The really useful vegetarian menu
A warming soup, a comforting cheesy tart and a pleasing pud – this meat-free menu has ‘dive right in’ written all over it. It’s simple to prepare too, especially if you make a dish or two ahead
V IS FOR VEGETARIAN
Carrot, chilli and red lentil soup
Cauliflower cheese tart
VEGETARIAN MENU FOR 4
Carrot, chilli and red lentil soup
+
Cauliflower cheese tart
+
Chocolate mousse pots with spiced orange
Carrot, chilli and red lentil soup
SERVES 4-6. HANDS-ON TIME 30 MIN,
SIMMERING TIME 45-60 MIN
MAKE AHEAD
Make up to 48 hours in advance and store in a sealed container in the fridge. Reheat in a pan over a gentle heat. This makes more than needed for a starter but you can freeze any leftovers for up to 3 months in a sealed container.
FOOD TEAM’S TIPS
If you like your food spicy hot, chop another ½ fresh chilli and add it to the pan, with the seeds, in step 1.
Curry leaves are available fresh from some Asian grocers and dried from the spice section of large supermarkets.
• 1 tbsp olive oil
• 1 onion, roughly chopped
• 3 garlic cloves, finely chopped