Vegan Food & Living - October 2017

Lunchtime^ RECIPES

50 VEGAN FOOD & LIVING OCTOBER

Total fat Saturates Salt Sugar Protein

8.5g 4.6g 1.75g 8.2g 16.5g

1 Place the pasta in lots of boiling

water in a large saucepan with salt.

Cook for 8 minutes or until just firm

in the centre (al dente). Drain, set

aside and keep warm.

2 Heat the oil in a saucepan over

a medium heat, add the carrot,

onions and garlic and cook, stirring

occasionally, for 10 minutes or until

the vegetables are soft. Add the

garam masala and cook, stirring, for

1 minute longer.

3 Add the lentils and stock to the pan

and bring to the boil. Reduce the

heat and simmer, stirring occasionally,

for 30-40 minutes or until the lentils

are cooked. Cool slightly.

4 Purée the soup in batches in a

processor or blender. Return the

purée to a clean saucepan, add the

pasta and cook over low heat, stirring,

for 5 minutes or until soup is hot.

5 Stir in the chopped coriander and

serve immediately.

TIP Cresti di gallo or ‘cock’s crests’ is

so named because it resembles a cock’s

comb. About 3cm (1in) long, it’s slightly

curved, with a curly outer rib along the

back. Any small pasta shape suitable for

soups, such as elbow (short-cut) pasta

or macaroni can be substituted.

Carrot, lentil and pasta soup

By Junita Doidge

Serves 4 | Prep 10 mins | Cook 1 hr | Calories 341 (per serving)

100g (3½oz) dried cresti di gallo

pasta

1 tbsp salt

1 tbsp olive oil

1 carrot, peeled, roughly

chopped

2 small onions, chopped

2 garlic cloves, crushed

½ tbsp garam masala

200g (7oz) yellow lentils

2 litres (70fl oz) vegetable stock

2 tbsp chopped fresh coriander

VFL17.Lunch.indd 50 06/09/2017 12:24