I am aware that sounds, shall we say, suggestive but look: I'll take it where I can find it! Today, the temperature has indeed dropped. I'm pretty much shirt sleeves all year, but I noticed others in gloves, so try this for supper tonight. It's what I had for lunch.
Rinse 250g of red lentils under cold running water and put these to one side. Now, in a large saucepan, sweat one finely chopped onion, two finely chopped garlic cloves and half a fresh red chilli, finely chopped. in some sunflower oil. When they have softened and the onion and garlic browned, add the lentils and stir them around and then add a dessertspoon of Marigold brand vegetable stock powder. You could use any brand really, but this is what I prefer and it's unadulterated stuff. You could just use plain water. Stir well and then add water to cover and half as much again plus a good handful of greens. I used frozen leaf spinach, which is a store cupboard staple for me. You could use fresh dark green cabbage, shredded into long strips. Right: bring this lot to the boil, at which point you need to skim the froth made by the lentils, then turn it down to a gentle simmer and cook for around thirty minutes, stirring occasionally and adding more water if need be.
Now, when it's done, salt to taste and that's it OR make an Indian tarka mix by heating some oil in a pan, adding about a half teaspoon each of cumin and coriander seeds and maybe some brown seeds too and warming them through in the oil until they splutter and pop but not burn! For burned spices do a bitter mixture make. Then pour the lot, oil and all, into the soup and serve. Nods to dhal, obviously - but I'm not thinking of it as that.
Kisses because it's velvety and comforting. But the chilli and, if you've used it, the mustard seeds, will whip your arse.
Rinse 250g of red lentils under cold running water and put these to one side. Now, in a large saucepan, sweat one finely chopped onion, two finely chopped garlic cloves and half a fresh red chilli, finely chopped. in some sunflower oil. When they have softened and the onion and garlic browned, add the lentils and stir them around and then add a dessertspoon of Marigold brand vegetable stock powder. You could use any brand really, but this is what I prefer and it's unadulterated stuff. You could just use plain water. Stir well and then add water to cover and half as much again plus a good handful of greens. I used frozen leaf spinach, which is a store cupboard staple for me. You could use fresh dark green cabbage, shredded into long strips. Right: bring this lot to the boil, at which point you need to skim the froth made by the lentils, then turn it down to a gentle simmer and cook for around thirty minutes, stirring occasionally and adding more water if need be.
Now, when it's done, salt to taste and that's it OR make an Indian tarka mix by heating some oil in a pan, adding about a half teaspoon each of cumin and coriander seeds and maybe some brown seeds too and warming them through in the oil until they splutter and pop but not burn! For burned spices do a bitter mixture make. Then pour the lot, oil and all, into the soup and serve. Nods to dhal, obviously - but I'm not thinking of it as that.
Kisses because it's velvety and comforting. But the chilli and, if you've used it, the mustard seeds, will whip your arse.
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