The Daily Grill’s Soupe du Jour

DEAR SOS: Would it be possible to get the recipe for the very excellent lentil soup I enjoyed recently at the Daily Grill in Brentwood?

BOYD

DEAR BOYD: The Daily Grill people happily shared their recipe with the message: “I hope you enjoy the meal at home as much as you did in the restaurant.”

DAILY GRILL LENTIL SOUP

1 pound lentils

1 onion, chopped

1 tablespoon shortening

1 tablespoon flour

2 baking potatoes, peeled, cut into bite-size cubes

2 carrots, sliced

Salt

Pepper

Rinse lentils in strainer. Put in saucepan with water to cover and bring just to boil. Pour out water and refill with enough water to cover. Simmer 30 minutes, being careful to keep water level above lentils.

Saute onion in shortening until translucent, 5 to 7 minutes. Add flour and cook until browned. Add flour mixture to lentils. Add potatoes, carrots and 1 tablespoon salt. Cook until potatoes and carrots are tender, 15 to 20 minutes. Season to taste with salt and pepper.

6 servings. Each serving:

329 calories; 68 mg sodium; 0 cholesterol; 3 grams fat; 56 grams carbohydrates; 23 grams protein; 4.50 grams fiber.

Avocado Bonanza DEAR SOS: Help! My recipe for Avocado Cake, delicious with dates, is lost. Can you help?

BONNIE

DEAR BONNIE: Back in the ‘70s, bonanza avocado harvests meant rock-bottom prices and usually brought out this recipe.

AVOCADO CAKE

You can serve the cake plain or with frosting or whipped cream.

1 1/3 cups sugar

1/2 cup (1 stick) butter

2 eggs

1 cup mashed avocado (about 1 1/2 avocados)

1/2 teaspoon cinnamon

1/2 teaspoon allspice

1/2 teaspoon nutmeg

1/2 teaspoon salt

1/2 teaspoon baking soda

1/3 cup buttermilk

1/2 cup chopped dates

1/4 cup raisins

1/2 cup chopped walnuts

1 1/2 cups flour

Cream sugar, butter, eggs and avocado until light and fluffy. Beat in cinnamon, allspice, nutmeg, salt and baking soda. Add buttermilk, dates, raisins and walnuts and mix well. Stir in flour until thoroughly mixed. (Note: Batter is quite stiff.)

Spread in greased 9-inch-square glass baking dish. Bake at 300 degrees until toothpick inserted in center comes out clean, about 1 hour. Cool and serve.

6 to 8 servings. Each of 8 servings:

464 calories; 296 mg sodium; 84 mg cholesterol; 22 grams fat; 65 grams carbohydrates; 6 grams protein; 1.18 grams fiber.

When Company Calls DEAR SOS: Many years ago I clipped a recipe called Company Meat Loaf, which I loved and lent to many people until I finally lost it myself. I can’t forget it and was hoping you could print it again.

CLAIRE

DEAR CLAIRE: With pleasure. It deserves a comeback, whether served to family or to company.

COMPANY MEAT LOAF

1 loaf French bread

1 1/2 cups canned tomatoes

3 eggs, lightly beaten

1/4 cup minced onion

1/4 cup minced green bell pepper

1/4 cup minced celery

2 teaspoons prepared mustard

1 teaspoon garlic powder

1 teaspoon basil

2 teaspoons salt

1 teaspoon pepper

2 pounds ground beef

Oil

Trim crust from bread and dice enough to measure 1 cup.

Combine bread, tomatoes, eggs, onion, bell pepper, celery, mustard, garlic powder, basil, salt, pepper and beef. Mix well and pack into lightly greased 9x5-inch loaf pan. Bake at 350 degrees 1 hour.

8 to 10 servings. Each of 10 servings:

233 calories; 607 mg sodium; 115 mg cholesterol; 16 grams fat; 6 grams carbohydrates; 15 grams protein; 0.28 gram fiber.

Dosti’s latest book is “DEAR SOS: Dessert Recipe Requests to the Los Angeles Times.” To order, send a check for $15.95 plus $3.50 shipping and handling to SOS Desserts, Los Angeles Times, Department FS, Box 2348, Chatsworth, CA 91313-9799. Or call (800) 246-4042, 8 a.m. to 5 p.m. Monday to Friday to use Visa or MasterCard. The original “DEAR SOS” cookbook can be ordered in the same manner for the same price.