Spicy Red Lentil Soup

It’s  healthy, delicious and easy to make…Spicy red lentil Soup (Good with smoked bacon too!)
·  80g  tandoori paste
·  50g tomato puree
·  50g sunflower oil
·  400g tinned diced tomatoes
·  250g coconut milk
·  150g dried red lentils
·  200g carrots, peeled and 10mm diced
·  200g celery, 10mm diced
·  200g banana shallots 10mm diced
·  1 large red chilli de-seeded and sliced
·  salt and pepper
·  600ml vegetable or white chicken stock

Heat a large saucepan with the oil to a medium temperature.
Sauté the diced carrots, shallots and celery with a little bit of seasoning. Always remember to season, especially soups,a bit at a time, as during the  cooking  and reduction processes the flavours becomes stronger and it’s easy to over season. Cook until the vegetables become transparent but not coloured.
Add the sliced red chilli, tandoori paste and tomato puree, cook for 3 minutes, add the dried red lentils and stir.
Add the tinned diced tomatoes and the stock, bring the soup to the boil, turn the heat to low and cover the pan with a lid.
Simmer the soup for 40 minutes over low heat.
Add the coconut milk, turn the heat to high, bring the soup back to the boil and cook for 10 minutes.
Use a ladle and scoop a third of the hot soup in to a food processor  and puree until smooth, add this back to the soup and stir. By blending only a third of the soup, this will ensure that your soup has a silky thick and creamy texture with some whole bits of carrots and lentils.
Serve piping hot. (Fresh crusty bread is great with it if you wish)

It’s yummy!

Love and energy,
Liz and Jessica x

Pork and Chili Noodle Soup

20 minutes to prepare, start to finish – this recipe serves 4

400g (14oz) pork fillet (can use chicken or prawn, or both)
¼ red chilli, finely chopped (add more if you want it spicier)
1tbsp vegetable or olive oil
2.5cm (1in) fresh root ginger, cut into slivers
½ tsp smoked paprika
1 red pepper, thinly sliced
400ml can coconut milk
700ml (1 + ½ pints) hot chicken stock (or use veggie stock cubes)
175g (6oz) medium egg noodles
50g (2oz) spinach
Large handful of coriander, roughly chopped

You can also add small whole sweetcorn sticks, mange tout, chopped cabbage, mushroom etc.

1. Cut meat into strips. Heat the oil in a pan and fry the meat until golden. Add the chilli, ginger, paprika & pepper and cook for a further minute. (If using prawns, add at the same time as the noodles)
2. Add the coconut milk and chicken stock and simmer for 5 mins. Stir in the noodles, add extra veg (i.e. chopped cabbage, spinach) and coriander and cook for 4 mins.
3. Serve

Love and energy,
Liz and Jessica x