Thursday, 5 June 2008

Spicy Red Lentil Soup- Minestra speziata di lenticchie rosse

Ingredients:1 medium sized onion 3 medium carrots and potatoes 1 red pepper 125g red lentils (soak for 1 hour prior to cooking) 1 teaspoon of paprika 1 teaspoon of turmeric A pinch of cinnamon A pinch of cayenne pepper A 400g can of tomatoes 750ml of water or vegetable stock 1 teaspoon of basil 1 bay leaf Salt and pepper
1. Chop the vegetables finely.
2. Heat 1 teaspoon of oil and fry spices.
3. Add vegetables and lentils and stir and coat vegetables with spices. Cook for about 5 minutes. 4. Cut up tomatoes, put them in a measuring jug and add enough water or stock to make 1.2 litres.
5. Add this with basil and bay leaf to pan of vegetables. Bring to the boil and simmer for 40 minutes or until the lentils are cooked.
6. Add salt and pepper to taste. Add more water or stock if necessary.

Ingredienti: 1 cipolla, 3 carote, 3 patate, 1 peperone rosso, 125 g lenticchie rosse, 1 cucchiaino di paprika, 1 cucchiaino di curcuma, 1 pizzico di cannella, 1 pizzico di peperoncino, 400g pelati, 750 ml acqua o brodo, 1 cucchiaino di basilico, 2 foglie di alloro, sale e pepe.

scaldare 1 cucchiaino di olio di oliva nella pentola e tostare le spezie. Aggiungere le verdure tagliate a dadini piccoli e cuocere x 5 minuti. Aggiungere i pomodori, il basilico e l'alloro e il brodo. Cuocere per circa 40 minuti o fino a che le lenticchie non siano cotte. Aggiustare di sale e pepe.

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