Latest News

Toasted S’mortini Cocktail


As a toast to a wonderful cold and wet winter – something the Cape Winelands were in dire need of […]

Potjie, Pride & Prejudice


For most South Africans it is hard to imagine a weekend without cooking over an open fire. For many, it […]

#WinterWarmer Chakalaka Chicken 


Chakalaka is one of South Africa’s best known and most enjoyed food traditions. A simple, spicy dish – or relish […]

#WinterWarmer Tray-roasted butternut and chickpea Thai red curry


It is often when one thinks the worst of winter is over, that August surprises you with some exceptional cold […]

Lamb Pie & Red Wine for Winter


A hearty pie and a good glass of red wine – an unbeatable winter combination! Try our recipe for lamb […]

Garlic and Thyme Baked Camembert with French Baguette


Sometimes the basics are the best. Bread. Cheese. Wine. And no one has mastered the art of making basics beautiful […]

Quick Beef Bourguignon


Beef Bourguignon is another French classic that is as hard to spell as it is to pronounce… Luckily, with our […]

Apple Croustade


The French are famous for their pâtisserie and desserts – Tarte Tatin, Clafoutis, Crème brûlée, Crêpe Suzette, Mille-feuille… and as […]

Announcing our exciting new competition for Open Book Festival 2019: Take a Moment!


Leopard’s Leap is all about adding quality to life and in combination with our support of the annual Open Book […]

Croquembouche with salted caramel filling


Croquembouche with salted caramel filling Choux Pastry for the Profiteroles Ingredients 250 ml water 75 g butter 150 g flour […]

News

Vegan Red Lentil Soup



Contrary to popular belief, a warming winter soup does not need marrow bones! You can warm up just as nicely with a flavourful vegan soup! Try our Vegan Red Lentil Soup and enjoy it with a glass of Leopard’s Leap Natura De-alcoholised Classic Red!

Vegan Red Lentil Soup

Ingredients

1 cup red lentils

1 tablespoon coconut oil

2 carrots, cut into small chunks

1 cup coconut milk

1 piece of ginger (about 5 cm), chopped

3 cloves garlic, minced

1 red onion, chopped

1 sweet potato, cut into small chunks

4 cups vegetable stock

2 teaspoons curry powder

1 tablespoon fresh lemon juice

2 spring onions, chopped

¼ cup fresh flat-leaf parsley, chopped

2 tablespoons roasted pumpkin seeds

salt, to taste

black pepper, to taste

Method

In a large pot, heat the coconut oil and sauté the onions for about 3 minutes. Add the garlic and ginger and cook for another minute. Then add the carrots, lentils, sweet potato and curry powder.

After 2 minutes, deglaze with the vegetable stock. Cover with a lid and cook for 15 minutes. Season with salt and pepper.

When the vegetables and lentils are tender, transfer the soup into a blender. Puree until very smooth.

Pour the soup back into the pot. Reheat and season again with salt and pepper. Add the lemon juice. Serve with the parsley, spring onions and pumpkin seeds.

 

 

Upcoming Events

21 August 2019
  • South African Table
South African Table
13:00
22 August 2019
  • South African Table
South African Table
13:00
23 August 2019
  • South African Table
South African Table
13:00
24 August 2019
  • South African Table
South African Table
13:00
28 August 2019
  • South African Table
South African Table
13:00
29 August 2019
  • South African Table
South African Table
13:00
30 August 2019
  • South African Table
South African Table
13:00
31 August 2019
  • South African Table
South African Table
13:00

Buy Our Wines

Take a look at our wine collection. CLICK HERE

Ask Us

Feel free to contact us.
CLICK HERE



    Newsletter Sign-up


    © Copyright 2019 Leopard's Leap | Terms & Conditions | Privacy Policy | Delivery Policy | Refund Policy

    Ask Us

    [contact-form-7 404 "Not Found"]