Spicy Lentil Soup and Drunken Cheesy Bread

Its getting cold out there come in sit down for a cup of soup and warm up. This spicy lentil soup will do the job in quick enough time

1 large onion, chopped


2 cloves garlic, crushed

1/2 tsp ground coriander

1/2 tsp ground cumin

l litre (4 cups) vegetable stock

300g 1.5 cups red lentils

1 can chopped tomatoes

fresh coriander (cilantro) and plain low-fat yogurt to serve (optional)

Put the onion, garlic and lentils in a pan. Sprinkle over the ground spices and stir to mix. Pour over the hot stock, bring to the boil and simmer for 10 minutes. Add the tomatoes and cook for a further 10-15 minutes, until the lentils have softened. Blend the soup. If you wish, garnish with a swirl of yogurt and a scattering of fresh chopped coriander (cilantro) leaves on each bowl to serve.

Drunken Cheesy Breadbutter for the pan


1/2 baguette, cut into 2-inch slices

1/2 small yellow onion, thinly sliced

1/8 pound thinly sliced cooked ham

3/4 cup water
1/2 teaspoon black pepper

1 1/2 cups (6 ounces) grated Gruyere

Heat oven to 400° F. Place the bread in a buttered ovenproof skillet, a 9-inch square baking dish, or a casserole. Scatter the onion and ham over the bread. Pour the wine over the onion and ham and sprinkle with the pepper and Gruyère. Bake until the cheese has melted and begun to brown at the edges, about 20 minutes. Spoon onto individual plates.



shared at $5 dinners