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Indian Lentil Soup with Minted Yoghurt
Serves: 8 cups
2 tablespoons olive oil
2 carrots, peeled, chopped
2 celery stalks, chopped
2 onions, chopped
3 cloves garlic
500g dried red lentils, rinsed
1 tablespoon curry powder
1 teaspoon ground coriander
1 teaspoon ground cumin
10 cups salt reduced chicken stock
1 ½ cups plain Greek yoghurt
¼ cup freshly chopped mint
1 teaspoon lemon juice
½ teaspoon ground cumin
Salt and pepper, to taste
1. Heat oil in a large pot over medium heat.
Add carrots, celery, onion and garlic,
cooking until tender.
2. Add lentils, curry powder, coriander and
cumin, cooking until fragrant. Add stock
and bring to a simmer, lower heat and cook
for 1 hour or until lentils are softened.
Set aside and allow lentils to cool to room
temperature.
3. Once cooled, in batches blend on speed 2
until smooth. Season.
4. Place yoghurt, mint, lemon and cumin in
blender. Place the lid securely onto the
jug.
5. Blend on speed 1 until smooth. Season to
taste.
6. Bring to a simmer before serving. Serve
with a dollop of minted yoghurt.
MAINS
Chorizo and Basil Pizza with Basil Pesto
Makes: 2 pizzas
1 basic pizza dough, rolled into 2 26cm
circles
1 cup pizza sauce
2 chorizo sausages, sliced
1 ½ cups pizza cheese
1 bunch fresh basil
1 clove garlic
¼ cup olive oil
¼ cup roasted pine nuts
Salt and pepper, to taste
Fresh basil leaves, to serve
1. Preheat oven to 200°C. Line two baking
trays with baking paper. Place pizza bases
on prepared trays.
2. Spread tomato sauce over pizza bases.
Top with chorizo and pizza cheese.
3. Bake for 15-20 minutes or until the bases
are cooked and cheese has melted.
4. Meanwhile place all remaining ingredients
in the bowl and pulse until a chunky paste.
Season to taste with salt and pepper.
5. Dollop pesto over the cooked pizzas and
top with fresh basil leaves.
Recipes continued