Recipe of the week: Sweet, spicy and …

This is the kind of soup that is also a meal. As with other chunky soups it’s worth taking the trouble to cut the vegetables small and neatly.

Serves 6

75g red lentils
75g Puy lentils (or other green speckled lentils)
150g potato, in ½cm dice
1.25 litres water
2tbs olive oil
150g red onion, diced finely
4 sticks celery, halved lengthways and then finely chopped
150g carrots, peeled and finely diced
2tsp salt
1 red chilli, deseeded and 
finely chopped
4cm fresh ginger, peeled and 
finely chopped or grated
3 cloves garlic, crushed
2tsp turmeric
500g packet passata
2tsp light muscovado sugar
1tbs soy sauce
1tsp white wine vinegar
250ml pack coconut cream
200g spring greens or cavolo nero, very finely shredded

Put both kinds of lentils and the potatoes in a pan with the water. Bring to the boil, then reduce the heat and simmer with the lid on for about 25 minutes until the Puy lentils are tender (the red lentils and the potatoes will also then be soft).

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Post Author: CookAzon

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