By Bernie Bell
Our ‘One Day At A Time‘ for Week Thirty-nine https://theorkneynews.scot/2021/10/02/week-thirty-nine-one-day-at-a-time/
included us having Lentil & Coriander soup for tea on a cold and windy day – so I thought I’d share the recipe……..
- 4 oz split red lentils
- 1½ pints of Vegetable stock – possibly home-made? https://theorkneynews.scot/2020/04/30/waste-not-want-not/
- I clove of garlic, chopped
- 2 oz mushrooms, chopped small
- 1 tblsp of butter or marge.
- Bouquet Garni
- 1 tblsp. Tomato purée
- 1 tsp Ground Coriander
- Salt & Pepper
Garnish with chopped parsley
Melt the butter or marge in a large saucepan, gently fry the mushrooms and garlic a minute or two to soften (mind you don’t burn the garlic!). Wash the lentils and add them to the saucepan, cover with veg stock and bring to the boil. Add remaining ingredients, then simmer gently ‘til the lentils are cooked. Remove the Bouquet Garni. Serve topped with chopped parsley and eat with chunky bread for a sustaining Autumnal soup – which is also very easy and quick to make!
Thanks a lot!
Exactly the day like this behind the window, and
it smells good
to taste the soup!
While we are edicted to many market-ready dishes, many families still have the ceremony and joy of the family dinners.
Warming recipe post before diving to 3D-printed food technologies.
“3D-printed food technologies.” – My lord – I hope it never comes to that – ‘printing out’ food! Like the replicators in Star Trek.
A very far cry from the approach to food in this story…….
It was really presented, yet it is out of my daily focus. I like 3D – printed rockets more 🙂
If the production passes safe standards for food, it might be not so awful. In the age of advanced technology, efficiency (and don’t forget the greenhouse gases from farming, animal rights, etc.). We are eating food from conveyors, and if anyone has been working on a milk or meat fabric, would have stopped taking that nutrition already.
‘Fast food’ relics will handover to supersonic or cosmic ‘speedy food’.
Home dinners’ preparation is already an art. And there are many men and women who enjoy preparing them.
That is why many thanks to this recipe and for you reply and link.
Re. working in the meat or dairy ‘industries’. Years ago I knew someone who had never given a thought to what was on his plate or how it came to be there – he just ate it. Then he took a summer job in an abattoir – lasted two weeks, gave up the job and stopped eating meat. And that was in the days when, if you gave up a job voluntarily you didn’t get Benefits for some weeks.
And, there’s this……
What is better, think twice or take any opportunity for new experience. It is up to everyone.
Farming is adorable and hard. In every field we have risks of redundancy, failures, and need for process optimization.
For me, working with technological facilities is better for that reason, risks are on the machines. And probably due to technological boost, it is minimized.
Still, we are not fed with machine oil yet)
Dear Bernie Bell would excuse us for making the warm recipe shared to the industry discussion.
I’ve just come from a windy cold outside.And the soup picture really warms thoughts:)
“Let food be thy medicine and medicine be thy food.”