Sausage and Red Lentil Soup

I suppose that when you get bogged down by the first sniffles of the season, you know well and truly that winter has arrived. Not that it was a big consolation for me when I had to take not just one, but two days off work last week. And while days off work are great, it's not so great when you are forced to take it easy at home. And made to wrap up snugly in bed. 

Wait, who am I kidding? That sounds like my ideal day. Minus the stuffy nose of course.

With that being said, I've had my fair share of soups over the past few days. There's just something about soup - I am fairly certain even the sickest person perks up a little bit when they get that first whiff of something hot and steamy. No, not McSteamy - although I'm sure that could also cause some perkiness...

One of my favourite things about soup (which I relayed to my imaginary cooking show viewers the other day - what, like you don't pretend sometimes?) is that it's just so versatile. You can throw the most ordinary of ingredients in a pot, allow to simmer for a while in a liquid of your choice and voila, you've got a great (and usually pretty balanced) meal at the end. With very little effort. Bonus points if your soup is a little bit out of the ordinary, a little bit zingy perhaps or even a smidge fiery like this one. 

You can vary the heat to your liking of course, but I do think the bite of chili adds a lovely dimension to this Italian inspired soup. You may notice the inclusion of a rather odd last ingredient - olive jam. I had a semi-finished bottle hanging out in the fridge which just begged to be part of this spicy production. How could I say no?

Sausage and Red Lentil Soup
Serves 4 - 6

2 red bell peppers, seeds removed and quartered
1 cup red lentils
2 tins (410g each) tomatoes
2 1/2 cups water
1 tsp olive oil 
1 tsp minced garlic
400g pork sausage, sliced
1/2 tsp dried oregano
1/4 tsp dried mint
1/2 - 1 tsp dried red chili flakes
1/4 tsp salt, plus more to taste
1 tbsp lemon juice
3 tbsp olive jam (optional)

1. Place bell peppers on an oven tray at 180C to broil. This will take roughly 5 - 10 minutes.
2. Meanwhile, add lentils, tinned tomatoes and water to a large pot. Bring to a boil, then reduce heat and allow to cook, covered for 10 - 15 minutes or until the lentils have softened and broken down.  
3. While the lentils are cooking, heat olive oil in frying pan over high heat. Add garlic and fry for a few seconds, then add the pork sausage.
4. When the pork sausage has browned on all sides, add oregano, mint, chilli flakes, salt, lemon juice and olive jam (if using). Cook for another minute or two to develop the flavours. Set aside.
5. When bell peppers are done, remove them from the oven and puree in a food processor with a little bit of water. Add this to the lentil mixture along with the sausages.
6. Stir to combine everything, taste and adjust seasoning if needed, then cook for another 5 minutes to blend the flavours.

Nutritional info (per serving): Calories 449.7, Total fat 33.3 g, Saturated fat 11.7 g, Polyunsaturated fat 4.4 g, Monounsaturated fat 15.3 g, Cholesterol 77.3 mg, Sodium 1072.2 mg, Potassium 803.9 mg, Total carbohydrate 18.6 g, Dietary fiber 5.6 g, Sugars 4.3 g, Protein 19.9 g

Good source of: Vitamin C 181.4 %, Vitamin A 58.4 %, Thiamin 50.2 %, Selenium 38.2 %, Vitamin B6 32.6 %, Folate 26.0 %, Niacin 26.0 %

Chili Con Carne

When I've had a really crappy day, I usually don't feel like cooking. In fact I don't feel like doing anything more than curl up into a little ball and cry my eyes out. Fortunately I've learned through experience that, while crying your heart out is immensely satisfying, you usually only end up with a stuffy head and red eyes to show for all your efforts. Not a great prospect. Releasing my frustrations in the kitchen however has always led to positive results. The chopping, mixing, frying and tasting seems to have a calming influence on me. Especially when paired with a glass of wine and a listening ear in the guise of TheHusband.

So it happened that I was not in the best state of mind when I started cooking this chili. Actually that's putting it mildly. I won't bog you down with the details, but suffice to say, I was not a happy camper. And it might've been due to my fragile emotional state that TheHusband eyed the cacao powder tin I was clutching maniacally next to the simmering meat on the stove with such trepidation.

As I've mentioned on numerous previous occasions, I'm a chocolate addi firm lover of all things chocolate. Especially of the Lindt Fleur de Sel persuasion. I'm also a firm lover of mixing it up. Of pairing the unexpected up. With (usually) delicious results.

So it stands to reason that I wasn't going to be able to resist a savoury dish with cocoa powder as one of it's flavouring agents. And I won't lie, the cheese on top definitely also swayed me. I am a badge-toting member of the #cheesesluts club after all.

I am happy to report though that it turned out swimmingly. That is both my mood and the food. Although I suspect there aren't many things that a comforting bowl of chili con carne won't solve. The cocoa powder lends a depth to the chili that would otherwise be sorely lacking and the spices join together in perfect harmony to create a rich and flavourful meal. And while I can't promise that your sorrows will be a thing of the past, they will definitely be forgotten for a few indulgent moments. Tried-and-tested.

Chili Con Carne
Inspired by Simply Delicious' vegetarian chili

Serves 5 - 6

1 tbsp olive oil
2 tsp minced garlic
1/2 green pepper, chopped
1 red pepper, chopped
500g lean mince (ground beef)
4 tbsp tomato paste
2.5 tsp coriander seeds, finely ground
6 allspice berries, finely ground
1/2 tsp ground cinnamon 
2 tsp smoked paprika*
1 1/4 tsp dried red chili flakes
2 tbsp unsweetened best-quality cocoa powder
4 tsp brown sugar
3.5 tsp salt
1 tin (410g) peeled chopped tomatoes
1 tin (410g) butter beans, drained
1 tin (410g) red kidney beans, drained
1 tin (410g) sweetcorn kernels, drained
grated cheddar, to serve
avocado, to serve (optional)
chopped fresh coriander (cilantro), to serve (optional)
sour cream, to serve (optional)

1. Heat oil in a large saucepan over medium-high heat. Add garlic, sauteing for a few seconds, then add red and green bellpeppers. Saute a further 2 - 3 minutes before adding the ground beef. Cook until browned.
2. Now add some flavour to the meat - tomato paste, coriander, all-spice, cinnamon, smoked paprika, chili flakes, cocoa powder, sugar and salt. Cook, stirring for 2 -3 minutes over high heat, then add tinned tomatoes. Stir through, bring to the boil, then reduce heat and allow to simmer, covered, for approximately 10 minutes.
3. Taste and adjust seasonings if needed, then add the rest of the ingredients: butter beans, kidney beans and sweetcorn kernels. Gently heat through, then serve, topped with cheese, your choice of condiments and warm bread.

If you can get hold of something like cheese & onion bread I would strongly suggest you get it as it tastes phenomenal with this chili.

* If you are unable to find smoked paprika, I would suggest that you substitute with an equal amount of paprika and up the chili flakes to replicate the increased heat from the smoked paprika.

** If you're able to get hold of peppadews, they add a deliciously sweet and tangy edge to the chilli. Just chop finely and serve alongside the rest of the condiments.


Nutritional info (per serving): Calories 460.8 , Total fat 23.1 g, Saturated fat 8.1 g, Polyunsaturated fat 1.1 g, Monounsaturated fat 10.1 g, Cholesterol 68.2 mg, Sodium 2,269.3 mg, Potassium 620.1 mg, Total carbohydrate 40.9 g, Dietary fiber 9.2 g, Sugars 11.6 g, Protein 25.4 g

Good source of: Vitamin C 108.6 %, Vitamin B12 35.5 %, Zinc 25.8 %, Niacin 25.7 %, Selenium 22.9 %, Iron 21.4 %

Red Pepper and Kidney BeanTagine

My creative pot (metaphorically speaking) was placed on the back burner the past few days in favour of a relaxing few days away with friends. We wallowed in the hot springs, made liberal use of the waterslides, putt-putt and trampolines and spent our nights braai-ing. If you've ever contemplated a midweek break but was unsure if you should go ahead: wonder no more!

We came back refreshed, energised and steamy from the inside out and was welcomed home with wintry Cape weather - cold, overcast and drizzling.

This type of weather lends itself to such a wide array of comforting foods though, that it's impossible for me not to be at least a little bit glad when waking up to the beating rain. Apart from the culinary possibilities of cold weather, I think few things beat snuggling up under a duvet with your man/a good book/your adorable little kitten. Some form of hot beverage on standby goes without saying of course...

This is strictly speaking not a tagine as it's cooked on the stove top in a plain old saucepan, but tagine sounded a hell of a lot better than stew or hotpot. Besides, I'm allowed some artistic license, right? Whatever the name though, this is one seriously comforting mix of vegetable goodness and smoky heat from the spices used. It is both delightfully light and deliciously filling - the perfect rainy day meal for you and your man. Or cute little kitten...

Red Bean and Red Pepper Tagine

Adapted from food24 (originally sourced from Ideas magazine) 

Serves 6

1 tbsp (15 ml) olive oil

2 medium onions, chopped

3 garlic cloves, crushed

3 red bell peppers, chopped

1 green bell pepper, chopped

1 tsp (5 ml) cumin seeds, finely ground

2 tsp (10 ml) smoky hot paprika

1/2 tsp ground cinnamon

2 tins (410g each) peeled and diced tomatoes

125g baby marrows (zucchini)

salt, to taste 

2 tins (410g each) red kidney beans, drained

1/4 cup fresh coriander (cilantro), chopped

1/4 cup fresh mint, chopped

1. Heat oil in a large pan over medium-high heat. Add onion, garlic and peppers, saute until softened. and add peppers, onion and garlic. 

2. Add cumin, paprika and cinnamon and cook for a few seconds or until fragrant.

3. Add tomatoes and babymarrows, season to taste with salt, cover and cook for 15 minutes over medium-low heat.

4. Add beans and gently reheat until simmering. Sprinkle with coriander and mint and serve with couscous.

Nutritional info (per serving): Calories 200.5 , Total fat 3.3 g, Saturated fat 0.5 g, Polyunsaturated fat 0.7 g, Monounsaturated fat 1.8 g, Cholesterol 0.0 mg, Sodium 633.9 mg, Potassium 908.2 mg, Total carbohydrate 35.7 g, Dietary fiber 12.4 g, Sugars 4.0 g, Protein 10.0 g 

Good source of: Vitamin C 243.0 %, Vitamin A 79.3 %, Manganese 33.8 %, Folate 26.5 %, Iron 22.7 %, Vitamin B6 22.4 %,