| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Dairy | More simply, Ew | 6 | servings | |
INGREDIENTS
| 50 | g | Unsalted butter; (2oz) |
| 1 1/2 | tb | Finely grated ginger |
| 1/4 | ts | Allspice; cumin, chilli |
| ; powder | ||
| 1/2 | ts | Curry powder |
| 1/2 | ts | Ground coriander |
| 2 | Onions; peeled and finely | |
| ; diced | ||
| 1 | Parsnip; peeled and diced | |
| 1 | Stick celery; diced | |
| 1 | kg | Carrots; peeled and sliced |
| ; (2lb) | ||
| 75 | g | Red lentils; washed (3oz) |
| 1 | 25 grams long grain rice; (1oz) | |
| 1 3/4 | l | Vegetable stock; (3 pint) |
| 1 | 400 milliliter can coconut milk | |
| 2 | tb | Freshly squeezed lime juice |
| 3 | tb | Freshly chopped coriander |
INSTRUCTIONS
Melt the butter in a heavy bottomed saucepan with the spices and cook over a medium heat for 3 minutes. Add the vegetables and stir to combine, cook for a further 8 minutes. Add the lentils and the rice, fold in before adding stock. Bring to the boil and simmer for 30 minutes - or until the vegetables are tender and the lentils have started to break down. Blend the soup in a liquidiser until smooth. Return to the heat, add coconut milk, lime juice and coriander. Heat through but do not reboil. Converted by MC_Buster. Per serving: 524 Calories (kcal); 28g Total Fat; (46% calories from fat); 11g Protein; 62g Carbohydrate; 21mg Cholesterol; 2078mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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