Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 15 ml Extra virgin olive oil
- 1 x Onion, peeled and minced
- 1 x Clove garlic, crushed
- 1 tsp Cumin seeds
- 100 gm Carrots, peeled and minced
- 1 stk celery, minced
- 150 gm Yellow split peas
- 850 ml Vegetable stock
- 125 ml Buttermilk
- 15 ml Lemon juice
- Â Â Salt & freshly grnd biack pepper
- Â Â Fresh coriander to garnish
Direcciones
- 1. Heat the oil, add in the onion, garlic, cumin seeds, carrot and celery and saute/fry gently for 5 min. Stir in the split peas and cook for 2 min.
- 2. Add in the stock, bring to the boil and then simmer for 35-40 min till the peas are tender. Allow to cold slightly then puree in a food processor or possibly blender and return to the pan.
- 3. Add in the buttermilk and lemon juice and season to taste. Heat through gently, but avoid boiling. Garnish with fresh coriander and serve with garlic bread.
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1381g | |
| Calories 824 | |
| Calories from Fat 153 | 19% |
| Total Fat 17.42g | 22% |
| Saturated Fat 2.97g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 3634mg | 151% |
| Potassium 2256mg | 64% |
| Total Carbs 129.52g | 35% |
| Dietary Fiber 43.3g | 144% |
| Sugars 34.89g | 23% |
| Protein 43.87g | 70% |
.jpg "Sparkle arándano frambuesa (sin alcohol)"){kind=small}
