It was parsnip soup, and Mediterranean inspired green bean, chickpea and garlic salad tonight; fresh and delicious!
3 large potatoes
4 medium parsnips
1/2 cup dried red lentils
1 large onion
2 cloves garlic
1 vegetable stock cube
1 litre water
Peel and chop vegetables and garlic into small pieces and add to boiling water. Rinse lentils and add to pan, along with stock cube. Cook for a minimum of 20 minutes. Check vegetables are cooked, then blend to desired consistency. Return to pan, add black pepper and reheat.
The colour of the soup is lovely, just the creamy colour of parsnips. I like my soup thick and substantial, so if you prefer it more liquid add more water. Enjoy!
Green Bean, Chickpea and Garlic Salad
1/2 Red and 1/2 yellow pepper
Steam the green beans until they are cooked but still firm. Run them under cold water and leave to drain. Next make the dressing; olive oil, vinegar, mustard, salt and pepper; mix according to your preferred taste. Add the chopped or crushed garlic. The longer you leave the garlic to soak in the dressing, the better the chance of the garlic flavour blending in.
Chop the pepper, cucumber and tomatoes into small pieces and place in bowl with drained tinned chickpeas. Add green beans and pour over dressing.