THIS MONTH'S RECIPE

SPICY LENTIL & TOMATO SOUP

Ingredients:

1 ½ cups Red Lentils

1 Pint Chicken Stock

1 Large Potato, diced (or you can use Butternut Squash or Sweet Potato if you like)

1 Leek, finely chopped

1 Red Pepper, diced

6 tomatoes, skinned & finely chopped

2 carrots cut into very small dice

1 cup frozen peas (or fresh if they are in season)

2 Chillies, finely chopped

2 teaspoons Madras Curry Paste

Black Pepper

Parsley

Method:

Place stock into a saucepan & add lentils & all the other chopped ingredients.  Bring to the boil & simmer until lentils are beginning to purée.  Now add peas & the Madras Paste & bring back to the boil.  I find I don’t need to add salt as the paste & stock are salty enough, but I do like to add some black pepper at this stage.  Check to see if you want to add seasoning or, if you want, you can add more paste for a spicier soup.  The soup should be fairly thick & very warming on a cold, winter’s day.  Sprinkle with chopped parsley.  Eat with croutons or crunchy French bread. 

Cooking Hints & Tips

Scots Poetry 1

Woodland Trust

Monthly Recipe

New Members Introduction

New Flower Pictures