Prophylactic self-isolation for cooking failure appreciation. Day 68th.

Lentil soup was not so good. Don’t change the ingredient list!


Sometimes, especially while dealing with new recipes, we may notice that the ingredient list, especially ingredient list of species is boring, just some kind of standard herbs or their mixtures. An than, we put in that salad or soup just all we have or something according to inner feeling or our mood. And that is a trick!

The things are not working in such a manner, every tiny ingredient has its well-earned place in each specific recipe. Unless you are ready to taste all dishes with similar combination of tastes and aroma for years:) If so, please do not complain later that vegan, vegetarian, or any other ‘healthy” food is boring! Do not complain later!

From the other hand, once the exact and perfect combination of the ingredients, including species, is found – do not change it for centuries, I am very seriously.

Many times I hear on social cooking channels, bloggers define the list of the ingredients and hear-and-now indulge an audience by telling: “Of course, you can change this or that ingredient according to your taste and preferences; you can change herbs combination; you can just take whatever you have in your kitchen…” If you are an expert in a kitchen – that could be ok, but what if you try to make something absolutely new for you?

Image at the top of the post: set of species, herbs and vegetables for a new version of lentil soup – total failure in taste, do not repeat it please:)


For example, you are trying to make vegan easy Napa salad for the first time. Imagine, instead of cilantro you take what you have – dill, instead of cucumbers you take what you have – pickled cucumbers or tomatoes, instead of fresh or frozen sweet pea beans you take a canned version. What would be the result in 90 percent of cases? You would be not satisfied with the taste combination, because it differs form the original recipe list. Because nobody could guarantee the success until trying to prepare a salad in real.

Ingredients of failed version of a lentil soup. Photo by Dr. A. Palatronis on

Try to change JUST ONE ingredient in lentil soup, for example, willowherb to mustard powder – and taste receptors would provoke you to pout while sipping the dish. As for my version of lentil soup, I put willowherb instead of wheat flour, because I just try to avoid any flour in my recipes. That could be also useful for those who avoid wheat because of gluten intolerance. So, I found milled willowherb to be a perfect combination in this particular recipe. It adds to the soup specific adorable taste. Right for now, I do not put willowherb to any other recipe. Following this principle it makes any dish to be original, unique and remembered.

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Celery/carrot bouillon

For me, celery bouillon is a great natural product for inner purification. One could feel that purification effect by constipation clog going out.

As a chemist, I usually do common things my way. No, no, I am not putting chemicals here and there:)) The point is to get a good sprinkle of quality to the “standard” recipes.

The point is to get a good sprinkle of quality to the “standard” recipes


  • Celery stems, 10 pieces
  • Carrot, 3 pieces
  • White onion head, 1 piece (optional)
  • Salt, 1 tsp
  • Water, 2-3 liters
Ingredients for the celery/carrot bouillon in the pot

How to make it:

  • Wash and cut vegetables
  • Put pieces of vegetables into a pot
  • Season a mixture with salt and let it stay for 30 min on a counter. During this time salt will “take out” a juice from vegetables, you could even observe that vegetables get damp
  • Add water and cook a bouillon on a low heat for 2 hours
  • Switch off the heat and let a bouillon to rest for 30 minutes more
  • Strain a bouillon and enjoy! Its ready!

Important note!

Waiting 30 minutes after adding salt is important to get juice out of vegetables. Traditional soup/bouillon cooking appeal to “taste extraction” from ingredients by vigorous heating only. Herein, previous to moderate heating, “chemical” extraction by using salt is involved.

Photos by Dr. A. Palatronis on

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Spicy veggie bouillon in 10 minutes

What is your reaction when you need to add vegetable broth cubes to your favorite recipe, and just realize that a broth (broth cubes) are finished?!

Calm down! Today I found the way to stay calm in this situation and make a rich spicy veggie bouillon to nourish home cooking in just a few minutes:) No gluten, no palm oil, no starch or other “goodies”:)


  • bay leaf, 3-4 pcs
  • allspice (Jamaica pepper or pimenta), 5-10 pcs
  • white horseradish, dry powdered, 1 tsp
  • marjoram (Origanum majorana), 1 tsp
  • nutmeg, freshly grated or milled, 1/4 tsp
  • bell pepper flakes, 1 Tbsp
  • water, 1-2 cups (100-200 ml)
Spices for veggie bouillon

How to make it:

  • mix all species in a small pot
  • pour hot, just boiled water (boiled in a kettle, for example) to a mixture and bring to a boil on a stove
  • simmer for 5 minutes
  • remove from a stove-top and let it sit for 5 minutes more
  • strain a broth. It is ready!

Important notes:

  • Take just minimum of nutmeg, in bigger amount it gives bitter taste to food
  • Better to use species in flakes or whole leaves, whole grains, because if using all ingredients in powder form, the ready broth would be cloudy, even if filtered
  • If prefer to change the initial ingredients listed above, choose those which are not too spicy-hot, or replace only with one hot spicy ingredient
  • Simmer species for no longer than 5 minutes, because bay leafs give bitter taste to food if overcooked

Photos by Dr. A. Palatronis on

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Latest sketch of lentil soup could provoke a joyful whoop!

Because of my transformation to Nature-food has started from 2019 January, many aspects of live within these days, including self-isolation, are so easy-go and even joyful for me and my family. We take a time to relax, to spend time together, to clean our space, to create, to write, to paint, to cook, and of course to eat, but just a simply food:)

The story of the lentil soup in my kitchen is so successful, that I definitely need to share the recipe with my readers:) Before 2020, when time to time we had guests at our home (the restaurants were open than, right?:)), the rooted meat-eaters have told me – that that is the best soup ever. No meat is there, and bliss comes into the body and mind. Time to try this soup, it is a Lent time for everyone now:)


  • White onion, 1 pcs
  • Clarified (Ghee) butter, 50 g
  • Fenugreek seeds, freshly milled, 2 Tbsp
  • Red lentils, 0.5 cup
  • Water, boiled, 2 cups
  • Salt, 1 tsp
  • Staghorn sumak, 1 Tbsp
  • Lemon, 1-2 pcs
  • Peppermint leaves, fresh

How to make it?

  • Wash red lentils in running water until water is clean
  • Soak red lentils in 1-2 liters of fresh water overnight or at list for 8 hours
  • After soaking lentils, rinse it once again in fresh water and drain
  • Cut onion into pieces and sweat with butter in a soup pot until onion is translucent
  • Add milled fenugreek, sweat for few minutes more
  • Add soaked red lentils and stew for 5 min more
  • Add hot boiled water, stir well, bring to a boil, close a pot lid and simmer for 15 min
  • Cool down the mixture, add salt and mix in a blender for 1-2min
  • Serve with lemon pieces, fresh mint and sumak
Lentil soup

Important note! In the original version of the lentils soup, which I found to be a traditional Turkish soap, wheat flour is usually being used for sweating the onions. As I avoid any kind of cereal flour as much as possible (mostly in 99%), I replace flour with milled fenugreek seeds. I found milled fenugreek to be a good replacement for flour by texture (for this specific recipe) and more beneficial in terms of nutritional impact. Anyway, a year ago the recipe of traditional Turkish lentil soap has opened me a new era of tastes:)

Photos by Dr. A. Palatronis on

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