protein for vegetarians

Lentil Soup

My girlfriend wrote this recipe out for me about 20 years ago!! It's so good that I still have it, exactly as she wrote it, thankyou Erin!! Ingredients: 200g (1 cup) red lentils- washed 3 tbspns long grain rice - washed 3 tbspns chickpeas cooked 2 onions, peeled and chopped 1 carrot chopped 1 stalk celery chopped 4 cloves garlic chopped 2 long red chillies slit down the side (remove seeds for less heat) 1 litre vegetable stock or IMITATION beef-style stock 500 ml water 400 ml tomato puree (crushed tomatoes work too) 1.5 tsp ground cumin 1.5 tsp ground coriander 1 tsp fenugreek seeds - crushed salt and freshly ground black pepper Method: Okay so this is the easiest recipe in the world… put all ingredients in a big pot. Cover. Put on heat and bring slowly to boil. Simmer 40-45 minutes. Add more water or stock to loosen if desired. Serve sprinkled with parsley and hot crusty bread - yum! Amber | www.intothesoul.com

Minestrone

Ingredients: 200 grams dried (mixed) beans cabbage leaves 2 potatoes 100 grams peas 200 grams fresh string beans 2 eggplant 2 zucchini 2 carrots a stalk of celery a slice of kale olive oil salt and pepper 250 grams pasta or rice seasonal herbs Method: Soak the beans overnight. Put in a pot of cold water and cook for an hour over moderate heat. This is the base of your soup. Add to this the vegetables, which you have cut up into cubes already. Also add olive oil, salt and pepper. Cook for 45 minutes, add extra water if needed. You don't want your minestrone to be too thick, you want it to be a soup. Add the pasta or rice and let cook whilst preparing the pesto. Pesto Ingredients: 6 cloves of garlic 2 handfuls of basil leaves salt 6 handfuls of cheezly/substitute parmesan if desired. I make my pesto without the cheese and its delicious 3 or 4 spoons of olive oil In a mortar combine the garlic, the basil and a little salt. Whilst pounding with a mortar add the nondairy parmesan and when it is all beaten into a paste, add some olive oil and mix it into a thick cream. Loosen further with some broth from the soup, and then just before serving stir the loosened pesto right thru the

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