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
50 g of bread crumbs
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.
Appetizing and tasty, these leek croquettes can also be prepared with carrots, courgettes, spring onions or other vegetables, provided that they’re seasonal!
The citrus fruit and daikon salad is served with soy vinaigrette and chopped pistachios.
The red rice with Brussel sprouts can be served warm or cold as a fancy rice salad.
This side dish with spinach and shiitake mushrooms becomes unique and really tasty if you add coconut milk, ginger and lime juice.
The pumpkin curry with chickpeas is an excellent, healthy and tasty veggie alternative to traditional curry dishes. Serve with a bowl of rice.
The cream of broccoli soup with coconut milk is delicious with crunchy toasted slices of bread.
This broccoli sauce, which is totally raw, is perfect with pasta or croutons.
Carrots with honey and almonds have a pleasant aftertaste of nougat.