Fusion, Soup

Beet and lentil soup with almond and pea chutney

This is a dish with exciting flavor combinations. The soup is very hearty, which gives an exciting contrast to the tart ginger-flavored pea and almond chutney. (The recipe is inspired by a recipe in the magazine Buffé from 2013.)

Serves 5-6

Beet and lentil soup

1 onion, chopped
1 kg beets, peeled and cut into 1 cm cubes
3 carrots, cut into 1 cm cubes
3 dl dried red lentils
1 garlic clove, crushed
1 tsp herb salt
0.5 tsp ground black pepper
1 liter of water
Oil for frying
Sea salt for serving

Almond and pea chutney

200 g almonds
300 g green peas
5×5 cm ginger
2 tbsp freshly squeezed lemon juice
1 dl water

Heat the oil in a pan. Fry the almonds until they are dark brown. Put them aside. Fry the onion, garlic, beets and carrots for a couple of minutes. Add water, lentils, salt and pepper and boil for 30 minutes, or until the beets and carrots are soft. Blend the ingredients for the almond and pea chutney in a food processor into a mash. Serve the soup with a large dollop of chutney and sprinkle with sea salt.

Salad, Spanish

Roasted root vegetables with feta cheese and Salsa Romesco

Roasted root vegetables go very well together with feta cheese, fresh thyme and the flavorful Salsa Romesco sauce. (The recipe is inspired by a recipe in Hälsokokboken by Ulrika Davidsson.)

Serves 5

Roasted root vegetables with feta cheese

400 g swede, peeled and cut into 1 cm thick sticks
400 g beets, peeled and cut into 1 cm thick sticks
400 g potatoes cut into 1 cm thick sticks
2 red onions, cut into wedges
3 tomatoes, cut into wedges
1 apple, cut into wedges
1 tsp herb salt
1 tsp ground black pepper
1 tsp garlic powder
0.5 dl canola oil
150 g feta cheese
1 handful bunch of thyme

Preheat the oven to 225 degrees. Mix the root vegetables with oil and spices in an ovenproof dish. Put it in the oven. Add the tomato, red onion and apple in the oven dish after 25 minutes and mix. Roast for another 20 minutes. Serve the vegetables topped with thyme and crumbled feta cheese and with salsa Romesco (see recipe below).

Salsa Romesco

80 g blanched almonds
170 g bell pepper, coarsely chopped
1 tbsp red wine vinegar
2 garlic cloves
1 tsp chiliflakes
1 tsp salt
2 dl olive oil
1 dl canola oil + 1 tablespoon for grilling

Preheat the oven to 225 °C. Mix the bell pepper with 1 tbsp of canola oil in an ovenproof dish. Roast in the oven for about 10 minutes. Blend all ingredients except the oil in a food processor into a smooth mixture. Pour each oil in a thin stream while the food processor is running to incorporate them.