1 line
1.4 KiB
HTML
1 line
1.4 KiB
HTML
<!DOCTYPE html><html><head><link href="../style.css" rel="stylesheet" type="text/css"></head><body class="recipe"><h1>Winter Lentil Soup</h1><section class="ingredients"><div class="image"><img src="final.png"></div><div class="list"><table><tr><td>10 cups</td><td>water</td></tr><tr><td>5 cups</td><td>chicken stock</td></tr><tr><td>4 tbsp</td><td>butter</td></tr><tr><td>3</td><td>celery stalks (diced)</td></tr><tr><td>3 cups</td><td>french lentils</td></tr><tr><td>1</td><td>onion (yellow)</td></tr><tr><td>1 bunch</td><td>swiss chard (chopped)</td></tr><tr><td>1</td><td>butternut squash (cubed)</td></tr><tr><td>3 tbsp</td><td>curry powder</td></tr><tr><td>2 tbsp</td><td>honey</td></tr><tr><td>2</td><td>bay leaves</td></tr><tr><td>1 sprig</td><td>fresh thyme</td></tr><tr><td></td><td>salt & pepper</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Pour the water and chicken stock in to a large stock pot on medium heat.</td><td>15 min</td></tr><tr><td>2</td><td>Add vegetables and lentils to the stock pot and bring to a boil.</td><td>15 min</td></tr><tr><td>3</td><td>Reduce heat to a simmer and add curry, thyme, salt, pepper, honey and butter and cover.</td><td>3 hours</td></tr><tr><td>4</td><td>Add 1 tsp of coconut oil and a pinch of crushed red pepper to each bowl when serving.</td><td>2 min</td></tr></table></section></body></html> |