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 Balsamic Beetroot

I do seem to have a thing for roasted veg at the moment, and they always end up in some form of salad, often with feta, and almonds. I would promise to stop, but you might have a few more recipes heading your way soon, as my mum enjoys salads too(it's a secret at the moment, but i will make her several salads on mothers day for lunch, just don't tell her yet!).

I served it as a side salad mixed with lemon couscous, to grilled salmon, but feel free, to serve it on its own as a side dish. This time i roasted beetroot instead of carrots, as they add a lovely colour, and have a stronger flavour than carrots. I also love, in roasting the beetroot, as the earthy flavour is toned down, and turned into sweetness, and the flavour intensifies, which can easily replace meat in salads, as I'm not a massive meat eater, particularly at lunch time. 

Ingredients

beetroot- peeled and cut into even pieces 
garlic cloves (i used 4)
spring of fresh rosemary
olive oil
2-3 tbsp balsamic vinegar
salt & pepper

almonds
feta

1. preheat oven to 190°, gas 5.
2. toss beetroot in olive oil, add garlic and rosemary
3. roast for 20 mins 
4. remove, toss in balsamic vinegar, season
5. roast for a further 10 mins, or until cooked through
6. sprinkle with chopped almonds and feta
7. enjoy, or add to lemon couscous with chopped parsley 

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. 

Warm Carrot and Feta Salad

The transitional weather from summer to autumn, is annoying enough for choosing what to wear, but choosing what to eat is almost a nightmare, too cold for light salads, and too hot for soups and stews. I still adore salads, but shoving cold lettuce down, when the throat is at risk to harassment, from the incoming colds and flu's, it not pleasant. So, rather than eat sandwiches, which make me feel "meh", i have been making this warm salad which is incredibly delicious, but still healthier than resorting to sandwiches.

Feel free to switch up the roasted veg and cheese to whatever takes your fancy. I think squash/pumpkin would also work fine,and beetroot would work really nicely with the feta.To accompany different vegetables feel free to switch up the spices, i think chili flakes would work nicely with the squash/pumpkin. 

Serve as a light starter, with pitta bread. Or serve as a side itself, or part of a casual lunch spread with other salads,dips and nibbles.

Ingredients 

Approx 750g carrots

4 tbsp olive oil

1 tsp cumin seeds, lightly toasted in a dry frying pan and then ground

2 tbsp pine nuts, lightly toasted

75g feta

1 tbsp chopped mint

Extra virgin olive oil for drizzling

1. Peel, trim and slice the carrots in half lengthwise

2. Toss in olive oil and roast for about 50 mins in preheated oven of 180°c, or until they are tender, slightly brown and have a caramelized appearance

3. Lightly mash, and mix with the ground cumin

4. Spread on serving plate 

5. Sprinkle with pine nuts, cheese, and herbs

6. Drizzle with extra virgin olive oil.