COOK'S CORNER LENTIL SOUPS FOR CHILLY DAYS.

Byline: Natalie Haughton Food Editor

For Debra Gordon, who was looking for a recipe for the type of lentil soup served in Armenian and Middle Eastern restaurants, we offer a couple of options. The first is shared by Salpy Sossikian, chef/owner of Father Nature's Lavash Wraps in Old Pasadena. Sossikian makes and serves the soup daily. It contains both orange lentils and rice along with onions and cumin. The recipe that follows makes a large pot. If you don't have a large crowd to feed, but would like to sample it, make half a recipe.

Ruth Nebron sent along a recipe from an old Armenian cookbook. Some of the directions were a little sketchy, as is often the case with community cookbooks. The recipe seems to have a somewhat different flavor than the first one. Hopefully, one will fit the bill for Gordon.

LENTIL SOUP

(Shared by Salpy Sossikian, Pasadena)

20 cups water

1 1/2 pounds orange-color lentils (found in supermarkets, health food stores OR ethnic markets), rinsed

3/4 pound Calrose rice, rinsed

1 1/2 pounds chopped brown onions

1 cup olive oil

2 tablespoons salt

2 teaspoons ground cumin

Chopped green onions for garnish

In a large pot, boil water. Add rinsed lentils and rice and heat to boiling. Remove any foam from top; continue cookking, uncovered, over high heat, 30 to 35 minutes or until tender.

Saute brown onions in olive oil. Add to lentil mixture along with salt and cumin. Cook another 10 to 15 minutes to blend flavors. Serve topped with chopped green onions. Makes 20 servings.

ARMENIAN LENTIL SOUP

(Shared by Ruth Nebron, Valley Glen)

Water

1/4 cup EACH chick peas and dry beans (optional)

Water

1/2 cup pink OR orange-colored lentils

1/4 cup medium bulgur 

1 carrot, chopped

2 stalks celery, chopped

1 tablespoon chopped green pepper

2 onions, chopped

2 tablespoons butter

2 teaspoons dry mint

3 tablespoons chopped parsley

Salt and pepper to taste

Soak chick peas and beans overnight in water to cover; drain. Cook lentils, bulgur, chick peas and beans in 6 cups salted water or broth until thoroughly cooked. Add carrot, celery and green pepper and cook until tender.

Fry onions in butter until light brown. Mix mint and parsley with butter and onions; pour over soup. Add salt and pepper to taste. Serve hot.

From ``Treasured Armenian Recipes,'' by Detroit Women's Chapter of the Armenian General Benevolent Union, Inc., 1949.

In the Bon Appetit food story last week, Barbara Fairchild mentioned a strata recipe as one of the most popular dishes she makes. Several readers requested the recipe. Here it is - from the December 1997 issue of Bon Appetit. Sounds delicious!

It can be assembled a day in advance, kept refrigerated and then baked just before serving. Keep this strata in mind for weekend brunches or upcoming holiday morning meals like Thanksgiving and Christmas.

< GOAT CHEESE, ARTICHOKE AND SMOKED HAM STRATA

2 cups whole milk

1/4 cup olive oil

8 cups 1-inch cubes sourdough bread, crusts trimmed

1 1/2 cups whipping cream

5 large eggs

1 tablespoon chopped garlic

1 1/2 teaspoons salt

3/4 teaspoon black pepper

1/2 teaspoon ground nutmeg

12 ounces soft fresh goat cheese (such as Montrachet), crumbled (about 3 cups)

2 tablespoons chopped fresh sage

1 tablespoon chopped fresh thyme

1 1/2 teaspoons herbs de Provence (see Note)

12 ounces smoked ham, chopped

3 (6 1/2-ounce) jars marinated artichoke hearts, drained and halved lengthwise (about 2 1/2 cups)

1 cup (packed) grated Fontina cheese

1 1/2 cups (packed) grated Parmesan cheese

Butter a 13x9x2-inch glass baking dish. Whisk milk and oil in a large bowl. Stir in bread. Let stand until liquid is absorbed, about 10 minutes.

Whisk cream and next 5 ingredients in another large bowl to blend. Add goat cheese. Mix herbs in a small bowl to blend.

Place 1/2 of bread mixture in prepared dish. Top with 1/2 of ham, artichoke hearts, herbs and cheeses. Pour 1/2 of cream mixture over. Repeat layering with remaining bread, ham, artichoke hearts, herbs, cheeses and cream mixture. (Can be made 1 day ahead. Cover; chill.)

Bake uncovered in preheated 350-degree oven until firm in center and brown around edges, about 1 hour. Makes 8 servings.