Hello all!!! I can’t believe I haven’t blogged for a month!! But don’t worry, I’m back and with an easy, low carb and low fat recipe. This soup, came almost as a eureka moment for me.
I had clams and I had yellow split lentils.. I wasn’t sure what to do with them. I also didn’t soak the yellow lentils.. I decided to do soup.. A sort of chowder, but without the carb heavy potatoes and no cream!
This crossover fusion, uses traditional herbs like Tarragon and Thyme, along with warming spices like cumin.
Anyone who knows me,knows that I don’t really cook/like much soup, and cook ‘drier’ foods. But this is a good idea, for a quick meal when cooked in a pressure cooker. This can serve as a starter for around 6 people, or more, depending on desired consistency, and servings. I base this on the fact that I used café cups!
I added no onions, but a little garlic for some flavour. Adjust to your taste.
1 bag of frozen Clam Meat- Use less if you feel so.
3 cloves of Garlic
Around 200g of Yellow Split Lentils
Vegetable Stock, to taste. Adjust water levels too.
1 & 1/2 Teaspoons of Black Mustard Seeds,Cumin Seeds,Ajwain Seeds,2 Bay Leaves, 1 Small Ghost Chilli. Grind all of these into a powder.
1 Teaspoon of Thyme and Tarragon, or to taste
Firstly, rinse the lentils, until the water is clear. Add to a pressure cooker pot, along with a crushed garlic clove, and enough stock and water to just cover the ingredients.
Put to pressurise for 20 minutes. After this, allow to cool by pouring cold water over the pot to cool it down. Put the pot in a clear sink, pouring cold water over it. When the weight stops hissing, pull the weight off and open the pot. Return to the stove, and check seasoning.
Add the other garlic cloves, and spice mix.
Then add the herbs.
Warm through for a few minutes and serve hot as a first course or as a main meal, adding vegetables and Quinoa. Disfrutarlo!!