LBC-Makan Restaurant is a 2-day pop up restaurant that Makan team ran as part of the Congress of the Collectives organised by Flux Factory, New York City, New York, October 2011. This project is the first of its kind which is part of a long ongoing process to investigate possibilities of alternative means to sustain art spaces and collectives. LBC-Makan Restaurant invited the Congress participants to meet around the table, eat and discuss matters of the arts economy and to propose solutions and share experiences.
The soup was for $5 and the arak drink for $4.
lentil soup for four
1 cup orange lentils (wash until water runs relatively clear)
1 medium size golden onion
1 medium size tomato
1 medium size potato
1 medium size carrot
1 dry red chili
olive oil
salt
pepper
cumin powder
fresh parsley leaves
in a pot, add 2 table spoons of olive oil, heat a little and add the finely chopped onion and red chili, sprinkle with a bit of salt and stir, when the onion somewhat soft (do not burn) add the rest of the vegetables (including the potato), also chopped into small chunks, into the pot, sprinkle some salt, stir around. after a little bit add the lentils mix around, sprinkle generously with cumin powder then add a lot of water about 6 cups and cook on high heat, when it boils, reduce heat and leave to simmer.
the thickness of the soup, the salt, the cumin and such flavouring matters are up to taste. when the soup is ready you may want to sink a hand held food processor into it for a spin or two. Mix in some parsley leaves. serve hot and garnish with a coupe of leaves of parsley. the soup enjoys the company of lemon, onions, pickles and minced meat patties or kubbeh in the oven. bon appetit!
