In fact, if you play 'Maybe I'm Amazed' backwards, you'll hear a recipe for a really ripping lentil soup.

It's soup week at my house. Translation: money is especially tight due to the aftermath of Christmas/New Years' celebrations. Soup week is actually quite nice. I have fun experimenting with different textures and colours (brightly coloured soups are the best, it's just like drinking a healthy/non-toxic paint).

The two recipes that follow were passed on from my grandma to my mum, and my mum to me. Sounds like a canned goods company trying to divert your attention from their questionable ethics, right?

Anyway, join me in soup week solidarity!

A REALLY RIPPING LENTIL SOUP (Serves 6-8, or more depending on portion size)
This is actually delicious when cold. Like, cold breakfast pizza delicious. You can eat some when it's hot, too, because there will be leftovers. Yay! Bachelor chow secret: bake some potatoes and use this as a topping. Or have it on toast. Use your noggin and be creative.

You will need:
2 cups of red lentils
6-7 cups of prepared vegetable or chicken or beef stock (I find the amount of stock varies depending on the emotional state of the lentils, man).
2 onions, finely chopped.
2 tins of tomatoes. They can be whole or diced, it really doesn't matter. If they're whole, just chop them up before you add them.
Pinch of chilli OR paprika
Pinch o'salt, if you're into salty things.
Vegetable oil or butter for frying

Step 1. Fry the finely chopped onion in a frying pan until it's that clear sort of colour, just starting to brown a little.
Step 2. Switch the onions to a saucepan, because you're going to need a bigger boat. Add the lentils and tomatoes.
Step 3. Add two cups of the stock. Bring to the boil. Wait until the stock has been absorbed, then add another two cups. Bring the heat down to simmer.
Step 4. Upon adding the last two cups of stock, put the chilli or paprika and salt in. Simmer and stir until you have a consistency that you like.

Voila! You now have a delicious lentil soup. Don't put it in a blender or food processor, unless you have special dental requirements, because it's much better chunky.

EQUALLY GREAT ZUCCHINI SOUP (serves 4)
This soup is best when hot. It's also ok for freezing to be enjoyed later.

You will need:
5 cups of prepared vegetable or chicken stock
3 cups of diced zucchini
1/2 cup of finely chopped onion
2 tbsp brown or white rice
1 tsp curry powder
1/2 tsp finely chopped ginger, or a little ginger powder (note: You don't need the ginger. It's ok if you don't have any. I substituted a little paprika, and you can definitely use chilli.)
1 cup milk

Note: This recipe normally needs a blender. I'm going to give you my steps for the blender and non-blender version of the recipe. I prefer the non-blender version, although it takes a little longer. Definitely worth it.

BLENDER VERSION:
Step 1. Take all of the ingredients (except the milk, that's for serving!) and cook in a saucepan for 20 minutes.
Step 2. Let cool, then put it in a blender and blend.
Step 3. Before serving, stir in the milk.

NON BLENDER VERSION:
Step 1. Cook the rice in the stock for about 5 minutes.
Step 2. Add the rest of the ingredients, apart from the milk. Cook for around 25 minutes, or until the zucchini is adequately broken down. If you get to 25 minutes and think "That looks watery", add a couple of teaspoons of flour (or cornflour) to absorb the excess liquid and thicken everything, and cook for a little longer. Stir frequently.
Step 3. When you get to the thick soup consistency, turn the heat down and add the milk.






The great thing about both of these recipes is that you probably have a lot of the ingredients lying around in your cupboard. If you don't, think about investing in some spices.

NOT THAT KIND, SILLY. HYUCK!

I hope you enjoy the recipes now or at a later date. Also, thanks to everyone who has read my blog in its baby stages... your positive feedback has been wonderful, and makes me feel all warm and fuzzy.

x Joanna