Green salad with olive dressing
A simple, Italian-inspired side salad to serve with rustic bakes, meat or fish
Lentil & cardamom soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2-3
Skip to ingredients
- 1 large onionfinely chopped
- 2 fat garlic clovescrushed
- 1 large carrotfinely chopped
- thumb-sized piece of gingerpeeled and finely chopped
- 2 tbsp oilsunflower, rapeseed or groundnut all work well
- ½ tsp turmeric
- seeds from 10 cardamom pods
- 1 tsp cuminseeds or ground
- 100g red lentils
- 400ml can light coconut milk
- zest and juice 1 lemon
- pinch of chilli flakes
- handful of parsleyor coriander, chopped
Nutrition: per serving (3)
- kcal363
- fat20g
- saturates12g
- carbs31g
- sugars8g
- fibre6g
- protein11g
- salt0.2g
Method
step 1
Put the onion, garlic, carrot and ginger into a saucepan, drizzle over the oil, and cook for a few mins to soften. Add the turmeric, cardamom and cumin. Stir well to combine, and cook gently for a few mins more, until the spices are aromatic.
step 2
Add the lentils to the pan. Pour over the coconut milk, fill the can with water and add this too. Bring to the boil, then reduce to a simmer for 15 mins until the lentils are soft and swollen but retain a little bite. Using a hand blender, pulse the soup until some is blended completely, leaving some larger vegetable chunks.
step 3
Zest the lemon straight into the pan, then squeeze the juice over the soup and stir through with a pinch of salt, chilli and finely chopped herbs. Ladle into bowls and sprinkle over a little more lemon zest, if you like.
