A healthy choice, but no foo-foo, just a great recipe for traditional Scottish Curried
Lentil Soup.
And this is a carbohydrate adjusted soup for diabetics (like me) but leaving out just carbs, not TASTE!
Ingredients; 1lb carrots, 1 lb Rutabaga (turnip/neeps),
1 cauliflower, 4oz RED lentils, 1 Onion, 4 chicken stock cubes (buy Pollo
mexican, they're cheaper.... see, told you I was Scottish)
(For Tomato and
Lentil soup, just add two tins chopped tomatoes at the start, and reduce water
by 1 pint)
Method; Bring to boil 3 pints of water with the stock cubes.
Chop Carrots, Rutabaga, WHOLE cauliflower and onion; add to the boiling stock, cover, and boil
sharply for an hour. Turn down the heat, and add RED lentils,
boil GENTLY for an hour, stirring frequently.
That's the soup ready.....
for wimps!
(Or traditionalists; The soup is actually ready to eat at this
point, and totally traditional Scottish fare.)
And for diabetics, the cauliflower tastes just like the potatoes that "should" have been added, but the carbs have been almost totally wiped out.
(Yes, I know that lentils, carrots and rutabaga have carbs, but not much.)
Now for the 'special'
ingredients;
You can add....... 2 tablespoons curry powder..... for
Curried Lentil Soup.
You can add....... 5 tablespoons curry powder..... for
REALLY Curried Lentil Soup
You can add....... a huge dollop of A1 sauce,
Worcester sauce, (or any other stuff you might think appeals).
Parmesan
cheese is good, ginger spice, turmeric, saffron, absinthe, ground mammoth tusks, rhino horn;
whatever warms the cockles of your heart.
And whatever you do, DON'T
listen to the idiots that think you can make this with any old lentils.... I'm a
Manchester United Supporter.... THEY HAVE TO BE RED LENTILS!!!
(Please trust
me on this... I don't have shares in the "Red Lentil Co."; crappy green/brown lentils taste like dirt when they're cooked.)
For more recipes, look at the last post, or hit the "Soup Yourself Thinner" book, on the carousel on the right.
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