Some time back my friend CA commented that the rich were rushing to eat what was once poor people’s food (lentils, quinoa), while the poor, well, are still struggling to eat anything at all. The irony!
We’ve been trying to incorporate lentils into our diet at home — not that we’re rich — but basically because it’s full of good stuff. I’ve used it to make vegetarian bolognese sauce, but today we added it to soup for a bit of texture and lots of protein.
G has mostly recovered from her two-day fever, but we’re still serving only soups and rice porridge — which is why we ended up with this oddly-coloured soup on our dinner table today.
- 2 heads of broccoli
- 3 carrots
- some celery
- a bowl of vegetable stock (chicken stock if you go that way)
- Cut the vegetables up and stuff them into a pressure cooker.
- Throw the stock over it; or pour gently, whatever.
- Clamp the pressure cooker shut and leave it to do its work for 20 minutes.
- When the pressure cooker had done its job, I found the vegetables still intact, but they turned to mush when prodded — very good.
- Melt a bit of butter in a saucepan and empty the pressure cooker’s contents into it.
- Add a bit of milk or more vegetable stock if you want. I used whatever soy milk there was in the fridge.
- Use a wand blender on it, or a fork if you’re too lazy if to get the blender out — but you’ll end up doing more work this way.
- Salt, salt, salt.
- Serve with a bit of cheese and some lentils.
Lentils. Rinse them and put them in a pot of boiling water. Mine cooked nicely in under 15 minutes.
I had cheese cubes in my bowl but G didn’t because she hasn’t really been able to digest anything after last week’s post-chemo immunity shot. The lentils were okay, though.
When she’s better I’m going to try making veggie burgers, I think.