Spiced carrot & lentil soup

The Side Dish blog (the home of side dish and salad collection recipes) invites you to try Spiced carrot & lentil soup recipe. Enjoy quick and easy cooking recipes and learn how to make Spiced carrot & lentil soup.

A delicious, spicy soup, packed full of iron and low fat to boot. It's ready in under half an hour.

Easy
Serves 4
Prep 10 mins
Cook 15 mins
Vegetarian Freezable
Vegetarian, Dairy-free
To make dairy-free, see 'Try' below

Ingredients

2 tsp cumin seeds
pinch chilli flakes
2 tbsp olive oil
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
plain yogurt and naan bread, to serve

Method

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). Season to taste and finish with a dollop of yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan breads.

Try

Make it Moroccan
Substitute the chilli flakes and cumin seeds for a few teaspoons of harissa paste. You could add cooked shredded chicken at the end of cooking, too.

Make it dairy-free
For a richer but dairy-free alternative, use a can of reduced-fat coconut milk instead of the milk.

Nutrition per serving
238 kcalories, protein 11g, carbohydrate 34g, fat 7 g, saturated fat 1g, fibre 5g, salt 0.25 g

Recipe from Good Food magazine, October 2005.

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Roasted butternut squash soup with parsley purée
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Pancetta and Saffron Rice
Potato & prosciutto salad with aioli

Save & Share Spiced carrot & lentil soup

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Asian slaw with crispy noodles recipe

The Side Dish blog (the home of side dish and salad collection recipes) invites you to try Asian slaw with crispy noodles recipe. Enjoy quick and easy cooking recipes and learn how to make Asian slaw with crispy noodles.

Restore coleslaw and order the dinner table with this trusty accomplice.

Ingredients (serves 6)

4 cups shredded baby wombok (Chinese cabbage – see note)
4 green onions, thinly sliced
1 medium carrot, peeled, grated
1 cup beansprouts, trimmed
100g snow peas, thinly sliced
1/4 cup fresh coriander leaves
1/4 cup peanut oil
1 tablespoon lime juice
1 tablespoon brown sugar
1 teaspoon sesame oil
100g packet crunchy noodles

Method

1. Place wombok, onion, carrot, beansprouts, snow peas and coriander in a large bowl.

2. Whisk oil, lime juice, sugar and sesame oil together in a bowl. Pour over cabbage mixture. Season with salt and pepper. Toss to combine. Sprinkle with noodles. Serve.

Notes
You'll need about 1/2 baby wombok.

Variation: For a spicier version, add 1 tablespoon sweet chilli sauce in step 2. Serve with panfried fish cakes, pork fillet or cooked prawns

Source
Super Food Ideas - December 2010, Page 31
Recipe by Donna Boyle

More Salad Recipes:

Summer couscous salad
Asian carrot and sprout salad
Apple, walnut & radicchio salad
Alpine salad
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'Wild weed' salad with parmesan crisps

Save & Share Asian 'slaw with crispy noodles

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Asian carrot and sprout salad recipe

The Side Dish blog (the home of side dish and salad collection recipes) invites you to try Asian carrot and sprout salad recipe. Enjoy quick and easy cooking recipes and learn how to make Asian carrot and sprout salad.

Tired of the same old salads? Here's a smart bunch you can dress to impress!

Ingredients (serves 4)

2 tablespoons vegetable oil
2 tablespoons rice wine vinegar
2 teaspoons sesame oil
1 teaspoon honey
3 large (540g) carrots, peeled, cut into ribbons (see note)
150g snow peas, trimmed, thinly sliced diagonally
2 Lebanese cucumbers, cut into ribbons
2 cups beansprouts, trimmed
50g snow pea sprouts, trimmed
1 tablespoon sesame seeds, toasted

Method

1. Pour vegetable oil, vinegar, sesame oil and honey into a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine.

2. Place carrot and snow peas in a heatproof bowl. Cover with boiling water. Stand for 1 to 2 minutes or until snow peas turn bright green. Drain. Rinse under cold water. Return to bowl.

3. Add cucumber, beansprouts, snow pea sprouts and sesame seeds. Drizzle with dressing just before serving. Toss to combine. Serve.

Notes
Use a vegetable peeler to cut long, thin ribbons from carrots and cucumbers.

Source
Super Food Ideas - December 2007, Page 71
Recipe by Dixie Elliott

More Salad Recipes:

Apple, walnut & radicchio salad
Alpine salad
Almond & garlic baby brussels sprouts
'Wild weed' salad with parmesan crisps
Potato & prosciutto salad with aioli
Mixed bean & grape tomato salad

Save & Share Asian carrot and sprout salad

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Almond & garlic baby brussels sprouts recipe

The Side Dish blog (the home of side dish and salad collection recipes) invites you to try Almond & garlic baby brussels sprouts recipe. Enjoy quick and easy cooking recipes and learn how to make Almond & garlic baby brussels sprouts.

Preparation Time 5 minutes
Cooking Time 15 minutes

Ingredients (serves 4)
300g pkt baby brussels sprouts, halved
1 bunch baby carrots, trimmed, scrubbed
60g butter
2 tbs olive oil
1/2 cup slivered almonds
3 garlic cloves, crushed
Chargrilled lamb cutlets, to serve

Method

1. Place sprouts and carrots in a steamer basket or insert over a saucepan of barely simmering water. Cover and steam for 7-10 minutes or until just tender. Set aside.
2. Melt butter and oil in a large frying pan over medium heat until butter is foaming. Add almonds and garlic. Cook, stirring, until golden.
3. Increase heat to medium-high. Add sprouts and carrots. Cook, tossing, for 1-2 minutes. Season.
4. Delicious served as an accompaniment with lamb cutlets.

Source
Fresh Living - 20 June 2005, Page 50
Recipe by Alison Roberts

More Salad Recipes:

'Wild weed' salad with parmesan crisps
Potato & prosciutto salad with aioli
Mixed bean & grape tomato salad
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Save & Share Almond & garlic baby brussels sprouts recipe

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Lemon beans with baby carrots & wilted rocket recipe

The Side Dish blog (the home of side dish and salad collection recipes) invites you to try Lemon beans with baby carrots & wilted rocket recipe. Enjoy quick and easy cooking recipes and learn how to make Lemon beans with baby carrots & wilted rocket.

Preparation Time 15 minutes
Cooking Time 15 minutes

Ingredients (serves 12)

1kg green beans, topped
2 bunches baby (Dutch) carrots, trimmed, peeled
50g butter
2 tbs finely grated lemon rind
125ml (1/2 cup) fresh lemon juice
1 x 80g pkt baby rocket leaves
Salt & freshly ground black pepper

Method

1.Cook the beans in a large frying pan of boiling water for 3-4 minutes or until bright green and tender crisp. Use a slotted spoon to transfer the beans to a colander and refresh under cold running water.

2.Add the carrots to the boiling water and cook for 3-4 minutes or until just tender. Drain well.

3.Melt the butter in the same pan over medium heat. Add the beans, carrots, lemon rind and lemon juice and cook, stirring, for 2-3 minutes or until heated through. Add the rocket and season with salt and pepper. Cook, stirring, for 1-2 minutes or until rocket wilts. Transfer to a serving bowl and serve immediately.

Notes
You can prepare this recipe to the end of step 2 up to 1 day ahead. Store in an airtight container in the fridge. Continue from step 3 just before serving the main.

Source
Good Taste - December 2005, Page 98
Recipe by Michelle Southan 

Similar Side Dish Recipes:

Honeyed pumpkin wedges
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Save & Share Lemon beans with baby carrots & wilted rocket recipe

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Balsamic-glazed Carrots

The side Dish blog (the home of side dish and salad collection recipes) invites you to try Balsamic-glazed carrots recipe. Enjoy quick and easy cooking recipes and learn how to make Balsamic-glazed carrots.

For a simply irresistible side, dish up these bright baby carrots that are bathed in a brown sugar-infused balsamic glaze.

Preparation Time 15 minutes
Cooking Time 45 minutes

Ingredients (serves 10)

4 bunches baby (Dutch) carrots
100g (1/2 cup, firmly packed) brown sugar
30g butter, melted
2 tbs balsamic vinegar

Method

1. Trim stems from the carrots. Scrub to remove any dirt. Peel.

2. Preheat oven to 180°C. Place the carrots in a large 3L (12-cup) capacity glass or ceramic ovenproof baking dish.

3. Combine the sugar, butter and vinegar in a small bowl. Pour over the carrots. Season with salt and pepper. Toss to coat.

4. Bake in oven, tossing occasionally, for 45 minutes or until the carrots are tender.

5. Arrange on a serving platter. Drizzle over the glaze to serve.

Notes
 
Time plan tip: Prepare this recipe to the end of step 1 up to 1 day ahead. Store in an airtight container in the fridge. Continue to the end of step 4, 4 hours ahead. Fifteen minutes before serving, return the baking dish to the oven (with the Crispy Roast Potatoes) to reheat, then continue from step 5.

Oven space tip: Cook the carrots on the top shelf of the oven while the ham is cooking on the lower shelf. Reheat in oven while the turkey is resting.

Source
Good Taste - December 2007, Page 40
Recipe by Gemma Purcell

Save & Share Balsamic-glazed carrots

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