Tinkering with A Recipe

Today, I decided to do a bit of house work, goodness my home needs it.  

Staring at the work computer, I ignore the dust and cobwebs gathering behind me and  i feel rather good for the little i did.  I even exceeded my fit bit steps!

Tomorrow, my intention is to sow some more seeds in the greenhouse. I would have done some digging too, but my garden boots/wellies have worn.  I have ordered a pair of groovy wellies on-line. I don't like shopping for clothing or shoes on-line, but i do need them if i am going to get stuck in the the garden and get grubby.  

I am also off on Monday.  D has said with lockdown easing in Wales, that we should go out together for shopping! It does not appeal to me, especially as we are both waiting to have our vaccinations still. I don't miss shopping, I actually miss going to the library, second hand/charity shops looking for interesting bits and pieces; and going to Bristol to check out the graffiti art. 

Some of you may remember that I made some veggie meatballs with tofu and I couldn't remember what the original recipe was for the Tofu that I got D to pick up from the supermarket.  Well I was reminded this week of the Cajun style tofu and butternut squash recipe it was intended for , as it came from the same cookbook as this tinkered Mock 'Beef' Soya Chunks with Puy Lentils. I will have to try and remember it for the next time we buy tofu. 

Back to this dish (above) Adapted from Ainsley Harriot's Feel-Good Cookbook came about tinkering with Slow Braised lamb shanks with Puy lentils recipe adapted from Ainsley Harriot's Feel-Good Cookbook, one of the first Black Celebrity Chef's of Jamaican heritage in the UK.  I've met Ainsley Harriot - a couple of times when i lived in Glasgow.  At a food show at the SECC; and at a book signing in a bookshop that no longer exists - Border.  I don't know if he would approve, but as a vegetarian, I replaced the lamb  with mock soya chunks, and red wine with vegetable stock.   

I don't use soya chunks much, preferring soya mince.  But during lockdown, the one time my nephew was able to come over, he had popped into his local Holland & Barret to pick up some supplies for me and, this is all they had on the shelves, not the mince that i requested.  Anyway, this dish served us over two - three days. One day it was eaten with mashed potatoes; and the others topped with puff pastry.  

Enough about the recipe. Let me now tell you about the 'Red Lentil and Thyme Soup' above.  Its been a while since i've both eaten and cooked with red lentils.  I am missing both my mothers and sister-in-law's Red Lentil Dal.  Yes, i know it is pauper food, but when made really well, it is most delicious comfort food, and this vegetarian does appreciate humble food.  This Red Lentil Soup is nothing like dal though.  It was tame soup enhanced with thyme and tomatoes to give it a bit of depth.   I am sharing this Soup with Soup, Salad and Sammies hosted by Kahakai Kitchen. 

Red Lentil and Thyme Soup
Serves 4 - 6

Ingredients

2 tablespoons oil

1 large onion, chopped

2 garlic cloves, crushed

160 red lentils, washed 

600ml vegetable stock

1 x 400g tinned tomatoes 

1 teaspoon dried thyme

Method

Heat oil,  add the onion and cook for 10 minutes until soft, then stir in garlic and thyme and saute for a few minutes, before adding in the tinned tomatoes.  

Crush the tomatoes with the back of spoon. 

Then stir in lentils and pour in the stock.

Bring to the boil, before reducing the heat.  

Cover and simmer for 20 - 30 minutes, stirring now and again. 

Season with salt and pepper to taste before serving.