Butternut Squash and Red Lentil Soup with Five Spice Shiitakes


http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

A quick, easy and tasty recipe for a thick and soul-warming pumpkin soup fragrantly spiced with curry and served with 5 spice shiitake mushrooms.

5 Spice Shiitakes Soup

  • 12 Dried shiitakes, soaked and diced
  • 1-2 tbsp Bacon dripping
  • 1 tsp Garlic, minced
  • 1/3 tsp Five spice powder
  • 1-2 tsp Maggi seasoning
  • 1/2 tbsp Medium sweet sherry

  • 3 tbsp Olive oil
  • 1 Onion, finely chopped
  • 2 Garlic cloves, crushed
  • 2 tsp Curry powder
  • 700 g Butternut squash, cut into 1cm pieces
  • 100 g Red lentils, rinsed
  • 1l Vegetable stock
  • Salt and pepper to taste
  • Fresh parsley leaves, to serve
  1. Soak dried mushrooms in warm water until plump, about 30 minutes. Drain well, then dice the softened mushrooms. Heat the bacon dripping in a skillet. Add in minced garlic and diced mushrooms. Sauté briefly, adding in five spice, maggi seasoning and sherry, and continue stirring until mushrooms are tender and coated with the sauce. Keep warm until ready to use.
  2. Heat a large saucepan with olive oil over medium-low heat. Add the onion and cook, for 5 minutes or until soft. Add the garlic and curry powder and cook, stirring, for 1 minute or until aromatic. Add the butternut squash, red lentils, and vegetable stock. Bring to the boil. Reduce heat to low. Simmer for 20 minutes or until the butternut squash and red lentils are soft.
  3. Remove the soup from the heat and puree with a handheld blender or whirl in batches in a blender until smooth. Return the soup to the low-medium heat and cook, stirring, until heated through, about 3 minutes. Season with salt and pepper. Ladle among serving bowls. Top with the stir-fried mushrooms and parsley to serve.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Chickpea Salad with Cumin


In this wonderful healthy salad, chickpeas are first cooked in salt cumin water, that makes them more digestible as well as adding a nutty and peppery flavours to the chickpeas. The chickpeas are then dressed in a spicy vinaigrette.

  • 250 g Dried chickpeas
  • 1/3 tsp Cumin seeds
  • 1/2 tsp Salt
  • 1-2 tsp Ground cumin
  • 1 clove Garlic, minced
  • 1/3 tsp Chilli powder
  • 1-2 tbsp Fresh lime juice
  • 2 tbsp Parsley, finely chopped
  • 2-3 tbsp Walnut oil

  1. Place the chickpeas in a bowl and add enough water to cover by 1 inch. Soak the chickpeas for 4 hours or overnight. Drain the chickpeas and discard the soaking water.
  2. Add the chickpeas, salt, cumin seeds and water to the pressure cooker so that the cooker is no more than one-third full. Lock the lid onto the pressure cooker and activate the desired program setting. Allow pressure to be fully released before removing the lid.
  3. Drain the chickpeas and place in a large bowl. Add the ground cumin , minced garlic, chilli powder, lime juice, chopped parsley, walnut oil, and salt to taste. Toss well. Cover and set aside for 30 minutes at room temperature. Check the seasoning and add more salt or lime juice if needed. You can serve the chickpeas mounded on some lettuce leaves if desired.

Chickpea Salad with Feta and Sundried Tomatoes

This chickpea salad is tasty and healthy, high in fiber, protein and full of flavours! Tossed with sundried tomatoes and reduced fat feta cheese, perfect for a light but filling lunch.

  • 1 tin / 350 g Chickpeas
  • 100 g Sundried tomatoes in oil, drained and diced
  • 120 g Low fat feta, crumbled
  • 2 tbsp Fresh chives, chopped
  • 1 Small red chilli, finely chopped
  • 2 tbsp Lemon juice
  • Salt and black pepper to taste

  1. Tip the chickpeas into a sieve and rinse under cold running water. Drain and place them in a large bowl. Drain the sundried tomatoes and finely dice.
  2. Add the chopped sundried tomatoes, together with crumbled feta, chopped chives and chilli into the bowl of chickpeas. Drizzle in the lemon juice, then season with salt and pepper. Gently toss to combine.

Cod with Creamy Red Lentils

This is really one DELICIOUS dish that is easy to prepare and loads with flavours. The red lentils, mixed vegetables braised in a combination of vegetable stock and sour cream make a creamy and tasty base for the white fish.

  • 100 g Onion, diced
  • 150 g Carrot, peeled and diced
  • 100 g Broccoli stem, peeled and diced
  • 2 tbsp Olive oil
  • 1 clove Garlic, minced
  • 200 g Red lentils
  • 400 ml Vegetable stock
  • 200 g 10% Sour cream
  • 1 tbsp Fresh dill, chopped
  • 1 tbsp Butter
  • 4 Cod or sea bass fillets
  • Salt and freshly ground black pepper

  1. Heat the olive oil in a large saucepan over medium heat. Add in diced onion, carrot and broccoli stem until softened. Add in minced garlic and red lentils, and cook, stirring, for 1 minute. Pour in stock and sour cream. Bring the mixture to a boil.
  2. Reduce heat and simmer, stirring occasionally, until the lentils are tender, about 15 minutes. Add in chopped dill and season, to taste, with salt and pepper.
  3. Melt the butter in a skillet until foaming. Season the fish lightly with salt and black pepper, then sear on both sides for 2 minutes until golden.
  4. To serve, spoon the lentils onto a serving plate and place the cod on top. Garnish with parsley leaf if desired.

Red Lentil Salad

Lentils are low in fat and high in protein and fiber. Not only do lentils help lower cholesterol, they are of special benefit in managing blood-sugar disorders since their high fiber content prevents blood sugar levels from rising rapidly after a meal.

Before cooking, always rinse lentils and pick out stones and other debris. Unlike dried beans and peas, there’s no need to soak them. Lentils cook more slowly if they’re combined with salt or acidic ingredients, so add these last.

  • 200 g Red lentils©angiesrecipes
  • 4 cup Water
  • 1/3 Red bell pepper, diced
  • 3 Cherry tomatoes, diced
  • 1 small chunk Zucchini, finely diced
  • 3 tbsp Walnut oil
  • 2 tbsp Raspberry vinegar
  • 2 clove Garlic, finely minced
  • 1/2 tbsp Dried parsley
  • Salt and pepper to taste

  1. Rinse and remove any debris. Place lentils and water in a medium pot. Bring it to a bail and cook the lentils until soft but firm, about 8 minutes.
  2. Whisk together the walnut oil and raspberry vinegar in a small bowl, add in the garlic, salt, and pepper. Dice the red pepper and cherry tomatoes.
  3. Once the lentils are done, drain and rinse with cold running water. Place them in a large bowl and toss together with the red pepper, cherry tomatoes, zucchini and dressing, mix in the dried parsley.


Red Lentil Salad


Mung Bean Jelly


Mung bean starch, which is extracted from ground mung beans, is used to make transparent cellophane noodles (also known as bean thread noodles, bean threads, glass noodles, fen si (粉絲), tung hoon, miến, bún tàu, or bún tào). Cellophane noodles become soft and slippery when they are soaked in hot water. A wider variety of cellophane noodles, called mung bean sheets or green bean sheets, are also available. In Korea, a jelly called nokdumuk is made from mung bean starch; a similar jelly, colored yellow with the addition of gardenia coloring, is called hwangpomuk. In Northern China, Mung Bean jelly is called Liangfen (凉粉, means chilled bean jelly), which is very popular food during summer. Jidou_liangfen is another flavor of Mung bean jelly food in Yunnan, Southern China. Wikipedia

Dressing

  • 1/2 cup Mung bean starch
  • 2.5-3 cup Water
  • 1 g Salt
  • Coriander or parsley leaves to garnish
  • Cherry or cherry tomato to garnish

  • 1 tsp Ginger paste
  • 1 tbsp Chopped spring onion
  • 1-2 clove Garlic, minced
  • 1 tsp Rice vinegar
  • 1 tsp Salt
  • 1 tsp Sugar
  • 1/2 tsp Chicken bouillon
  • Sichuan red pepper powder to personal taste
  • Chilli oil to personal taste



  1. Mix well mung bean starch powder, water and salt in a medium pot, place it over the medium heat, cook for 8-12 minutes, stirring constantly, until the mixture turns into a thick paste. Remove and pour into a heat resistant rectangular plastic box. Allow it to cool completely at the room temperature.
  2. Mix all the ingredients of the dressing in a bowl. Once the mixture is set, turn it onto a cutting board and slice thinly. Place the sliced jelly in a large bowl, and pour the prepared dressing over, toss gently to combine. Garnish with coriander and cherry.


Curry Lentil Soup


Lentils are loaded with nutrients, fiber, complex carbohydrates, and folic acld. Lentils are a low calorie, low fat, and cholesterol free food.

There are hundreds of varieties of lentils, with as many as fifty or more cultivated for food. They come in a variety of colors, with red, brown, and green being the most popular. Lentils have an earthy, nutty flavor, and some varieties lend a slight peppery touch to the palate.

Lentils are also an important source of iron. Eating lentils with foods rich in Vitamin C, such as tomatoes, green peppers, broccoli, and citrus fruits or juices, helps the body absorb iron more efficiently.

Lentils are also protein rich. They lack only one protein, methionine. Adding grains, eggs, nuts, seeds, meat, dairy products, or egg will provide a complete protein.

Soluble fiber in lentils acts as a scrub brush, cleaning the digestive system. This type of fiber also decreases serum glucose and cholesterol, and decreases insulin requirements for people with diabetes. from Lentil Facts & Lore

  • 300 g Green lentils
  • 3 tbsp Butter
  • 2 Garlic cloves, minced
  • 1 Sweet onion, peeled and chopped
  • 1 Carrot, peeled and grated
  • 1 tin /320 g Tomatoes, crushed
  • 2 tbsp Curry powder
  • 2 tsp Vegetable bouillon powder
  • 6 cup Water
  • Salt and black pepper to taste


  1. Rinse lentils thoroughly under cold running water and drain. Heat butter in a skillet until melted. Add in minced garlic and chopped onion, stirring until soft and fragrant. Add grated carrot, crushed tomatoes and curry powder. Stir briefly.
  2. Add in lentils, vegetable bouillon and water to the skillet. Bring to a boil over high heat. Reduce the heat and simmer for 40 minutes or till the lentils are soft. Season with salt and pepper to taste. Serve.