Bone & muscle strength Vegetarian Buttery masoor dal with spinach & yogurt
Red lentils simmered to silk with turmeric and garlic, folded with spinach and cool yogurt.
Spring nettle & potato soup
Foraged nettle tops blitzed with potato and leek into a deep green soup (spinach works too).
Ingredients
Servings 4
Quantities scaled from the original (4 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Soften onion and leek in oil and butter for 8 minutes.
- Step 2
Add potatoes and stock; simmer 15 minutes.
- Step 3
Add nettles; simmer 3 minutes until wilted and sting-free.
- Step 4
Blitz smooth; finish with creme fraiche, lemon and pepper. Serve with bread.
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 | 250 kcal |
|---|---|
| Protein | 6g |
| Carbohydrates | 30g |
| – of which sugars | 5g |
| Fibre | 4g |
| Fat | 12g |
| – of which saturates | 6g |
| – of which omega-3 | 0.1g |
| Calcium | 120mg |
| Iron | 2.4mg |
| Salt | 0.7g |
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