LEMON LENTIL SOUP

3 T. Safflower oil                 5 cups water/stock

2 c. Diced onions                 1/2 c. Fresh squeezed lemon juice

2 T. Crushed garlic               2 T. Fresh dill 

1.5 c. Finely diced carrot      4 c. Fresh greens, kale, spinach or sorrel

1 c. Diced potatoes                Salt & pepper

2 bay leaves

1 c. Diced celery

1 c. Dried red lentils

In soup pot sauté onions, garlic, carrots, potatoes and sauté until potatoes begin to soften. 15 min. Rinse and check lentils for stones.  Add celery and lentils to soup and continue to sauté for 5 min. Add water or stock and reduce heat to medium. Cover and simmer until lentils or all vegetables are tender. 15 min. Just before serving, remove from heat and stir in lemon juice and chopped dill & greens.  Stir until greens have wilted. Season with salt and pepper to taste. 

Butterscotch Pudding

INGREDIENTS

• 1 cup/240 milliliters heavy cream
• 1 cup/240 milliliters crème fraîche
• ½ cup/110 grams dark brown sugar
• ⅛ teaspoon kosher salt
• 1 tablespoon light, unsulphured molasses (optional)
• 2 teaspoons vanilla extract
•  Whipped cream and fresh berries, for serving (optional)

PREPARATION

1. In a medium saucepan, combine cream, crème fraîche, brown sugar and salt over medium-high heat. Bring to a simmer, stirring frequently to dissolve sugar.
2. Cook at a vigorous simmer until mixture thickens slightly, 5 to 7 minutes.
3. Remove from heat and stir in molasses and vanilla. Let sit until mixture has cooled slightly and a skin forms on top, about 20 minutes.
4. Stir mixture, then strain through a fine-mesh strainer into a measuring cup with a spout. Pour mixture into ramekins or individual serving bowls.
5. Refrigerate, uncovered, until set, at least 3 hours and up to 3 days. Serve with whipped cream and berries, if you like.