onions Archives

Lamb recipes

Isinkwa sommbila with onion-and-chive butter

20 minutes

Braai recipes

Daltjies (chilli bites) for Ramadan

5 - 10 minutes

Butternut recipes

Lentil-and-butternut soup

35 minutes

Lentil-and-butternut soup

Serves 4 -6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 35 minutes

Ingredients

2 t whole jeera (cumin seeds)
1/2 t crushed red chillies
1 t smoked paprika
2 T butter
oil, a drizzle
1 large onion
3 cloves garlic, grated
200 g red lentils, rinsed
1 butternut, peeled and cut in chunks
2 carrots, grated
1 large red pepper, seeded and chopped
1 handful parsley
1 handful celery
a dash of lemon juice
2 litres water or vegetable stock
salt, to taste
crusty rolls or flatbreads, for serving

Method

1. Dry roast the spices in a hot pan, then grind until fine in a mortar and pestle. Braise the onion in the butter and oil until translucent.

2. Add the garlic and braise until the tips of the garlic starts turning slightly golden brown. Add the spices, lentils and vegetables and braise for 3 minutes. Add the water and reduce the heat to low. Simmer over a low heat for 35 minutes.

3. Add the lemon juice and salt to taste and blend with a stick blender or in a liquidiser until smooth. Serve with a slice of lemon and a crusty roll or flatbread.

Find more soup recipes here.

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Butter bean cacio e pepe

Mutton tomato bredie

Whole poached chicken

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Chicken and corn pot pies

Chicken thigh biryani

Kerrievis (pickled fish)

Isinkwa sommbila with onion-and-chive butter

Braaied chicken risotto

Seafood paella

Khitchro

Daltjies (chilli bites) for Ramadan

Lentil-and-butternut soup

Lentil-and-butternut soup

Ingredients

Method