Cucumber lime cooler
A crisp, unsweetened option alongside a spiced dish.
Make one glass
Add 4 cucumber slices and 15 ml lime juice to a glass of ice. Top with 150 ml sparkling water and stir.
INDIAN · DINNER, LUNCH, SNACK, SOUP, SUPPER
Spiced carrot & lentil soup
Ingredients
2
2 tsp cumin seedsAs needed
pinch chilli flakesAs needed
2 tbsp olive oilAs needed
600g carrots washed and coarsely grated (no need to peel)As needed
140g split red lentilsAs needed
1l hot vegetable stock (from a cube is fine)As needed
125ml milk (to make it dairy-free, see 'try' below)As needed
plain yogurt and naan bread, to serveAs needed
Method
Heat a large saucepan and dry-fry 2 tsp cumin seeds and a pinch of chilli flakes for 1 min, or until they start to jump around the pan and release their aromas. Scoop out about half with a spoon and set aside. Add 2 tbsp olive oil, 600g coarsely grated carrots, 140g split red lentils, 1l hot vegetable stock and 125ml milk to the pan and bring to the boil. Simmer for 15 mins until the lentils have swollen and softened. Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer). Season to taste and finish with a dollop of plain yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan breads.
Recipe data: TheMealDB · Powered by Bee Solutions
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