Add the parsley to the carrot and curry soup to bring a hint of colour to your table.
Red lentil rissoles
Red lentil rissoles are quick and easy to prepare. They’re delicious when fresh-baked.
Ingredients for 16 red lentil rissoles
150 g of red lentils
50 g of seasonal green leaf vegetables, like spinach or catalogna chicory
2 spoonful of extra virgin olive oil
20 g of shallot
salt, pepper
50 g of bread crumbs
Preparation
Wash the lentils and boil for about 15/20 minutes in a small pot over medium heat. Boil the seasonal vegetable you have chosen in another casserole. Let it cool and drain well the vegetable as well as the lentils. Combine all the ingredients and mix until tender but not too much.
Preheat the oven at 170°C, cover a baking pan with greaseproof paper and brush with oil. Form round rissoles with your hands and cover them with bread crumbs before putting them onto the pan. Bake red lentil rissoles for about 30 minutes until golden.
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Ingredients for 4 people 4 leeks 100 g of chickpea flour extra virgin olive oil seed oil to fry water salt Preparation Clean the leeks, cut them into thin strips and put them in a pan. Simmer with oil and little salt until tender. Combine the chickpea flour with a
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