Servings: 2

Ingredients: 

• 3 ounces dried red lentils
• 2 carrots, quartered lengthways then diced
• 3 sticks celery, sliced
• 2 small leeks, sliced
• 2 tbsp tomato purée
• 1 tbsp fresh thyme leaves
• 3 large garlic cloves, chopped
• 1 tbsp vegetable bouillon powder
• 1 heaped tsp ground coriander

Method:

1. Tip all the ingredients into a large pan. Pour over 1½ litres boiling water, then stir well.
2. Cover and leave to simmer for 30 minutes until the vegetables and lentils are tender.
3. Ladle into bowls and eat straightaway, or if you like a really thick texture, blitz a third of the soup with a hand blender or in a food processor.
   

Source: Good Food

Servings: 2

Ingredients:

• 2.6 ounces brown basmati rice
• 2 tsp vegetable bouillon powder
• 1 bay leaf
• 1 tsp rapeseed oil
• 2 skinless chicken breast fillets (about 300g), chopped
• 1 leek (thinly sliced
• 2 courgettes thinly sliced
• 5.5 ounces frozen peas
• 4 walnut halves, broken
• 1 ounce gorgonzola, chopped

Method: 

• Tip the rice into a large pan with 600ml water, the bouillon powder, and bay. Cover, bring to the boil, then reduce the heat and simmer for 20 mins. When the rice has been cooking for 10 mins, heat the oil in a large frying pan or wok, and stir-fry the chicken for a couple of minutes over medium-high heat until just cooked. Remove from the pan, then fry the leek until starting to colour. Add the courgette, stir-fry for a few minutes more, then add the peas.
• When the rice is cooked, tip it into the vegetables along with any liquid from the pan. Return the chicken to the pan or wok, then cover and cook for 5 mins more. Stir in the walnuts and cheese, and serve hot.

Source: Good Food

Servings: 4

Ingredients:

• 14 ounces parsnip, peeled and cut into chunks
• 21.16 ounces potatoes, peeled and cut into chunks
• 4 tablespoons olive oil, plus a drizzle to serve
• 3 unpeeled garlic cloves
• 1 teaspoon ground nutmeg (around 1 clove)
• 3.5 ounces ’00’ flour
• 2 tablespoons nutritional yeast
• 0.5 small pack thyme, leaves picked, to serve
• 1.06 ounces walnuts, toasted and chopped, to serve

Method:

• Heat the oven to 425°F. Toss the parsnips and potatoes in 2 tablespoons of olive oil and tip into a roasting tin along with the garlic cloves. Roast for 40 minutes or until the veg is completely soft. Remove from the oven and leave to cool a little. Squeeze the garlic from their skins, then discard the skins. Tip everything into a food processor, along with the nutmeg, flour, and nutritional yeast, season well, then pulse until well combined and holding together as a dough.
• Bring a large pan of salted water to the boil. Tip the dough onto a floured surface, cut into four chunks, and roll each into a sausage about 14 inches long and 1 inch wide. Use the back of a table knife to cut each sausage into small pillow-shaped gnocchi, each around 0.8 inches long. Cook the gnocchi in batches for 1 minute or until they float to the surface. Remove from the water with a slotted spoon and drain on kitchen paper.
• In a frying pan, heat the rest of the oil over medium heat until shimmering. Add half the gnocchi and fry until lightly golden on each side, around 3-4 minutes. Transfer them to a tray using a slotted spoon while you cook the second batch. When all the gnocchi are golden, return them all to the pan to warm through before dividing between four plates. Sprinkle over some black pepper, then top with the thyme leaves, toasted walnuts, and a drizzle of olive oil, if you like.

Source: Good Food