Harvest of the day: leek, brassica leaves, celery
Curry Lentil Soup (Thank you Ian!)
Ingredients (servings 8)
- 4 tablespoons olive oil or coconut oil
- 2 medium yellow onion, diced
- 2 carrot, diced
- 8 garlic cloves, finely chopped
- 2 inches piece ginger, peeled and finely grated
- 8 tablespoon yellow curry powder
- 1/2 teaspoon crushed red pepper flakes
- 300g red lentils
- 5 cups vegetable broth
- 2 tin (400g) chopped tomatoes
- 0.75-1 tin coconut milk, shaken well
- Chopped coriander
- Salt and pepper, to taste
- Garnish: extra cilantro, drizzle of coconut milk, lime wedges
In a large pot, heat the oil over medium-high heat. Add the onion, carrot and cook until tender, about 4 to 5 minutes.
Stir in the garlic, ginger, curry powder, and crushed red pepper flakes. Cook for 1 minute and stir in the red lentils.
Pour in the vegetable broth, tomatoes, and coconut milk. Stir in the cilantro and season with salt and pepper. Bring the soup to a boil and then reduce the heat to low. Simmer for 20 minutes, stirring occasionally, or until the lentils are soft, but not mushy. Taste the soup and season with additional salt and pepper, if necessary.
Ladle the soup into bowls and garnish with cilantro, a drizzle of coconut milk, and a squeeze of lime juice, if desired. Serve immediately.
Ingredient (1 cake)
- 2 puff pastry
- 140g powdered almonds
- 100g sugar
- 2 eggs
- 75g soft butter
- 1 Egg yolk
- 1 broad beans or trinket
Place a puff pastry in a pie pan, prick the pastry with a fork.
In a salad bowl, mix the ground almonds, the sugar, the 2 eggs and the soft butter.
Place the dough obtained in the pie mould and hide the bean inside.
Cover with the 2nd puff pastry, sticking the edges well.
Make designs on the lid and brush with the egg yolk.
Bake for 20 to 30 min at 200°C (thermostat 6-7); check regularly for doneness!