Lunch at Good Fork (Toronto)

I have blogged about this restaurant before for breakfast or brunch I believe but I had a perfect lunch there the other day with my friend Kevin.

I was hungry but didn’t want a really heavy lunch so I opted for what is on the menu as “Anatolian delight” (I think that was it). The lunch included a bowl of delicious red lentil soup – thick and creamy and tasting of wonderful middle eastern spices. The bowl comes with a small container of olives, a small tomato and cucumber salad and another small bowl of the creamiest crumbled feta I have ever had.  I put some of the cheese into the soup and mixed it in. The meal also comes with a wonderful long flat piece of bread (actually it comes with two of these but it really only needs one). I put some of the feta on small pieces of the bread and it was out of this world.

Good Fork soup

It was such a good lunch and all for $12. I think that is a pretty good deal.

Good Fork restaurant is located on Bloor Street West just  east of Jane Street).  http://goodfork.ca

It’s a definite recommend!

 

Advertisements

Lemony Lentil Soup

Recently I visited my friend Victoria and in between all our wonderful conversations she cooked some of the most amazing food.  For lunch when I got there we had this lemony lentil soup – the recipe for which comes from the Whitewater Cooks cookbook written by Shelley Adams. (I recommend this book as it was chock a block full of great recipes and beautiful imagery.)

lemony lentil soup 2

lemony lentil soup 1

Here is the recipe – I made it as soon as I got home and froze half for later.

Ingredients

2 cups red lentils

2 tbsp olive oil

1 large onion

2 tsp salt (I didn’t add salt as the feta cheese is salty)

6 cloves minced garlic

3 carrots diced

1 tsp pepper

.25 tsp red chilli flakes

1 tbsp oregano

1 tbsp chopped fresh rosemary (I used half this as dried rosemary – didn’t have fresh on hand)

2 bay leaves

8 cups vegetable or chicken stock

Juice of 2 lemons

2 tsp lemon zest

1 cup feta cheese (or enough to put on top of soup to your liking when served)

2 tbsp fresh dill chopped

Directions

Rinse lentils and drain. Heat olive oil in large pot and add onion to sauté. Add carrots, garlic, salt, pepper, chilli, rosemary, oregano and bay leaves.

Stir well and sauté till carrots are tender. Add stock and lentils and bring to a boil.

Reduce heat and simmer 25 minutes till lentils are soft.

Remove bay leaves and add lemon juice and zest.

Serve with feta and dill.