Fall and winter are a perfect time to prepare hearty soups. This lentil potato soup with lemon is vegan, easy to make, and full of flavour. Enjoy a bowl of this nourishing kale and lentil soup on its own or with some crusty bread or maybe adding some rice or risoni (orzo pasta) for a satisfying meal.
PREP TIME 15 MIN COOK TIME 30 MIN
INGREDIENTS FOR 4-5
1 large onion, diced
2 large carrots, diced
2 celery sticks, diced
2-3 Tbls olive oil
3-4 potatoes, diced
4-5 grill cloves, crushed
300g lentils of your choice
1 tsp of each: curry powder, ground cumin, paprika
salt to taste
1.5 l stock (or water)
juice of 3 lemons
chopped cavolo nero/Tuscan kale or another type of kale
In a heavy bottom pot heat the olive oil over medium heat and fry the onions, carrots and celery for 4-5 minutes.
Add garlic and give it a good stir, then add the curry powder, ground cumin and paprika. Cook for another minute.
Stir in the rinsed lentils, stock and potatoes and bring to a boil. Reduce the heat and cook, covered, for 20 minutes until the lentils are cooked and potatoes are fork-tender. Add salt.
Add the shredded kale and cook for 5 or more minutes until the kale is wilted. Stir in the lemon juice and season with black pepper.
I love all kinds of apple desserts. And apples are available all year round. This is a very easy apple pie recipe given to me by my son-in-law. I’ve made it many times and it never fails. When baking this cake or any any dessert with apples, such as apple crisp or apple pie, it’s important to use apples suitable for baking. Baking apples hold their shape when cooked, so the chunks of fruit won’t turn into applesauce in the oven. Tart-sweet varietals such as Granny Smith, Honey Crisp, Pink Lady, Braeburn, and Jonagold are all great options. Feel free to combine different varieties for a more nuanced flavor
PREP TIME 10 MIN COOK TIME 50-60 MIN
500g apples of your choice
75g butter, melt and let cool
16g baking powder
dash of salt
zest of 1 lemon
dash of sugar and cinnamon
Preheat oven to 180 C. Grease and flour a 22-24cm springform pan.
In a large bowl cream together the eggs and sugar until light and fluffy.
Sift the baking powder into the flour and add salt. Add the flour and the liquids (milk with the melted butter) to the batter in a few batches folding with a rubber spatula.
Fold in 3/4 of the peeled and diced apples (slice 1/4 of the apples) and the zest of lemon.
Pour into the baking pan. Add the remaining apple slices in a circle on top of the batter and sprinkle some sugar and cinnamon on top.
Bake at 180C for 50-60 min until the toothpick inserted comes out clean. Let cool and move to a serving plate.