RED LENTIL SOUP WITH PRAWNS
PREP + COOK TIME 40 MINUTES SERVES 4 AS AN ENTRÉE
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⅓ cup (80ml) extra virgin olive oil
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1 medium leek (350g), chopped finely
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1 teaspoon garam masala
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½ cup (100g) red lentils, rinsed
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1 medium carrot (120g), peeled, grated
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4 sprigs curry leaves
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16 uncooked large king prawns, peeled, deveined, tails intact
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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.
Denne historien er fra Issue 61 2020-utgaven av The Australian Women's Weekly Food.
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Denne historien er fra Issue 61 2020-utgaven av The Australian Women's Weekly Food.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
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