Monday, 29 October 2012
Serves: 2 persons
Total preparation time: 40 minutes
1 onion, peeled and thinly sliced
3 tbsp cooking oil
1/4 tsp ground turmeric
1 tsp salt
1 tsp fish sauce
Heat the cooking oil in a large heavy-based pan. Add the onions and fry for about 8 minutes, or until golden brown. Remove the onions with a slotted spoon and set a side.
Was the lentils well, drain in a sieve then turn into the pan. Stir to coat in the oil then pour in 50ml water and the ground turmeric. Bring to a simmer and cook until the lentils are fragrant (about 5 minutes). Stir well to combine then add 1l water along with the salt and fish sauce.
Bring to a boi and cook for about 20 minutes, or until the lentils are tender (time will depend on the type of lentils used).
Take off the heat, turn into a soup bowl, garnish with the fried onions and serve immediately.
Posted by Dyfed Lloyd Evans at 11:58
This is the traditional British recipe for the classic Baked rice pudding. When domestic ovens started to become more commonplace from ...
The jam roly poly is a true British classic, beloved of children of all ages. In essence it's jam (whichever you prefer) cooked in a s...
This is this week's entry in my attempt to find a new autumn wild food every week and this time it's rowan berries (for a list of au...
I love sponge puddings, their soft texture and the way they cook, so I thought I should bring them back to basics and present a recipe for t...
This is a classic New England style thick milk-based soup that's been adapted to be cooked quickly in a pressure cooker. Though c...
We all know that getting kids interested in food can be difficult at the best of times. They all have their fads and the things they wi...
This cake is lovely and moist due to the fruit. It will also keep in an air-tight container for between 2 and 3 days. The addition of s...
African Recipes on Celtnet Recipes Blog Map of the Continent of Africa, showing North Africa in blue, West Africa in red, Central Afri...
Today's recipe is for a classic British tart that can be served either at tea time or for dessert. The classic Bakewell Tart has ...
Sweet chestnuts are one of the glories of late Autumn, one of those wild foods that you really should go out of your way to forage. In muc...