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keaaluI have discovered 2 things this lunchtime:
1) I now know how to take a screenshot from my new iPhone. (RIP little Nokia 3410, you served me well for 10 whole years. *sadface*)
- press round menu button and "on-off" button simultaneously. Screenshot taken. Simples!
2) This lentil soup is actually pretty good, now I re-made it without the oh-god-far-too-much-salt in it. (My first attempt was near inedible as I misread the instructions on the Polish vegetable stock.)
Recipe:
Chop and fry one small onion and two carrots until softened and caramelised to one's liking. (Optional: add some bacon at the start, as well.) Add 150g (approx) washed red split lentils and 500ml-1l vegetable stock, and allow to simmer for 30 mins, until the lentils look cooked. Blend, or not, depending on laziness factor. (I couldn't find my stick blender, so I left it as-is.) Ta-da! Delicious lunch.
Edit: Quelle horreur! I forgot to mention the spices: At the onion-frying stage, I add a dollop of "Tex Mex" seasoning (it was the closest jar to hand, haha. It includes: brown sugar, ground cumin, garlic powder, lemon peel, cayenne pepper, salt, chilli powder, paprika, onion powder and oregano), but paprika on its own would do it.
1) I now know how to take a screenshot from my new iPhone. (RIP little Nokia 3410, you served me well for 10 whole years. *sadface*)
- press round menu button and "on-off" button simultaneously. Screenshot taken. Simples!
2) This lentil soup is actually pretty good, now I re-made it without the oh-god-far-too-much-salt in it. (My first attempt was near inedible as I misread the instructions on the Polish vegetable stock.)
Recipe:
Chop and fry one small onion and two carrots until softened and caramelised to one's liking. (Optional: add some bacon at the start, as well.) Add 150g (approx) washed red split lentils and 500ml-1l vegetable stock, and allow to simmer for 30 mins, until the lentils look cooked. Blend, or not, depending on laziness factor. (I couldn't find my stick blender, so I left it as-is.) Ta-da! Delicious lunch.
Edit: Quelle horreur! I forgot to mention the spices: At the onion-frying stage, I add a dollop of "Tex Mex" seasoning (it was the closest jar to hand, haha. It includes: brown sugar, ground cumin, garlic powder, lemon peel, cayenne pepper, salt, chilli powder, paprika, onion powder and oregano), but paprika on its own would do it.
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Date: 28 Jun 2013 08:14 pm (UTC)(no subject)
Date: 30 Jun 2013 06:43 pm (UTC)