RealFood

Recipes

Cook once, eat well all week

Lemony lentil soup

Serves 4 · 30 minutes · vegan

  • 1 cup red lentils, rinsed
  • 1 onion, 2 carrots, 2 garlic cloves
  • 1 tsp cumin, 1 tsp paprika
  • 1.2 l vegetable stock
  • Juice of 1 lemon, olive oil, salt
  1. Soften chopped onion and carrot in olive oil for 6 minutes.
  2. Add garlic and spices, stir for a minute.
  3. Add lentils and stock, simmer 18 minutes.
  4. Blend half, add lemon juice and season.

Roasted vegetable grain bowl

Serves 2 · 40 minutes · vegetarian

  • 1 cup pearl barley or brown rice
  • 1 sweet potato, 1 red pepper, 1 courgette
  • 1 can chickpeas, drained
  • 2 tbsp tahini, 1 lemon, 1 garlic clove
  1. Roast cubed vegetables and chickpeas at 220°C for 25 minutes.
  2. Cook the grain in salted water.
  3. Whisk tahini, lemon, garlic and water into a dressing.
  4. Build bowls and add fresh herbs.

Overnight oats

Serves 1 · 5 minutes + overnight

  • 1/2 cup rolled oats
  • 1/2 cup milk or kefir
  • 1 tbsp chia seeds
  • Berries, nuts, cinnamon
  1. Mix oats, milk and chia in a jar.
  2. Refrigerate overnight.
  3. Top with berries and nuts in the morning.