I crave for this soup, even during the hot summers. In the winter I make it almost every week. It is so quick to prepare, economical, no blender, no chopping and you end up with a satiny textured purée – perfection for the month of January. My Scottish mother-in-law was never too fond of cooking but she made this soup when I went to … Read More Quick Scottish Lentil Soup – 2020 is for more plant based food
Green lentils keep their texture and have a richer flavour than the orange variety. For this soup I use a hand held blender [pulse setting] to puree the soup lightly and the final result has a mix of whole green and pureed lentils. It is very quick to prepare, no chopping and served with a Gozitan fresh goat’s milk gibna, it makes a very … Read More Green Lentil, Parsley and Lime Soup with Soft Gozitan Gibna
An underused vegetable that originates in Central America is the chayote known as centinaria here and it is being cultivated locally. It is so versatile, just like a chameleon as it changes its flavor and appearance to fit into nearly every dish. I wonder why it is a back seat vegetable, it deserve a popemobile! This soup is delicious, great texture and you will … Read More Chayote, Lentil and Mint Soup with grated Maltese gbejna [gluten free]
A favorite Lebanese soup of ours when we lived in the Middle East was Maklouta with orange lentils and rice. It makes a great weekday meal and here is my version of it. I find it improves the day after you make it as the rice has time to soak in all the flavors of those delicious spices. You will need: 250g orange lentils … Read More Lebanese Maklouta
A light lunch today and mum’s delcious recipe of fresh pumkin, orange lentils and a bit of grated orange to finish off with such a good result. It is gluten free, egg free, has no added fat and if you leave the fresh goats’ cheese out, it can also be dairy free. Quick and easy, all in one method plus the blending to make … Read More Pumpkin, lentil and orange soup with sage flowers
I crave this soup, even during the hot summers and make it almost every week.
It is so quick to prepare, no blender, no chopping and you end up with a satiny purée and a bit of texture – it is just divine.
My Scottish mother-in-law was not too fond of cooking but she made this soup when I went to her home for the very first time in Irvine and I loved it so much that she made it for me each time I visited. This is her recipe.
It has no added fats, is so healthy and wholesome and if you are craving comfort food try this for a healthy option. I have mine as it is but you can put one of those fresh mozzarella balls in the bottom of the bowl or a fresh Maltese gbejna before pouring the hot soup in serve it with the option of grated parmigiano reggiano. It is just delicious and gets rid of all those hunger pangs very quickly !