It’s been a while since I’ve been able to batch cook.
(Ok, that is not strictly true, I made 2 portions of a swede, cabbage, onion, carrot and pea soup earlier this week, but for various reasons it smelt and tasted bad, we all make mistakes).
I have decided to use up what I have in my cupboards, perhaps inspired by being stuck at home due to the snow, and I decided to tackle a bag of lentils I bought in 2017. Probably mid 2017.
I had a quick look on BBC Good Food for ideas and made this.
Note: I have divided it into 4 potions, but I think it would have been better as 3, but maybe I am greedy (I am greedy).
150g Red Split Lentils
1 Tbsp Chopped Ginger (I used frozen)
2 Gloves Garlic (I used 2 tsp of lazy garlic)
1 lovely sized tsp of Turmeric (There ain’t no party like a Turmeric party)
1.2l Vegetable Stock.
1/2 Onion, or 2 handfuls of Frozen Onion
3 ‘clumps’ (technical term, obviously) of Frozen Spinach
400ml Can of Light Coconut Milk
Add the lentils, turmeric, ginger and garlic to a large pan and then add the stock.
Bring to the boil and then simmer for about 15 minutes, until the lentils are soft.
Add the coconut milk, mix and then add the frozen vegetables and simmer until cooked.
Lean over the saucepan and smell your delicious soup.
When The Boy suggests you assign your coloured soup mugs to certain days of the week – e.g. Red = Monday, scoff at him, but actually think it’s a good idea.
(What colour would you guys assign to each day?)
(I would have Red = Monday, Pink = Tuesday, Green = Wednesday and Blue = Thursday)
(They only had 4 colours in the shop, poor Friday).