Sunday, March 14, 2010

74/365 - Spanish Onion

This is the first Monday I've spent at home in a while. For once I have time for a little photography.

Yesterday Helen and I went shopping and in one of the department stores we came across a lot of interesting plates on sale - they were quite cheap. I'm always on the lookout for photography props. This one is a beautiful green however I liked the use of selective colour in this shot to highlight the rich red of the onion.

Op shops are another great source of photography props. I went into one in Surry Hills, Sydney, the other day and came out with 2 beautiful plates - they were fifty cents each! Had a lot of fun looking through all the old bits and pieces too. My daughters were also having fun looking for vintage clothes.


This onion is about to go into a Lentil and Kumara Soup.

Lentil and kumara soup
By Jennifer Lydon

Serving size: Serves 8

Cooking time: Less than 60 minutes

Special options: Diabetic, Egg free, Gluten free, Heart friendly, Kid friendly, Low GI, Nut free, Vegetarian


Deliciously healthy and not too heavy - the perfect autumn soup!

INGREDIENTS

½ cup (100g) red lentils
2 cups (500ml) boiling water
1 tablespoon olive oil
1 red onion, chopped
2 large carrots, peeled, cut into large slices
1kg kumara, peeled, cut into large slices
1 large head broccoli, cut into florets
green onion, low-fat natural yogurt, to serve

METHOD

Combine lentils and boiling water in a large jug. Set aside.

Heat oil in a large saucepan on medium. Cook onion for 2 minutes, until soft. Add lentils and soaking water, carrot, kumara, broccoli and 6 cups water. Bring to boil. Reduce heat to low and simmer for 30 minutes, until vegetables are tender. Cool slightly.

Using a hand blender, blend until smooth. Season to taste. Serve topped with green onion and a dollop of natural yogurt.

http://recipefinder.ninemsn.com.au/tablerecipes/table/265733/lentil-and-kumara-soup



*** I discovered that the recipe needs at least double the amount of fluid. It was a little bland for my taste so I added a Massel veg stock cube to the extra water before adding it to the saucepan. A pinch of curry powder and a dusting of ground pepper to my bowl and it tasted healthy and delicious. This recipe made enough for a large family.

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