15 February 2014

The perils of making lentil soup in a foreign language

Spain being the home of Iberian jamon, it should be far from impossible to russle up the odd hambone or two.  Alas, the task has proved beyond me; so I've settled for a couple of gammon stock cubes.  Cumin and coriander were no problem, but I'm slightly worried about having used a red onion - at least the soup will be colourful.

The main difficulty was the lentils themselves.  The little shop where I used to buy the traditional orange type has closed down.  So I have been forced to use yellow lentils.  As my old boss used to say, when in need improvise.

Don't know how it will turn out, but as always let us hope for the best.

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