Vegan red lentil bolognese

August 5, 2019July 10, 2022 ~ Corrie ~ 10 Comments

It’s official, veganmania is in full swing, and it looks like she’s cool, young and beautiful. Whereas vegetarianism is still an old hippy, who doesn’t wash his hair. Why are we still so uncool? Plant-based burgers, vegan cheese and even vegan Happy Meals are popping up on menus across the land, and I still get risotto?! It’s so unfair! Don’t get me wrong, I’m appreciating the ever-expanding vegan menus with offerings that are more exciting and innovative – but where is vegetarian revolution? Stuffed peppers and goat cheese tarts are still thrust upon me at any given moment, as it seems our time in the sun has been eclipsed. Restaurants are killing two birds with one stone, and I don’t blame them, but it would be nice to have some sort of renaissance. Well, if you can’t beat them, join them. Here’s a vegan spaghetti Bolognese, because apparently I’m vegan now.

Vegan red lentil bolognese
Serves 4 / Hands on time 45 mins / Total time 1 hr 40 mins / V Vn Df Gf* ❄
1 tsp rapeseed oil
1/2 tsp seat salt flakes
1 large white onion, peeled and diced
2 carrots, peeled and grated
2 celery sticks, diced
2 garlic cloves, peeled and diced
1 can plum tomatoes
250g red lentils
1 tbs tomato purée
¼ tsp ground nutmeg
2 tsp dried oregano
2 tsp dried parsley
700ml vegetable stock, I use 1 Knorr stock pots
3 tbs vegan red wine (optional)
2 tsp balsamic vinegar
8 cherry tomatoes, sliced in half
1 tsp Marmite (optional)
300g wholewheat spaghetti or gluten free alternative (75g per person)
Extra virgin olive oil to serve
Fresh basil leaves to serve (optional)

TIP: This recipe makes A LOT! So unless you’re making it for six people, it’s a good idea to freeze what you don’t eat. To freeze, cool fully before spooning into bags or Tupperware. Freeze for up to 3 months.

Method
1. In a large cooking pot, sweat the grated carrot, onion, carrots, celery and salt together in the oil over a medium to low heat with the lid on for 15 mins, stirring occasionally.
2. Up the heat and stir in the tomato puree, garlic and nutmeg. Cook for 2 mins before adding the wine, balsamic vinegar and cooking until absorbed.
3. Add the tinned tomatoes and break them up a bit with a spoon. Add the stock, lentils, cherry tomatoes, oregano and parsley. Season with black pepper, add the Marmite (if using) and bring to the boil.
4. Once boiling, turn the heat down and simmer for 30-40 mins, stirring occasionally to dislodge any lentils stuck to the bottom.
5. Once the lentils have softened, take the bolognese off the heat and season to taste. Put to one side with the lid on. Fill a large saucepan with boiling water and add the spaghetti. Season the water with salt and boil the pasta for 10-12 mins (or according to the packet instructions).
6. Once the pasta is cooked, drain the pasta and divide into bowls. Top the spaghetti with the bolognese and serve drizzled with olive oil and topped with a good crack of black pepper and fresh basil leaves.

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V– Vegetarian Vn– Vegan Df– Dairy free
Gf– I use Knorr vegetable stock pots because they are gluten free but other stock pots/cubes may not be. Always check the label. Please substitute wholewheat pasta for a gluten free alternative.
❄ The bolognese sauce is suitable for home freezing once cooled. Consume within 3 months.

Harissa carrot & lentil salad

September 24, 2018October 31, 2019 ~ Corrie ~ Leave a comment

I don’t know why I do it to myself. I just spent another Sunday attempting to make Thai green curry only to fail miserably. Again! I never learn.
Firstly, the paste I made was so hot that even Jamie – who sprinkles chilli on his cornflakes – had to spit it out. Secondly, coconut cream is not the same as coconut milk – the box I bought was a separated grainy mess. Thirdly, swapping tofu for jackfruit made for a weird and sloppy texture, not to mention the fact that jackfruit tastes like, well, a fruit. Jamie didn’t seem to mind, though, and happily gobbled it up while I sulkily tucked into a packet of crisps.

On that note, here’s something I made earlier that actually worked. Roasted harissa carrot and lentil salad on a bed of homemade labneh (strained Greek yoghurt). If you can’t be bothered to make your own labneh (I don’t blame you), simply substitute for full-fat Greek yoghurt.

Harissa carrot & lentil salad
Serves 2 / Hands on time 35 mins / Total time 45 mins / V Gf
For the carrots
250g whole carrots, trimmed and peeled (I use organic bunched carrots)
1 tbs rapeseed oil
1 tbs harissa
2 tsp maple syrup
2 garlic cloves, crushed
½ tsp ground cumin
For the lentils
1 tsp rapeseed oil
Small red onion, peeled and sliced
1 tsp harissa
250g ready to eat puy lentils
Juice and zest of a lemon
1 garlic clove, crushed
To serve
4 tbs full fat Greek yogurt or Labneh
Handful fresh dill, chopped
50g soft vegetarian goats cheese (optional)

Method
1. Preheat an oven to 200°C/180°C fan/ 400F/gas mark 6. Trim and peel the carrots and place in a large roasting tin.
2. To make the dressing combine the rapeseed oil, harissa, maple syrup, garlic, ground cumin together in a small bowl with a crack of salt and pepper. Pour over the carrots and mix well until they are well coated. Roast in the oven for 30 minutes before giving them a good shake and continue to cook for a further 10 minutes.
3. Meanwhile sweat the onions in the oil in a large pot or frying pan over a medium heat. Once hot, add a dash of water to help the onions steam before adding the harissa. Stir and cook for a few minutes before adding the lentils along with the zest and juice of a lemon. Season well with salt and pepper and warm through. Once hot, take off the heat and stir in the crushed garlic. Cover with a lid and put to one side.
4. To serve, make a bed of yogurt or labneh in the middle of each plate and spoon over the warm lentils. Top with the carrots, a sprinkling of chopped dill and scatter with soft goats cheese.

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V– Vegetarian. Gf– Gluten free

Thai green lentil soup

June 4, 2018November 2, 2020 ~ Corrie ~ 3 Comments

What could be better than boiling hot soup on a boiling hot day? Well, I apologise, but my cupboards were bare and I couldn’t be bothered to get the bus to Waitrose. So, instead, I sat in the sun and drank wine for nine straight hours, listening to The Little Mermaid soundtrack and crying – I don’t feel very well today.

Anyway, next week I’m off on hollibobs, so alas, you won’t be receiving a recipe from me, but expect something deliciously Italian on my return. In the meantime, let’s head to Asia and enjoy this rather tasty Thai green soup.

Thai green lentil soup
Serves 4 / Hands on time 20 mins / Total time 50 mins /
V Vn Gf* Df ❄🌶
1 tsp coconut oil
1 white onion, chopped
2 garlic cloves, crushed
Knob of fresh ginger, grated
50g Thai green curry paste* – I use Blue Dragon which is vegan and gluten free
1 can coconut milk
200g sweet potato (medium sized) peeled and cut into chunks
175g dried green lentils
1 litre vegetable stock*, I use 2 Knorr vegetable stock pots
Large handful of fresh coriander, including the stalks
Stick of lemon grass, bashed

Method
1. In a large cooking pot with a lid, sweat the chopped onions in the oil, over a medium/low heat for 10 mins with the lid on, stirring occasionally – add a dash of water if needed, to prevent burning.
2. Once soft, add the grated ginger, crushed garlic and the Thai green curry paste. Give it a good stir and cook for a further 3 mins. Add the sweet potato, coconut milk, stock, lentils and the bashed lemon grass and bring to the boil.
3. Turn down the heat and simmer for 30 mins, stirring occasionally. Cut the storks off the bunch of coriander and add them to the soup. Cook for 5 more minutes. Finally take off the heat, fish out the lemon grass and blend, either with a hand blender or a food processor. Serve topped with chopped coriander leaves.

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V– Vegetarian Vn– Vegan Df– Dairy free. 🌶– Spicy
Gf – I use Knorr vegetable stock pots because they are gluten free but other stock pots/cubes may not be. Always check the label.
❄ – Suitable for home freezing once cooled. Consume within 3 months.
* Some Thai green curry pastes contain crustaceans and fish and may not be gluten free. Always check the label.

Turkish lentil soup

August 8, 2016January 18, 2021 ~ Corrie ~ 2 Comments

Just when I thought our pathetic excuse for a summer had gone, the sun comes out. After a week of drizzle, frizzy hair and wet ballet pumps, I have decided to spend the one weekend of sun in my flat playing Super Nintendo. It’s Jamie’s fault really, he managed to get the damn thing working and now I can’t stop playing it. He’s at work today though so I’m determined to beat his score on Donkey Kong… Yes, I am aware of how sad that sounds.
Anyway, lentil soup is one of my favourites but unlike my other recipe, this version is milder and creamier. It’s the addition of egg yolks that give this soup it’s velvety and luxurious texture. Where possible, I try and add a bit of protein to my soups to make them a bit more substantial. On this occasion I’ve used cottage cheese but you can serve it topped with Greek yogurt or even poured over soft boiled eggs – go wild why don’t you.

Turkish lentil soup
Serves 4 / Hands on time 30 mins / Total time 50 mins / V ❄
25g unsalted butter
1 large white onion, peeled and chopped
½ tsp salt
½ tsp turmeric
1 tbs plain white flour
2 medium carrots, peeled and roughly chopped
1½ litres vegetable stock, I use 1 Knorr stock pot
275g dried red lentils
1 bay leaf
Extra virgin olive oil
Cottage cheese/plain yogurt to serve (optional)

Method
1. In a large pot, fry the onions and salt in the butter over a medium to low heat with the lid on until softened. Add the turmeric and cook for a further 2 mins
2. Add the flour and give it a good stir and cook for a minute or two stirring continuelly. Add the carrots and pour over the stock before adding the lentils and the bay leaf. Bring to the boil.
3. Turn the heat down to a simmer and cook for 25-30 mins stirring occasional to stop the lentils from sticking to the bottom.
4. Fish out the bay leaf, take off the heat and blend with a hand blender or pour into a food processor. Blend until silky smooth. Taste and season with salt.
5. Once smooth, serve topped with cottage cheese/yogurt and a good drizzle of extra virgin olive oil.

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V– Vegetarian
❄ Suitable for home freezing once cooled. Consume within 3 months.

Lentil & pumpkin soup

October 13, 2015January 25, 2020 ~ Corrie ~ Leave a comment

HALLOWEEN SPECIAL: Pumpkin & Lentil Soup

Let’s all buy pumpkins and spend hours angrily peeling, deseeding and chopping them. YAY!… Okay, so pumpkins are a pain in the arse, but we all know we’re gonna end up putting one in our basket – until we realise it’s too heavy so try and get a trolley but can’t, because you don’t have a pound, so instead throw it on the floor, and walk out the shop.

If you did however manage to purchase a pumpkin, then why not make a delicious soup with it? Don’t mind if I do.

Lentil & pumpkin soup
Serves 4 / Takes 20 mins / Total time 40 mins / V Gf*
You’ll need: A hand blender or food processor
1 tsp rapeseed oil
1 onion, roughly chopped
½ tsp chilli flakes
3 garlic cloves, crushed
800g pumpkin, de-seeded, peeled and chopped
Small handful fresh thyme leaves
500ml gluten-free vegetable stock, I use 1 Knorr
1 can of low-fat coconut milk
3 handfuls red lentils
Garnish
2 handfuls pumpkin seeds
4 tbsp of Greek yogurt

Method
1. Add a tsp of oil to a large heavy bottomed pot and sweat the chopped onion on a medium heat until soft. Add the chilli, garlic, pumpkin, 2tbsp of water and the thyme leaves.
2. Continue to cook for a further 5 mins before adding the stock, coconut milk and lentils. Season well with salt and pepper and bring to the boil. Cover and simmer for 20 mins.
3. Meanwhile, heat a small non-stick frying pan over a medium to high heat and toast the pumpkin seeds for a couple of minutes.
4. Take the soup off the heat and blend with a hand blender or food processor. Serve topped with the toasted pumpkin seeds and a dollop of yoghurt.

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V – Vegetarian.
*Gf – I use Knorr vegetable stock pots because they are gluten free but other stock pots/cubes may not be.

Spicy carrot & lentil soup 3 ways

June 21, 2015January 29, 2020 ~ Corrie ~ 2 Comments

Woke up feeling old, obese and poor. Something must be done before I turn into Kirstie Alley, a plus size Scientologist who married her cousin… At least she was married though right? Not that I want to marry my cousin, although he is very nice but unfortunately he’s already married… Look, I don’t want to marry my cousin! We’re getting off topic.
I think that’s enough talk of incest for one Sunday, lets talk about carrots. I always seem to end up with a ton of carrots in the fridge at the end of the month, so this soup is really good at using them up. Also, this recipe isn’t just cheap, it’s low fat, so this time next week I expect to look less like Kirstie Alley and more like Miranda Kerr please, thank you.
Although, eating the same old soup for lunch everyday makes me want to kill myself at the best of times, so I’ve managed to adapt the recipe throughout the week to help change things up a bit. I’ve made 3 of my favourite variations to try and keep it as exciting as possible (well, as exciting as lentil soup can be).

Spicy carrot & lentil soup 3 ways
Serves 4 / Hands on time 15 mins / Takes 35 mins / V Vn* ❄🌶
You’ll need: Hand blender or food processor
1 tsp rapeseed oil
1 large white onion, peeled chopped
2 garlic cloves, crushed
¼ chilli flakes
1 tsp cumin
1 tsp turmeric
8 carrots, peeled and roughly chopped
4 handful of red lentils
1.5 litres vegetable stock, I use 2 Knorr stock pots
Additional extras: Sweet potato, a couple of free range eggs, fresh spinach, chickpeas and greek yogurt

Method
1. Add a tsp of oil to large heavy bottomed pot over a medium heat. Add the onion and garlic and sweat for 5 mins with the lid on, adding a dash of water if necessary. Add the cumin, turmeric and the chilli flakes and continue to cook for a further 2 mins adding another dash of water if needed.
2. Add the peeled and roughly chopped carrots and cook for a further 5 mins before adding the stock and the lentils. Season well with salt and pepper and bring to the boil. Reduce to a simmer for 20 mins.
3. Take the soup off the heat and blitz with a hand blender or food processor. Top with your chosen toppings and serve

Variation 1: Add a boiled egg, a chopped red chilli and some chilli flakes.
Variation 2: In a frying pan, heat a tsp of oil before adding a drained can of chick peas along with a crushed garlic clove. Add 100g of spinach one handful at a time and cook down. Season well with salt and pepper with every handful. Serve on top of the soup
Variation 3. Chop a sweet potato into wedges and toss in a tsp of oil. Place on a baking tray, season well and sprinkle with chilli flakes. Roast in an oven at 200°C/180°C fan/400F/gas mark 6 for 30 mins. Serve the cooked wedges on top of the soup with Greek yogurt.

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V – Vegetarian. *Vn – The base soup is vegan Gf – I use Knorr vegetable stock pots because they are gluten free but other stock pots/cubes may not be. Always check the label. Please substitute wholewheat pasta for a gluten free alternative.
❄ The soup is suitable for home freezing once cooled. Consume within 3 months.