A pleasant aroma of coriander, onion, and garlic is wafting out of the kitchen as I write this, while Heather is performing the demanding task of mashing chickpeas with a now very bent fork.
But right now the lentils for our soup are looking ready – back in a sec!
We’re cooking industrial quantities of our very own, slightly improvised, Carro-lentil soup: 500g red split lentils, 4 large grated carrots, 2 onions, some fresh coriander, spices and a squeeze of lemon juice. We produced a chunky, due to our lack of blender, but very tasty soup that was surprisingly filling – even enough for hungry hippo Harrison!
Stir those lentils
Manual chickpea mashing, a lot of elbow grease for 500g of dried chickpeas!
As an after-dinner treat, Harrison is taking a turn with the chickpea mashing for our homemade hummus. Mashing by hand is not recommended! But it’ll all be worth it for the sandwiches tomorrow…
Our hummus recipe contains: 500g dried chick peas (soaked overnight), 2 tbsp lemon juice, 1 cup tahini, 6 garlic cloves, ½ cup olive oil, 1 tbsp salt, 1 tsp cumin.
Today’s meals
Breaky: muesli with soya milk & a banana
Lunch: sandwiches with peppers and lettuce
Dinner: carrolentil soup ‘n’ bread
Cheeky note: if you’re wondering why these portion sizes are so large, we’re saving some carro-lentil soup for lunch and another dinner later in the week (we’re don’t eat quite this much in one sitting…)
Posted by Heather and Harrison