Lentil ragu with fresh herbs and linguine

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This is such a quick and easy recipe and great for the end of the week when you hardly have any food in but haven’t quite found the time to go to the shops.  (This seems to happen a lot in our house!)

(Serves 4)

  • Drizzle of olive oil
  • One large red onion (chopped)
  • 2 cloves of garlic
  • Drizzle of maple syrup
  • 2 cups of split red lentils
  • 1 cup of veg stock
  • 2 tablespoons of sundried tomato paste
  • 1 tin of chopped tomatoes
  • 1 tablespoon smoked paprika
  • Generous sprinkle of dried dill
  • Handful of fresh herbs (I used dill, mint and parsley)
  • Salt and pepper to taste
  • Linguine (cooked as per instructions)
  1. Heat the olive oil up in a saucepan
  2. Add the garlic, onions and maple syrup and soften the onions, allowing them to caramelise slightly
  3. Add the paprika and tomato paste and stir through
  4. Add the lentils, chopped tomatoes, veg stock and dried dill
  5. Allow the mixture to simmer for approximately 20 minutes, stirring occasionally and adding more stock if needed
  6. Add fresh herbs and serve over linguine

Roasted tomato, red pepper and red lentil soup

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As the weather gets colder I crave big, wholesome bowls of homemade soup more and more.  This one is simple to make and delicious.

(Serves 4)

  • Punnet of organic tomatoes (stalks removed)
  • 1 large organic red pepper (De-seeded and chopped)
  • Drizzle of olive oil
  • Mug of red lentils (rinsed)
  • 1-2 pints of vegetable stock (I use Kallo stock cubes)
  • 1 teaspoon of cumin
  • 1 teaspoon of garam masala
  • 1/2 teaspoon of fennel seeds
  • 2 teaspoons of dill
  • Salt and pepper
  1. Pop the tomatoes and pepper in the oven with a drizzle of olive oil for about 20 minutes at 180°
  2. Heat some olive oil in a large pan and add the spices and then the lentils, fry for a couple of minutes
  3. Add the tomatoes, pepper, dill and veg stock
  4. Simmer for 5 minutes
  5. Blend (I use a hand-held blender as it’s much easier to wash-up!)
  6. Season to taste and serve with crusty bread

Vegetable tart with caramelised onions

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This is such a quick and easy supper and as we usually have a pack of pastry in the freezer (no, I don’t make my own – no judgment please!) plus plenty of veggies around it’s a great option for when you’re low on ingredients and short of inspiration.  It’s also great cold so a good option for picnics and packed lunches.

(Serves 4 – 6)

  • 1 pack of Jus-Rol puff pastry (ready-rolled for ultimate laziness)
  • 2-3 onions (peeled and sliced)
  • Drizzle of olive oil
  • Maple syrup
  • 2-3 zucchini (sliced)
  • 4-5 large vine tomatoes (sliced)
  • Toasted pine nuts
  • Oregano
  • Salt and pepper to season
  1. Grease a baking tray
  2. Place the pastry on the tray and pinch around the edges
  3. Pour the oil into a pan and add the onions – gently heat through to soften and caramelise
  4. Add a generous drizzle of maple syrup to the onions for the final few minutes of cooking
  5. In another pan add olive oil and slowly shallow-fry the zucchini slices
  6. Spread the caramelised onions evenly over the pastry and then alternate the zucchini and tomato slices
  7. Sprinkle the toasted pine nuts, oregano and salt and pepper over the vegetables
  8. Pop in the oven at 220° for 30-40 minutes
  9. Serve with new potatoes and a large green salad

Lentil, aubergine and kale curry

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It’s hard to beat a really good homemade curry.  I love this one – it uses lentils as a base and then I pretty much just chuck in whatever other veggies I fancy on the day.  No hard and fast rules – just go with what you fancy.

Much healthier than a takeaway and quick and easy to make too!

  • Drizzle of sunflower oil
  • 2 teaspoons cumin seeds
  • 2 teaspoons ground coriander
  • 2 teaspoons mixed spice
  • 4 teaspoons garam masala
  • 2 teaspoons chilli flakes
  • 2 red onions (peeled and chopped)
  • 1 aubergine (chopped)
  • Half a mug red lentils
  • Two mugs of vegetable stock (I use Kallo organic veg stock cubes)
  • 1 tablespoon of tomato puree
  • 2 large handfuls of kale (roughly chopped)
  • 1 punnet of organic cherry tomatoes
  • Salt and pepper to season
  1. Heat a drizzle of oil in a pan with the aubergine and shallow fry for a few minutes, until browned on all sides
  2. In another pan heat some oil and add the spices and the onions for a few minutes to soften
  3. Add the lentils followed by the veg stock, tomato puree and fried aubergine.  Simmer for approximately 20 minutes
  4. Add the kale, cherry tomatoes and seasoning and cook for a further 5 minutes
  5. Serve with rice and a wedge of lemon

Smashed potato and rocket cake with tomato and celery sauce

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This meal came about because we were running low on fresh food before we did the weekly shop and needed to use up potatoes, rocket, tomatoes and some celery…  My husband decided to make himself a tomato soup and I opted for potato cakes – the soup was thicker than planned and so became a sauce and I decided that my potato cakes needed a little of something extra.  Hey-presto – a new meal was born!

Somewhat surprisingly it actually tasted really good so has now become a bit of a regular!

For the smashed potato cakes:

  • Small bag of organic new potaotes
  • Half a bag of organic rocket (roughly chopped)
  • A drizzle of olive oil
  • Salt and pepper to season

For the sauce:

  • A drizzle of olive oil
  • 1 medium organic onion (peeled and chopped)
  • 2 cloves of garlic (peeled and chopped)
  • 6 organic tomatoes (chopped)
  • 1 tin of organic chopped tomatoes
  • 1 stick of celery (roughly chopped)
  • Approximately 1 pint of vegetable stock
  • 1 teaspoon of agave syrup
  • Salt and pepper to season

To make the sauce:

  1. Heat the olive oil in a pan and add the garlic and the onion, fry for a few moments to soften
  2. Add the celery for a further few minutes
  3. Add the tomatoes (tinned and fresh), stock and agave syrup to the pan and simmer for 20 minutes
  4. Season to taste
  5. Blend to a smooth consistency (I use a hand-held blender)

To make the potato cakes:

  1. Boil the potatoes for approximately 10-12 minutes, until cooked (I leave the skins on)
  2. Drain the potatoes and then add the chopped rocket, olive oil and salt and pepper to the pan
  3. Roughly mash all the ingredients together
  4. Shape the mixture into chef rings to make patties and then fry in a little olive oil for a few minutes each side

Serve the potato cakes with the sauce and enjoy!