28/10/2015 Cookery Day
Join Kerry for a show full of classic tracks and current hits. Nutritionist Jane McClenaghan is in studio with her recipe for Thai Spiced Pumpkin and Lentil Soup.
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My Favourite Food
Duration: 00:45
Music Played
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Thin Lizzy
The Boys are Back
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The Specials
A Message To You, Rudy (feat. Rico Rodriguez)
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Madonna
Beautiful Stranger
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Rockwell
Somebody's Watching Me
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Gloria Estefan
Anything for You
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The Beatles
You're Going To Lose That Girl
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Nathaniel Rateliff
S.O.B.
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Pixie Lott
All About Tonight
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Glen Campbell
Rhinestone Cowboy
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The Smiths
Panic
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Roy Orbison
I Drove All Night
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Paolo Nutini
Candy
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The Four Tops
Reach Out
Halloween Thai Spiced Pumpkin & Lentil Soup
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Ingredients (serves 6)
1 medium pumpkin
1 tsp coconut oil
1 onion, chopped
1-2 dsp Thai red curry paste
2 sticks celery
75g red lentils
600ml vegetable stock
1 tin coconut milk
1 inch root ginger, peeled and grated (about 1 tsp)
A handful of fresh coriander
1 lime – juice and zest
Method
Peel and quarter the pumpkin. Scoop out the seeds and cut into chunks.
Heat the oil in a large, heavy based pan with a lid and cook the onion until translucent. Stir in the curry paste before adding the pumpkin, celery and lentils.
Stir well to coat the vegetables and lentils. Add the stock, cover and simmer for 15-20 minutes until the lentils are tender and the pumpkin has softened.Ìý
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Take off the heat. Stir in the coconut milk, ginger, coriander and lime juice and zest. Blitz in your blender until smooth and reheat if necessary.Ìý
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Broadcast
- Wed 28 Oct 2015 15:03Â鶹Éç Radio Ulster
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