Red lentil dahl soup with broccoli tarka

Red lentil dahl soup with broccoli tarka

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Red lentil dahl soup with broccoli tarka

Check out our vegan red lentil dahl soup. This easy recipe is the perfect midweek winter warmer to feed the whole family, plus it's low in calories. Garlic and ginger pastes are available from large supermarkets, and are a great cheat when preparing Asian recipes
Print Recipe
Total Time 50 mins
Servings 4

Ingredients
  

  • 2 tbsp vegetable oil
  • 1 onion finely diced
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 1 red chilli seeded and finely chopped
  • 1 tsp ground turmeric
  • 200 g red split lentils
  • 1.5 litres vegetable stock
  • 1 tsp garam masala
  • 1/2 lemon juiced

TARKA

  • 150 g long-stemmed broccoli cut into large pieces
  • 1 tbsp vegetable oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp dried red chilli flakes

Instructions
 

  • Heat the vegetable oil in a pan and add the onion and a pinch of salt. Fry for 5 minutes until the onion is soft. Add the garlic and ginger paste, and red chilli, and fry 1 minute before adding the turmeric. Stir in the lentils. Pour in the stock and simmer for 20 minutes until the lentils start to break down. Stir through the garam masala and lemon juice.
  • To make the tarka, heat a wok or frying pan and add the broccoli with 100ml of water. Cook on a high heat until the water has evaporated. Add the vegetable oil and then the mustard seeds, cumin, coriander and chilli. Fry for 4-5 minutes until the broccoli is charred but still has a crunch.
  • Divide the soup between 4 bowls and top with the broccoli.
Healthy Gazpacho Sauce Spaghetti

Gazpacho sauce spaghetti

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Gazpacho sauce spaghetti

eady in just 15 minutes this simple pasta recipe is tossed in a smooth yet fiery gazpacho sauce
Print Recipe
Total Time 15 mins
Servings 2
Calories 361 kcal

Ingredients
  

  • 160 g spaghetti
  • 250 g cherry tomatoes
  • 1 green pepper chopped
  • 1/2 clove garlic
  • 1/2 red onion roughly chopped
  • 1 tbsp sherry vinegar
  • a good dash Tabasco
  • a small bunch basil

Instructions
 

  • Cook the pasta following pack instructions until al dente.
  • Meanwhile, put the tomatoes, pepper, garlic and onion into a blender and whizz until completely smooth. Season, then stir in the sherry vinegar and Tabasco.
  • Once the pasta is cooked, drain well and toss with the sauce. Tear in lots of basil and serve.

Vegan chocolate cheesecake

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Vegan chocolate cheesecake

Top a fudgy Oreo biscuit base with silken tofu and dark chocolate for a rich, plant-based cheesecake
Print Recipe
Total Time 30 mins
Servings 8
Calories 496 kcal

Ingredients
  

BASE

  • 154 g pack of Oreos
  • 30 g vegan butter or margarine melted

CHOCOLATE FILLING

  • 340 g dark chocolate (most chocolate over 60% cacao contains no milk but be sure to check the label) Chopped
  • 60 ml deodorised coconut oil
  • 350 g extra-firm silken tofu
  • 4 tbsp icing sugar sifted
  • 2 tsp lemon juice
  • 200 ml plant milk
  • 2 tbsp cocoa powder
  • a pinch sea salt flakes

Instructions
 

  • Line the base and sides of a deep 20cm springform cake tin.
  • To make the base, roughly crush the Oreos in a food processor or by putting in a sandwich bag and crushing with a rolling pin. Tip into a bowl, add the melted butter and mix. Cover the base of the prepared cake tin with the Oreo mixture, pressing to compact. Chill for at least 30 minutes.
  • For the filling, melt the chocolate and coconut oil in a heatproof bowl over a pan of gently simmering water, stirring frequently.
  • While the chocolate melts, put the silken tofu, sugar, lemon juice, plant milk and cocoa powder into a high-speed blender and whizz until completely smooth. Add the melted chocolate mixture to the blender and whizz again.
  • Pour the filling mixture on top of the chilled Oreo base and chill for at least 3 hours. Once set, sprinkle with a few sea salt flakes before slicing and serving.