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

Warm Coconut and Spinach Dhal

As my family and anyone that knows me well, will tell you, I love lentils. The green puy lentils are my favourite, but the red lentils in a curry, are good too! Hence this curry. Not to mention, how good they are for you; which is partly why I started eating them (not mentioning how tasty they were when I first tried them, the green lentils was served with confit duck; So of course it was delicious).

   This curry is very creamy, so if you prefer a lighter curry, then swap half of the coconut milk with vegetable or chicken stock. If you want it a bit spicier, feel free to add finely diced fresh red or green chili, which I would do if my youngest sister wasn't eating it(shes doesn't like extremely spicy foods, and knowing me i would make it too spicy for her!).

  

Serve with rice or naan bread if you like them. I served it with paratha bread, which my mum buys from a specialist Indian food shop, but feel free to make your own. They are incredibly buttery and moreish , and sorry but that after naan bread will never be quite as good unless is homemade(but then all bread is great homemade).

Ingredients

250g red lentils 

1 onion

1 garlic clove

20g fresh ginger

4 tbsp oil

1 tsp mustard seeds

1/2 tsp cumin

1/2 tsp ground coriander

1/2 tsp garam masala

1 tsp turmeric

500g fresh spinach

400 ml coconut milk

200 ml water

1/2 lemon, juice

1. Cook the lentils for about 8 mins, drain

2. Meanwhile finely chop the onion and garlic. Peel and grate the ginger.

3. Sweat the onion until soft and add in the garlic, ginger and spices.cook for 1 min

4. Add the spinach, and cook for 2-3 mins

5. Add the coconut milk and water

6. Pop in the lentils, mix in and cook for 5 mins or until hot

7. Season and mix in lemon juice to taste.

8. Serve