I have a very vague childhood cookery memory (possibly from a school trip) which I've been trying to bring to life over lockdown and I think I have finally managed it.
All I know is that it involved peanuts, was soupy and African. Bearing in mind that I was born in the Fens in the early 1960s (when pizza and pasta were unheard of) this stuff would be the work of the very devil himself and I do remember feeling pretty wicked at the time.
Anyway, after several failures and a lot of testing and tuning of various internet recipes, I think I am ready to unveil Slow Cooker Brown Lentil & Peanut Soup with Bulgur Wheat, a winner which I think tastes like my memory is telling me it should.
The recipe which I finally chose as my base was on www.thefoodiecorner.gr and I have adapted it a little. It is posted on my recipe page for reference but basically
1 small onion, finely chopped
1.5 cups brown lentils (they survive cooking fairly intact)
5 cups vegetable stock (hot)
2 cups boiling water
4 Tbs bulgur wheat
2 Tbs tomato puree
1 tsp cumin
1/2 tsp black pepper
1/2 tsp chilli powder
1 Bay leaf
Slow cooker for 9 hours on LOW
Add 6 generous Tbs peanut butter
Cook for a further hour
Serves 6
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