Monthly Archives: November 2015

Recipe: Lentil and Leek Soup

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I don’t think I will ever stop loving lentil soups of all kinds. This is the latest one I’ve discovered. It’s very simple with only four ingredients and minimal preparation, but it pays back with far more flavour than you would think possible.

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Ingredients
1 medium leek, trimmed and sliced
250g split red lentils
750ml vegetable stock
1 tsp smoked paprika

Add the leek and lentils into a saucepan.
Cover with the vegetable stock and stir in the paprika.
Bring to the boil, cover and simmer gently for 30 minutes.
When the lentils are soft, stir briskly to break them down into a smoothish texture.
Season with salt and pepper.
Add more boiling stock if the soup is a little thick for your taste.

Serves 2

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Recipe: Five Veg Chilli

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In the summer I ate at the Grain Store near Kings Cross. When it opened it got a lot of plaudits for giving vegetables the same weight as meat on its menu. To read some reviewers, you’d think it was ushering a whole new era of vegetable-centred food. *Looks around* Yeah, that so worked! Anyway, they do have a higher than normal number of veggie options on the menu and when I was there I had the Chilli con Veggie. I was impressed because they produced a thick, satisfying chilli with no use of meat substitutes, just vegetables.

I didn’t really have a clue how to emulate this until I watched a TV series Kew on a Plate where Raymond Blanc cooked the produce of a splendid kitchen garden. He produced a chilli that was pretty much made up entirely of grated vegetables. Now I knew what to do.

This is great. It is everything I wanted it to be – hearty, satisfying and with no fake meats in sight. I suspect it will do a lot towards your five-a-day within one serving.

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Ingredients
200g dry kidney beans
1 onion
2 medium carrots
1/2 large fennel bulb
1 red pepper
3 stalks celery
1 small aubergine
2 cloves garlic, chopped
1 red chilli, chopped
1 400g tin chopped tomatoes
1 tbsp tomato puree
1 tbsp marmite
1 tbsp mushroom ketchup
1 tbsp ground cumin
2 tsp smoked paprika
1 tsp chilli flakes
2 tsp cocoa powder
2 tbsp coriander leaves, chopped

Soak the dry kidney beans overnight.
Drain, and add to a saucepan, cover with water. Bring to the boil and boil hard for 10 minutes. Reduce to a simmer and cook for 45 minutes or until the beans are tender.
When cooked, drain but reserve the cooking liquid.

Grate the onion, carrots, fennel, pepper, celery and aubergine.
Heat a little oil in a large saucepan.
Add the garlic and chilli and stir for a couple of minutes.
Add the grated vegetables to the pan and stir.
Cover and sweat gently for 10 minutes.
Add the cooked kidney beans.
Add the chopped tomatoes and fill the empty tin with the juices from the cooked beans and add to the pan.
Add the tomato puree, marmite, mushroom ketchup, ground cumin, smoked paprika, chilli flakes and the cocoa powder.
Stir thoroughly, bring up to the simmering point and simmer, uncovered, for 30 minutes.
Check for seasoning.
Serve with a sprinkle of coriander leaves over the top.
This goes well with rice or crusty bread.

Serves 4 hearty appetites