What's good in
February
Best of British
Brussels sprouts
Cabbage
Chicory
Jerusalem artichokes
Kale
Leeks
Mushrooms
Parsnips
Pears
Potatoes
Purple sprouting broccoli
Rhubarb (forced)
Spring greens
Swede
From abroad
Blood oranges
Grapes
Lemons
Lychees
Passion fruit
Seville oranges
February
Best of British
Brussels sprouts
Cabbage
Chicory
Jerusalem artichokes
Kale
Leeks
Mushrooms
Parsnips
Pears
Potatoes
Purple sprouting broccoli
Rhubarb (forced)
Spring greens
Swede
From abroad
Blood oranges
Grapes
Lemons
Lychees
Passion fruit
Seville oranges
Spicy lentil soup with cumin and tomato
Ingredients
1 small knob of butter
2 Tbls extra virgin olive oil
1 large or 2 small onions finely chopped
2 cloves of garlic sliced
½ tsp coriander seeds
½ tsp cumin seeds
300 g red lentils
1 litre vegetable or chicken stock
1 tin chopped tomato’s
Salt and freshly grilled
Fresh coriander
250 ml natural yoghurt
Instructions
Place a medium pan over a medium heat. Add the butter and the oil to the pan; throw in the onions, garlic, coriander and cumin. Fry gently without colouring for 5 mins.
Add the stock and lentils and cover with a lid, bring to a gentle simmer. Cook for 10 minutes then add the tomatoes, cook for a further 15 minutes or until the lentils are tender.
Puree the soup with a stick blender or in a jug blender.
Season the soup with salt and pepper to taste
Roughly chop the coriander, and stir it through the yoghurt.
Ladle the soup into warmed bowls. Finish the soup by spooning over the coriander yoghurt, followed by drizzle of olive oil and a pinch of ground toasted cumin
1 small knob of butter
2 Tbls extra virgin olive oil
1 large or 2 small onions finely chopped
2 cloves of garlic sliced
½ tsp coriander seeds
½ tsp cumin seeds
300 g red lentils
1 litre vegetable or chicken stock
1 tin chopped tomato’s
Salt and freshly grilled
Fresh coriander
250 ml natural yoghurt
Instructions
Place a medium pan over a medium heat. Add the butter and the oil to the pan; throw in the onions, garlic, coriander and cumin. Fry gently without colouring for 5 mins.
Add the stock and lentils and cover with a lid, bring to a gentle simmer. Cook for 10 minutes then add the tomatoes, cook for a further 15 minutes or until the lentils are tender.
Puree the soup with a stick blender or in a jug blender.
Season the soup with salt and pepper to taste
Roughly chop the coriander, and stir it through the yoghurt.
Ladle the soup into warmed bowls. Finish the soup by spooning over the coriander yoghurt, followed by drizzle of olive oil and a pinch of ground toasted cumin
