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!