orange-coloured vegetable souprating:
We enjoyed this soup which I put together last night. It went down so well that I've decided to record it here to share it with other members of Nibblous - and cook it again myself!
1 litre stock
3 tablespoons orange lentils
4-5 medium potatoes, thinly sliced
olive oil for cooking
2 onions, chopped
3-4 stalks celery, finely chopped
2 cloves garlic
quarter of a cauliflower, broken up into tiny florets
heaped teaspoon turmeric
1 dried red chilli, chopped very finely indeed
quarter of a small spring cabbage, finely sliced
small handful chopped parsley for garnish
Heat stock in saucepan and add finely-sliced potatoes and the orange lentils. Cover and simmer for 15-20 minutes, until potatoes and lentils are soft.
In a couple of tablespoons of olive oil, gently cook onions until soft, but not browned. Add finely-sliced celery and the garlic. Fry gently for a few minutes, then add cauliflower florets and very thinly-sliced carrots. Stir and fry until the cauliflower begins to soften. Check that the pan hasn’t dried out too much; if it has, add another slosh of oil. Add heaped teaspoonful of turmeric and the finely chopped dried red chilli; stir well to coat everything.
Nice served with chilli flakes, if you like that kind of thing.