This One Pot Tuna Tomato Penne is a delicious, healthy really easy to make meal. You don’t have to pre-cook the pasta which makes for one less thing to wash up. I also love the consistency of the sauce when the pasta is cooked in it. Best of all this can be easily varied to…
Sometimes we have to rely on our pantry stores to whip a meal up quickly. This Quick Pantry Lentil Soup is one of my go to meals (along my my Quick and Easy Dhal). I pretty much always have the ingredients in my pantry and it has saved me many times when I’ve been caught short on time and ingredients.
It’s quick and easy to make and is a warming, nourishing bowl of plant based goodness.
Take a look at the variations below the main recipes to adjust the recipe to suit your dietary requirements and taste.
Quick Pantry Lentil Soup
- 2 tbsp olive oil – extra virgin
- 4 clove/s garlic – minced
- 1 onion/s – diced
- 1 stick/s celery – finely chopped
- 1 carrot/s – diced
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp ground ginger
- 2 tsp garam masala
- ½ tsp ground turmeric
- 1 tbsp tomato paste
- 400 g diced tinned tomatoes
- 800 g can brown lentils – (or any lentil of your choice) rinsed, drained
- 500 ml stock or broth – your choice of chicken or vegetable
- ½ tsp sea salt – or to taste
- 50 g baby spinach – or kale or silverbeet
- 200 g full-fat natural yoghurt – to serve
- In a medium size pot, add the olive oil, garlic, onion, celery, carrot and spices and saute for 4 minutes over a moderate heat.
- Now add the tomato paste, tomatoes, lentils and broth or stock. If using homemade broth add an extra ½ tsp of sea salt. Bring to a simmer for 20 minutes.
- Add in the spinach and stir for 1 minute until it wilts.
- Start with chopping the garlic – 3 sec, speed 6.
- Then add the onion and celery and chop, 4 seconds speed 5. You can add in the carrot here too, but I prefer to dice it.
- Add the spices and olive oil and cook 4 minutes, 100, speed 1.
- Now add the tomato paste, tomatoes, lentils and broth or stock. If using homemade broth add an extra ½ tsp of sea salt. Cook 20 minutes, 100, speed 2.
- Divide between four bowls, and serve with a blob of yoghurt.
- Store in an airtight container in the fridge or freezer.
- Re-heat in a pot over a low heat until just hot.
Onion-freeLeave out or replace with a small bulb of fennel.
Garlic-freeLeave out or replace with a tablespoon garlic oil.
Dairy-freeLeave of the yoghurt or replace with coconut yoghurt.
This is one of my go to meals in the cooler months. Love to receive your thoughts and comments too (if you could also rate this recipe I’d be extra appreciative).
This delicious Fresh Tomato, Olive and Basil Spaghetti is perfect for a simple dinner or light lunch. It’s really quick and easy to make, literally in the time it takes to boil pasta, you have a meal on the table. It can be served at room temperature or chilled as a pasta salad. When I was…
This delicious Mexican Tomato Salsa recipe is a fabulous, easy to make staple. With its Mexican flavours, it’s lovely served on tortilla chips or as a side to any Mexican fare. When friends drop in Often when friends drop by or I have to get something prepped quickly, I’ll make this Mexican Salsa and Guacamole for a…
This delicious Tomato Salsa recipe is a fabulous, easy to make staple. With its Italian flavours, is lovely served on a crostini or even mixed through a salad. I also love it on top of my Quinoa Patties. When friends drop in Often when friends drop by or I have to get something prepped quickly,…
With Christmas fast approaching, this is a wonderful summertime tart I often whip up when entertaining. The combination of sweet tomatoes, plum and basil are a match made in heaven. Best of all, you can put this together so quickly and easily and it just presents beautifully.
If you are gluten or grain-free, try this as a delicious salad. The cheese is entirely optional, personally, I’m a fan of fresh goat curd or buffalo mozzarella (or bocconcini) with it.
Please just make sure when you choose a puff pastry, that it is a 100% butter puff pastry with no vegetable oils or additives. I always choose Caréme All Butter Puff Pastry. They now make a wholemeal spelt puff which is just delicious.
Heirloom Tomato and Plum Tart
- 375 g Carême All Butter Puff Pastry
- 500 g vine ripened tomatoe/s (approx.)
- 3 plums
- 150 g feta cheese (or goat feta, goat curd, buffalo mozzarella or bocconcini)
- ¼ bunch/s fresh basil leaves -torn
- 1 tbsp red wine vinegar
- ½ tsp sea salt
- 60 ml olive oil (4 tablespoons)
- Pinch white pepper -ground
- Preheat your oven to 180°C/350°F (fan-forced).
- Defrost and cut the pastry to your desired size (I usually cut in half or quarters).
- Place on a baking tray lined with baking paper. Using a fork, prick the pastry all over.
- Top the pastry with another piece of baking paper and weigh it down with another tray placed on top.
- Bake for approximately 15 minutes or until crisp and golden.
- Meanwhile, halve small tomatoes and slice any large ones. Slice your plums into thin wedges.
- Make your dressing by mixing altogether (or shake in a small jar).
- Gently toss the tomatoes and plums in the dressing.
- Arrange over the pastry with the cheese (crumbled or torn) and garnish with fresh basil leaves.
- Serve immediately.
- If you are entertaining, have all of the components ready to go and just assemble before serving.
This time of year in Australia, tomatoes are abundant. Whether you grow your own or shop for them at your local fruit and vegetable market, tomatoes are in their prime in the summertime making this the best time to make the most of their sweet flavour.
It just so happens that basil is also in its prime in summer. Not only are they perfect companions in the garden (plant them next to one another for a great crop), their flavour compliments one another on your plate too.
So I use my abundant crops of tomatoes to bake with my carpet of oregano (and also in-season garlic) and make a roast tomato sauce which I jar and freeze to use as the base of another meal. Another summertime staple and family favourites are a Tomato and Basil Bruschetta. It’s quick and simple to make and it’s just so flavoursome.
Tomatoes are a rich source of the antioxidant lycopene. Lycopene is a wonderful antioxidant, important for cardiovascular and bone health. Basil has exhibited protective effects against DNA damage, is anti-bacterial and anti-inflammatory. Like tomatoes, it also contains cardio-protective nutrients.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.
Tomato and Basil Bruschetta
- 5-6 vine ripened tomatoe/s (large) at room temperature is when they are most flavoursome
- ¼ bunch fresh basil leaves -picked from stems and torn or finely chopped (preferably with a ceramic knife so they don't oxidise or blacken)
- 3 tbsp olive oil -extra virgin
- 2 tsp red wine vinegar
- Sea salt and freshly ground black pepper -to taste
- 4 slices sourdough bread
- 1 clove/s garlic -whole peeled
- Halve your tomatoes lengthways and remove most of the seeds with a spoon.
- With the flat side down, dice the tomatoes (approx. 1cm dice), with a sharp or serrated knife as you don't want to mush the tomatoes and place in a large bowl.
- Tear or finely dice your basil leaves and add to the tomatoes.
- Stir in the olive oil, vinegar and season well. Set aside.
- Heat a char-grill on your stovetop or BBQ.
- Drizzle a little olive oil over one side of the bread and rub all over.
- Place on the hot char and toast both sides.
- Now rub your garlic clove over the oiled side of the charred bread. This gives it an amazing garlic flavour (you're actually just making garlic bread). How much you rub on depends on how much you like garlic.
- Spoon the tomato salsa over the charred bread, making sure each piece also has a little drizzle of the juice.
- Serve immediately.