The stir-fry that never happened.
Put one red onion, 2 bunches of spring onions (save just one spring onion for the garnish later), 5 peeled carrots, a 3″ piece of peeled ginger and 2 cloves of garlic into the processor. Skoosh up until small, but not mushed.
Warm 2 tablespoons of olive oil in a large saucepan, add the vegetables and 100g red lentils and stir for one minute.
Pour in 2.5 pints of hot vegetable stock (Marigold is fine) and a bay leaf. Pop the lid on and cook vigorously for 30-35 minutes. Add a little more boiling water if necessary.
Garnish with spring onion and serve.
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I have yellow split peas in my pantry. Do you think this delicious sounding soup would work with those?
I think it would be lovely with split peas, but check the cooking instructions, as I think you have to cook them for half an hour longer. Thank you!
I simply must try this recipe soon. Possibly this weekend. It looks delish!
Thank you! 🙂
i like that this is so quick to make and you can decide on the spur of the moment, on a cold day, that this is just what you need.
Yum!
Perfect for when payday seems like an eternity away too!!
What a wonderful combination.
Thank you! The fridge told me to do it. There was no creativity on my part!