Barry Atsma: ‘With a little one in the house you have healthy food concentrates necessary’

Favorite dishes often have a good story. Every week, asks a DUTCH for what he or she prefers to lie on the table. The favorite food of actor Barry Atsma, is a Moroccan lentil soup: “We always make a very large pan, enough for three days.”
What is your favorite recipe?

“The Moroccan lentil soup that we occasionally eat. That is really very tasty and vegetarian. We try much as possible vegetarian to eat. I believe that we are right there with z’n all to go. We will, if we with ten billion people on the world are, however, not all of them eat meat? Then it is ready with the world, I think.”

You try as much as possible vegetarian to eat. What does that mean?

“In principle, we will be eating completely vegetarian, but sometimes we buy even organic fish. Fish is less damaging to the environment than meat. My youngest daughter eats still meat, because that’s what she wants love and that is her choice. But I think, all in all, still five days in the week vegetarian cooking.”

“I have often had the tendency to make things that I already know.”
Barry Atsma

How did you get this dish?

“Noortje and I have last all the recipes together to make some more different things to try out. For example we have an Indian bloemkoolcurry discovered, but also this Moroccan lentil soup from the blog From Pauline’s Kitchen. We often seek online, and convert recipes that our great seem in a app. It is still easy to get an app to look at and so what more diverse cooking. I myself often tend to make things that I already know. This soup is delicious, with just legumes, tomato, chickpeas and herbs, and is quite filling. You’re missing the meat at all.”

Bloemkoolcurry, lentils… Food you always so healthy?

“No, not really always, but frequently. We have recently also a little one in the house, so you’ve got a little bit of common concentrate feed is needed. And we find it just nice. All those special flavors, such as ras el hanout. That is such a nice herb. I find that delicious. Of the soup we always have a very large pan, enough for three days. Often I eat him already in two days. So good is it.”

It sounds like you have a preference for foreign cuisine. Where does that come from, do you think?

“That’s right, I do love the foreign kitchen. When I as a child in Brazil lived, was eating very differently spiced than I am used to in the Netherlands. I have a lot of. My ex, where I have a very long life together was, of Curaçao. There cooking them, many with Portuguese and Spanish herbs. That has also had a significant effect on my eating. I find that also a lot of fun to the Netherlands; here it is a lot of to get. An Indonesian rice table feels is not even foreign. But if I of all kitchens must choose, is that from the Middle East and still my favorite. Two years ago, Noortje and I to Marrakech and the food there was really fantastic.”

See also:
Noortje Herlaar and Barry Atsma parents of daughter has become

Ingredients for 1 liter of soup

  • 1 onion
  • 2 cloves of garlic
  • half a chili pepper
  • 1 inch ginger
  • 2 stalks of celery
  • 1 large carrot
  • 2 teaspoons ras el hanout
  • 1 teaspoon cumin
  • half a teaspoon of cinnamon
  • 1 litre vegetable stock
  • 400 grams diced tomatoes
  • 125 grams red lentils
  • 265 grams chickpeas
  • juice of half a lemon


“Chop the garlic, onion, pepper and ginger into small pieces and vegetables in a large pan with some olive oil. Then cut the celery and carrot into small cubes, and these may also in the pan, then ras el hanout, cumin and cinnamon to add. The broth, diced tomatoes, lentils, and chickpeas, there may be now also. If the latter is still the juice of half a lemon and some pepper and salt. Then you let it cook and stir you in the meantime. We do still pitabroodjes with some hummus and baba ganoush.”

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