Soup. Simple.

Lentil soup

We’re all still reeling from one of the strangest days in politics seen for some time. Possibly the most unpopular man in recent history has just taken power and we’re quietly scratching our heads and wondering what the next four years will hold for us all. And if the first White House press conference held by his press secretary is anything to go by, we’re heading into strange days. It’s now fairly clear that propaganda and misinformation will form the backbone of this next administration – I wonder how long before he attempts to bring in measures to gag the media? I wonder what it would take for him to be able to do it? I wonder if he has the means to exploit global events that will undoubtably unfold over the coming years in order to slowly put enough fear into the the minds of his people that they will voluntarily lay down and allow him to slowly, piece by piece take away their basic rights and their freedom of speech? He clearly doesn’t have the brains to do it, but I suspect the people he surrounds himself will. It’s scary.

Meanwhile, in Gentlemans Row, we’re making soup for lunch – and it’s a good one – all doable with a few basic ingredients that you have to hand.

Mixed lentil soup

Roughly chop an onion, a couple of carrots and a few celery sticks and fry them gently in a large saucepan with lots of butter and a little olive oil. When they have softened, add a handful of spices (I went for cumin, black pepper, dried chilli and salt), boiling water, a few sprigs of thyme, some fresh coriander stalks and some chicken stock. Then add a load of lentils – I used a mix of split red lentils and puy lentils. Let it all simmer away for about 20 mins and once it’s ready, blend it until rich and smooth. When serving, add a large dollup of yoghurt and a handful of finely chopped coriander.

It’s best eaten with a loaf of freshly baked bread. This Parmesan, chilli and olive bread worked pretty well…

Parmesan chilli and olive bread

 

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