Leek and Coconut Lentil Soup

A classic lentil soup with a leek and coconut twist.

Recipe (Serves 2-3):

Soak the red lentils and peas in the vegetable stock on medium, add 1 clove crushed garlic and a single sliver of grated ginger and heat for 15 minutes.

After 10 minutes slice the leeks and onion, place in a pan with a drizzle of olive oil, the curry powder and a clove of crushed garlic to sauté. Once golden brown add to the lentils along with the coconut milk and simmer for 10 minutes or until the peas are soft and tender.

Serve with pitta bread


100 g Red Lentils,

50 g Green Split Peas,

2 leeks,

1/2 onion,

2 tbsps curry powder (can be homemade),

2 cloves garlic,

1 sliver ginger (grated),

Coconut milk,

3/4 libres vegetable stock.

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Spicy Nut Rice with olives

This dish can either be eaten on its own, as part of a meal or as stuffing.

 Recipe: (Serves 2)

Place the stock mixture in a pan and leave to boil. Add the rice, crushed garlic and ginger. Turn to medium heat and leave to tender for 20minutes.

With a pestle and mortar begin crushing the peanuts and cashews.

After 15 minutes take half an onion and slice, add to a frying pan on medium heat alone with a drizzle of olive oil. Sauté before adding the nuts and spices.

By this time the rice should be tender and moist with the majority of the stock having boiled off. Add to the onions and nuts along with a handful of olives. Allow to heat briefly before serving.


100 gr rice (Optional: wildrice/white rice),

half onion,

2/3 litre vegetable stock (4 tsb bouillon),

tsp cumin,

tsp paprika,

tsp chilli flakes,

2 handfuls peanuts (substitute as necessary),

2 handfuls cashew nuts (substitute as necessary),

1 handful sesame seeds,

1 clove garlic (crushed),

1 sliver ginger (grated),

Pitted black olives.

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Ezogelin Style Lentil Soup with Couscous and Wild Rice

Once again it is Sunday night and my cupboards are bare so I have invented this nifty Ezogelin inspired Lentil Soup that uses couscous instead of bulgur grain.

Method: (serves 3)

Place the stock on high heat. Prepare the garlic and ginger and add the lentils, split peas, rice & couscous. Stir in the spices.

Turn the heat down, cover and simmer for 30 minutes or until cooked to taste.


2 garlic cloves, finely chopped,

1 tbsp paprika,

1 tbsp chilli flakes,

1/2 tbsp cumin,

sliver of ginger root,

Sprinkle black pepper,

1 1/2 litres stock (1 tbsp bouillon),

200 gr dried red lentils,

50 gr rice (optional: wild rice),

50 gr couscous,

Optional: 50 gr split peas.

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Shallow Fried Vegetable Chips

Firstly I would like to clarify exactly what it is that I mean by the word ‘chips’. Chips are long thin slices of root vegetable (traditionally potatoes) that are eaten as part of a main meal whereas ‘crisps’ are a convenient snack that are usually eaten from a packet.

Although both of these things can be made out of a variety of vegetables I would like to first draw your attention to the idea of vegetable chips that can be eaten either as part of a larger meal or as the entire meal itself.

Not only is this tastier that eating an entire plate of chips but it also counts towards your ‘5 a day’ and provides a wider range of vitamins and minerals.

A selection of vegetables that are commonly used includes: Sweet Potatoes, Beetroot, Swede, Butternut squash, Carrots and Parsnips.

I do not peel by vegetables, not only does it reduce waste but it is also it is helps preserve a lot of the nutrients such as potassium, fiber, and B vitamins that you would otherwise be throwing away. In addition to this the majority of ingredients I use are organically grown and devoid of pesticide and herbicide residue that is left on the skin of some conventionally grown fruit and veg.

Recipe (serves 2):

Place a wok or frying pan on medium heat fill with oil roughly 2cm deep, leave to heat whilst preparing the vegetables.

Begin chopping the vegetables into slices. Expect resistance from the sweet potato and swede.

Depending on the size of your wok/frying pan and amount of ingredients, the chips may have to be fried in batches. Prepare enough for one batch (enough to cover the base of the pan) and fry for 5 minutes or until golden brown.

Optional: Add a little bit of seasoning whilst frying: black pepper, ginger, garlic or paprika depending on taste. Serve with salt and vinegar.


Cooking oil: Half olive/half sunflower oil,

Suggested vegetables: 1 Sweet Potato, 1/2 Swede,  2 Parsnips,

Pinch of black pepper,

Optional: ginger, garlic or paprika.

No specialist equipment needs to be used however if you feel as if you have something in your cupboards that will make your life easier I urge you to use it.

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