Monthly Archives: March 2017

Spiced Tomato & Lentil Soup


1 large onion finely diced
20g butter
800g tinned tomatoes
400g tinned brown lentils (drained)

handful of curry leaves
1 heaped tablespoon of your favourite curry paste (I use Korma)
3 dried chillies
700mls chicken stock (I use homemade) – see Lemons by Lisa for receipe
Fry off your onions in butter on medium heat, add all other ingredients to large stock pot and cook on slow for 20 to 30 min.  Remove dried chillies on serving.
Serve with a spoon of natural yoghurt or some sour cream.
(serves at least 4 and is approximately 180 calories per serve – without cream)

Mexican eggs and beans

  • 2 large chopped onions
  • 800g tin of chopped tomatoes
  • 2 chopped capsicums (bell peppers)
  • 400g tin of kidney beans
  • 1 packet of mexican seasoning
  • 5 eggs
  • 1/2 cup of tasty cheese grated

Cook the onions and capsicum in a little olive oil until soft on medium heat, add mexican seasoning mix, tinned tomatoes and kidney beans, add a can of water and then simmer for 20 minutes until everything is soft.  Make a well in the beans and break an egg into the bean mix – this recipe fed my family of 5 with an egg each, keep making wells and adding eggs until you have enough eggs in there to serve.  Cook with lid on pan until eggs set – add cheese (and if you like put under a hot grill for a few minutes to crisp up the cheese) and serve with rice, sour cream and chopped fresh coriander.