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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Leftovers Hullabaloo!

Hello mates.

If y’all were blessed enough to catch my Spicy Aubergine Fries post, then you’ll know that I was left with an absolute heap of leftover slices of aubergine (aka eggplant). As per usual, my fridge was stacked up to the brim with courgettes, tomatoes and whole host other other fresh veggies. And so, I proudly present my impromptu ‘leftover hullabaloo’.

LEFTOVERS

This dish is all about improvisation & having a good ol’ go at throwing in just about everything you can get your mitts on. I began by frying a large, finely chopped onion with a clove of garlic & adding my slices of eggplant + chunky slices of courgettes to the mix. I also gently fried some yellow pepper to give the dish some colour, before adding some absolute gorgeous fire roasted red peppers & a good handful of vine-ripened tomatoes. I coated my dish in lashings of cabernet sauvignon and seasoned with salt, mixed herbs & a sprinkling of cayenne pepper. This dish can be enjoyed solo, or complimented with a rather decadent crusty roll or simple portion of rice. And if that wasn’t good enough, this dish is 100% vegan and also wheat + gluten free. Perfect.

LEFTOVERS

If you like the look of my leftovers, then you’ll definitely want to check out my Moroccan Ratatouille + Tian Provençal!

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instagram – @marshingtons

twitter – @goodfoodmarsh

tumblr – @goodfoodmarsh