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PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
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NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roasted Courgette & Red Lentil Soup
 Categories: Soups
      Yield: 4 Servings
 
      1 tb Cooking oil
    700 g  Courgettes (3 md)
      1    Whole garlic head
      2 lg Onions; red or white
           Black pepper; to taste
    220 g  Dried red lentils
    450 ml Chicken stock
      1 tb Lemon juice
      2 ts Balsamic vinegar
 
  Tip:
  
  Red lentils will hold a lot of water, so check to ensure you do not
  need to top up your pan; should they start to dry out a little, add
  an extra splash of water as required.
  
  Preheat the oven to 190?C/fan 170?C/375?F/gas 5, and make sure
  there is a shelf in the centre of it. Lightly grease the largest
  roasting tin that you have that will fit in your oven. Thickly slice
  the courgettes using the whole vegetable, including the ends, only
  discarding any particularly tough pieces of the top stalk; the
  roasting process will pleasantly soften everything, right down to the
  little button on the bottom.
  
  Quarter your slices and toss into your lightly greased roasting tin.
  Peel the garlic cloves and add those too. Quarter your onions and
  peel away the papery outer skin, then place them evenly throughout
  your roasting tin. Season everything generously with black pepper and
  roast in the oven for 30 minutes.
  
  Meanwhile, bring a medium pan of unsalted water to the boil and add
  your red lentils. Once boiling, reduce the heat to a simmer and cover
  and cook gently for 40 minutes while the courgettes roast.
  
  When your lentils are soft and swollen and your courgettes
  caramelized and sticky, remove the courgettes from the oven, then
  drain and thoroughly rinse your lentils under a cold tap. Add both to
  your blender with the chicken stock, blend until smooth, and then
  return to your pan. Add the lemon juice and balsamic vinegar and
  continue to cook on a very low heat for 10 minutes to thicken and
  reduce. Season to taste with black pepper and a splash more vinegar,
  if required, and serve hot.
  
  To Keep:
  
  Allow to cool completely then store in the fridge in food storage
  bags, clean jars or airtight food-safe containers for up to 3 days.
  Freeze for up to 3 months. Heat to piping hot to serve.
  
  Recipe by Jack Monroe
  
  Recipe FROM: 
 
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