We are almost finishing 2016 and everyone is busy with shopping and other arrangements but I am happy to be here to share my knowledge and my cooking skills and of course my friendship.
I always liked to bake and cooking but my mum never let me to do it in my early years. When I left home to start to work, I needed to cook and started to do cooking experiments. First one was to cook pasta.I cooked it but it was too sticky and wasn’t as tasty as my mums.
I called my mum and asked what was wrong with that? She said did you put some oil after cooking? I said no! It never occurred me to do it. After adding some oil to the pasta ,it was totally different.It was my first tip for cooking.
Cooking needs some patience, love and experimentation and of course sharing the food with your loved ones.So please, in your cooking be patient,make mistakes but most importantly enjoy it!
Today I would like to share one of my sons favorite soup,Lentil soup. It is very nutritious, full of protein, gluten free, sugar free, dairy free and egg free vegetarian soup.
Here is the ingredients:
1/2 cup red lentils
2 tbsp basmati rice
1 small potato
1 small onion
1 tbsp red pepper paste
2 tbsp olive oil
Wash the lentils and rice and keep aside. Peel and grate potato. Put a sauce pan on the medium heat. Add olive oil and chopped onions.Stir until onions are soft. Add pepper paste and stir and fry it for one minute. Add lentils and stir another 1 minute. Pour some boiling water. ( I add 400 ml water as I have small sauce pan). Stir it again. Leave it till boil and add rice and grated potato. Let it simmer till all grains are soft and mixed well but the consistency should not be tick it should be still watery. Add some seasoning as salt and black pepper.I also love squeeze some lemon juice into soup.
Enjoy warm lentil soup in cold days.