Winter soup with attitude spicy lentil and vegetable lift from Dream-Pot team
Spicy-lentil-vegetable-soup
from the Dream-Pot team. |
Barry, Merran and the Dream-Pot® Team feature a delicious soup with a spicy lift in their Winter recipes. The flavor intensifies when used a day after cooking and keeps well in the 'fridge.
Dream-Pots homemade Spicy lentil and vegetable soup is a satisfying pick me up instead of reaching for a cup of coffee.
Lentils are not expensive and are high in soluble fibre, which helps control blood sugar levels. The Dream-Pot recipe is ideal to be included in a diabetic and gluten free meal plan. The Kofta® curry used is gluten free also.
Please note lentils may contain traces of wheat and barley (as stated on the packet).
Make your own vegetable stock in the Dream-Pot® to use in this recipe. It is less expensive than the packaged variety with less salt.
Pumpkins are in season at this time of the year which are just perfect for winter soups. So why not cook up the traditional pumpkin soup found in the Dream-Pot® recipe book.
Butternut pumpkin lends itself to soups as it is a softer variety when cooking, but any pumpkin that is on hand produces flavour.
Spicy lentil and vegetable lift from Dream-Pot team
(suitable for inclusion in diabetic, gluten free and vegetarian meal plans)
Boiling time on stove: 10 minutes
Cooking time in the Dream-Pot®: 1 hour minimum
Ingredients:
1 tablespoon cold pressed olive oil
2 large garlic cloves, crushed and chopped
1 large onion, chopped
1 piece fresh ginger root (2.5cm), peeled and finely chopped
1 parsnip, peeled and chopped (medium size)
1 small sweet potato (approx. 200g), peeled and chopped
2 sticks celery with leaves, chopped
2 tablespoons Kofta® mild curry paste (gluten free)
100g red lentils – weigh then wash
1.5 litres vegetable stock (homemade or Campbells®)
375ml can Carnation® light coconut flavoured evaporated milk (or light coconut milk)
Black pepper
Method:
1. Heat oil in large inner pot. Add garlic, onion and ginger. Sauté using a gentle heat, stirring
for a few minutes.
2. Add parsnip, sweet potato and celery. Stir and heat for a few minutes.
3. Stir through the curry paste and cook briefly.
4. Add lentils and stock. Bring to the boil. Stir intermittently.
5. Gently boil for 10 minutes with the stainless steel lid in place. Stir intermittently. Transfer
into the Dream-Pot® for the minimum cooking time.
6. Prior to serving, puree with a stick blender.
7. Add evaporated milk or coconut milk.
8. Season with pepper to taste.
This soup is even more delicious a day after cooking.
Note: This recipe can be cooked in the 3 litre, 5 litre or 6 litre inner pots. Reduce quantity by
half if cooking in the 2 litre inner pot.
Copyright© 1998 Green Brothers (Wholesale) Pty Ltd T/as Dream-Pot®. All rights reserved.
www.dreampot.com.au
Editor's Note: More GoSee easy free recipes for the road can be found in the free GoSeers TravelSmart Club members Swap a Recipe Forum. Just click the Forums option on the left of the Home Page and scroll down to Swap a Recipe. GoSee TravelSmart Club members have free full access to all GoSee options.
For more information
contact: Garth Morrison
Editor Go See Australia and Go See New Zealand Directory
Email: garth@contact.com.au
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