Undo A Game Update The Sims 3

red lentil soup Rode linzensoep

Fa freddo, è umido, insomma è inverno e ancora non se ne parla di arrivare in ufficio con la luce del giorno e di uscirne che è ancora chiaro. Ma si è capito che sono meteopatica?

Questa zuppetta qua l'ho copiata spudoratamente da Alex , con le solite variazioni da disponibilità di dispensa e la faccio regolarmente, as it is ready in less than half an hour (peeled lentils alive!), is pretty spicy and warm the soul and the gut.

red lentil soup

a handful of red lentils per person

peeled 1 small stalk of celery (or a slice of celeriac)

1 or 2 carrots according to their size and quantity of lentils

1 teaspoon ground coriander seeds

1 teaspoon ground cumin seeds 2 onions

or a teaspoon of chili paste, Thai green curry

olive oil virgin

salt

Wash lentils. Clean the carrots and celery (celeriac) and dice. Heat 2 tablespoons oil in a pan, add the coriander, cumin, chili or Thai curry paste and fry. Add lentils and vegetables (except onions). Cook for a few minutes before adding a glass of water sufficient to cover all of at least 3 fingers. Simmer over low heat for about 15-20 minutes, stirring occasionally.

Towards the end of cooking, when the water is all absorbed and lentils are soft, add the chopped green onions a rondelle, e mangiare Bollente salar.

Ci stand bene anche di qualche fogliolina Coriandolo fresco.

~ ~ ~ ~ Dutch

It is cold and moist, it's winter and it will take a long time before I morning the enter my office with daylight and at night with daylight outcomes. I am very zonsafhankelijk ...

this soup, I shamelessly copied from Alex, and I have done the usual adjustments, depending on the availability of the ingredients in my pantry. I cook regularly, as it is done within half an hour (long live red lentils!), It is nice and spicy and the heat your soul and your stomach.

Red lentil soup

a handful of red lentils per person

1 small stalk celery (or a slice of celery root)

1 o 2 carrots, depending on their size and quantity lentils

1 teaspoon ground coriander 1 teaspoon ground cumin

2 scallions

chilli or one level teaspoon Thai green curry paste

extra virgin olive oil salt

Wash lentils. Wash and clean the root (s) and the bleach or celeriac, cut everything into small cubes. Heat 2 tablespoons oil in a pan, add the coriander, cumin, chili pepper or curry paste and allow to cook gently. Add the lentils and vegetables (except spring onions). Allow a few minutes then cover with water, bake at least 3 above the finger-released ingredients. Let the soup cook on low heat with lid on for about 15-20 minutes, stirring occasionally.

By the end of cooking, as water is absorbed and lentils are tender, add the sliced \u200b\u200bspring onions and salt if necessary. A few fresh coriander leaves are also tasty.

Eat the soup hot.