3 tbsp vegetable oil
2 large onions, chopped
1 small garlic clove, crushed
1 tsp rosemary
1 3/4 cup stock
8 oz lentils, cooked
1 large carrot, diced
1 celery stick, chopped
14 oz canned tomatoes, chopped
1 pinch arame seaweed
1 tsp miso
1/2 tsp cumin
1 salt, to taste
Directions
Heat the oil in a soup pot & saute the onions, garlic & rosemary for 5
minutes. Add the stock, lentils, carrot, celery, tomatoes & seaweed.
Bring to a boil, reduce heat, cover & simmer for 20 minutes. Blend
the contents till smooth with the miso, cumin & salt. Reheat & serve
hot.
David Scott & Claire Golding, "The Vegan Diet"
Servings: 4 servings
Lentil & Tomato Soup (Golding) Recipe brought to you by Recipe Ideas
Categories: Bean; Soup; Tomato; Vegan; Vegetable
The History of Recipes
It is quite possible to track the history of transcribed cooking instructions way back into ancient history, in fact as far as the ancient Egyptians, and maybe further still. Having said that, mostly, these old recipes were just simple pictorial recipes for meal preparation.
The truth of the matter is, the most ancient recipe found, according to academics is a series of clay tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful. Progressing into The time of the romans around 25BC a man called Apicius compiled some documents showing how to cook the recipes prepared by wealthy Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into appetizers, main meal and afters, something that is very familiar to us today. Aspicius also recounts how the cooks of his times were skilled in the use of many aromatic flavours, including some familiar names for example basil, rue and parsley. Continuing our culinary historical journey, there were two books which were published in the fourteenth century ; one book called `Forme of Cury`, and another titled `Curye on Inglish`. Don`t be fooled by the titles though, these two books are unconnected to the indian curry that we all know today, but instead descriptions of the types of meals served to the rich people of that period. Later on, in the 15th century, people returning from the crusades brought us many new foods and spices from middle-east cuisine, including spices like basil and coriander. The introduction of these new foods and spices led to a torrent in books on cookery, most of which are kept safe in academic collections. The TV revolution brings us celebrity TV chefs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, allowing everyone to access thousands of recipes like the ones you can find on our site. |
We hope you enjoy this Lentil & Tomato Soup (Golding) recipe.
