I like this lentil soup because it is extremely easy to make with only few ingredients and little time. As I enjoy this soup in the morning, I prepare it the evening before. To enrich this soup just add some meat as described in “notes”.
Chickpea Muffins
I do like chickpeas but need some different tastes. This recipe indeed is a different one. Those muffins are not sweet!
Pumpkin Soup with Coconut Milk and Ginger
Pumpkin in season… various shapes, colors and ways to prep. Of course I serve a pumpkin soup! Again: easy to make ahead and to freeze.
Braised Chicken with Veggies
Usually I prepare more than I need for dinner when I decide for this dish. Why? Because of the intense taste on the very next day!
Roasted Carrots and Parsnips
Hungry but short in time? In this case roasted veggies are always a great option. Just preheat the oven, peel the veggies, place them in the oven. While they roast you can do other things. I appreciate this very much. Serve these with a lemon or mint yogurt. Meat goes well, too.
Carrot-Parsnip-Purée
Yummy. A somewhat sweet purée quickly prepared. Definitely filling. I would say it is perfect for the cold season. You can enrich it with chestnuts.
White-Bean-Soup with Celery Stalks and Carrots
I cannot help myself. I like soups at all – especially at breakfast. Leftovers will be consumed at lunch, too.
Yellow Lentil-Salad with Goat Feta
I like to choose my ingredients from every color possible. It is not only healthy, it lets shine every plate, too.