Harissa carrot & red lentil soup
A warming blitzed soup of carrots and red lentils with a harissa-yogurt swirl.
Port & orange braised red cabbage
The make-ahead Christmas cabbage: braised with port, orange and spice; better on day three.
Ingredients
Servings 8
Quantities scaled from the original (8 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Soften the onions in the oil in your biggest pot.
- Step 2
Add everything else; stir well.
- Step 3
Cover and braise very low for 80 to 90 minutes, stirring occasionally.
- Step 4
Uncover for the last 10 to glaze. Keeps 4 days; freezes 3 months.
Make it work for your circle: cooking for someone in
perimenopause? Every recipe on this site explains its own "why", so
you don't have to; just cook it. Doubling the vegetables never hurts.
Nutrition per serving
| Calories | 110 kcal |
|---|---|
| Protein | 2g |
| Carbohydrates | 18g |
| – of which sugars | 15g |
| Fibre | 4g |
| Fat | 3g |
| – of which saturates | 0.5g |
| – of which omega-3 | 0.1g |
| Calcium | 60mg |
| Iron | 1mg |
| Salt | 0.2g |
New
Try it
Like this? Get a whole week planned around you.
Tell the Peri Planner how you're feeling and it builds your personalised menu, this recipe included.
Cooked it, rated it
Be the first to review this recipe. Ratings from members appear here, and once they're real they feed the recipe's published rating; we don't invent numbers in the meantime.
Keep cooking
You might also like
Smashed chickpea 'tuna' salad sandwiches
Chickpeas smashed with capers, celery and yogurt-mayo on seeded bread; the plant lunchbox classic.
Instant miso noodle jars (just add kettle)
DIY instant noodles: miso, vegetables and noodles layered in a jar, finished at the kettle.