So it’s freezing outside and most of us are probably losing some of that willpower for our new year diets. What we need is something warm and filling. Why not try this hearty and wholesome soup recipe?
Chickpea, lentil and chilli soup
2 tsp cumin seeds
A large pinch chilli flakes
1 Garlic Clove
1 tbsp olive oil
1 medium onion chopped
140g red split lentils
850ml vegetable stock or water
400g can of chopped tomatoes
400g tin of chickpeas drained
Small bunch coriander, roughly chopped
- Add the cumin seeds and chilli flakes to a large saucepan and heat until they release their aroma.
- Add the oil onion and garlic to the chilli and cumin to soften
- Add the vegetable stock, lentils and chopped tomatoes.
- Cook until the lentils are soft, this will take about 15 minutes.
- Once the lentils are cooked you can then blend the soup if you prefer a smoother consistency. I personally like to keep it quite chunky.
- Add the chickpeas and heat through for about 5 – 10 minutes.
- Stir in the coriander just before serving
- Serve and enjoy.
And now for a little of what you fancy…
We just love indulging in our favourite sweet treat cupcakes! However, the new year health kick rarely features cake. Good thing we found this delicious low calorie cupcake recipe from the BBC’s Hairy Dieters series.
Skinny Lemon Cupcakes
(167 calories per cupcake!)
200g self-raising flour
1tsp bicarbonate of soda
75g golden caster sugar
Grated zest of 1 unwaxed lemon
2 large eggs
150ml low-fat natural yoghurt
2tbsp semi-skimmed milk
50ml sunflower oil
100g icing sugar
4-4 ½ tbsp fresh lemon juice
- Pre-heat the oven to 200C Convection/180C fan/Gas 6. Line a 12 hole muffin tin with paper cupcake cases.
- Sift the flour and the bicarbonate of soda into a large mixing bowl and stir in the sugar, blueberries and lemon zest. Make a well in the centre of the mix.
- Beat the eggs in a separate medium bowl, then beat in the oil, milk and yoghurt until well mixed. Stir in the flour mixture and a large metal spoon until lightly mixed.
- Now quickly divide the batter into the paper cases, and bake on the centre shelf of the oven for 16-18 minutes. Once cooked the cupcakes will be well risen and will be golden brown. After a couple of minutes of cooling, transfer them to a wire rack to cool completely.
- For the lemon icing, mix the icing sugar together with the lemon juice in a bowl until smooth and runny. Drizzle the icing over the cooled cupcakes using a spoon. Leave the icing to set for at least half an hour.
Who said healthy eating has to be boring! Enjoy! x