Title: Anago's lentil bisque
 Categories: American, Beans, Bisque
      Yield: 4 Servings
 
      2 tb Canola oil
     10    Cloves garlic; crushed and
           -peeled
      1 lg Onion; chopped
      1 tb Tomato paste
    2/3 c  Dry white wine
      1 c  Lentils; rinsed
      5 c  Light chicken stock; or
           -water
    1/2 c  Heavy cream
           Salt and pepper; to taste
           Chopped tomatoes and Italian
           -parsley; optional garnish
 
  Blackened garlic, lentils, and pasta was one of Bob Calderone's
  favorite combinations when he was a boy. Calderone, chef-owner of
  Anago in the Lenox Hotel, now turns the combination into a bisque.
  Here is an adaptation of his recipe.
  
  Heat the oil in a Dutch oven or large pot over medium-high heat. Add
  the garlic and cook, turning often, until charred, about 5 minutes.
  Put in the onion and cook for an additional 4 minutes or until
  lightly browned. Add the tomatoe paste and wine, and cook while
  stirring until the tomato paste dissolves and the wine bubbles. Add
  the lentils and chicken stock, and bring to a boil. Then reduce the
  heat and simmer gently for 45 minutes or until the lentils are
  tender. Add more stock or water to keep the lentils covered. Remove
  from the heat and, when cool enough to handle, puree in batches in a
  processor. Refrigerate overnight.
  
  The next day, bring the soup to a gentle simmer. Stir in the cream
  and more stock or water if it is too thick and heat thoroughly.
  Season with salt and pepper, and garnish with chopped tomatoes and
  Italian parsley, if desired.