Friday, 4 February 2011

Jacques Tati Soup

From The Camping Cook Book by Annie Bell, 2009

Extra virgin olive oil
1 onion, slice
1 tsp Middle Eastern Spice blend
1/3 mug green lentils
1/3 mug basmati rice
1/3 mug bulgur wheat
sea salt
lemon juice

Heat a slug of oil in a saucepan and fry the onion until golden. Stir in spice blend, add the lentils, rice and bulgur. Add 5 mugs water and a stock cube and salt. Bring to the boil, half cover and simmer for 20 minutes. Dish up with some olive oil poured over and a squeeze of lemon juice.

Middle Eastern Spice Blend

1 1/2 tsp cayenne
1 tsp cinnamon
1 1/2 tsp cumin
1 tsp black pepper
1/2 tsp nutmeg
1/2 tsp cardamom
1/4 tsp cloves
1/2 tsp coriander

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