Before a skilled chef appears tableside to perform his culinary prestidigitation on the hot hibachi grill at Benihana, you're treated to a tasty bowl of chicken broth - based soup with fried
onions,
sliced mushrooms and
green onions floating cheerfully on top.
filling: roasted vegetables (I roasted red and
green bell peppers,
onion, and mushrooms - make sure to drain any excess liquid
before adding to the pizza) spinach, cooked and chopped (remember to squeeze out any liquid) black olives,
sliced 8 oz.
Prepare the toppings (Julienne 1 carrot and courgette, thinly
slice your 5 radishes wafer thin and finally finely chop the
green of the spring
onions, wash kale),
before making the soup and noodles.
Lentil soup with crispy salami own recipe 2 tablespoons olive oil 2 leeks,
sliced in half lenghtwise for easier washing, then
sliced in half moons 1/2
onion, finely diced 1 small carrot, finely diced 1 large garlic clove, minced 2 tablespoons tomato paste 1 cup (200g / 7oz) dried
green lentils, soaked in cold water for 20 minutes
before cooking, then drained and rinsed 3 cups (720 ml) vegetable stock, hot 2 cups (480 ml) boiling water 2 bay leaves handful of fresh oregano leaves salt and freshly ground black pepper 100g (3 1/2 oz) salami
slices — if they are too large, cut them in half In a large saucepan over medium heat, heat the olive oil.