Miles Coverdale (manos74) wrote,
Miles Coverdale

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So for lunch today, I decided to try cooking some lentils. apis_mellifera left a packet of them behind when she moved out, and since I'm cleaning out the pantry rather than buying new food, I put them to use. I followed the directions on the label, and I was expecting just, y'know, the lentils themselves; instead, there was too much water and I ended up with soup.

But! All was not lost, because it was rather tasty. In fact, if I'd had some rice and coriander (among other modifications, detailed below), it would've made a reasonable version of mulligatawny. So, for your own edification and amusement:

manos74's Rough Draft of Mulligatawny (NOTE: This is how I actually did it, not how I plan to do it next time.)
1/2 cup lentils
4 cups water
few pinches kosher salt (call it 1 Tbsp.)
some shakes curry powder (call it 1 1/2 or 2 Tbsp.)
half an onion, minced
1/2 Tbsp butter
few shakes of black pepper

Throw everything in the pot and bring it to a boil. Then I turned the heat down to low and simmered, uncovered, for about an hour (though I did turn the heat back up to high in the last ten minutes or so, to reduce the amount of liquid in the pot).

FOR NEXT TIME: I'm going to reduce the amount of water (probably 3 cups), reduce the cooking time (however long it takes me to say "yup, that's done"), turn the heat down only to medium instead of low, and definitely reduce the amount of curry powder. (Though, hm, now that I think about it.... if I had some rice to go along with what I made today, the curry and amount of liquid wouldn't be so much of an issue. Hm.)

For dinner, I decided to use up the rest of the couscous I had in the pantry. And here's how I did it.

manos74's Couscous That He Had For Dinner Tonight
1 cup couscous
1 1/4 cup chicken broth
half an onion, minced
1 clove garlic, crushed and roughly chopped
1 carrot, diced
1 can tuna
what I'm guessing is about 1 Tbsp. dill
1/2 tsp. ginger
1 tsp. kosher salt
1/2 tsp. black pepper

Put some olive oil in the pan and sweat the onions and garlic over medium heat. Throw in the salt while you're at it. When the onions are translucent (or if you like them caramelized a little, do so), throw in the tuna, dill, pepper, and ginger. Stir it around good for a minute or two. Put in the chicken broth and bring it to a boil. Stir in the couscous. Add the carrots, cover the pot, and take it off the burner immediately. Let it stand 5 minutes. Give it a good stir around and serve.

So, yeah, that's what I'm eating these days, and I think it's turning out pretty good. Golly, I'll land a husband in no time! (This remark brought to you by Episode 18 of Slayers.)
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