This is another stone soup recipe. I know – I’m starting to repeat myself, and this is only my 22nd post!
I had in mind to make puy lentils today with a side dish of carrots in garlic and cumin (takes a little more effort than just boiling the carrots, but it is so worth it). That plan encountered a wee snag when I picked up the first carrot to peel it – it fairly twanged in the opposite direction to the vegetable peeler! The second carrot was much the same and, in the end, only six carrots were hard and orange like they should be (stop giggling down the back). That put paid to my plan of a ‘side dish’ of carrots. We are fridgeless at the moment, so there were no other vegetables I could easily produce as a substitute. The only sensible option was to chuck the salvageable ones into the pot with the lentils. I did – added a few other ingredients – and disaster was averted. Most importantly, my girls, their friend and I ate well. This recipe was such a lucky success that everyone had seconds. At least.
To replicate this culinary marvel (!) you will need:
150g Puy Lentils
2 Bay Leaves
4 Cloves of Garlic
1 400g Tin of Tomatoes
2 Tablespoons of Curry Powder
A Bit of Gumption
2 Tablespoons of Oil
Salt & Pepper to Taste
2 Teaspoons of Lemon Juice
Peel and chop the garlic
Peel and chop the onion.
Peel and chop the carrots.
Put the lentils in a saucepan and cover with cold water.
Bring to the boil and allow to boil for about a minute.
Remove from the heat.
Drain (I tip them into a colander over the sink- it’s easy and you’re less likely to lose any down the plug-hole!).
Put the lentils back in the saucepan and cover with cold water.
Add the garlic, bay leaves and carrots.
Bring to the boil.
Reduce the heat,add the tomatoes, salt and pepper, and allow the mixture to simmer for about 20 minutes.
Meanwhile. heat the oil over a medium heat (the half-way point on your stove should do) and add the chopped onions.
Turn down the heat a little and cook the onions until they turn translucent.
Add the curry powder and mix well.
Cook, stirring, over a low heat, for about 5 minutes.
Add the cooked lentils and the lemon juice to the curried onions.
Mix well to heat through.
We had this with cheat’s lemon rice. Proper lemon rice has seeds and chillies and other yummy things in it. It’s delicious, but takes a bit more preparation than my lazy version. I just chuck half a lemon (skin and all) into the rice and bring it to the boil. Let it simmer for 10-12 minutes and it’s done. Remove the lemon before serving.