| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Dairy |
Asian |
Worrall tho, Worrall1 |
1 |
servings |
INGREDIENTS
| 2 |
oz |
Unsalted butter |
| 1 1/2 |
tb |
Grated fresh ginger |
| 1/4 |
ts |
Cayenne pepper |
| 1/4 |
ts |
Allspice |
| 1/4 |
ts |
Cumin |
| 1/2 |
ts |
Curry powder |
| 1/2 |
ts |
Ground coriander |
| 2 |
|
Onions; finely sliced |
| 1 |
|
Parsnip; peeled and diced |
| 1 |
|
Stick celery; sliced |
| 2 |
lb |
Carrots; peeled and sliced |
| 1 1/2 |
ts |
Salt |
| 1/2 |
ts |
Ground black pepper |
| 2 |
oz |
Red lentils |
| 1 |
|
2 ounces lon grain rice |
| 3 1/2 |
pt |
Vegetable stock |
| 1/2 |
pt |
Unsweetened coconut milk |
| 2 |
tb |
Lime juice |
|
|
Fresh coriander to garnish |
INSTRUCTIONS
Melt the butter over a low heat and stir in ginger and spices. Cook
for 1 minute. Add the onions, parsnips, celery and carrots. Season
with salt and pepper. Cook for 12 minutes over an increasing flame,
soften but do not brown.
Stir in the lentils and the rice, combine with the vegetables. Add
stock and bring to the boil. Simmer for 30 minutes or until
vegetables and rice are thoroughly cooked. Liquidize in a blender
until smooth. Return soup to the saucepan. Add coconut milk, lime
juice and chopped coriander. Check seasoning. Do not reboil, as
otherwise it will separate.
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