Brr! It’s getting cold now, even in the city. And the rain this past month has been welcome for the water table, but not so much when I’m out and about. (Rain, stop driving in my face please, that’s just rude.)
(Also I lost my coat. Or maybe left it at the dry cleaner’s. Can’t remember tbh and I didn’t like it much anyway. Stop nagging me, Christy, I’ll get a new one at some point.)
A couple of weeks ago, I fancied a hearty lentil soup for supper. Ted got all excited, thinking I meant a dal soup. I didn’t, but compromised, and as so often with compromise we ended up with something better than either. (Hmm, maybe there’s a lesson here for all of us, are you listening world?)
Things I love about this soup:
- It’s a vegetarian recipe (well, vegan actually, but let’s not get too excited) that Ted, my meat-loving husband, is more than happy to eat.
- It’s made of storecupboard basics, aside from the fresh coriander, which is optional – so no last-minute dash to the supermarket on a rainy night.
- It will make you glow with warmth all the way from the top of your head right down to your new winter boots, which look great by the way – nice choice.
It also only takes about half an hour to get to the point where you can put it in the slow cooker and forget about it for a few hours. I love that – the flavours mingle together in this magical way, scenting the kitchen with the promise of tastiness to come.
(Anyone else watching the Sabrina reboot? It’s all gone a bit weird, hasn’t it …)
So it’s one I put on at lunchtime and then leave to bubble away until supper. But you can totally simmer it on the hob for about 40 minutes (or until the lentils are soft).