The days are growing shorter and shorter each day and I am finding myself naturally craving warm and comforting foods as the air grows crisp and the trees are no longer covered in bright red leaves, but are rather skeletons of their former selves.
Sometimes I like to add an egg as well for some extra protein.
This spiced lentil stew is made regularly in my kitchen, along with my Black Bean and Quinoa Chilli.
It is my version of the Oh She Glow’s Glowing Spiced Lentil Soup. If you have ever checked out the recipes from Angela Liddon, you know that she makes the most amazing meals that are simple and nutritious! My kind of cooking!
I have made Angela’s recipe but I really like this recipe as a stew with some extra veggies adding in.
The best thing about this recipe is that is it vegan and nut free so it is always a winner at pot lucks. It is also the perfect meal to make when you don’t want to cook and because it makes a large quantity, there is always plenty left over for dinner the next day.
I hope you enjoy it as much as I do!
Did you like this recipe? Make sure it share it with your friends!
Or leave a comment below and let me know which veggies you like to add to your stews.
If you have never had beef pho, then you are in for a treat!
It is a vietnamese dish that is normally eaten for breakfast and involves a clear beef broth with noodles, vegetables and thinly sliced beef. It has many fresh flavours in it and can easily be customised to suit your taste buds.
The traditional recipe concentrates on the broth…
and involves slow cooking beef bones with spices to make an amazing mixture of flavours. Once you have the broth, your food combinations are unlimited! The idea is to lay out all the different additions to your soup out on a table and people can add what they want to the broth.
My simple beef pho recipe is simple (and quick) compared to the original but it still has a hearty broth, as well as the joy that it felt when you are slurping noodles out of a big bowl. It has 4 servings, so it is perfect to try for breakfast the next day (which is a surprisingly perfect meal for first thing in the morning).
SIMPLE BEEF PHO
4 serves___Prep Time: 10 minutes___Cooking Time: 30 minutes
6 cups of high quality beef stock (I used the Better than Bouillon meal bases)
¼ cup of fish sauce
2 centimetres of fresh ginger, peeled and thickly sliced
2 cinnamon sticks
3 star anise
500g of steak, partially frozen
cilantro, finely chopped
1 fresh lime, cut into wedges
- In a large saucepan, add the stock, fish sauce, ginger, star anise and cinnamon sticks. Bring to the boil then let it simmer for about 20 minutes to infuse all the flavours together.
- In meantime, cook your rice noodles according to the instructions on the packet.
- Take your steak and slice it as thinly as possible. By having it partially frozen, this will help you to cut it finely. Place the cut slices into a bowl.
- In separate bowls, have your cilantro, bean sprouts and lime wedges ready.
- Once the broth is ready, use a slotted spoon or a sieve to remove the ginger, star anise and cinnamon.
- Serve the broth in large bowls, and allow your household to add their own ingredients. I recommend adding the steak first, so that the hot stock can cook the steak.
I’m not going to lie, I love soup, especially creamy butternut squash soup! I love that you can use all the questionable vegetables in your fridge and bring them to life again in a warm and comforting elixir.
In Australia, a butternut squash is called a pumpkin. Most orange vegetables that resemble a pumpkin are called a pumpkin. That is just how we rooooll! After much frustration on Alex’s part, I called this recipe “Butternut Squash Soup,” but in my mind, it will always be pumpkin soup.
BUTTERNUT SQUASH SOUP
1 x small butternut squash or half of a larger one
1 x 400mL Can of Tomatoes
2 Tablespoons of Curry Powder
Sour Cream for Serving
- Cut and peel the squash, then cut into cubes. Once done, you want to have roughly 4 loose cups. If you have more or less, that isn’t a problem.
- Chop up the onion and fry in a large pot with some olive oil or butter
- Once transparent, add the squash and cook until the sides are golden
- Add the can of tomatoes, 2 cans of water (800 mL), then the stock powder (about 3 teaspoons) and curry powder.
- Leave them to cook on a low heat for 45-60 mins, or until the squash breaks easily with a fork.
- Blend the soup with an immersion blender (or transfer into a blender), until smooth and creamy.
- Serve with a dollop of sour cream and a sprinkling of chili flakes.