Red lentil puree soup

I have been so incredibly busy over the past couple of months that I haven't really had any time to post anything. Due to lack of time I've really resorted to batch-cooking - anything that I can make in large quantities and freeze goes. I received a cookbook for Christmas two years ago and when I got it I marked a recipe I wanted to try the very same day. Fast forward nearly two years and I've finally gotten around to making it. I'm a big fan of Arabic food in general and when a dear friend of mine got me this book called "Araabia Köögi Radadel" (basically "On the tracks of Arabic Cuisine" or something along those lines) I was absolutely thrilled.

So after eating my usual puree soups (you can find all of them on this blog) I really felt the need for a change - it was about time I switched one of them for something new. As I was flicking through my recipe collection on my computer and failed to find something that really appealed to me that day I had a quick glance at the cookbooks I have. And then it hit me that I had bookmarked this and it was just waiting for its turn! Also, I happened to have all the ingredients at home so I took the book with me and headed straight into the kitchen.

This is incredibly easy to make (to be fair, most soups are) and tastes divine. And a huge perk is that it is so warming and filling - exactly what one needs on a cold autumn / winter evening. Also, I love the vibrant yellow colour, kind of feels like eating a bit of sunshine. Definitely one of my new favourites and I've already bought all the ingredients for a next batch. I think it is also worth noting that this soup freezes well. All you need to do is take it out the night before and let it defrost in the fridge. For a really indulgent dinner, enjoy with a dollop of creme fraiche and a warm pita bread.

Ingredients
(Serves 4)
- 1 mug red lentils (approx 250ml)
- 1 small potato, peeled and cubed
- 1/2 small tomato
- 1 small carrot, cubed
- 1 onion, cubed
- 1 glove of garlic
- 5 mugs of chicken stock (approx 1,25l)
- Pita bread, to serve

Directions
Put the lentils into the pot. Add potato, tomato, carrot, onion and garlic and cover with chicken stock. Bring to boil and simmer on low heat for 30 minutes or until the lentils have softened and turned yellow. Then either puree the soup in the food processor or use handheld mixer for that. If necessary add a bit more water. When serving pour the soup through a sieve to achieve a silky smooth consistency. Serve immediately with some warm pita bread. Enjoy!

Recipe from the book "Araabia Köögi Radadel"

Prawn & Harissa stew with couscous

One of my go to meals during revision period was this lovely Middle Eastern flavoured stew. It is really filling, incredibly quick to make (it literally takes 10 minutes) and so flavourful. And as an added bonus it is healthy as well! The only problem with stews of any description is that they are not the most "photogenic" of foods, but I just had to really share this one with you.

Like with so many of my recipes, I had bookmarked it ages ago and when I finally got around to make it I was more than pleasantly surprised. Sometimes the problem with healthier options is that they are not the most flavourful and even worse, still leave you feeling hungry after eating them. Whereas this is exactly the opposite.

This dish also has a very nice mixture of different textures - soft grainy texture, semi-crunchy onions, juicy prawns complimented by a creamy tomato sauce. Top that off with amazing flavours and you've got a real crowd pleaser. It is worth mentioning that if you're not a big fan of spicy food then it might be a good idea to reduce the amount of harissa paste you add into the stew - I like my food quite spicy and found that the 2 tbsp was just enough for my liking. But that's another perk of cooking at home - if you don't like an ingredient, leave it out and the same way if you like less spicy, add less spices.

All in all, this is a lovely and incredibly quick stew that makes a perfect and filling mid-week meal.

Ingredients

(Serves 1)
- 50g couscous
- Olive oil, for frying
- 100ml chicken stock
- 1/2 red onion, sliced
- 1 garlic clove, crushed
- 1/2 tsp ground cumin
- 200g tinned chopped tomatoes
- 1 tsp harissa
- 75g raw peeled prawns
- Coriander leaves, to serve

Directions
Put the couscous in a bowl with a tiny splash of olive oil and cover with boiling chicken stock. Cover and let it swell until you prepare the stew.

To make the stew, heat the oil in a pan, add the onion and garlic and fry until just tender. Add the cumin and fry for another minute. Then add the tomatoes and harissa and bubble everything together until it thickens. Lastly, stir in the prawns and cook for 3 more minutes (or until the prawns have turned pink).

To serve, fluff the couscous with a fork, pour the stew over it and scatter the coriander over. Serve immediately.

Recipe from BBC Good Food