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
Written recipes as an idea can be found back into ancient history, in fact as far back into recorded history as ancient Egypt, and potentially, even further back. Interesting though that maybe, these, old records were just very simple hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the most ancient recipe discovered, according to historians is a collection of clay tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful and blissful. During the time of the Romans a man called Apicius created some scripts showing how to cook the recipes prepared by the Romans. In his works, Apicius tells us how the roman meals were separated into hors d`oeuvre, main course and afters, a very modern way of dining. He also recounts how the ancient chefs were skilled in the use of many different herbs and spices, including a few that will be familiar to modern chefs for example basil, fennel and dill. Later on, in the 15th century, knights returning from the crusades brought back many new foods and herbs from the holy lands, including spices like coriander, parsley, and basil. The introduction of these new herbs and spices prompted an increase in manuscripts on cookery, the majority of which are now in private cookery archives. Over the next few hundred years, the upper-class families of Europe strove to lay on the most exotic meals, and consequentially the best chefs and their recipes were greatly in demand. Even so, it wasn`t until the nineteenth century that cooking and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to assembling, verifying, and publishing recipes common in their social group. The arrival of TV brings us celebrity TV chefs and the recipe books that accompanied them. And that neatly brings us to the present day and the internet revolution, permitting us all to access massive numbers of recipes like those on our web site. |
We hope you enjoy this Lentil & Tomato Soup (Golding) recipe.
