Carrot and Lentil Soup

Personally, i think that January, when it still cold and wet, is a rubbish time of year to go on a diet. Luckily soups are healthy, and are perfect for those freezing days, where you just want to stay bundled up in bed all day and the frost still hasn't thawed by lunchtime. This is definitely my favourite soup that I've ever made, despite losing the tip of my thumb at least twice!!(graters are dangerous things you know!)

By far tastier than shop bought soups, and better for you, without any preservatives. The lentils which are full of protein, and fibre to fill you up, without the need to snack later in the day. The carrots, add essential vitamins and minerals, antioxidants that will help clear skin and aid digestion . The added bonus of the chilli and cumin seeds, add flavour and added health benefits such as keeping away the flu, and clearing away the sniffles.

Personally I would love to make with chicken stock, as I think it tastes better, but if your vegetarian, or like me have a vegetarian in your family, then feel free to use vegetable stock. If your vegan use a dairy free milk, or top with more stock. I personally like to top with feta cheese for an added tang, plus it helps it to cool down quickly, as I'm very impatient but feel free to not put it on, or add a dollop of plain yogurt if you don't have any. 

Ingredients 

2 tsp cumin seeds
1 tsp chilli flakes
olive oil
750g carrots, grated 
140g red lentils
1 l veg/ chicken stock
1/2 cup milk

1. lightly toast the cumin and chilli flakes, until fragrant, set aside around half
2. add the rest of the ingredients, bring to boil, then simmer for 15 mins or until the lentils are cooked
3. blend until smooth
4. sprinkle with the reserved cumin seeds and chilli, sprinkle with feta or a dollop of yogurt if wished

Roasted Carrots ,Chickpeas ,and Lemon Quinoa Salad

Just when you thought it was over; I go and give you another salad recipe. This is the salad, I'm most likely to take to college, as it's super tasty and good for you, and a more interesting than a sandwich, and cheaper than the canteen. Plus, its super easy to pack in a box, and its not too smelly for the train, which is my most common lunch place, since we hardly ever get a break.

I know salads are a summer thing, but since this one is colourful and filling, I can eat it any time of the year. I promise comfort food, and more Christmas recipes will be coming soon, as well as party foods. Plus, the carrots and chickpeas can be served warm, and are lightly spiced, so are more suited to this time of year. Not to mention, that the other side of the world is in spring at the moment (I'm obviously thinking of them in this post).

This is super easy to make on Sunday nigh,t and it'll last for the whole week. Have a couple variations each day to prevent yourself getting bored. Toss with rocket or spinach to bulk the quinoa out. Or try this recipe, if you just have the quinoa left.

Since my sister was eating this, I didn't add harrissa to the chickpeas and carrots, but if you like a little bit of heat, add about 1 1/2 tbsp once the chickpea have been added.I used a mixture of red, white, and black quinoa, just because it looks pretty, but a don't think it has any more health benefits, so feel free to use ordinary quinoa.

Ingredients

750g carrots

230g chickpeas

2 tsp cumin powder

Olive oil

1 lemon

Mustard

Salt and pepper

375g Quinoa (with leftovers)

Handful coriander 

100g Feta

1. Preheat the oven to 180c

2. Chop the carrots into even sized pieces, toss in cumin powder and olive oil. Pop in the oven until the carrots are cooked.

3. Meanwhile cook the quinoa

4. Once cooked drain the quinoa, toss in a lemon vinaigrette( lemon zest & juice, mustard, olive oil and seasoning, to taste)

5. When the carrots are almost tender, toss in the chickpeas until warm, coat in Harissa paste and more cumin if needed

6. To serve plate the quinoa, top with the carrots and chickpea, crumble over the feta and sprinkle the coriander on top.

Chickpea and Carrot Spiced Warm Salad

With the new year in full swing. * looks at calender* its February! Wait. what? When did that happen? It feels like 2015 is flying by. Into February, means I'm almost settled into a healthy-ish routine, just trying to get rid of the last dregs of the Christmas chocolate(I'm a saver if you couldn't guess, not a eat all at once kinda gal). One thing, which i have been particularly enjoying is making salads for lunch, but not your usual lettuce, cucumber and tomato ones.

Its probably fair to say that carrots are my favourite vegetable. I'm like a rabbit sometimes, with a pot of hummus, its just so hard to stop(please tell me I'm not the only one). They're fast becoming a staple in my salads, this recipe here ; is another favourite. I love them roasted, as it brings out their sweetness, and coated in cumin, there just incredible. Luckily, sometimes i can tear myself away, so they can last at least few lunches. 

This recipe is easily adaptable, add feta for a tang and creaminess. I like to add quinoa to it, with a little vinaigrette mixed in to add bulk to it; so it's more filling for lunch, if I have a long day, or want the carrot and chickpea salad to last longer.Serve warm or cold.

Ingredients

5 large carrots

1 tin chickpeas

Small handful coriander 

Cumin powder

1 1/2 harissa paste

Small handful almonds

1. Preheat oven to 180.

2. Chop up carrot into even sized pieces, toss in olive oil and cumin powder,

3. Roast until soft and starting to caramelise.

4. When the carrots are done, add the rinsed chickpeas and harissa paste.Mix.     Roast until warmed through. 

5. Add chopped almonds and coriander( add cooked quinoa if using)

6 . Serve or take to work/school.