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Breakfast of champions: Joni Mitchell’s lentil soup Print-ready version

The singer usually had breakfast in the afternoon, eating soup, then eggs and toast

by Rebecca Seal
The Guardian
September 12, 2015

Illustration: Zoe More O'Ferrall for the Guardian

The singer was a regular at the since-relocated Daily Grill in Brentwood, Los Angeles. She usually had breakfast in the afternoon, and often ate lentil soup followed by eggs and toast.

Serves four
In a large pan on a low heat, slowly soften a chopped clove of garlic and a chopped onion in a little butter, until translucent. Add two tablespoons of tomato puree and a teaspoon of sweet paprika, and cook, stirring, for two minutes. Add 200g red lentils, three tablespoons of bulgur wheat (optional) and 1.2 litres of chicken or vegetable stock. Bring to a boil, then simmer for 30 minutes, stirring occasionally to prevent the soup catching. Once the lentils are soft and starting to fall apart, take off the heat and blitz until fairly smooth. Season to taste, then serve sprinkled with chilli flakes, a pinch of dried mint and a squeeze of lemon.

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