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Carrot and Lentil Soup March 7, 2012

Filed under: Healthy Eating,Soups and Stews — delishuss @ 10:41 pm
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I think I have a couple of versions of carrot and lentil soup on the blog so apologies for adding another one but I just saw this in a magazine (Womens Fitness to be exact) and the picture looked nice. It’s pretty handy to make as well, although you do have to grate a load of carrots. You could do them in a food processor if you have a grater attachment. I had a conversation with my colleague about food processors and he thinks they are great, maybe it’s just me but I just don’t like the hassle involved in cleaning the thing. Okay back to the recipe after my rant 🙂

Ingredients

2 tbsp olive oil

600g carrots, grated

140g red lentils

1l vegetable stock

125ml milk

2tsp cumin

Pinch of chilli

Plain yoghurt

Fresh coriander, chopped

Method

1. Heat the olive oil in a pan then add all the ingredients.

2. Bring to the boil and simmer for 15 minutes until the lentils have softened.

3. Whizz in a blender (I just used a stick blender) until smooth.

4. Season to taste and add a dollop of plain yoghurt and some chopped coriander before serving.

Note: I always add onion and garlic to soup, so I fried this off before adding the rest of the ingredients.

 

Pardina lentils with white wine, Serrano ham and pimentón August 14, 2011

Filed under: Rice and Grains — delishuss @ 6:43 pm
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I saw this recipe on Saturday’s Kitchen on BBC. They showed some footage from Rick Stein’s Spain. He does some really tasty looking dishes on that programme. I couldn’t find pimentón so I just used smoked paprika instead, not sure how different the flavour would be. I served it with some pan fried haddock and baby potatoes.

Serves 6

Ingredients

Preparation method

  1. Check over the lentils for any little stones, then rinse in cold water. Tip them into a saucepan, add enough cold water to cover them by 5cm/2in and bring to the boil over a high heat. Reduce the heat
  2. and leave them to simmer for about 30 minutes or until just tender but still a little al dente. Drain, reserving the cooking liquid, and set to one side.
  3. Put the olive oil, garlic, onion and carrot in a wide, shallow pan over a medium heat and cook gently for 15 minutes or until the vegetables are soft and just beginning to colour. Add the Serrano ham and fry for another 5-6 minutes.
  4. Stir in the pimentón, tomatoes and wine and simmer for 5-6 minutes or until the mixture cooks down into a thick sauce.
  5. Stir the lentils into the sauce with 150ml/5fl oz of the reserved cooking liquid, the chopped parsley, 1½ teaspoons of salt and some pepper. Simmer for a further 5-6 minutes.
 

Easy Peasy Lentil Curry October 16, 2010

Filed under: Healthy Eating,Vegetarian — delishuss @ 9:05 pm
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This is yummy, easy and healthy. What more can I say.

Serves 4

Ingredients

2 tbsp sunflower oil

2 medium onions, cut into rough wedges

4 tbsp curry paste

850 ml vegetable stock

750g stewpack frozen vegetables

100g red lentils

200g basmati rice

Turmeric

Handful of raisins

Roughly chopped parsley

Poppadoms and mango chutney to serve

Instructions

  1. Heat the oil in a large pan. Add the onions and cook over a high heat for about 8 minutes or until golden brown.
  2. Stir in the curry paste and cook for a minute.
  3. Slowly pour a little of the stock so it sizzles, scraping any bits from the bottom of the pan. Gradually pour in the rest of the stock.
  4. Stir the frozen vegetables, cover and simmer for 5 minutes. Add the lentils and simmer for a further 15-20 minutes or until the vegetables and lentils are cooked.
  5. While the curry is simmering, cook the rice according to the packet instruction, adding the turmeric to the cooking water. Drain well.
  6. Season the curry with salt, toss in a handful of raisins and chopped parsley, then serve with the rice, poppadums and chutney.

 

Note: I used fresh vegetables instead and fried them off with the onions. I used butternut squash also which I parboiled before frying.