Corn recipes

Avgolemono (egg-and-lemon soup)

25 minutes

Pasta recipes

Sundried tomato farfalloni broth

30 minutes

Chicken recipes

Lentil-and-butternut soup

By Farzana Kumandan

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.

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Avgolemono (egg-and-lemon soup)

Sundried tomato farfalloni broth

Whole chicken soup

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