Lentil and oat soup

This soup features what is perhaps an odd combination of lentils and oats. I had planned to make a simple lentil soup, but I came across a small bag of oat groats that I had received as a sample, and decided to toss them in the soup. I had no idea what to expect, but this sums up my approach to cooking: Experiment, enjoy, and learn from the results. The picture is not good, as it was taken while the soup was cooking. I didn’t take one of the finished product, but it thickened nicely. Measurements, as always, are approximate, since I never actually measure anything when I cook.

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Ingredients

2 cups dried green lentils

Enough vegetable stock to cover the lentils. I make my own stock, but use what you have.

Chopped broccoli

Diced carrots

I cup oat groats

Crushed tomatoes. I used half a 280z tin.

Thyme and sage

Salt to taste (and pepper, if you like it)

Ras el hanout spice mix. If you don’t have this, you can add some cumin, ginger, and cayenne).

Preparation

Bring to a boil, the simmer until the lentils and oat groats are tender. The soup will thicken, so add some water, if needed.

 

 

Mediterranean chickpea salad

I made the following salad for a potluck dinner. As usual, measurements are very approximate.

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Ingredients

2 cups cooked chickpeas (I cook mine from dry, but tinned are OK)

Sliced Kalamata olives

Sliced artichoke hearts. Use hearts marinated in olive oil, as the ones marinated in water don’t have enough flavour.

2 diced potatoes, roasted in olive oil, oregano, and thyme. I did not peel them

Salt, to taste.

Dressing

Olive oil

White balsamic vinegar

Mustard of choice.  I used a black olive mustard, because one can’t have too many olives.

Preparation

Mix all the salad ingredients, except the potatoes, and toss with the dressing to coat. Refrigerate for a few hours to let the flavour blend.

Before serving, add the diced roasted potatoes, and mix well. If you add the potatoes too soon, they will get soggy.