Curried lentil and vegetable soup: Difference between revisions

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{{#seo:
|title=Curried lentil and vegetable soup a British recipe
|titlemode=replace
|keywords=#curriedlentilandvegetablesoup #vegetables #brusselssprouts #onions #lentils #swede #garlic #carrots #spice #diced #soup
|hashtagrev=032020
|description=This substantial soup has been adapted from Mrs Maureen Kirkland's recipe for Rumpy-pumpy soup which appears in The Hairy Bikers' book, Mum's Know
}}
<!-- /seo -->
{{Template:CookTools}}
{{Template:CookTools}}
{{recipesummary
{{recipesummary
|Servings = Serves 4
|TotalCalories = 1919
|PortionCalories = 479
|DatePublished=17th January 2013
|Author = JuliaBalbilla
|Servings = Serves 4
  |Difficulty = 2
  |Difficulty = 2
  |TotalTime = 45 minutes
  |TotalTime = 45 minutes
  |PrepTime = 15 minutes
  |PrepTime = 15 minutes
  |CookTime = 30 minutes
  |CookTime = 30 minutes
  |Image = [[Image:Curried lentil and vegetable soup recipe.jpg|300px|alt=Electus]]
  |Image = [[Image:Curried lentil and vegetable soup recipe.jpg|alt=Electus]]
}}
}}


This substantial [[Soup|soup]] has been adapted from Mrs Maureen Kirkland's recipe for ''Rumpy-pumpy soup'' which appears in The Hairy Bikers' book, '''Mum's Know Best''' (ISBN 0297860267).  Maureen's original recipe was created as a way to get her children to eat [[Vegetables|vegetables]] in disguise, but my adaptation is slightly more gutsy.
This substantial [[Soup|soup]] has been adapted from Mrs Maureen Kirkland's recipe for ''Rumpy-pumpy soup'' which appears in The Hairy Bikers' book, '''Mum's Know Best''' (ISBN 0297860267).  Maureen's original recipe was created as a way to get her children to eat [[Vegetables|vegetables]] in disguise, but my adaptation is slightly more gutsy.
===Ingredients===
 
{{RecipeIngredients
{{RecipeIngredients
| 2 tablespoons [[Peanut|peanut]] or other [[Oil|oil]]
| 2 tablespoons [[Peanut|peanut]] or other [[Oil|oil]]
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| 350 g [[Brussels sprouts|Brussels sprouts]], trimmed and cleaned
| 350 g [[Brussels sprouts|Brussels sprouts]], trimmed and cleaned
| Seasoning
| Seasoning
}}
}}
===Method===
===Method===
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}}
}}
===Serving suggestions===
===Serving suggestions===
This can be served as a first course, or it would make an excellent lunch if served with some home-made [[Bread|bread]] and [[Salad|salad]].
This can be served as a first course, or it would make an excellent lunch if served with some homemade [[Bread|bread]] and [[Salad|salad]].
===Variations===
===Variations===
Use different [[Vegetables|vegetables]], according to season and vary the type of [[Spice|spice]] mix by using [[Jerk seasoning|jerk seasoning]].  Froxen  [[Tex-Mex]] spice mix etc.  Frozen [[Brussels sprouts]] are fine, but add them about 10 minutes before the end of the stimated cooking time.  The [[soup]] can be left as it is or can be liquidised.
Use different [[Vegetables|vegetables]], according to season and vary the type of [[Spice|spice]] mix by using [[Jerk seasoning|jerk seasoning]].  Froxen  [[Tex-Mex]] spice mix etc.  Frozen [[Brussels sprouts]] are fine, but add them about 10 minutes before the end of the stimated cooking time.  The [[soup]] can be left as it is or can be liquidised.
{{RecipeLine}}
[[Category:Recipes|Curried lentil and vegetable soup]]
[[Category:Recipes|Curried lentil and vegetable soup]]
[[Category:British recipes|Curried lentil and vegetable soup]]
[[Category:British recipes|Curried lentil and vegetable soup]]
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[[Category:Vegetable recipes|Curried lentil and vegetable soup]]
[[Category:Vegetable recipes|Curried lentil and vegetable soup]]
[[Category:Boiled or simmered]]
[[Category:Boiled or simmered]]
[[Category:Unusual recipes]]


<!-- footer hashtags --><code 'hashtagrev:032020'>#curriedlentilandvegetablesoup #vegetables #brusselssprouts #onions #lentils #swede #garlic #carrots #spice #diced #soup </code><!-- /footer_hashtags -->

Revision as of 17:11, 16 November 2014



Curried lentil and vegetable soup
Electus
Servings:Serves 4
Calories per serving:479
Ready in:45 minutes
Prep. time:15 minutes
Cook time:30 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:17th January 2013

This substantial soup has been adapted from Mrs Maureen Kirkland's recipe for Rumpy-pumpy soup which appears in The Hairy Bikers' book, Mum's Know Best (ISBN 0297860267). Maureen's original recipe was created as a way to get her children to eat vegetables in disguise, but my adaptation is slightly more gutsy.

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

Method

  1. Heat the oil over a high heat in a large pan.
  2. Add the onions, garlic, carrots, swede and potatoes, reduce the heat to low and stir.
  3. Cover, and allow to stew until the onions are soft. Add the sugar and cook until parts of the vegetables are slightly brown.
  4. Stir in the lentils and spice mixes and cook for about a minute.
  5. Add the stock and Brussels sprouts, bring to the boil and allow to simmer until all the vegetables are cooked.
  6. Season to taste.

Serving suggestions

This can be served as a first course, or it would make an excellent lunch if served with some homemade bread and salad.

Variations

Use different vegetables, according to season and vary the type of spice mix by using jerk seasoning. Froxen Tex-Mex spice mix etc. Frozen Brussels sprouts are fine, but add them about 10 minutes before the end of the stimated cooking time. The soup can be left as it is or can be liquidised.

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