Day One -Live below the line

This morning I busied myself with cooking my soup and my dhal (recipe for simple dhal below).  I have attached a pictures of my lunch, lentil, tomato and chilli soup with chapatti’s and dinner where I mixed the dhal and rice together as it’s more filling like that.

The soup was tasty, not as herby as I would normally make as I only have a little oregano in my restricted store.  I have pureed it to a very smooth consistency, and part of me wishes that I left it a little more chunky but I was trying to make it spread out as much as possible.  Anyway, I think the main problem is that I am used to having  lot of spice/herbs in my cooking so for my palate it is a little bland.  I am wondering if my palate might well start to adjust to more sensitive flavouring with my limited diet?  Not sure how that works but I’ll let you know at the end of the week!  The dhal and rice was great, very tasty indeed so I am happy with that and nothing needs adding to it.  I might use my spare 27p to add something to the soup but not sure what right now.

dinner    lunch

Simple dhal recipe

250g red lentils
1 onion finely chopped
3 cloves garlic chopped
good sprinkle of cumin
2g turmeric
2 green chillies finely chopped
splash olive oil
knob of butter
22g creamed coconut block
good pinch of salt
1 pint water (approx)

Melt the butter and oil together over a medium heat the add the onions and soften. Once softened add the garlic, chillies, cumin, turmeric and salt and cook for around 30 seconds. Then add the lentils and water and simmer until the lentils are cooked. You might have to add more water as the lentils soak up a lot of liquid and you don’t want it to burn in the pan. Once the lentils are cooked, break up your coconut cream block ad add to the pot. Once this is melted in you should taste and adjust the salt if necessary, you would probably need another pinch. Cook over a low heat for another 10 mins or so. You want a thickish consistency but not too solid – like porridge.


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