Red lentils soup
1 ½ cup red lentils, washed
1 tbsp vegetable oil
4 cups water
1 Roma tomato, cubed
1 tbsp garlic-ginger paste
3 tbsp thyme (I used dried ones)
¼ cup fried onions
½ cup finely chopped coriander
- Heat oil on medium fire in a pressure cooker. Add tomato, garlic-ginger paste, thyme, 1 cup of water and 1 tsp of salt. Let cook for 3-5 minutes, until everything has softened.
- Add the red lentils, 3 cups of water and 1 tsp salt. Cover the pressure cooker tightly, reduce fire to medium-low and let cook for 15 minutes.
- 15 minutes later, open pressure cooker to see if lentils have softened. If not, add some more water, cover and let cook for 5 minutes more. Check again.
- When done, bring pressure cooker back to medium fire. There should be around 4-5 cm water level above the lentils. Add fried onions and let cook for additional 5 minutes till the water reduces to 2-3cm above the lentils’ level.
- Switch off fire, check salt, throw in the coriander and serve hot with rice or bread or as a soup.
Fish & Sauce
2 fish fillet cut in large pieces, washed and excess water removed
Salt & Pepper
3 tbsp vegetable oil
- Marinate the fish pieces in 1 tsp of salt and 3-4 pinches of pepper.
- In a non-stick pan, heat the oil on medium-high fire. Then reduce to low when adding the fish pieces. Put the fire back to medium and let fry 3-4 minutes on one side.
- Reduce the fire to low, turn the fish pieces on the other side and let cook 3-4 minutes again after increasing the fire to medium.
Remove fish and set aside.
30g salted butter
3 garlic cloves peeled, crushed and minced
3 tbsp fresh lemon juice
2 heaped tbsp parsley (I used dried ones)
- Wipe the oil from the non-stick pan used for the fish.
- Throw in the butter, garlic and lemon juice. It should take 3-4 minutes before it starts bubbling.
- Remove from fire, add the parsley and pour sauce on the fish to be eaten right away 🙂