What’s for lunch ~ Lentil Soup

Yet another simple recipe great for lunch

Serves 4

Ingredients

• 10g dairy free marg
• 1 leek
• 600g Carrots
• 1.5litres of Veg stock
• 300g red Lentils
• seasoning

Instructions

1. Roughly chop the leeks and Carrots
2. Melt the marg in a saucepan over a medium heat and soften the leeks
3. Add the carrtos, Stock and lentils to the saucepan
4. Bring to the boil reduce the heat to a simmer
5. Don’t forget to season to taste

Mini Soup

Mini Soup is actually Minestrone Soup

It’s just a lot easier to write it on a label on a container then the full word (you run out of space very quickly)

Here is my version of the Soup make it it Gluten free and Dairy free. Possible Vegan depending on the spaghetti and or the stock cube/powder

Ingredients

• 300g Frozen Veg
• 3 tbsp of tomato paste /puree
• 1 tsp of garlic powder
• 1 ltr of water
• 28g of Gluten free spaghetti
• 1 tin (400g) chopped tomato
• 1 tin (400g) of Kidney beans
• 2 tsp of bouillon or 1 stock cube

Instructions

• Put the ingredients except the past, Kidney beans and bouillon powder in to a large sized pot and bring to the boil
• Cook on a low heat for 10 mins
• Break the spaghetti in to small lengths
• Open Kidney beans and rinse under cold water (I normal sit them in a sieve to do this bit)
• Add the spaghetti and kidney beans to the soup and heat until the spaghetti is cooked (about 15 mins)
• Add the bouillon powder and cook out for another 5 mins

Once cook serve in bowls and enjoy 🙂

Meal planning~ Where to start (pt1)

On my ever quest for new exciting recipes that i can uses and to make it easy for me to make them in batch and freeze them.

The last two month i have been attempting to meal plan for the whole month.

Meal planning is when you organises the food you are going to eat in Advance

The first step for me was to organise the recipes i have into sections , Breakfast, Lunches and Dinners plus suitable headings. I have all my recipes organised in a lever arched folder and ‘polypockets’ at the back for small books that get lost on the book shelve and also some regular used magazines.

 

Gluten Free Egg sandwich

I love food !

I occasional enjoy an egg sandwich I find it best with salad cream but this would change depending of the contents of the salad cream (the one I have is GF and DF )

What I used

• GF /DF sliced Bread
• Eggs
• GF /DF salad cream or non dairy spread (to taste)
• Salt & pepper to taste

What I did

• Boil the eggs to hard boil (approx 8-10 mins)
• Remove the shell
• Mash up the egg and add about 2 tbsp of salad cream to the mix (you could add a DF /GF marg (about 2 tbsp)to the mix instead of the salad cream)
• I also add a small bit of salt and pepper
• Spread the mixture on top of 1st slice of bread and place the 2nd slice of bread on top of the mixture

Enjoy :), if you want you could also add a bit of greenery (like cress) in to the mix