Lentil soup
The last of the pre-trip meals...
Recipe:
157. Lentil soup
Source: Feast. From the Funeral chapter. Not that we were having a funeral or anything, it's just that I had all of the ingredients on hand.
Weird ingredients and substitutes: This was made in half-quantities. Puy lentils were sourced from the Queen Vic market ($3 for 250g, if I remember rightly), substituted Dijon mustard for wholegrain mustard, and used up the last of the chopped tomatoes which were leftover from the pizza.
Preparation: All vegies are pleasingly chopped up with the food processor.
Cooking process: The vegies are then cooked until soft. Then add the lentils, mustard, tomatoes and water, and leave for an hour. From memory (and this is why you should not leave blogposts for when you come back from your holiday), I had to keep topping up with water, I also believe I added stock powder after tasting it.
End result: The soup was okay. Nothing exciting, and I would have preferred if the lentils had softened into the soup. I suppose the opposite reason is why Nigella specified Puy lentils, because they don't melt, but this was the first time I had tried them.
Repeatability: Nah...
Cost: $7 for a half-quantity. Not sure how many servings it had, as I believe I had to chuck the rest out, given that we were going on holidays.
Mess: Nothing too bad.
Special utensils: Food processor, I love it.
Recipe:
157. Lentil soup
Source: Feast. From the Funeral chapter. Not that we were having a funeral or anything, it's just that I had all of the ingredients on hand.
Weird ingredients and substitutes: This was made in half-quantities. Puy lentils were sourced from the Queen Vic market ($3 for 250g, if I remember rightly), substituted Dijon mustard for wholegrain mustard, and used up the last of the chopped tomatoes which were leftover from the pizza.
Preparation: All vegies are pleasingly chopped up with the food processor.
Cooking process: The vegies are then cooked until soft. Then add the lentils, mustard, tomatoes and water, and leave for an hour. From memory (and this is why you should not leave blogposts for when you come back from your holiday), I had to keep topping up with water, I also believe I added stock powder after tasting it.
End result: The soup was okay. Nothing exciting, and I would have preferred if the lentils had softened into the soup. I suppose the opposite reason is why Nigella specified Puy lentils, because they don't melt, but this was the first time I had tried them.
Repeatability: Nah...
Cost: $7 for a half-quantity. Not sure how many servings it had, as I believe I had to chuck the rest out, given that we were going on holidays.
Mess: Nothing too bad.
Special utensils: Food processor, I love it.
posted by The Next Nigella at 6:25 PM
2 Comments:
I like lentil soup :D
So do I, John, but do you like Puy lentil soup? You would have been welcome to our leftovers!!
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