Winter warmers... in summer

Again it is freezing in johannesburg, an unpleasant reminder of how much the climate is changing. The way the summer in Johannesburg is supposed to work is that it is ludicrously hot during the day and at about four in the afternoon dark clouds gather and by six there are spectacular electrical storms. This summer we have been having rain all day for sometimes a whole week and it is cold miserable London style rain which we don't usually experience. Our rainy season is from August until March, this year it we had rain well into June (this cold rain) and this summer's rain only started late October. Anyway here are two recipes to keep you warm.

Judith's Lentil Curry

750g green/brown lentils

750ml coconut milk

100ml lime/lemon juice

1 tbsp lime rind, grated

4 big onions - cut into boats

6 red chillies - finely chopped

4 tbsp chopped garlic

3 x 2.5cm ginger - peeled and grated

15 cardamom pods - crushed

10 tsp cumin seeds

10 tsp fennel seeds

sunflower oil

10 tsp turmeric

3 tsp sea salt

8 tsp fenugreek powder

a little vegtable stock - about 100ml to 250ml

Cook the lentils until firm and set aside (ignore if using tins)

Slice the onion into boat shapes

Heat the pot (no oil) and add cardamom, cumin, fennel. dry roast for 2 - 3 minutes and remove from heat. Allow to cool and crush in the pestle and mortar.

Place oil into the pot - heat

Add the onions and fry until brown and dark on edges

Turn the heat down

Add the chilli (optional), garlic, ginger and lime zest and stir

Add the tumeric and fenugreek

Add the crushed dry roasted spices

Stir everything together and add in lentils

Add the cocunut milk and stock

Simmer for about 45 minutes until sauce thickens

I saw this Calorie Count article about the goodness of lentils

http://caloriecount.about.com/mighty-lentil-b470035?utm_source=fanpage&utm_medium=facebook&utm_term=blog_470035&utm_campaign=blog

Split Pea Soup

2 Large carrots sliced

1 Yellow onion chopped

Olive oil for frying

500g dried green split peas

500ml vegatable stock

Worcestershire sauce (look out for anchovies in some brands)

Soy sauce

Lemon juice

Salt and pepper

Fry the onion and carrots in the olive oil until soft, add the stock and peas, simmer for 1 hour, blend until smooth, add lemon juice, worcestershire sauce, soy sauce, salt and pepper to taste. I would add liquid smoke if it were available here...