Carrot and Lentil Soup - Revision history

George2 at 19:38, 31 August 2021

2021-08-31T19:38:38Z

George2 at 19:38, 31 August 2021

2021-08-31T19:38:12Z

George2 at 19:37, 31 August 2021

2021-08-31T19:37:18Z

George2 at 19:36, 31 August 2021

2021-08-31T19:36:11Z

George2: Created page with "'''Ingredients''' 2 tbsp olive oil 2 red onions, diced 2 celery sticks, diced 2 large carrots, peeled and diced 2 garlic cloves, finely chopped 30g/1oz fresh root ginger, peel..."

2021-08-31T19:35:56Z

Created page with "'''Ingredients''' 2 tbsp olive oil 2 red onions, diced 2 celery sticks, diced 2 large carrots, peeled and diced 2 garlic cloves, finely chopped 30g/1oz fresh root ginger, peel..."

New page

'''Ingredients'''
2 tbsp olive oil
2 red onions, diced
2 celery sticks, diced
2 large carrots, peeled and diced
2 garlic cloves, finely chopped
30g/1oz fresh root ginger, peeled and finely chopped
1 tsp sea salt
15g/½oz fresh coriander (leaves and stalks), washed and finely chopped
1 tsp ground turmeric
1 tsp caraway seeds
1 tsp ground cardamom seeds
200g/7oz red lentils
225g/8oz baby spinach, washed
salt and freshly ground black pepper
To serve
4 tbsp plain yoghurt (or plant-based yoghurt)
1 lime, finely grated zest and juice

@@ Line 20: / Line 20: @@
 '''Method'''
 #Heat the oil in a saucepan over a medium heat, then add the onion, celery, carrot, garlic, ginger and salt. Fry for 15 minutes, stirring often, until the vegetables are glossy and translucent.
 #Stir in the coriander, turmeric, caraway and cardamom and cook for 1 minute. Add the lentils and 1.5 litres/2¾ pints water.
 #Slowly bring the soup to a gentle simmer and cook for 10 minutes, or until the lentils have softened.
 #Stir in the spinach and cook until it wilts, then add a few grinds of black pepper. Season with more salt and pepper if desired.
 #Serve in bowls with a spoonful of yoghurt, a sprinkle of lime zest and a squeeze of lime juice.

← Older revision		Revision as of 19:38, 31 August 2021
Line 17:		Line 17:
	*4 tbsp plain yoghurt (or plant-based yoghurt)		*4 tbsp plain yoghurt (or plant-based yoghurt)
	*1 lime, finely grated zest and juice		*1 lime, finely grated zest and juice
		+
		+	'''Method'''
		+	#Heat the oil in a saucepan over a medium heat, then add the onion, celery, carrot, garlic, ginger and salt. Fry for 15 minutes, stirring often, until the vegetables are glossy and translucent.
		+
		+	#Stir in the coriander, turmeric, caraway and cardamom and cook for 1 minute. Add the lentils and 1.5 litres/2¾ pints water.
		+
		+	#Slowly bring the soup to a gentle simmer and cook for 10 minutes, or until the lentils have softened.
		+
		+	#Stir in the spinach and cook until it wilts, then add a few grinds of black pepper. Season with more salt and pepper if desired.
		+
		+	#Serve in bowls with a spoonful of yoghurt, a sprinkle of lime zest and a squeeze of lime juice.

@@ Line 2: / Line 2: @@
 *2 tbsp olive oil
 *2 red onions, diced
-celery sticks, diced
+*2 celery sticks, diced
-large carrots, peeled and diced
+*2 large carrots, peeled and diced
-garlic cloves, finely chopped
+*2 garlic cloves, finely chopped
-g/1oz fresh root ginger, peeled and finely chopped
+*30g/1oz fresh root ginger, peeled and finely chopped
-tsp sea salt
+*1 tsp sea salt
-g/½oz fresh coriander (leaves and stalks), washed and finely chopped
+*15g/½oz fresh coriander (leaves and stalks), washed and finely chopped
-tsp ground turmeric
+*1 tsp ground turmeric
-tsp caraway seeds
+*1 tsp caraway seeds
-tsp ground cardamom seeds
+*1 tsp ground cardamom seeds
-g/7oz red lentils
+*200g/7oz red lentils
-g/8oz baby spinach, washed
+*225g/8oz baby spinach, washed
-salt and freshly ground black pepper
+*salt and freshly ground black pepper
-To serve
+'''To serve'''
-tbsp plain yoghurt (or plant-based yoghurt)
+*4 tbsp plain yoghurt (or plant-based yoghurt)
-lime, finely grated zest and juice
+*1 lime, finely grated zest and juice