Lentil, Tomato and Paprika Soup with Crispy Kale
Thank you Deliciousmagazine.co.uk
- 1 tbsp vegetable oil, plus a splash extra
- 1 onion, chopped
- 2 garlic cloves, crushed
- 1 fresh rosemary sprig
- 2 tbsp sweet smoked paprika
- 250g red lentils
- 400g tin chopped tomatoes
- 1 litre vegetable stock (from a stock cube)
- 100g prepared kale
- Squeeze of lemon juice
- Crusty bread to serve
- Heat the oven to 190°C/170°C fan/gas 5. Heat the 1 tbsp oil in a large saucepan, add the onion and cook gently for 10 minutes, stirring occasionally, until softened. Add the crushed garlic, rosemary, paprika and lentils, then cook, stirring, for another minute or so.
- Pour in the chopped tomatoes and stock, bring to the boil, then turn down the heat and simmer gently for 20 minutes until the lentils are tender.
- Meanwhile, toss the kale in a splash of vegetable oil and spread out over a large baking tray. Sprinkle with salt and bake for 8-10 minutes until crisp.
- Season the soup to taste with salt, pepper and lemon juice (see tip). Serve
- in warmed bowls, topped with the crispy kale and with crusty bread for dipping.
- delicious. tips
If you like a spicy kick, add Tabasco to taste or top with sliced fresh chilli.
Vermicelli Noodle Salad
Thank you Recipetineats.com
This noodle salad is a great refreshing salad for any Asian mains - and especially for BBQ's! This salad will suit most South East Asian Cuisines, including Thai, Vietnamese, Korean and Chinese.
- 100g / 4 oz dried vermicelli noodles (Note 1)
- 2 cups white or green cabbage , shredded
- 1 1/2 cups shredded carrot (1 medium carrot)
- 1 1/2 cups bean sprouts
- 2 green onions , finely sliced
- 1/2 cup coriander/ cilantro leaves
DRESSING (NOTE 2 FOR SUBSTITUTIONS)
- 2 tbsp light soy sauce
- 2 tbsp rice wine vinegar
- 1 1/2 tsp sugar
- 1 1/2 tbsp grapeseed oil (or any other neutral oil)
- 1 garlic clove , minced
- 1 birds eye chilli , finely minced
- Fried Asian Shallots , to garnish (optional)
- Red chilli , finely sliced
Combine dressing ingredients in a jar and shake well to combine. Set aside for 5 minutes for the flavours to infuse.
Prepare vermicelli noodles per packet directions (usually soak in warm or boiling water 2 minutes). Drain well then set aside for 10 minutes to drain off exces water. Turn out onto tea towel if necessary to dry more (watery noodles = watery flavour).
Combine vermicelli noodles with remaining salad ingredients.
Just prior to serving, toss through dressing. Garnish with Fried Asian Shallots if you wish.
1. Vermicelli noodles - very thin noodles made from rice. My favourite brand is Wei Wei (see photo in post). Any thin noodles can be used.
2. Dressing substitutes:
Light soy sauce - sub with regular dark soy sauce, however, the colour of the dressing will be a darker colour and so the salad will look browner than in the photo.
Rice wine vinegar - sub with lime juice for more of a Thai / Vietnamese spin. Can also sub with other mild vinegars like white wine vinegar, sherry vinegar, champagne vinegar, even apple cider vinegar.
Chilli - is optional. 1 chilli provides a nice subtle hum, barely there. I also like to add slices of chilli for a bit more of a kick!
Sub vegetables with any that can be thinly sliced in similar shapes (eg iceberg lettuce, snow peas, red onion, capsicum/bell peppers, cucumber)
Add mint for a Thai / Vietnamese spin. Could also add Thai Basil leaves.
Butter bean and vegetable stew
Thank you Deliciousmagazine.co.uk
This one-pot vegetarian butter bean stew is a midweek winner packed full of vegetables, fibre-rich pulses and a pinch of spice for a wonderfully warming meal.
- Large glug of olive oil
- 2 sliced red onions
- 1 sliced leek
- 2 sliced red peppers
- 2 finely sliced carrots
- 150ml dry white wine
- 2 tbsp tomato purée
- few fresh rosemary sprigs
- 2 x 400g tins of chopped tomatoes
- 400g tin of drained butter beans
- 400g tin of drained red kidney beans
- 200g baby leaf spinach
- 1½ tbsp garam masala
- Handful of chopped fresh parsley
- Natural yogurt
- Extra chopped fresh parsley
Heat a the oil in a deep casserole over a medium heat, add the onions, leek, peppers and carrots, then fry for 5-8 minutes until softening.
Stir in the wine, tomato purée and a few fresh rosemary sprigs and bubble for 2 minutes. Add the chopped tomatoes, season and simmer for 15 minutes, then stir in a the butter beans and a red kidney beans and cook for 10 minutes more.
Stir in the spinach, garam masala and a handful of chopped fresh parsley, then serve with natural yogurt and extra chopped fresh parsley.
Make 2-3 days ahead and keep in a sealed container in the fridge or freeze in batches for up to 3 months.
Ayurvedic Cleansing Green Kitchari Bowl
Thank you feedmephoebe.com
Ayurvedic Cleansing GreenThis Green Kitchari Bowl recipe is adapted from Leah Vanderveldt's fabulous cookbook The New Nourishing. The fennel seeds are the sleeper spice in here and so good for digestion. Kitchari is a staple of healing Ayurvedic cooking since the rice and lentils are cooked until easily digestible and the base is layered with supportive spices and ginger. I love that Leah adds lots of green veggies to aid in the cleanse.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
- 1 cup dried yellow split peas or lentils
- 1/2 cup long grain brown rice
- 3 tablespoons ghee or coconut oil
- 1 tablespoons grated fresh ginger
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon fennel seeds
- 1 teaspoon ground fenugreek
- 1 teaspoon ground turmeric
- 1 teaspoon sea salt
- 5 cups vegetable stock or water
- 1 small crown broccoli finely chopped into an almost rice-like texture (about 2 cups total)
- 1 medium zucchini coarsely grated (about 1 cup)
- 1 cup packed baby spinach roughly chopped
- 1/4 cup cilantro leaves
- Plain full-fat Greek yogurt for serving
- Rinse the yellow split peas or lentils and rice in a fine mesh colander under cold water until the water runs clear.
- In a large lidded saucepan over medium-high heat, heat the coconut oil or ghee. Add the ginger and cook, stirring, for 30 seconds. Add the cumin, coriander, fennel seeds, fenugreek, and turmeric. Cook for another 30 seconds, until fragrant.
- Add the split peas or lentils and rice and stir to coat in the spices. Add the salt and pour in the water or vegetable stock. Bring to a boil, cover, and reduce the heat to medium-low. Simmer for 35-45 minutes, stirring occasionally, until the peas/lentils are tender but not mushy and most of the liquid has been absorbed. (You may need to add more water if the mixture becomes to dry or begins to stick to the bottom of the pan).
- Stir in the broccoli. Cover and cook for another 4-5 minutes. Stir in the zucchini and spinach, then remove from the heat and leave to stand for 5 minutes. Serve warm scattered with the cilantro and plain yogurt, if desired.
To make low FODMAP-friendly: Double the rice and skip the split peas or lentils, and omit the broccoli. The mixture doesn’t have onion or garlic, so for once, you’re covered in that department. And you can serve without the yogurt topping.
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