Brot Coiridh le Leantail is Leigeas

Pacaid 200g leantailean ro-bhruich, no atharraich e gu 150g leantailean dearg sgàinte neo-bhruich
1 leigeas mòr, bun agus mullach uaine air an gearradh nan ciùbaichean
4 clòbhaichean mòra creamha, air a ghearradh gu mìn
Pìos mòr dinnsear, cho mòr ri òrdag, air a ghearradh gu mìn
1 thiolaidh uaine no dearg, air a ghearradh gu mìn
Tiona 400g cic-pheasairean, 240g air a thaomadh
400ml bainne slàn cnò-choco
550ml sùgh circe
1 spàin-teatha papraig, smocte no teth
½ spàin-teatha lus MhicCuimein
½ spàin-teatha curcuma
1 spàin-teatha pùdar coiridh
Ola-chroinn-ola airson fraidhigeadh
Salann
Bleideagan tiolaidh

Teasaich beagan ola ann am pana mòr, cuir an leigeas, tiolaidh, agus an dinnsear dhan phana agus fraidhig air teas meadhanach airson mu 5 mionaidean.

Cuir ris na spìosraidhean, papraig, lus MhicCuimein, curcuma, agus pùdar tiolaidh, cuide ris an creamh. Measgaich iad gu math.

Cuir ris na leantailean agus an sùgh circe. Measgaich gu math agus fàg e ag earr-bhruich air teas ìosal airson mu 15 mionaidean gus am bogaich na leantailean.

Cuir ris na cic-pheasairean agus am bainne cnò-choco. Fàg air teas ìosal e airson 10 mionaidean, a' dèanamh cinnteach nach goil am brot leis gun toir seo air a' bhainne cnò-choco sgaoileadh.

Cuir ris beagan salainn, na tha tighinn gu do chàil.

Sèirbhig le bleideagan tiolaidh agus luibhean ùrail.

Curried Lentil and Leek Soup

200g pack of pre-cooked lentils, substitute for 150g uncooked red split lentils
1 large leek base and green end, finely diced
4 large clove of garlic, finely chopped
Large thumb sized piece of ginger, finely chopped
1 green or red chilli, finely chopped
400g tin of chickpeas, 240g drained
400ml full fat coconut milk
550ml chicken stock
1 tsp paprika, smoked or hot
½ tsp cumin
½ tsp turmeric
1 tsp curry powder
Olive oil for frying
Salt
Chilli flakes

Heat a little oil in a large pan, place the leeks, chilli, ginger in the pan and fry on a medium heat for about 5 minutes.

Add the spices, paprika, cumin, turmeric and curry powder along with the garlic. Stir together to mix well.

Add the lentils and chicken stock. Mix well and leave to simmer on a low heat for about 15 minutes until the lentils soften.

Add the chickpeas and coconut milk. Leave on a low heat for 10 minutes, making sure that the soup doesn’t come to the boil as this may cause the coconut milk to split.

Season with salt to taste.

Serve with some chilli flakes and fresh herbs.