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susan6780

mmmm look what i have found!

its the most amazing carrot and lentil soup,with a tweak or 2!

2 tsp cumin seeds
pinch chilli flakes
a good few squirts of Fry-lite
600g carrots , washed and coarsely grated (no need to peel)
140g split red lentils
1l hot vegetable stock (from a cube is fine)
125ml milk from your HEA

1. Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 min, or until they start to jump around the pan and release their aromas. Scoop out about half of the seeds with a spoon and set aside. Add the oil, carrot, lentils, stock and milk to the pan and bring to the boil. Simmer for 15 mins until the lentils have swollen and softened.
2. Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer).

i added a little more chilli cos i prefer a whopping kick but mmmmm yummy! AND FREE!! (?) :D:D:D

Luciem

Thank you Mrs Mcawber!

Will it work do you think with out the baked beans? He doesnt like them you see. If not shall just telll him it's a different kind of bean!

Might have to try that one Susan6780. Not a big fan of corriander which tends to be in most carrot soups so good to see a recipe without it!

susan6780

Luciem wrote: »

Thank you Mrs Mcawber!

Will it work do you think with out the baked beans? He doesnt like them you see. If not shall just telll him it's a different kind of bean!

Might have to try that one Susan6780. Not a big fan of corriander which tends to be in most carrot soups so good to see a recipe without it!

its a bit lumpy unless you blend it,but still ok

MRSMCAWBER

Hi LucieM

I don't see why you can't leave the beans out -I nearly did... but I had thrown so much in there I figured "what the heck" and threw them in too..:rotfl:

I have been trying to decide what it reminds me of and I think it might be the old fashione heinz veg soup -although its probably because mine had some peas in too ....tis very nice -well I like it and Im a fuss pot
I don't think it would be as nice if it was blitzed smooth as then it would all just have 1 taste, left chunky -you get lots of different flavours...

bettyB_2

susan6780 wrote: »

mmmm look what i have found!

its the most amazing carrot and lentil soup,with a tweak or 2!

2 tsp cumin seeds
pinch chilli flakes
a good few squirts of Fry-lite
600g carrots , washed and coarsely grated (no need to peel)
140g split red lentils
1l hot vegetable stock (from a cube is fine)
125ml milk from your HEA

1. Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 min, or until they start to jump around the pan and release their aromas. Scoop out about half of the seeds with a spoon and set aside. Add the oil, carrot, lentils, stock and milk to the pan and bring to the boil. Simmer for 15 mins until the lentils have swollen and softened.
2. Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer).

i added a little more chilli cos i prefer a whopping kick but mmmmm yummy! AND FREE!! (?) :D:D:D

this sounds lovely
reckon it'd work without the milk???

update:
i've got some cooking right now!! added a touch of onion and garlic too. thanks for the inspiration!

confused57

The carrot and lentil soup sounds yum - gonna try it over the weekend. Thanks Susan x

bettyB_2

MMM susan this soup is lovely! thanks It's got a great kick.
Next time I make it i'm going to add chickpeas after blending it for some nutty chunks.

redmel1621

Does anybody happen to know the syns for curry sauce from a chippy, just the stuff that goes over chips, not a full curry:)

xxx

Skint_Catt

I believe it's about 6 but here's a free recipe

Syn free chip shop curry sauce.xx
ready in 30 minutes
serves 4
free on all days
fry light
1 onion, finely chopped
2 garlic cloves, crushed
1 tsp minced ginger
1 tbsp curry powder
397g/ 14oz can chopped tomatoes
57ml/ 2fl oz stock made with vecon
57g/2oz very low fat natural fromage frais
1 tbsp of freshly chopped coriander
1 tbsp of freshly chopped mint

1.spray a pan with fry light and cook the onion and garlic until soft. add the ginger and fry for 1-2 minutes, then add the curry powder and cook for a further 1-2 minutes

2. add the canned tomatoes, vegetable stock and sweetner and bring to the boil. ruduce the heat and simmer for 12-15 minutes

3. transfer the sauce to a food processor and blend until smooth. Return to pan and the fromage frais, freshly chopped coriander and mint gently heat through before serving (do not boil as the fromage frais will curdle)

nessie216

redmel1621 wrote: »

Does anybody happen to know the syns for curry sauce from a chippy, just the stuff that goes over chips, not a full curry:)

xxx

Try the mushy pea curry sauce - tastes exactly like the one from the chip shop!

Mushy Pea Curry

3 cans of mushy peas
1 can of baked beans
onions and mushrooms
1 tablespoon of sweetener
curry powder to taste
fry light

'fry' onions & mushrooms then add all other ingredients and simmer till hot


Lovely ... mmmmmmmm

EDIT: forgot to say, blitz it up to get rid of the lumps! lol