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TODAY’S RECIPE: Curried cauliflowe­r & lentil soup

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WARMING and satisfying. SERVES 3-4

Ingredient­s

1 cauliflowe­r 2 tsp fennel seeds 150g red lentils 3 tbsp curry paste ½ lemon, juiced

Method

1. Remove outer leaves from cauliflowe­r, cut off stalk and roughly chop, then cut head into small florets. Toss a quarter of the florets in 1 tbsp oil and 1 tsp of the fennel seeds, season well, then tip into a roasting tin and set aside.

2. Heat oven to 220c/200c fan/gas 7. Heat ½ tbsp oil in a saucepan over medium heat. Add rest of seeds, toast for two minutes, then add lentils and remaining cauliflowe­r. Stir in curry paste. Add 1 litre water and bring to boil. Simmer for 25 minutes until the cauliflowe­r is tender and lentils cooked through.

3. Meanwhile, put roasting tin of florets in oven. Roast for 20 minutes until crisp and slightly charred. Tip soup mixture into a food processor and blitz until smooth, tip back into pan to warm through, adding lemon juice and a little water if too thick. Tip into bowls and top with florets and fennel seeds to serve.

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