LUNCH
Red lentil soup – see RECIPE
SUPPER
I went out on my bike and passed the fish and chip shop, still open so we had really delicious cod and chips for supper.
Felt like such a treat.
RED LENTIL SOUP – RECIPE
Ingredients
100g red lentils
250ml water
1 large thumb-sized piece of ginger, unpeeled, roughly sliced
1 tsp ground turmeric
1 tsp ground coriander
1 tsp ground cumin
1 tsp stock powder (eg Marigold)
Put the lentils and water into a saucepan, bring gently to the boil.
Scoop off the ‘scum’ on the surface and discard.
Add all the other ingredients.
Simmer 1.5 hours, stirring occasionally. Add more water (or pasta water, vegetable water, tomato juice, or any other liquid that needs using up) if it gets too thick.
Salt to taste. Keeps up to 3 days in the fridge.
Adding Leftovers
You can definitely add any other scraps from the fridge, like leftover soup, little bits of cooked veg, or pasta. But remember this will affect the soup’s ‘shelf-life’ ie if you add a bit of leftover soup that’s only got one day left in it, then the new soup will have to be eaten within one day.
Many things keep for ages and you should rely on your sense of smell to see if they’re still ok. But make sure you stir before smelling. And be cautious with any beans/legumes/lentils, it’s best to eat within 3 days just in case, particularly at the moment when it’s a good idea to be cautious.
Boris Johnson has gone into intensive care. Everyone is falling over themselves to make it clear that, although they’ve said horrible things about him up until now, obviously they wish him well. I am wondering what it’s like for the doctors and, even more, the nurses, looking after Boris Johnson in hospital.