Well that’s it for another year. Christmas decorations have been packed away, the fridge cleared out and hubby sent back to work. As much as I love Christmas, I do enjoy the process of sorting out and cleaning up afterwards. It makes me feel calm – everything in its right place again.
On the food side it feels good to be back to healthy eating again. I made a big pot of this red lentil soup today. Warm, comforting with just a hint of chilli and best of all it’s low fat.
It is also perfect for freezing.
- 1 tblsp olive oil
- 2 onions, finely chopped
- leaves from 2 sprigs of fresh thyme
- 4 carrots, finely diced
- 4 garlic cloves, finely chopped
- ½ tsp dried chilli flakes
- 2 tsp mustard seeds
- 2 tins (800g) chopped tomatoes
- 200g red lentils
- 2500ml vegetable stock
- salt and pepper
- Heat the oil and cook the onion, thyme & carrots for about 4 minutes until just soft.
- Add the garlic, chilli and mustard seeds and cook for a further couple of minutes.
- Stir in the tomatoes, lentils and stock and bring to the boil.
- Reduce the heat, cover and simmer gently for 30 minutes.
- Season with salt and pepper.
- Blend until smooth or leave chunky.
Store your fresh thyme in the freezer. When you need to use it just give it a shake and the leaves will drop off the stems.