So this month here's 3 photos from which you should be able to make this recipe.
Let me know if you have any problems or questions.
Eat well x
I've realised I've been reinventing the wheel, so to speak, with these posts as I've been laboriously writing out the recipe & adding photos when, in fact, I've already drawn & written the recipe the way it was intended !
So this month here's 3 photos from which you should be able to make this recipe. Let me know if you have any problems or questions. Eat well x When you first see the title of this month's recipe it might seem pretty inauspicious but if you try it I think you'll be surprised. This recipe is in one of the magazines I subscribe to & of course I've tweaked it. I have removed the cinnamon (not only because Ruchita doesn't like cinnamon !) & substantially reduced the amount of paprika. I find the earthy taste of paprika can completely dominate the more subtle & sweeter turmeric & I also find it competes in some weird way with cumin which, to me, makes the whole thing smell kinda rough & ugly soooooo I've cut the paprika down to 1/4 tsp & altho it's still quite dominant the day you make the soup, by day 2 it's mellow, blended & beautiful . . . that's if there's any left. Red Lentil & Carrot Soup
Ingredients 2 tablespoons olive oil 1 onion, thinly sliced 500 grams carrots, grated 2 cloves garlic, crushed 1/4 teaspoon smoked paprika 1 teaspoon each ground turmeric and cumin ¼ teaspoon chilli flakes 1 tablespoon soy sauce ½ cup red lentils 1 x 400g can diced tomatoes 4 cups vegetable stock or water 1 tablespoon lemon juice Method In a large saucepan heat the oil over medium/low heat & add the onion, carrots & garlic with a good pinch of salt. Put the lid on & cook until soft. Stir in all the spices, the soy sauce & the lentils and cook for 1 minute. Add the tomatoes & the stock & bring to the boil. Reduce the heat and simmer for approx 20 minutes until everything is tender. You can add any of the following to your bowl of soup & it will taste divine. Falafel, paneer, feta, yoghurt, herbs (parsley or coriander especially) or cooked chickpeas. We've even eaten it with left over cooked chicken. A very easy recipe which tastes superb. Enjoy your dinner xxx I can't actually remember where I got this recipe from but I do know that it was originally a chicken curry recipe with sugar in it, too much cumin & not enough delicious fragrance ! I remember 'tweaking' it for the non-veg version so it was easy to tweak again to become an autumn vege version. Ingredients: 1 medium onion roughly chopped 2-3 cloves of garlic chopped 50g piece of fresh ginger peeled & chopped 4 tbsp rice bran oil 1 tsp each of cumin seeds, fennel seeds & coriander seeds 1 tsp each of garam masala & turmeric 1 tsp chopped red chilli (you choose the type) 1 x 400g can of diced tomatoes 1 cup (250ml) vege stock 4-5 medium sized carrots chopped into easy to eat sized pieces 2 orange kumara chopped into easy to eat sized pieces 1 cauliflower cut into florets (I chop up the stalks too) 1 x 400g can chickpeas drained, rinsed & drained again Method : In a small kitchen whizz :
Serve with black, brown or white rice & some greens of your choice. Hope you enjoy it as much as we did xx the recipe for ruchita
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Hi, I'm Sally
I'm a fibre artist who loves botanicals - especially NZ native plants |