Mushy red food
Sep. 16th, 2013 01:10 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
highlyeccentricSo on friday I was going to make tomato, lentil and rosemary soup - except I didn't have rosemary and my carrots had gone manky. Nor did I have celery, the other customary ingredient.
Instead, the following:
1 x onion, fried with thyme and a generous pinch of sweet paprika
2 x cloves garlic, chopped and fried with above
A handful of baby potatoes, halved and fried for a few min with the onion
1 x cup of lentils, pre-soaked
1 x cup of borlotti beans, pre-soaked (and brought to the boil and RINSED at least once)
1 x can of tomatoes
Vegetable stock equal to the capacity of the aforementioned can (about 480ml?)
Bring to boil, then cover and simmer until potatoes are soft, then add
Pinch of cracked pepper
1 x medium capsicum (bell pepper), in chunks
Simmer until the capsicum starts to soften
Serve with DELICIOUS DELICIOUS PAIN RUSTIQUE or similar.
That kept me going for a few days. Then last night I made a stab at Eggplant and Lentil Stew, using a mix of honey and lemon instead of pomegranate mollasses. That was more like mushy PURPLE food, because of the eggplant. I added some green beans, and another capsicum, and served on cinnamon-and-lemon rice. It was pronounced good by housemate andleareth, with the caveat that leareth would have delighted in any food she didn't have to cook, since it was 9pm and she'd just got in from the airport.
Next weekend housemate is having a board games night, to which everone is bringing sweets and her boyfriend is providing norwegian hot dogs. I'm pretty sure I can stretch my budget to making fancy salad in large proportions, given how much I love feeding people.
Instead, the following:
1 x onion, fried with thyme and a generous pinch of sweet paprika
2 x cloves garlic, chopped and fried with above
A handful of baby potatoes, halved and fried for a few min with the onion
1 x cup of lentils, pre-soaked
1 x cup of borlotti beans, pre-soaked (and brought to the boil and RINSED at least once)
1 x can of tomatoes
Vegetable stock equal to the capacity of the aforementioned can (about 480ml?)
Bring to boil, then cover and simmer until potatoes are soft, then add
Pinch of cracked pepper
1 x medium capsicum (bell pepper), in chunks
Simmer until the capsicum starts to soften
Serve with DELICIOUS DELICIOUS PAIN RUSTIQUE or similar.
That kept me going for a few days. Then last night I made a stab at Eggplant and Lentil Stew, using a mix of honey and lemon instead of pomegranate mollasses. That was more like mushy PURPLE food, because of the eggplant. I added some green beans, and another capsicum, and served on cinnamon-and-lemon rice. It was pronounced good by housemate and
leareth, with the caveat that leareth would have delighted in any food she didn't have to cook, since it was 9pm and she'd just got in from the airport.Next weekend housemate is having a board games night, to which everone is bringing sweets and her boyfriend is providing norwegian hot dogs. I'm pretty sure I can stretch my budget to making fancy salad in large proportions, given how much I love feeding people.