Rainy Day Supper

Left school early today with a stomachache. Slept and read most of the afternoon (finished Absalom, Absalom by William Faulkner), then decided I felt well enough to cook something. After rummaging through my mostly empty cupboards, I found a bag of lentils that I bought back in Arlington during the summer, along with a can of sweet potatoes which my sister gave me last weekend. Well then,

 Lentils and Sweet Potatoes it is.

I have never actually made Lentil soup on my own before, however my mom used to make it all the time. Heavy and warm, I think it's perfect for a rainy afternoon.

                                                                                     

1 lb. of Lentils

2 Large Potatoes

1 large  Onion

Several cloves of Garlic

1 large Carrot

1 Large Tomato

1 oz. of butter

1 tsp. Ground Cumin

1/2 tsp. Chili Powder

pepper and salt to taste.

• Chop the onion and garlic up roughly, and fry it in the butter until beginning to brown. Pick and wash the lentils, and set them over the fire with 2 quarts of water or vegetable stock, adding the fried onion and garlic.
• Peel, wash, and cut up the potatoes and carrots, and add all to the lentils. When they are nearly soft add the tomatoes (diced).
• When all the ingredients are quite tender rub them through a sieve, or mash with a potato masher. Return the soup to the saucepan, add pepper and salt, and more water if the soup is too thick. Add the seasonings to taste.

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I had to search online for something to use the sweet potatoes in, and found a recipe for Philippean (sp?) 

Camote Bread.

I love any kind of potato, but especially sweet potatoes. Slather on some butter, and it's a meal all in itself. This bread turned out really nice- not too heavy, and a slightly sweet.

2    cups all-purpose flour

1    teaspoon salt

2/3 cup sugar

1/4 cup oil

1    tablespoon baking powder

1     egg, beaten

1    cup milk

1    cup loosely packed mashed sweet potato

• 
  
  Stir together flour, baking powder. sugar and salt.
• 
  
  Combine eggs, milk, oil, and mashed sweet potato.
• 
  
  Pour all at once over flour mixture and stir only until flour is moistened.
• 
  
  Pour into greased 4-1/2- by 8-1/2-inch loaf pan.
• 
  
  Bake at 375 degrees F for 1 hour and 15 minutes or until done.
• 
  
  Cool 10 minutes before removing from pan; cool completely before slicing.