Soup Sundays (on a Monday) - Carrot, Lentil and Coriander

Writing and writing and writing is pulling me into a hole. Even after an essay-free weekend, sitting back here for an hour and I feel like I haven't had two days of freedom. I'm feeling a real urge to be at home again, amongst my hectic, noisy family, where I can shout and moan because their incessant noise is putting me off my work. But here it is silent - there's no one to take out my frustration on but myself.

These essays are the longest and most important of my life so far. Unless I continue in academia after my MA, they will be the second most important pieces of work I ever write: they're supposed to be destroying me a little, I know; and it's this drive for academic self-destruction that prompted me to do another year of studying in the first place.

(Yesterday my Mum commented on how I need this for my career...'what career?' I thought...I think she may be convinced that I'm doing this for reasons beyond pure self-indulgence...eeek)

But one thing that really helped me get through today's writing was my bowl of soup, created yesterday evening as part of my Soup Sunday habit! It was a continuation of my attempt at learning to enjoy lentils, and the most successful installment of Project Lentil yet! I may even go as far as saying that it's one of the best soups I've made - and not a hint of chilli or cumin in sight! Gasp! (I add chilli and cumin to everything - if it's not spicy, I probably didn't cook it)

So, here we are:

Carrot, Lentil and Coriander Soup

Serves 2

4 carrots, peeled and chopped
0.5 tbsp coriander seeds
1 clove garlic, chopped
60g red lentils, washed
1 pint vegetable stock
1 tbsp fresh coriander, chopped
Salt and pepper
Oil

1. Dry roast the coriander seeds in a dry pan on a high heat, then crush them (in a pestle and mortar if you have one, which I don't so mine weren't very crushed at all...) and leave aside.
2. Heat the oil, then add the carrot, garlic and 2/3 of the crushed coriander seeds, and fry until quite soft.
3. Add the lentils and the stock. Bring to the boil, boil gently for 10 minutes then turn the heat to low, cover the pan and simmer for 15-20 minutes until everything is soft.
4. Blend, then add the fresh coriander and reheat through. Garnish with the remaining coriander seeds, and some frsh coriander and creme fraiche, if you're posh ;-)

Et voila!