Comments on: Lentil and cumin soup

By: blender

blender — Wed, 30 Nov 2011 21:55:25 +0000

blender…

[...]Lentil and cumin soup « The grub worm[...]…

By: casserolle potato

casserolle potato — Sun, 20 Nov 2011 17:39:25 +0000

casserolle potato…

[...]Lentil and cumin soup « The grub worm[...]…

By: Thursday

Thursday — Wed, 13 Jan 2010 09:09:19 +0000

Just about anything goes in the homemade stock, usually peelings and seasonings collected when I do a huge pan of roasted vegetables. Leek skins and a bay leaf or two are musts tho’, as are bits of carrot. The result is very earthy and a bit woody and particularly good to use for root veg soup.
I cheat with the bread – we got a breadmaker a while ago and I’m not sure that assembling ingredients in it class the loaves as homemade but I love it.

By: The Grubworm

The Grubworm — Wed, 13 Jan 2010 08:15:39 +0000

@Thursday: making stock is one of the great pleasures in life – like baking bread it fills the house (or in our case flat) with wonderful savoury smells. I think there’s something curative about the whole process. I’d be interested in what you put into vegetable stock, it’s not something I’ve ever had a lot of success with…

@Tom: thanks! No tripod or lights (although I do have bright halogen lights as under-cupboard, over-counter lighting) really, just my point-and-press Sony Cybershot and as steady a hand as I can manage. I do some colour, hue and contrast manipulating in Adobe PhotoShop (you can do this in PhhotoShop Elements as well), although not much as like the photos to look as natural as possible. And I compose and crop very carefully. Sometimes, like with the baba ganoush shot, I just get lucky first time and everything falls into place with no playing around.

@Jones: Oooo – lemon zest – good plan. I think i am going to have to try that out – might add it with Shayma’s coriander for a really fresh and zingy lentil dish. The weather at the moment is crying out for food like this.

By: Jones

Jones — Tue, 12 Jan 2010 23:10:32 +0000

I think there’s probably a whole cookbook just on lentil soup recipes, everyone seems to have their own personal favourite variation, love it. Like you say, something about it that warms the soul as well as the stomach. I most often make mine with lemon: add some zest with the spices and some lemon juice during cooking, then put a quarter lemon at the bottom of the bowl to bash about with your spoon when eating to add some extra zing as you feel like it.

By: Tom

Tom — Tue, 12 Jan 2010 22:09:01 +0000

Awesome pictures. I am definitely going to have to try and emulate them. Are you using a tripod or lights or is it all just natural skills?!

By: Thursday

Thursday — Tue, 12 Jan 2010 20:23:19 +0000

I adore lentil soup but always have difficulty with getting the consistency right. I shall certainly give this a go. I wholeheartedly agree on the Marigold Reduced salt stock – all the others are just not good although if possible, I too use homemade stock (something I particularly enjoy making).

By: The Grubworm

The Grubworm — Tue, 12 Jan 2010 16:50:31 +0000

Water:dahl proportions seem to be a movable feast, and this is definitely more soup than dahl. I’ve never managed to get the consistency that i found in North-west India around Spiti & Lahul. If i ever hit that magic thickness i’ll definitely blog/twitter/shout about it!

I will be sure to try it out with the chopped coriander as well – thanks for the tip – that will add an extra herbiness that’ll be lovely, not to mention balance out all that yellow and white.

By: shayma

shayma — Tue, 12 Jan 2010 16:41:49 +0000

i have never blogged about dahl bec i never know what proportion of water:dahl i add. it’s something i have to do this week. yours looks lovely, i like a dollop of yoghurt in mine, too, with lots of fresh coriander snipped in. best wishes, shayma