How to make Spicy Lentil Broth (Vegan friendly)

 I got this idea from a recipe in a book and just changed some of the quantities of the ingredients for a better taste. Although there looks to be a lot in this there isn't really and it will last for a few meals. You don't need to serve it with rice, you can do it in a side dish with a salad of lettuce, tomato, cucumber, and red onion, a little grated fresh ginger and pitted olives. This way it tastes delicious too. It also smells amazing as it cooks. Lentils are low in calories and high in fibre for digestion. They are high in protein and a good source of iron too. Iron helps with tiredness by improving the oxygen in the blood. So if you are planning on running any marathons in the near future this is for you!

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How to make spicy carrot soup, with cumin and coriander.

This recipe again started out as a basic one in a book. By using more stock, and using the Oxo vegetable stock, taking away the milk, and using Chantenay carrots, this soup took on a really nice taste. You can use any carrots, but always make sure they are fresh, crisp and bright orange for this recipe. Carrots also are one of the cheapest vegetables that you can buy, so this soup is an all rounder for budget cooking and taste! Crusty roll anyone?

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Roasted stuffed peppers with aubergine, coriander, tomatoes and goat's cheese.

This recipe started out as basic one from a book. I tinkered with the ingredients, lost the breadcrumbs and decided to brush the peppers with olive oil, because when they are roasted in the oven in this way the taste is amazing! The peppers look better served in a little dish at the side of whatever you are having with them. You can serve them with fresh salad, or new potatoes and veg, or roast potatoes and veg - any way you want. 

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Spicy Carrot, Coriander and Celery Soup

Part of this recipe came about when mum was making a recipe from a book. At the time I had some herbs chopped up and frozen in bags. Part of the books' recipe used Parsley in it and mum and her friend mistakenly used the frozen Coriander, luckily they dropped some of it on the floor or it would have been too spicy to eat. I liked the Coriander taste though in the soup and played about with the quantity so that it didn't overshadow the vegetables.With a little tinkering with the quantities of the other ingredients too this is what we ended up with. Hope you like it too.

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Indian Style Mushroom and Red Pepper Curry

Who doesn't love curry and this is a great recipe for a curry night! This is probably my favourite curry to date. This recipe came from one that was given to me at a party. I converted it and made it vegetarian with mushrooms and red pepper and  used fresh ginger and garlic and lots of Coriander. It tastes very much like a Rogan Josh as it's got fresh tomatoes in it. This is lovely served with Chapattis and a small salad of shredded Iceberg lettuce, cucumber, tomatoes, and onion. Squeeze a dash of fresh lemon juice on the salad just before serving. If you have it with rice be sure to use Basmati rice as the taste is far superior to plain rice. Made with easily sourced supermarket ingredients of red pepper, mushrooms, garlic cloves, onion, fresh tomatoes, fresh coriander and dried spices this can easily be put together and ready in just over half an hour, it also tastes great the day after too. With its all fresh ingredients this is probably one of the healthiest meals you can make. Everyone who tried this asked for more!! You can serve this with naan bread, or chapattis, rice, chips or anything. You can also make the onion bhajis featured on the channel as a starter to go with it. Grab a taste of India...

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