I decided to have a go at the Carrot, coriander and red lentil, Beetroot and butternut squash, and Broccoli and puy lentil soups – what a beautiful array of colours – enough to do Joseph and his coat of many colours proud! I made double quantities of each and separated them into batches ready to freeze. Although delicious tasting, the Broccoli and puy lentil soup turned a rather murky green colour so to make it a brighter more temping green I added a large handful of spinach and watercress towards the end of the cooking. Next time I cook this, I will reduce the cooking time to 30mins and cook the lentils and onions in the water / stock for 20mins before adding the broccoli and spinach / watercress so as to avoid overcooking the broccoli to a murky mush. Also remember to rinse the lentils in cold water before cooking.
I also baked some almond flour breakfast cakes and a large batch of the buckwheat pancakes (both recipes from the info pack) to have as a quick and easy breakfast with some fruit or a smoothie / juice, or as a snack. Had a quick taster and they are absolutely delicious, the rest of the family thought the same - can see I’m going to have to keep them under lock-and-key!