Question*: tell me what you think about me.
*Not a question, but when it’s Beyoncé you let it go, right?
A little while ago I invited you all to tell me what you thought of my blog. I asked if there was anything you wanted to see more of; anything you wanted to see less of; anything that might make your lives easier, healthier, happier.
And the overriding answer was…
… no, wait! Back up a second.
Firstly, I’d like to thank you all for getting involved. I had some LOVELY replies from you fabulous foodies and more importantly, some great recipe requests and suggestions of things you’d like me to try. I heard from people I hadn’t heard from in years and chatted to others I’d never met before. You were all so supportive and enthusiastic and it made me feel fuzzy with joy.
So THANKING YOU MUCHLY for getting in touch. I’m pleased we’re friends.
Anyway, back to the overriding answer…
The suspense was overwhelming wasn’t it?
Among other things, the most common request was soup, and I can understand why:
- it’s warming
- it’s easy
- it’s great for the office
- it’s an excellent excuse to eat more bread
- it’s a flask owner’s dream
And if you do it right (as I like to think I have) it can be healthy, filling and completely delicious.
This particular recipe was created with a lovely lady in mind who was on the look out for some soup recipes to keep her warm up in Manchester (from what I can gather, it’s pretty cold up there!) It features a daily dose of leafy greens, a hearty helping of hassle-free red lentils and a good sprinkling of warming wintry spices, making it the perfect recipe for a chilly afternoon. I can only hope she likes lentils…
So, this one goes out to the chilly Mancunians! And anyone else that’s cold.
If you want to see what else my Instagram has to offer then click here to have a quick stalk. Go on, I’m not looking.
To the recipe!
- 1 white onion, finely diced
- 150g red lentils
- 100g kale
- 2 x 400g tins chopped tomatoes
- 500ml vegetable stock
- 2 tbsp tomato puree
- 2 garlic cloves, crushed
- 1 tsp cumin
- 1 tsp coriander
- Olive oil
- Salt and pepper
Makes enough for 4
None. It’s soup.
Crumbled feta | Grated parmesan | Natural yoghurt
Meat and fish options
Pre-cooked roast chicken breast* | Cod fillet**
*Add after you’ve stirred in the kale.
**Add for the last 5-8 minutes and cook until flaky and opaque.
- Heat a little olive oil in a large lidded saucepan and fry the onions for 3-4 minutes, or until they start to soften. Add the garlic, cumin and coriander and cook for another minute or so until fragrant.
- Stir the red lentils into the pan until coated in the onion and spices. Then add the chopped tomatoes, vegetable stock, tomato puree and a good pinch of salt and pepper and stir again.
- Finally, pop the kale on top of the soup and cover for 5 minutes to allow it to steam slightly. Once the kale has softened, stir it into the pan, then cover and leave to simmer for a further 15 minutes.
- Serve with a sprinkle of seeds and a large chunk of sourdough.