Smoky mushroom & potato hash with oaty thins
Serve our mushroom & potato hash with biscuity ‘thins’ to give texture to the hash and eggs, and also pack in cholesterol-busting oats
Carrot & lentil soup with feta
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 2 tbsp rapeseed oil
- 3 onionschopped (420g)
- 5 garlic cloveschopped
- 750g carrotssliced
- 1 tbsp smoked paprika
- 1 tbsp ground coriander
- 1 tbsp thyme leaves
- 300g red lentils
- 1.3l boiling vegetable stockmade with 2 tsp bouillon powder
- 2 x 400g cans chickpeas
- 150g fetacrumbled
Nutrition: Per serving
- kcal454low
- fat13g
- saturates4g
- carbs53g
- sugars12g
- fibre14ghigh
- protein24g
- salt1.5g
Method
step 1
Heat the oil in a large pan over a medium heat and fry the onions for 10 mins, stirring frequently until starting to turn golden. Add the garlic and carrots, and cook a few minutes more, then stir in the spices, thyme and lentils.
step 2
Pour in the stock, then cover and simmer for 20 mins until the lentils are pulpy and tender. Remove from the heat and roughly blitz using a hand blender – you don’t want it to be completely smooth. Stir in the chickpeas and the liquid from the cans, and reheat the soup. Serve two bowls straightaway, each topped with 25g of the crumbled feta. Leave the remaining soup to cool before keeping chilled for up to four days. Reheat in a pan over a low heat until piping hot, then scatter over 25g of the remaining feta for each portion.
