….by the evil coriander, and at some stage I will have to dedicate a blog post to the evilness of coriander. But for now let me briefly revisit previous cooking dilemma. In aforementioned edition of Good Food I found a recipe for red lentil and chickpea soup. Considering the fact that it continues to be one of the coldest winters I have experienced in this lovely country (13years, I’ve been here.. and counting) I felt the need for warming comfort food and thought I should give it a go.
Like the good German that I am I went off and got all the ingredients: red lentils (140g), 1 red onion, can of chopped tomatoes, some cumin (and chili flakes if you’re so inclined), half a tin of chickpeas and , hey, what a surprise, stupid coriander. I really should have known better but there was a comment by someone who said how much the coriander helped the taste blabla. Now see, if you can’t cook and lack confidence in combining things, never mind herbs and tastes, you simply stick to the recipes, dumb I know, but you can take the girl out of Germany, but not Germany …you get the gist.
So, you dry-fry chili with cumin, then add oil, chopped onion and cook for 5min. Stir in lentils, 850ml of vegetable stock and tomatoes and bring to the boil. Simmer for 15min and get out your stick blender in the mean time. Once lentils etc are soft, blend into a rough puree and lastly add chickpeas. Stir in chopped coriander.
All filled with glee at my first grown up soup and the first vegetarian dish without aubergine in about a week or two, I was all chuffed. Until I had my first spoon of really yummy, warming and filing soup- RUINED by the coriander. Imagine eating something nice, flavoursome chickpea-lentil thing and suddenly you have a bar of soup on your spoon, that’s pretty much how it felt. So I took a fork and fished out the chopped coriander again. A fun way to spend half an hour, no doubt, but lesson has been learned, coriander needs to be avoided under all circumstances (soup really was good though!)