RED LENTIL SOUP WITH PRAWNS
PREP + COOK TIME 40 MINUTES SERVES 4 AS AN ENTRÉE
-
⅓ cup (80ml) extra virgin olive oil
-
1 medium leek (350g), chopped finely
-
1 teaspoon garam masala
-
½ cup (100g) red lentils, rinsed
-
1 medium carrot (120g), peeled, grated
-
4 sprigs curry leaves
-
16 uncooked large king prawns, peeled, deveined, tails intact
-
2 fresh long green chillies, sliced finely Pappadums, to serve
1 Heat 2 tablespoons of the oil in a saucepan over medium heat. Add leek and garam masala to pan; cook, stirring, for 5 minutes or until leek is soft and golden. Add lentils, carrot and 3 cups (750ml) water. Bring to the boil; skim away any froth. Reduce heat to a simmer; cook for a further 20 minutes or until lentils are just starting to break down.
2 Meanwhile, heat the remaining oil in a non-stick frying pan. Fry the curry leaves until crisp; drain on paper towel. Add the prawns to the pan and cook for 2–3 minutes on each side; you may need to do this in batches.
3 Ladle the soup into four warm bowls. Add the prawns and top with curry leaves and green chillies. Serve with pappadums.
Test Kitchen Notes Garam masala is a spice blend that usually contains cardamom, cinnamon, cloves, coriander, fennel and cumin. Black pepper and chilli can be added for a hotter version.
هذه القصة مأخوذة من طبعة Issue 61 2020 من The Australian Women's Weekly Food.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة Issue 61 2020 من The Australian Women's Weekly Food.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
bake of the month
Crunchy coconut meringue and tangy rhubarb combine in a mouth-watering slice perfect for a crowd.
ADVANCED - Cooking class
This recipe is fairly technical, and requires time resting the pastry at each stage, so break it over two days if you like. But perservere, it's worth it!
slow cooker of the month
Who knew you could make pizza in the slow cooker? We did! And we share our easier-than-ever spin using store-bought pizza dough and sauce.
4 ways with MUESLI BARS
sensational snack
AIR FRYER budget-busters
Hearty and satisfying recipes that will save you time and money
A table for one
Cooking for one gives you complete freedom to please yourself.
BEGINNER - Cooking class
The secret ingredient, lemon curd, coupled with a simple lemor glaze drizzle, makes this cake perfect for citrus lovers.
Tea party for Mum
It's Mum's special day this month, so we're bringing back the tea party! Our dainty finger sandwiches, delicate pastries, and a pretty celebration cake are sure to impress.
INTERMEDIATE - Cooking class
Have a crack at our classic meat pie - a buttery shortcrust pastry shell that gives way to a savoury filling of tender beef with a flaky, crispy puff pastry lid.
Feast around the world
We've got protein covered as we head into the cooler months with international flavours to excite.
