Sassy Pepper and Lentil Soup! [Vegan MoFo #2]

Oh, BOY! Have I got something special for y’all today.

PEPPER SOUP

Kicking off Vegan MoFo day two in true style is this rather sassy red pepper & lentil soup.

As I’m still on liquids (gnarly teeth, don’t ask) I fancied rustling something up that was both absolutely scrumptious & suitable for my delicate requirements (#petal). And thus, this glorious soup was born. I had about 82 gorgeous red peppers in my fridge, so the main competent of the dish was decided & I was away. I didn’t go by any recipe, except for following the way my tastebuds guided me. I love a good ol’ bit of guessing and improvisation. For this dish, I used 3 red peppers, roughly 100 grams(ish) of red lentils, half a red onion, 1 large clove of garlic, vegetable stock & some rather sassy seasoning (I’ll explain later).

PEPPER SOUP

PEPPER SOUP

Whilst your lentils are simmering away (according to packet instructions), you’ll want to gently fry your onion (I recommend red – whack in as much as you like!), garlic & yo’ peppers until soft. I also threw in some spring onion at the last minute just because I felt like it. Once everything is nicely sizzling away, cover with some scrumptious vegetable stock. Unfortunately, I didn’t have enough time to make the stock from scratch – and my packet version worked just fine! Finally, blend and season before serving up this wonderful dish! For seasoning, I used a generous helping of cayenne pepper, a dash of tabasco & a good splash of soy sauce for a salty kick! Throw on a wee bit of coriander and you’re done. Enjoy!

PEPPER SOUP

PEPPER SOUP

PEPPER SOUP

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instagram – @marshingtons

twitter – @goodfoodmarsh

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Tomato and Lentil Millefeuilles [Vegan MoFo #1]

Hello.

Ladies, gentleman, members of the Royal family, children, pu$$y cats, pups, amphibians, degenerates, and to all those cold-blooded creatures in-between, WELCOME to yet another #goodfoodmarsh bonanza. Now listen, I know I promised that I’d saved the best ’til last with my my  Les petits légumes farcis, but then I went and made this glorious creation – the tomato & lentil millefeuilles. Et voilà!

      VEGAN MOFO

This post also marks another rather special occasion: September is the official ‘Month Of Vegan Food’. Now technically it all kicked off yesterday (which was when I was making this scrumptious feast I’ll have you know), but rather than partaking in the idyll that is food blogging, I was instead having two great toothy whoppers yanked out of my mouth. Violins, PURLEAZE.

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And so it begins. For this dish y’all will need 200g of buckwheat flour (I used spelt), 100g of puy/beluga lentils (I used red lentils), 1 courgette, 2 peppers, 200g cherry tomatoes, 1 red onion, 300g assorted tomatoes, a lil’ lemon. This dish does need a wee bit of preparation, so give yourself a couple of hours or begin making the batter the night before!

VEGAN MOFO

Start with the batter. You’ll want to mix your flour (with a pinch of salt) with water – gradually so that it turns into the consistency of double cream. Chill in the fridge for at least an hour/overnight and then whisk again before using. Heat yo’ non-stick crêpe pan over medium heat with a dash of oil & ladle in the batter until it coats the base entirely. The photo below shows how bloody hard it can be to get the perfect galette! I’ll admit, there were a few soggy parcels that I sent swiftly to the bin, but don’t give up – I got there in the end & so can y’all! Layer your galettes separately between a sheet of baking parchment.

VEGAN MOFO

Meanwhile, cook your lentils according to packet instructions. I could’t find the bloody puy lentils in the cupboard, so I used red lentils & they turned out swell. Mix together with courgette (aka zucchini), peppers, cherry tomatoes and onion. Then begin your sassy layering…

VEGAN MOFO

VEGAN MOFO

VEGAN MOFO

VEGAN MOFO

VEGAN MOFO

And there we have it. Your very own golden tower of deliciousness.

You’re welcome.

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instagram – @marshingtons

twitter – @goodfoodmarsh

tumblr – @goodfoodmarsh