Lentil and Vegetable Soup with Spiced Yoghurt

 

Lentil & Vegetable Soup

Winter has arrived in Melbourne! It’s been chilly, rainy and windy. The sun made an appearance today which was lovely but the air was still cold – perfect time for soup and this one will warm the cockles of your heart!

With all the lovely warming spices and the added burst of peppery Tabasco sauce this soup is warming from the inside out!

Ingredients

What you will need:

2 tablespoons olive oil

1 small onion, chopped

2 garlic cloves, crushed

2 teaspoons curry powder

1 teaspoon ground cumin

1 teaspoon garam masala

1 litre (4 cups vegetable stock)

250 ml (1 cup) water

1 bay leaf

185g (1 cup red lentils)

450g (1lb) butternut pumpkin (peeled and cut into 1 cm ½ inch) cubed

400g can chopped tomatoes

2 zucchini – but in half lengthways and sliced

200g broccoli, cut into small florets

1 small carrot, diced

80g (1/2 cup) peas – fresh or frozen

Spiced Yoghurt

250g (1cup) thick soy yoghurt

1 tablespoon chopped coriander leaves

1 garlic clove – crushed

3-4 dashes Tabasco Sauce

Spiced Yoghurt

What to do:

Heat the oil in a saucepan over medium heat. Add the onion and garlic and cook for 4-5 minutes or until soft and lightly golden. Add the curry powder, cumin and garam masala and cook for 1 minute or until spices are fragrant.

Pumpkin

Add the stock, bay leaf, lentils and pumpkin. Bring to the boil, then reduce the heat to low and simmer for 10-15 minutes or until the lentils are tender, Season well.

Add the tomatoes, zucchini, broccoli, carrot and 500 ml (2 cups) water and simmer for 10 minutes or until the vegetables are tender. Add the peas and simmer for 2-3 minutes.

 Lentil and Vegetable Soup

Spiced Yoghurt:

To make the spiced yoghurt, place the yoghurt, coriander, garlic and Tabasco in a small bowl and stir until combined. Dollop a spoonful of the yoghurt on each serving of soup and garnish with a sprinkle of coriander leaves.

Serve with bread – crusty bread or maybe even naan bread – can’t go wrong really!

Enjoy! Xx

Lentil and Vegetable Soup

 

 

 

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Easy Bean Nachos

Nachos

I love nachos!

It’s one of the best combos ever – corn chips, avocado, tomatoes, lime, coriander… really it’s the dream combo.

And it has to be of the easiest of meals to put together – you can be sitting down with a scrummy supper in under ½ hour!

What’s not to love!

 

What you will need:

  • 2 x 410g can kidney beans, rinsed and drained
  • 1/3 cup (85g) chunky tomato salsa
  • 1/3 cup chopped fresh coriander
  • 220g corn chips
  • 2 cups (120g) finely shredded iceberg lettuce
  • Grated carrot
  • 1 tomato – chopped
  • 1 avocado – mashed
  • Little extra coriander
  • 2 tablespoons lime juice
  • Vegan Cheese (nice but not necessary)

 Nachos

What to do:

  1. Preheat oven to 220°C (200° fan-forced)
  2. Combine half the beans with the salsa and give it a good mash. Stir in the remaining beans and coriander
  3. Spread half the corn chips into a medium shallow baking dish – if you are using cheese you can sprinkle some (half) on now with half the bean mixture. Top with the remaining corn chips, remaining cheese and the remaining bean mixture. Pop into the oven and cook for 10 minutes.
  4. While that’s bubbling away combine the tomato and avocado in a medium bowl and add the lime juice.
  5. Remove the nachos from the oven.
  6. Plate up the nachos and top with the salad mix (lettuce and grated carrot) Sprinkle a little finely chopped coriander on top.

Hey presto! Super easy, super yummy! Perfect for a Friday, Saturday or any night supper!

Serves approx 6 or 4 very hungry folk!

 Nachos