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Dinner

Savoury

Spiced Red Lentil Soup

January 10, 2017

Only the pure in heart can make a good soup – Ludwig van Beethoven

January is the time for curling up on the sofa with a big bowl of steaming hot soup, feeling warm and snuggly. It’s like central heating for the soul! As I can’t eat onions (who knew they’re in pretty much everything?!) I struggle to find any ready made soups from the supermarket as onion tends to be a staple ingredient. So I’ve started to make my own soups, and so far I’m loving the flavours.

There’s also something satisfying about making your own soup, blending it together and heating it up in a pan for lunch the next day with a few slices of warm buttered toast. It fills you up without feeling sluggish after and is a great way of sneaking in left over vegetables that may otherwise have been thrown out at the end of the week.

This soup will last in the fridge for up to 5 days, making the perfect dish to take to work, and it really couldn’t be any simpler.

Here’s how I made it…

You will need:

  • 250g of carrots (approx 2 large carrots)
  • 1/2 red bell pepper
  • 200g dried red lentils
  • 1.5 litres of stock (I used beef stock but vegetable will work great too)
  • 20g of fresh finger
  • 2 garlic cloves
  • 1/2 tsp of cumin
  • 1/2 tsp of turmeric
  • 1/4 tsp of cinnamon
  • 1/4 tsp of chilli flakes
  • salt and pepper to season

How to make:

Prepare the carrots and red pepper by roughly slicing into coin sized pieces, boil the kettle to make the stock (if using a stock cube) and set a pan on a medium heat. Add the vegetables, stock and red lentils to the pan, stirring together.

Next thinly slice the garlic and ginger, and add to the pan with the rest of the spices. Bring to the boil and then simmer for 30 minutes or until the carrots are soft.

Leave to cool slightly before adding to a blender (I use my NutriBullet and blend in batches) and blend until smooth, or use a hand blender in the pan whilst still warm. Serve hot with toasted bread and butter!

soup2-insta

Savoury

Grilled Cumin Salmon & Ginger Stir-fry

November 8, 2016

Grilled salmon is one of my favourite mid week meals, it’s simple and quick to make and you can add different herbs and spices depending on what mood you’re in! I like to add chilli flakes, a squeeze of lemon (or lime) and a grind of sea salt and pepper, or sometimes I will add a splash of tamari and a drizzle of honey.

As I like to make the salmon the star of the show, I tend to keep the stir-fry pretty simple. For this recipe I’ve added lots of greens, ginger and also grilled cherry tomatoes. You can add any vegetables you like to the stir-fry, the more the merrier!

Ingredients

  • 1 x salmon fillet (I prefer boneless, remove the skin after grilling)
  • 1/2 tsp of cumin seeds (or ground cumin)
  • juice of half a lemon
  • 1/4 tsp of cinnamon
  • sea salt and pepper
  • 1 inch of fresh ginger (grated)
  • 1 clove of garlic, crushed
  • 5 cherry tomatoes
  • 2 handfuls of spinach
  • 2 handfuls of kale (I LOVE black kale)
  • 1/2 courgette
  • 4 baby sweetcorn (or small handful of prepared corn)
  • 1/4 red or green pepper
  • sprinkle of fresh parsley

Method

Turn the grill on to a medium to high heat and prepare a baking tray with foil. Lay the salmon (skin side down) and the cherry tomatoes onto the baking tray, season the salmon with 1/4 tsp of cumin seeds, cinnamon, squeeze of lemon juice and a grind of salt and pepper. Pop under the grill.

As the salmon begins to cook, chop the vegetables into bite size pieces and start to heat up a wok using a small amount of coconut oil. To the wok, add the rest of the cumin seeds, the grated ginger and crushed garlic, and begin to stir-fry the vegetables leaving out the kale and spinach – these will be added towards the end.

After 10-12 minutes the salmon should be cooked through (check the the deepest part for the flesh to be firm) and the tomatoes grilled. Remove from the grill and leave to one side, add the kale, spinach and lemon juice to the wok and stir-fry until they start to wilt. Remove the skin from the salmon, and serve with the stir-fry. Add a sprinkle of parsley and sesame seeds to garnish!