So I am watching Master Chef which I love dearly (I would have auditioned but my daring Mr Beard Face became upset at the idea of me going away to Sydney).
It has inspired me to share my ‘Tinned Soup’ recipe, some of my friends Justine and Ben, where asking me for it recently and it is delicious.
It is one of those fill me up on a cold day sort of foods and is quite easy to knock together.
ingredients
3 tins of Peri Peri spiced tomatoes.
1 tin of lentils
1 tin of Mexican beans
1 tin of champignon mushrooms
1 tin of baby carrots
1 tin of diced capsicum
1 tin frozen peas
1 block of fetta
2 tsps cumin
1 tsp turmeric
2 tsps paprika
salt
1/2 tsp cayenne pepper.
1 brown chopped onion
3 tsps of minced garlic
Method
Start by browning the onion in water, throw in the garlic paste or 3 fresh crushed garlic cloves. (if using fresh carrot water cook it now)
Next open the tins of tomato and other veggies, lentils and beans and pour them in. (make sure to rinse all the lentils, beans and vegetables before hand).
When it boils add in the mushrooms with the herbs and a little salt and pepper to taste.
Pour into bowls and top with crumbled fetta.
Surprisingly this is quite delicious!
I would love to hear your feed back. Enjoy!
myminduntwined 