You can always tell I think when either someone is skint or trying to use up things lurking in cupboards before going on holiday...hence last nights invention of lentil and cauliflower soup!! It was actually quite good and almost 'nursery food' in texture.
1/2 a cauliflower
4 tbsp approx of red lentils
1 pint light veg stock (I used 1 heaped tsp of marigold boullion)
1 onion finely diced
1 clove garlic finely chopped
1 pinch of chili powder
1 pinch cumin seeds
1 tsp butter
2 tsp olive oil
Black pepper to taste
1 tbsp cream cheese (optional)
1) Cut off all the cauliflower florets and reserve, with the remaining stalks and any good leaves finely chop, then heat the butter and olive oil together and add the chopped stalky bits, onion garlic, cumin and chili powder, simmer for about 5 mins gently being careful not to burn anything.
2) Add the florets and mix well, pour in stock until veg is about 1 cm over the liquid, cover and simmer for 15 minutes or until soft and the lentils are cooked through
3) Remove from heat and blitz with your tool of choice, stir in the cream cheese and season to taste.