Knights Becoming and a Lady in Waiting

What's Cookin'?

Normally I don't share what we eat.  (Normally you're eating roughly the same thing I am, so why bother? *laugh*)  But tonight we had something a little different, so I thought I'd share.

Lentil Soup and Lavosh

Lentil Soup

1 pound (1 bag) dried lentils

3 quarts water

1 ham bone (or 1 c chopped, cooked ham)

1 onion, chopped

1 clove garlic, minced

1 carrot, diced

1 celery stalk, chopped

1 bay leaf

1/4 tsp dry mustard

salt and pepper to taste

1 can (1 cup) of corn

1 can (1 cup) diced tomatoes

Wash and sort lentils.  Put all ingredients in a large pot, cover, and bring to a boil.  Simmer for 1 1/2 to 2 hours or until lentils are very tender, stirring occasionally.  (If using ham bone, cut meat off bone near the end).    Add corn and tomatoes; cook an additional 10 minutes, and serve.

Lavosh

2 1/2 cups all-purpose flour

2 1/2 cups wheat flour

2 tsp sugar

2 tsp salt

1 1/3 c water

2 egg whites (or one whole egg)

4 tbsp butter, melted

Preheat oven to 400F.

In a large bowl mix all dry ingredients together well, then add wet ingredients.  Mix well to make a stiff dough.  Knead about five minutes.

Divide dough into approximately 14 balls (this is a great math activity!).  Roll each ball on a lightly floured surface until thin (note: original recipe says paper-thin; we do it by hand and end up roughly 3/4" thick).  This is also a good kid activity, if a bit messy.  Place on an ungreased cooking sheet and brush with olive oil (the original recipe calls for egg white and sesame seeds; we use 1 tsp olive oil).

Bake in preheated oven for 10-12 minutes, until browned.

Enjoy! :)

CM