A little winter warmer

As the first of this year’s snowflakes gently drift by my window, I thought that I’d finally update my blog. I’ve been slacking for reasons far too numerous to go into today!

I wanted to share a recipe from my new cookery book, Quick & Easy: 30 minute recipes for people on the go, which will be available as an ebook on 1st March 2007. It’s so delcious and perfect for a cold winter’s day like today. Serve this soup with some freshly baked crusty bread straight from the oven…You don’t have to be a master baker, just buy some part-baked rolls from the supermarket and throw them in the oven. Of course, if you are a master baker, please disregard the last sentence!

Lentil & Carrot Soup1 tbsp olive oil
2 medium onions, finely chopped
4 carrots, finely diced
2 tsp mustard powder
3 pints boiling water
3-4 vegetable stock cubes
150 g red lentils (dry)
1 tsp coriander, freshly picked and roughly chopped
salt, to taste
pepper, freshly ground, to taste

Gently heat the oil in a large pan and sauté the onions. Once the onions are translucent, add the carrots and the mustard powder. Cook for a few minutes. Dissolve the stock cubes in the boiling water and then add to the pan. Add the lentils and stir. Allow the soup to simmer for about 5 minutes before adding in the coriander and seasoning. Then leave over a gentle heat until ready to serve.

This is a simple, tasty recipe that is perfect for a cold winter’s supper. I tend to make a large pot of this soup and have it for lunch the next day. I like fresh coriander and have a pot growing on my kitchen windowsill but dried will work just as well. Work with the ingredients you have at home rather than going to the supermarket – you’ll be less likely to fill up your trolley with things you don’t really need! And you certainly don’t want to be going out in this weather, if you don’t have to.