you may recall that there is a scene near the beginning, where the main character plunges her hand into a sack of green lentils. As her hand slides into the cool pile of lentils, the camera cuts to her face, which is glowing. You can almost feel her sense of pleasure.

That scene has always stayed in my mind, mainly because I understand the tactile thrill that lentils promise. You want to grab them by the handful and let them slide slowly through your open fingers.




Food is always a very sensual experience with me. I love the endless varieties of textures and smells and when it comes to lentils, it is the pretty red lentils that give me the biggest thrill with their bright, cheerful, colour. They resemble tiny, shiny coral pearls and I can imagine them being strung together to make a necklace for a tiny fairy.

Quite a few people screw their noses up at the thought of preparing and eating pulses such as lentils, but they require very little work and you can make cheap, delicious and healthy food from them all. Lentils are really the fast foods of the dried legume family as they require no lengthy pre-soaking before cooking - just a quick rinse and they are done. I have many different soup recipes using red lentils, with the tastes varying from an Ethiopian spicy mixture, a hot Indian variety, a more subtle and mild Italian soup and one that is based on the spices from Polynesia. It is this one I made for dinner the other night. I love making soups as I find it both relaxing to sit and chop up the vegetables after a long day slaving over a keyboard. It also stirs wonderful memories of days spent in gran's kitchen helping her prepare soup and talking about life. Precious memories.




Now I'm not sure that this is authentic Polynesian food, it is simply the name of the recipe I was given many years ago. It was a firm favourite as a nourishing lunch on a cool, wet winter's weekend with my family in Adelaide, so I felt confident that Lars-Göran would enjoy it as well. And I can make it now that I have a new blender!

Polynesian Lentil Soup

1 cup red lentils
1/2 tsp cardamom
1 1/2 tsp ground coriander
1 tbsp fresh ginger, finely chopped
1 large onion, chopped
2 1/2 cups water or stock
1 tbsp peanut butter
2 tbsp coconut cream
chopped fresh parsley or fresh coriander to garnish


Pick over the lentils to remove any discoloured ones, then soak in hot water for 10 minutes. While they are soaking, chop the vegetables and garnish.

(Note: I used the microwave to make the soup, but you can adapt it to the stove top. In that case, I'd cook the soup for around 35 - 40 minutes to make sure the lentils are fully cooked)

Microwave the coriander, cardamom, ginger and 1 tbsp water, covered, on high for 2 minutes. Add the drained lentils, onions and water or stock (I used vegetable stock made up with a stock cube). Cook in the microwave on high for 5 minutes, then 20 minutes on medium, stirring half way through.

Puree the soup in batches in a blender, return to the pot and add peanut butter and coconut cream (I used coconut milk as that was all I could find). Stir well to incorporate the peanut butter thoroughly.

Microwave on high for 2 minutes, checking that it does not boil over. I stirred in a handful of chopped fresh chives, but it is really not necessary. I just happen to like chives. Ladle out into bowls and sprinkle with either chopped fresh parsley or coriander and serve.




I served mine with crusty french bread, a tossed green salad and a fluffy toy poodle in a basket, but you can skip the poodle if you want! The glasses contain water (or perhaps you may need vodka if things go a little awry)

Of course, if you are using a nice new blender that you have never used before, it is a good idea to secure the lid well, even keeping a hand on it, as it may not lock as firmly as your old blender. That way, you can ensure that the soup remains INSIDE the blender during processing, rather than spurting up in a hot spicy fountain and covering the cupboards, the open cutlery drawer, the bench tops, walls, floors, mixer, microwave, coffee machine, freshly filled fruit bowl, cask of wine, digital camera (fortunately in its protective case), mobile phone, pile of newly written and addressed christmas cards and calendar. It would also prevent you and the passing dog having a pre-dinner lentil shower. Why oh why was I wearing white?

It would also save you the embarrassment of having the passing neighbours hear your loud, strident and inventive use of the vernacular in several languages. It would save you a long, depressing clean up in which you drop one of your precious glass storage drawers because your hands were soapy and soupy, smashing it into a zillion tiny shards across the half cleaned mess at which point you burst into tears and start pouring yourself an extremely generous serve of straight vodka.




Not that this is based on anything that happened to me, you understand. Just a hypothetical scenario that you should watch out for. By the way, does anyone know where I can get those glass storage drawers from these days? Not that mine is broken or anything. I'd just like to have a spare ... in case....

If you are very lucky, you may have a wonderful viking who appears out of the mists, plants a kiss on your lips, sweeps you off your feet and escorts you to the sofa while he expertly finishes the cleaning of the kitchen.



I just can't resist. Take it away, Ol' Blue Eyes.....