So, it's still raining...what to do except fiddle with things that have broken, peel chestnuts, read a new book (I've been lent Let The Great World Spin by Colum McCann) and try out some soup recipes...oh and plan the Big Aventure for 2013, which is to spend a month in Patagonia (that means Argentina and Chile) walking, climbing, horse-riding, fishing, tango dancing and maybe even motorbike riding if we can pack our helmets as well as everything else. I'm feeling very well so might as well make the most of it...the oncologist says there's a wee area of my left lung that needs 'fighting' and I won't know the bone density results until early December, but hey, life's for living is it not? Steve is still in his shorts, the healthy blighter that he is, and longing to get up on 'the hill' as soon as he can.
Here's a recipe for a yummy and easy garlic and lentil soup:
225g red lentils, rinsed and drained (no need to soak overnight, but make sure you get rid of any grit or dirt if you buy them loose); 2 medium onions finely chopped, 2 or 3 large garlic cloves, finely chopped, 1 large carrot finely chopped, 30ml olive oil, 2 bay leaves, good pinch of marjoram or oregano, 1.5 litres vegetable stock, 2 tbs red wine vinegar, salt, freshly ground black pepper, celery leaves to garnish if you have them.
Put all the ingredients in a biggish sucepan, except for vinegar and seasoning; bring to the boil, then simmer for 1.5 hrs, stirring occasionally to prevent sticking Remove bay leaves and add the vinegar, with salt & pepper to taste If you want a thinner soup, add water or more stock. Serve in heated bowls, garnished with the celery leaves. Pretty good with warm crusty rolls, or just on its own, and just as good re-heated for a second meal.
Now, where's that umbrella...