Categories: uncategorized
Date: 21 April 2006 17:15:07
There seems to be a trend for posting recipes at the moment. So, here's one I made earlier. Last night, in fact.
Curried Lentil and Lime Soup
Serves 4
1 tbsp hot curry paste
1 onion, finely chopped
2 garlic cloves, finely chopped
4cm/1.5in piece of root ginger, peeled and finely chopped
1 tsp cumin seeds
200g/7oz red lentils
1.5litres/2½ pints chicken or vegetable stock
50g/2oz small sultanas
1 lime, grated rind and juice only
sea salt and freshly ground black pepper
150g/6oz carton fat-free natural yoghurt
2 tbsp chopped fresh mint
4 warm chapattis, to serve
Place the curry paste, onion, garlic, ginger and cumin seeds in a large pan and cook gently together for three minutes.
Add the lentils and stock, bring to the boil and simmer gently for 20 minutes.
Add the sultanas and cook for a further 10 minutes. Add the lime rind and juice and season to taste.
Ladle into bowls and top each serving with a large spoonful of yoghurt and a sprinkling of mint. Serve with warm chapattis.
I added some diced bacon at the same time as the onion, garlic and so on, and my mini food processor (Best Christmas Present Ever, from Rosabruvver) made light work of the chopping. The first time I made this, I used Puy lentils, and they needed a longer cooking time to break down.
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This is nice, too:
Roasted Red Pepper Soup
Serves 4
8 red peppers, halved and de-seeded
1 tbsp olive oil
2 onions, sliced
1 large potato, diced
1 garlic clove, chopped
¼ jar roasted peppadew peppers, sliced (optional, they give a little bit of a spicy kick to it)
400g/14oz can chopped tomatoes
3 tbsp tomato purée
2 litres/3½ pints vegetable stock
freshly ground black pepper
Preheat the grill to high
Place the peppers skin side up on to a baking sheet and char under the grill until the skin is blackened. Remove from the heat and place in a plastic bag for 10 minutes, then remove and discard the skin and slice the flesh.
Meanwhile, heat the oil in a large pan and fry the onion and garlic for 4-5 minutes until softened. Add the potato and fry for a further minute.
Add the tomatoes, tomato purée, red peppers, peppadews and vegetable stock. Bring to the boil, cover and simmer for 12-15 minutes, until the potatoes are tender.
Transfer to a food processor or blender and blend until smooth. Season well with black pepper.