Lovely versatile spring recipes you can easily change with the weather
We roasted spring vegetables the other day: purple-streaked onions, thickly sliced and spiced with coriander seeds and cumin, tossed with skinny carrots and fresh chillies, served on a mound of brown lentils I had simmered in vegetable stock.
The following day – one of those bright, effervescent spring mornings with an underlying nip of winter – the same ingredients became a substantial soup. The fresh chillies were swapped for dried ones to introduce a smoky back-note, and the lentils were stirred in for an earthy texture. Same ingredients, different result.
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