oliveoilandlemon

recipes for healthy living

Spiced Lentil Soup

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Lentil Soup with Ras El Hanout
This makes a big delicious batch so I freeze half for another day.

½ tsp rapeseed oil
2 cloves garlic peeled and mashed
2 carrots diced
2 onions diced
1 tbsp tomato puree
2tsp ras el hanout
1tbsp harissa paste
300g chana dal or other lentils / split peas of choice, rinsed
1ltr vegetable stock

Heat ½ tbsp oil over a medium heat, add the garlic, carrot and onion and sweat until soft. Add a little water if it is going dry – keep the lid on.
Stir in the tomato puree, the ras el hanout and the harissa and cook for 1 minute, tip in the rinsed lentils, season, add the stock, stir well, bring to the boil then reduce until it is simmering and leave to cook, with the lid on. When the veg and lentils are cooked, blend with a stick blender and taste and adjust the seasoning as needed.
Serve with a swirl of harissa on the top .

Spiced Date and Wholemeal flour loaf

Autumn is here and this is the kind of thing I love with a cup of coffee, not massively sweet and with some more complex flavours thanks to the dates and mixed spice. I think the whole family will like this and it is really easy to make.

Date Oatmeal Loaf 2-3

Date & Oat Loaf

175g dates
150ml water
200g butter
150g honey
200g wholemeal flour
2tsp mixed spice
50ml buttermilk
2 eggs
1tsp bread soda

1 loaf tin

Oven at 160C

Add the dates and water to the pot and bring to the boil, then simmer very gently until the dates are soft. Blend with a stick blender until it forms a paste.
Beat the butter and honey together until light, add in the eggs and buttermilk and beat well.
Fold in the flour, spice and bread soda.
Pour into a greased lined loaf tin and bake for 50 minutes until a skewer comes out clear.
Leave for a few minutes then remove to cool fully.

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