Tonight's Operation Pantry Cleanout recipe was Red Lentil Soup with Lime. The photo has had my mouth watering for months but I just finally got around to making it.
I had fresh spinach from the farmers market to use up so I swapped it out for the kale. I was able to use basmati rice and red lentils from the old pantry stash so it was a win-win-win for using up stuff.
Only a few more
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1 comment:
Hi Colleen, one of my favourites is White Bean Soup, super easy, and uses up pantry staples, like the beans nicely:
Ingredients:
3 tbsp Olive Oil
1 onion, finely chopped
2 celery stalks, finely sliced
2 x 400 gm cans white beans
2 tbsp tomato paste
1 litre chicken stock (heated)
200 ml water
sea salt and black pepper
to finish:
2 tbsp extra virgin olive oil
500 gm silver beet or spinach leaves
2 tbsp freshly grated parmesan
Method:
heat olive oil in a large pan, add the onion, celery and garlic and cook for 10 min until softened. Drain and rinse the beans and add to the pot with the tomato paste, hot stock and water. Cook gently, stirring occasionally for 20 minutes. Taste for salt and pepper.
Remove a ladelful of the beans and mash or puree them, then return to the soup to thicken it, For the greens, heat the oil in a frying pan, ad the leaves and a splash of water and cook over high heat, tossing constantly until just wilted. Drain well and roughly chop. Serve te soup topped with the greens, Scatter with Parmesan and balck pepper, drizzle with extra virgin olive oil and serve.
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