ver high heat. Saute onions, carrot and celery, stirring, for 5 mins
in, or until fragrant. Add carrot; cook, stirring, 3 mins.
nion, garlic, stock and 4 cups water in a
edium-high heat. Cook onion, carrot and celery, stirring, 5 mins, or
il in a saucepan and saute the garlic for
Heat a saucepan and dry fry the coriander seeds and chili flakes for 1 min. Remove 1 tbsp of the mixture and allow to cool. Add the oil, carrots and lentils to the remaining spices and cook for 3 mins. Add the stock and simmer for 15 mins.
Transfer to a blender and puree. Season with salt and black pepper. Spoon into 4 bowls, add 1 tbsp sour cream and stir to make a streak. Add the reserved coriander seeds and chili flakes and garnish with cilantro.
Peel and deseed the pumpkin, chop into medium sized pieces.
Heat a pan and add the olive oil. Saute onions until translucent.
Add the ginger, garlic, carrot and celery. Saute for a minute or two until the aromas of the garlic and ginger are wafting beneath your nose.
Add the lentils, pumpkin and stock to cover and simmer for approximately 1 - 1 1/2 hours or until the soup is a thick consistency and the vegetables are soft. Season to taste.
Can be blended if preferred or leave chucky. Serve with gluten free bread.
Heat the oil in a large saucepan on medium heat. Add the onions and cook for 5 mins, until soft. Add the cumin seeds and stir for 1 min, until fragrant. Stir in the carrot and potato.
Add the stock and bring to a boil. Reduce the heat to low; cover and simmer for 20 mins, until the carrot and potato are tender. Season to taste and set aside to cool slightly.
Using a blender, blend in batches, until smooth. Return the soup to the pan and reheat on low heat. Serve the soup sprinkled with additional cumin seeds, if desired.
Heat the oil in a saucepan, add the potato, carrot and leek and saute for 3-4 mins. Add the stock, bring to a boil and simmer for 12-15 min.
Remove 1/3 of the vegetables from the soup and set aside. Puree the soup using an immersion blender then mix in the cream and season. Keep warm.
Heat a non-stick frying pan, add the bacon and cook for 5-6 mins until crisp. Remove the bacon from the pan and chop. Divide the soup between 4 bowls and add the reserved vegetables. Garnish with bacon and serve.
ver high heat, bring lentils and stock/water to a boil
br>Add the chicken breasts and cook for 3-4 minutes
place in a large pan and cover with water, soak for
he ingredients in a bowl and mix with hands to combine
Melt butter in large pot and sweat onion over medium heat for 5 mins then add curry powder. Add carrots and ginger and cook for 5 mins then add vegetable stock, bring to a boil, reduce heat and simmer for 15 mins. Remove pan from heat and puree soup using a hand blender. Add cream and crab meat and simmer for 1-2 mins. Season to taste then distribute between warmed soup bowls and serve garnished with chives.
Put the butter and a tablespoon of olive oil
Add red bell pepper and onion; cook and stir until small brown
eaves, garlic, vinegar and olive oil. Season and set aside.
Cook
Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain, but do not rinse, and return to pot. Stir in lentil soup and season with black pepper. Heat through and serve.
In a large saucepan coated with non-stick cooking spray, cook and stir onion and celery over medium-high heat for 2 minutes.
Add the sausage, carrot, and garlic; cook 2-3 minutes longer, or until onion is tender.
Stir in the broth, lentils, oregano, cumin, and pepper. Bring to a boil. Reduce heat, cover, and simmer for 25-30 minutes, or until vegetables and lentils are tender.
Stir in tomatoes, Worchestershire sauce, and spinach. Cook until heated through and spinach is wilted.
Preheat broiler. Toast baguette slices on 1 side. Remove from oven and flip toasts over. Combine blue cheese with 1/2 the spring onions then spread over bread. Broil until cheese melts.
Meanwhile, in a medium saucepan, cook bacon over medium heat. Add remaining spring onions and garlic. Cook, stirring, until just soft. Add potato and leek soup, milk and 1/4 cup water and stir until hot. Serve soup with blue cheese toasts.