So I've been a bit lazy with my blogging here. And now I can't even post photos as my camera doesn't like the cheapo batteries from the pound shop, and refuses to let me transfer my pics. Ach, well - I'll post them later. Update: Added picture.
What have I been up to? Well, still struggling with my tummy being unreasonable. Some days are fine, others it seems I only need to look at dairy and feel miserable. And frankly, given some developments in other areas of my life, I don't need more misery. No, Sir, thank you, Ma'am.
Which encourages me to give all sorts of dairy a wide berth. My cookery of late included red lentil soup, roast beef topside with porcini risotto, slow-cooked ribs (I don't know what it is, but I often crave ribs as comfort food), home-made pizza, spinach with pineapple and tomato, and stuff I forgot.
Today's recipe will be the red lentil soup - a great starter or light lunch, easy and quick to make, and a good one if all you've got left is the larder and some sad veggies in you fridge!
Red Lentil Soup
1 cup of red lentils
1 medium potato
1 medium to large carrot
1 tablespoon of tomato puree
1 clove of garlic
1 red chili (or chili powder to taste)
1 pound-sized slice of fresh ginger
1/2 ltr of vegetable stock
salt, pepper, coriander, cumin
Bring the stock to a boil, add diced potatoe and carrot, let simmer for about 5 mins, add the garlic, chili and ginger, add lentils, let simmer till the lentils are cooked. Add tomato puree, puree with stick blender or in blender, add spices to taste. You might have to add some more stock. Serve - naan goes very well with it.
Try cooking lemon grass or lime leaves with the stock - don't forget to remove before blending, though. You can add other veggies, such as leek and celery, or leave out the potatoe, or the carrot ... or you can try other lentils, beans, etc. instead
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