and did you know there are petroglyphs in the Stô:LŠregion?
Jeff’s off to Saanich. I sent him off with some Yorkshire Gold tea to share, as it really is quite nice.
Today, some recording, I hope, and a chance to see the kids.
Practiced a little and ate two bowls of the thin lentil soup I made this morning.
VEGAN LENTIL SOUP RECIPE COMMENCES
Into the pot I throw
2 cups of meticulously sorted and rinsed red lentils
10 cups of water
3 thinly sliced garlic cloves
2 heaping teaspoons of vegan bouillon (from a jar)
3 cm of ginger, sliced thin and then coarsely chopped
1/4 teaspoon ground black pepper
1/2 teaspoon fenugreek
1 teaspoon cumin
2 cinnamon sticks
1/2 lime, meticulously rinsed and de-freezer-burned because of course you’re like me and buy those spendy suckers on sale and cut ’em in half and freeze ’em because some variant on this recipe will now go into your heavy rotation
1 whole tomato, cored
I do not know how much ground turmeric, at least a teaspoon. I shook and shook and stirred and stirred and it was finally the ‘right’ colour.
Instapot for 20 minutes
remove the tomato; remove its skin; smush and return to pot
remove the lemon; remove its rind; smush and return to pot
remove the cinnamon sticks
Stir but not like you’re getting paid to and devour. As you eat it you will get little flavour blasts of tomato and ginger and garlic and lime and the mouth feel on this one is just superb.
RECIPE ENDS
I simply must freeze some and get it over to Paul and Mike and the kids if they have any interest.