Harvest minestrone with borlotti & cavolo nero
The autumn minestrone: borlotti, squash, cavolo nero and small pasta under Parmesan.
Yellow dal with kefir tarka
Split pea dal finished with a spiced butter and a cooling swirl of kefir.
Ingredients
Servings 4
Quantities scaled from the original (4 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Simmer split peas, water, turmeric and ginger for 40 minutes until collapsing; season.
- Step 2
Sizzle cumin, mustard seeds, garlic and chilli in the butter until popping.
- Step 3
Pour the tarka over the dal.
- Step 4
Serve swirled with cold kefir, coriander, and chapatis.
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Nutrition per serving
| Calories | 420 kcal |
|---|---|
| Protein | 22g |
| Carbohydrates | 58g |
| – of which sugars | 4g |
| Fibre | 9g |
| Fat | 11g |
| – of which saturates | 5g |
| – of which omega-3 | 0.2g |
| Calcium | 180mg |
| Iron | 4.6mg |
| Salt | 0.7g |
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