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Spiced Lentil Soup
This is substantial enough as a main course serve with some chunks of bread
75 g. of dried red lentils
1/2 tblsp olive oil
bacon 1 rasher, optional
1 clove of garlic
1 piece of root ginger (1cm or 0.5 inch), grated
1 pinch of cumin seeds
1 tbs of chopped fresh coriander
1 pinch of turmeric
1 pinch of chilli powder
1/3 vegetable stock cub1tsp cornflour
1 dssrt spoon half fat creme frais
1.Place the lentils in a bowl, cover with cold water and set aside to soak for about 20 minutes.2. Heat the oil in a non-stick pan and cook the chopped onion, crushed garlic, bacon (if using) grated ginger, cumin, diced tomato and half of the coriander over a medium heat for around 5 minutes.3. Add the drained lentils, turmeric, chilli, stock cube and about 250ml (½ pint) of water.4. Bring to a boil and simmer for around 30 minutes, until the lentils are tender, adding more water as necessary. 5. Stir in the remaining coriander just before serving.
Curried Vegetable Soup
50 grams (2 ounces/ 1/4 cup) sunflower margarine
1 onion, chopped
2 tablespoons fresh coriander, chopped
1 clove garlic, crushed
1 teaspoon cumin seeds, crushed
1/4 teaspoon. turmeric powder
1/4 teaspoon. chilli powder
1 tablespoon plain flour
11/4 litres (2 pints/4 or 5 cups) vegetable stock
800 grams (2 pounds) mixed vegetables such as xxx carrots, parsnips, swede, leeks, broccolli
125 grams (5 ounces/1/2 cup) low-fat yoghurt
1 In a large pan, heat the butter and gently fry the onion and garlic for 2 minutes, until they start to soften. Add the mixed vegetables. Cover and cook for 10 minutes.
2 Stir in the spices and flour and continue cooking for 2 minutes.
3 Stir in the stock and bring to the boil. Cover and simmer until vegetables are tender (15-20 minutes).
4 Allow the mixture to cool slightly then take half the mixture and purree in a blender. Add this back to the unblended mixture
5 Reheat the soup and stir in fresh coriander. Pour into bowls and add a spoonful of yoghurt.
Split Pea and Ham Soup
450 grams (1 pound/1/4 cups) dried split peas
1 1/2 tablespoons olive oil
1 large onion, chopped
2 carrots, peeled and cubed
2 stalks of celery, thick sliced
2 bay leaves
Some chopped parsley
1 Wash the peas and soak in water over night
3 Add the drained peas, bay leaves and stock. Bring to the boil then leave to simmer for 1 hour.
3 Add the cubes of ham and simmer for a further 10 minutes.
4 Add the ground pepper and garnish with chopped parsley.
Variation: You can use leeks instead of celery, for a more oniony soup.