Hello again,
Sorry for the little disappearance from the foodie blogosphere... I've had a busy busy week at school and now I'm on holiday just taking it easy. Oh and I just remembered to say that it was my birthday two weeks ago, so I really need to update my profile to a 15 year old foodie! I'm not that big on birthday celebrations, I mean I think the getting older part is great (at least when you're my age!), but I feel like the day is just like any other... In fact I had to do an essay on Wuthering Heights (cringe) in the morning before I went to school on my birthday! Anyway the previous post for Banana Bread is what I had made for my birthday, because I used to adore baking when I was younger and wanted to make something again with the excuse of my birthday. My friends who are skeptical of my.... 'alternative' snacks, actually liked the banana bread! However I personally found it too sweet and little heavy. In fact I've also moved on from some of my previous sweeter cookie recipes and I'm trying to create one that is grain free, oil free, and apple puree free, and as low in sweetener as possible. I will post what I create next week... But till then I have a wonderful recipe for red lentil and pepper soup! It's from a book called 'Soups' by good housekeeping and it is fast becoming a favourite on my dinner table. It makes a wonderful meal served with a mixed green salad dressed with olive oil and lemon. I have a family of four but I make it for six and freeze the leftovers.
Red lentil and pepper soup
Serves 6
1 tbsp olive oil
1 medium onion, finely chopped
4 garlic cloves, peeled and crushed (not in recipe but I add garlic to just about everything)
1 celery stick, chopped
1 leek, trimmed and chopped
1 carrot, chopped
2 red peppers (capsicums), seeded and diced
225g red lentils
400g can chopped tomatoes
1 litre hot light reduced sodium vegetable stock
25g flat leaf parsley, chopped
salt and pepper to season
1. Heat the olive oil in a large pan over medium heat. Add the onion, garlic (if using), celery, leek and carrot and cook for 10 - 15 minutes until soft,
2. Add the red peppers and cook for 5 minutes. Stir in the red lentils, add the tomatoes and hot stock and season to taste with salt and pepper.
3. Cover the pan and bring to the boil, then reduce the heat and cook, uncovered, for 25 minutes until the lentils are soft and the vegetables are tender.
4. Stir in the parsley and serve with a green salad on the side.
With love,
Teenie Foodie
