A Year in Provence - Peter Mayle (and Lentil Soup Recipe)

Title: A Year in Provence
Author: Peter Mayle
Date Finished: March 16, 2009 #13
Published: 1989 Pages: 207
Rating: 3/5

The way that my f2f book club works is that each member is responsible for their own month--picking the book and setting up the meeting. This has worked great so far and we've had a really diverse selection of reads. After the initial horrible book club pick for March, the "hostess" quickly chose another book for us to read. I think this book was on the complete opposite end of the spectrum, or in other words bland.

Peter Mayle and his wife (whose name isn't mentioned that I can remember!) pick up one day from deary England and move to Provence. A Year in Provence is just that--their first year in Provence. This travelogue, though, isn't as much about their experiences as expatriates, but rather a look at the Provincial culture. Lots and lots and lots about food. Lots about the work ethic of those who help renovate their house, work that takes the entire year. Lots about different events and festivals that occur in Provence. Lots about the tourists that travel to Provence and create headache for the natives.

I think I would have liked this book better if it contained more of a personal account. Very little is said about Peter and his wife such as why they moved to Provence, what they did in England before the move, how they adjusted to the new lifestyle. The book did make me very hungry, though! It is very light reading, but not very exciting either. Like I said before, bland. We did have lots of yummy bread and brie at the meeting, though! That definitely left me much more satisfied than the book did.

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Lentil Soup (from Betty Crocker)
This book made me crave food so badly, that I decided to make homemade soup for the first time in years (with fresh bread of course).

3 slices bacon, cut into 2-inch pieces
1 medium onion, sliced
1 large carrot, sliced (about ¾ cup)
1 clove garlic, finely chopped
4 cups water
12 ounces dried lentils (about 2 cups)
1 chicken bouillon cube
2 Tbsp. snipped parsley
1 Tbsp. salt
½ tsp. pepper
¼ to ½ tsp. dried thyme leaves
1 bay leaf
1 can (28 oz) whole tomatoes
1 cup water

Fry bacon in dutch oven until crisp; drain on paper towel. Add onion, carrot, celery and garlic to bacon fat; cook and stir over medium heat until celery is tender, about 10 minutes.

Stir in bacon, 4 cups water, the lentils, bouillon cube, parsley, salt, pepper, thyme and bay leaf. Heat to boiling; reduce heat.

Cover and simmer until soup thickens, about 1 hour. Stir in tomatoes (with liquid) and 1 cup water (may need more water if too thick). Simmer uncovered 15 minutes.

Serves 6 (1 ½ cup servings).