Tickle Those Taste Buds

So it is the 2nd week into chemo after the 2nd round, and everything has almost stopped stinking and tasting like sewage water.
The hot and cold sweats at night are murder and drinking plenty all day is, well ...lets say a literal urination inducing ceremony meaning...stay at home and try not to wet yourself.

This morning I found myself wide awake from about 6:30am, and after tossing and turning for almost 3 hours trying to get that extra 'shut eye' time, I reluctantly decided to get my booty out of bed. Ravenous, I went into the kitchen to start preparing some breakfast and whilst placing my spotty egg onto boil,  I decided to outdo myself today and prepare a vitamin packed lunch. Who needs a chef...

Tasting nothing for the past few days and craving something with a kick, I decided to make one of my favourite soups. Red Lentil Dhal. So easy to make and very few ingredients needed.

Ingredients needed:

1 large red onion 
2 garlic cloves
1 cup of split red lentils
1 tin chopped tomatoes
1 tin coconut milk - 80%+ coconut content is best
2 cups hot water
1 vegetable stock cube
1 lemon
1 teaspoon ground cinnamon
1 teaspoon garam masala
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon ground coriander 
1 teaspoon turmeric 
1/2 teaspoon chilli flakes (if you like a bit of heat)
1 teaspoon Allspice
Parsley to garnish
Salt and Pepper to taste

Time to Make

 Firstly, you need to chop up your onion and garlic cloves and without crying, throw into a saucepan and gently sweat down with a tablespoon of extra virgin olive oil. 


When the onions look nice and soft, crack open your tin of chopped tomatoes and throw them into the saucepan...please do not wear your best white shirt during this point


Next, throw in all your seasonings, but only squeeze in half of your lemon at this stage, save the other half for when serving along with your salt and pepper 

Whilst your tomatoes are absorbing all the flavours, wash a cup of red lentils thoroughly then throw them in too (I use a colander saves so much time ) 


Stir the lentils in to cover them with your sauce.  Crack open your coconut milk and gentle stir into your mix.


Have your hot water ready and mix 2 cups of your water with 1 vegetable stock cube. Gentle pour into saucepan.


Cover with lid and simmer on the lowest heat for about 25 minutes. Ensure you stir a few times during this time.


Once cooked, allow to cool a little before serving. Add your salt, pepper and lemon to taste and garnish with some fresh parsley served with some Cypriot bread sticks.



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