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Red lentil, chickpea & chilli soup

Red lentil, chickpea & chilli soup
Related:  Soups

Chilli bean soup with cheesy garlic bread Heat the oil in a large pan over a medium-high heat and cook the onion for 5 minutes until softened. Stir in the garlic, tomato purée and spices and cook for 1 minute, then add the chopped tomatoes and stock. Bring to the boil, cover and simmer for 10 minutes. Remove from the heat, allow to cool slightly then whizz in a blender, and return to the pan. Add the beans and red pepper, bring back to the boil and cook for 10 minutes. Season to taste and add extra stock or water if you prefer a thinner consistency. Meanwhile, grill one side of the baguette slices. See more Soup recipes

How to cook perfect cullen skink Cullen skink. Not a promising name for a soup, in all honesty – I think Dickens missed a trick by not borrowing it for one of his villains – but one sniff and you'll be won over. Stuffed full of warming wintery ingredients like smoked fish and starchy potatoes, made rich and comforting with milk or cream, it never fails to cheer, even in the darkest days of January. (Unless, I admit, you're sitting upwind of someone else's helping, in a badly ventilated office, with only a meanly filled, heavily chilled turkey sandwich for company. Then you might feel, with some justification, that cullen skink is as malevolent as it sounds.) About that name: Cullen is, of course, a fishing town on the Moray Firth, an inlet popular with haddock, while "skink" has a more puzzling history. Cattle perhaps being more valuable than fish in coastal regions, the locals adapted the idea to suit their own ingredients – and I'm very glad they did. The fish The soup base The starch Extras Perfect cullen skink Serves 6

Easy Tomato Soup Recipe Drop the soup cans and make your own hearty soup. Making your own soup doesn’t have to be a kitchen nightmare. As a college student, canned soup has always been the go-to option, but it’s usually loaded with salt and not as great as it could be. Surprisingly enough, making your own soup really isn’t that difficult. This tomato soup recipe is quick and requires relatively little skill to perfect. Tomato Soup Prep Time: 5 minutes Cook Time: 30 minutes Total Time: 35 minutes Servings: 4 Easy Ingredients: 2 teaspoons olive oil 3 garlic cloves, minced 3 cups chicken broth 3 cans diced tomato Salt Basil (optional) Directions: Heat oil in large saucepan over medium heat.

Beef, Barley And Vegetable Soup Recipe Step 1 Heat half the oil in a large saucepan over high heat. Add the beef and cook, stirring often, for 2-3 minutes or until browned. Transfer to a plate. Source Australian Good Taste - July 2009 , Page 64 Recipe by Chrissy Freer Photography by Steve Brown Shopping tip: For equally great results, use any beef cuts suitable for slow cooking, such as chuck steak or gravy beef. Apple Pie Baked in the Apples | Chronicles of a Domestic Dilettante As you all know, I am very much a beginner in the kitchen. So when my friends assigned both appetizers AND dessert to me for this year’s Thanksgiving, I was in full panic mode as I didn’t want to ruin our entire Thanksgiving dinner. Dessert, afterall, is the most important part of the meal. Furthermore, I was instructed that store-bought items were not welcome – because we all know I was already planning a trip to Whole Foods. After consulting Pinterest for some Apple Pie recipes, I came across this recipe for Apple Pie Baked in the Apple – I thought it was a nice blend of simple instructions and a gourmet look. Step 1: Cut off the top of 4 apples off and discard. If you’re a skilled interior apple excavator, salvage as much as you can so you can use it for Step 2. This recipe will make 4 baked apple pies (in the apple). Step 2: Remove skin from remaining apple(s) and slice very thinly. Mix sliced apples with sugars and cinnamon in a bowl. Scoop sliced apples into hollow apples.

Recipes from The Nest Ingredients: 3–4 medium baking potatoes (2 lb | 1 kg), skin on, well washed 1 small shallot, peeled and diced very finely 1 tsp | 5 mL salt 1/4 tsp | 1 mL black pepper 1 Tbsp | 15 mL olive oil 4 cups | 1 L vegetable stock 1 cup | 250 mL half-and-half 3/4 cup | 175 mL 2% milk 2 Tbsp | 30 mL all-purpose flour 4 oz | 125 mL grated cheddar cheese 3 Tbsp | 45 mL light sour cream 3–4 large green onions (scallions), thinly sliced Directions: Place the potatoes on a baking sheet and bake for 1 hour and 15 minutes in a 350°f (180°c) oven. Set aside until cool enough to handle. Sauté the shallot, salt and pepper in olive oil for 5 to 8 minutes over medium heat. In a bowl, whisk together the half-and-half, milk and flour. Garnish each bowl of soup with grated cheddar cheese, sour cream and sliced green onion, or any other potato toppings that you enjoy. Recipe excerpted from Soup (Whitecap Books) by Pam Soup Photos By: Photo by Chris Freeland, food styling by Claire Stubbs

Recipes for under £5: braised beef, roasted root vegetables and hazelnuts In its Eat Well for Less series, OFM asked 10 chefs to make a meal for four whose ingredients cost £5 or less – barring items that would already be in the household cupboard, such as olive oil, soy sauce, dried herbs and spices. This dish is "cucina povera" at its best. It's a term that originally stemmed from the under-class families of Italy, where income was low, resulting in a very considered approach to food, maximising both flavour and nutrition from only a few simple ingredients. In this recipe stewing beef, which requires long, slow cooking to break down the sinew, is teamed with root vegetables, that are not only seasonal but full flavoured and packed with vitamins. The hazelnuts work texturally well, but also add an extra dimension which is essential as the braise lacks expensive components such as wine and pancetta. TOTAL £4.92 Bought from Asda Heat the oven at 160C/gas mark 3. Heat up an oiled frying pan, season the beef and fry off until coloured on all sides.

Homemade Spicy Tomato Soup Recipe Photo: Teri Lyn Fisher Looking to kick up a classic soup recipe? This spicy comfort food from Chloe’s Vegan Italian Kitchen is far from that canned Campbell’s classic you ate as a kid. What You’ll Need: For the soup: 2 tablespoons olive oil1 onion, roughly chopped2 garlic cloves, minced2 teaspoons sea salt2 teaspoons Italian seasoning¼ teaspoon crushed red pepper1 (28-ounce) can fire-roasted whole tomatoes3 cups vegetable broth1 cup canned coconut milk, plus extra for drizzling2 tablespoons brown sugarChopped fresh basil for garnish For the croutons: 2 tablespoons olive oil2 cups (1-inch) bread cubesSea saltFreshly ground black pepper Directions: For the soup: In a large pot, heat oil over medium-high heat and sauté onion until soft. For the croutons: In a large skillet, heat oil and sauté bread cubes until lightly toasted, about 10 minutes. More Must-Clicks: Homemade Chicken Noodle Soup Done Right Must-Make Baked Potato Soup Tomato Soup with a Grilled Cheese Crostini Like this: Like Loading...

The 10 best soup recipes Thai beetroot soup Super-easy to make, this delicious, healthy soup looks stunning and marries the earthy sweetness of beetroot with the light aromatics of Thai flavours. Serves 4500g cooked beetroot (not pickled), roughly chopped400ml tin light coconut milk2 tbsp Thai fish sauceJuice of 1-2 limes½ tsp salt For the stock4 shallots, finely chopped3 garlic cloves, finely sliced4 stalks lemongrass, trimmed and chopped2 x 3cm pieces galangal, finely sliced2 thumb-size pieces of root ginger, grated6 makrut lime leaves, shredded1 tbsp vegetable oil650ml cold water50g coriander, stalks and leaves chopped (reserve a few leaves for garnishing)1 bird's-eye chilli, deseeded and finely sliced 1 In a large pan, fry the shallots, garlic, lemongrass, galangal, root ginger and makrut lime leaves in vegetable oil for 3-4 minutes to release their flavour. 2 Add the water and the rest of the stock ingredients. 4 Add fish sauce, salt and lime juice to taste: the soup should taste sharp and sweet. Serves 6

Mexican (Very) Vegetable and Bean Soup with Jalapeño-Herb Topping This easy, slightly spicy (although the heat is really up to you) soup can be made with whatever is seasonal. The main thing to keep it vaguely on a Mexican wave(length) is actually the herbs, lime and pickled jalapenos – all easily obtained year round. Do adjust to your own palate, although I have deliberately kept it on the family-friendly end of the spectrum. “For once”, you might legitimately add. ;-) Enjoy xx 1 red onion, finely chopped 3 cloves garlic, finely minced or smashed 4 medium carrots, finely chopped 1 tsp cumin seeds, toasted and ground to a powder 1.7 litres (60 fl oz) light vegetable stock 6 medium ripe tomatoes, chopped OR tin/jar of best-quality whole tomatoes (crush them as you add to the pan) 100g (3.53 oz) greens of choice, chopped rather small – kale, chard, broccoli leaves, spring greens, cabbage, beet leaves 1 courgette/zucchini, cut into small pieces A good handful of sugarsnap peas, mangetout/snowpeas, or shelled peas Zest and juice of one lime 1. 2. 3.

Angela Hartnett's feta and chicory salad recipe This is a lovely refreshing salad, which is ideal after all the gorging at Christmas. It works really well with feta and almonds but you can use up any other leftover nuts and cheese instead. For extra crunch and sweetness, try adding some apple slices. (Serves two as a starter)2 small red onions2 large heads of chicory, washed2 large oranges200g feta cheese2 tbsp salted almonds, roughly chopped75ml olive oil20ml white wine vinegar50g green olives, destoned and sliced Peel and slice the red onions and put them in a large bowl. Cut the chicory lengthways down the middle, remove the root and add the leaves to the bowl, cutting any large ones in half. Segment the oranges, dice the feta and add, along with the almonds, to the onion and chicory. Combine the olive oil with the vinegar, season and beat until emulsified. Mix the dressing through the salad, check the seasoning to taste, and finish with the green olives.

Leek and Potato Soup Method Peel and roughly slice the carrots. Slice the celery. Peel and roughly chop the onions. Place a large pan on a high heat and add 2 tablespoons of olive oil. Peel the potatoes and cut them into 1cm dice. Remove the pan from the heat.