Scottish Lentil Soup

Cheap, nutritious and easily vegan. My camera isn’t working at the moment so no pictures this time. This should make about three portions┬ábut mess with the proportions all you like as I measured by eye.

  • One onion
  • Two carrots
  • One rib of celery or celery leaves
  • Red lentils
  • Veg stock or ham hock
  • Frozen peas (optional but added because more veg is good)
  • Mixed herbs or thyme and parsley to taste

If you want to make it more delicious then fry the aromatics after you’ve chopped them before boiling it all up. If you’re looking for healthier just dump them all in the pot, it’ll still taste good. Make sure you boil the lentils for ten minutes to denature the enzymes. It also freezes well and if you don’t have celery to hand it’s still good without it.



Winter Prep

Before it gets really cold I like to stock pile a series of ginger based cold and flu cures.


This is literally just chopped ginger put in honey. I let it soak in like this in the fridge and use a teaspoon full in hot water to make a really throat soothing, sinus clearing tea. The juice flows out of the ginger, thinning the honey and making a sort of syrup.


This is my Ginger Soup, loosely based on Hot and Sour soup and something I’ve been inflicting on sick friends since undergrad. Of course as its my secret remedy there’s no one to make it for me when I’m the one whose sick so I like to keep two tubs of it in my freezer (that’s all I have room for).

You will need;

  • One large thumb of ginger
  • Four┬áspring onions or one white onion
  • Six cloves of garlic
  • Two chilis (less if you like spice less)
  • Oil of your choice
  • Rice vinegar (I’m using Chianking)
  • Soy Sauce
  • Stock of your choice

This is really easy to make and I like to use it as the base for a lot of soups. All you have to do is dice the vegetables and brown then in the oil, then add everything else and cook until the flavours are dispersed.






Migraine Curry, the Real Adult version

As mentioned in yesterday’s post the Migraine Curry could easily be rounded out with various vegetables to produce something that is also healthy as well as delicious. So because today I do not have a migraine and I still want curry I’ve gone ahead and made it. (You could even nix the chicken and have a decent veg curry)


  • Chicken
  • Onion
  • Garlic
  • Ginger
  • Cumin
  • Methi Seed
  • Chili
  • Oil (I used sesame)
  • Two stock cubes of your choice
  • Rice


  • Carrots (you can use frozen here but I find frozen carrots to be little sponges of evil so I use fresh)
  • Frozen Spinach
  • Frozen Peas
  • Dried red lentils

Dice the onions, garlic, ginger and carrots. Fry the dried spices with the onions, ginger and garlic until browned. Use as little oil as possible and pick a healthy oil like sesame or coconut.


Add the chicken and brown it, then add the rest of the ingredients barring the rice. Cook on high for ten minutes to ensure that the enzymes in the lentils are denatured and then just allow to simmer until the sauce has reached a flavour and consistency you like and the chicken is cooked through. The rice can be cooked separately or in the sauce itself if you want to save time.


Again, this is in no way authentic but it does taste pretty nice and is moderately healthy.

Black Bean and Spinach Soup

I made this today and its delicious, cheap and vegan. Should feed two to three people


Olive oil
3 Spring onions
2 Onions
6 cloves of garlic
Can of black beans
Bag of spinach or equivalent frozen
Cayenne Pepper
Fresh Coriander
Two stock cubes (can be substituted with bacon but then obviously not vegan)

Dice the onions, garlic and spring onions (and bacon if you’re using it) and fry them in the olive oil until the onions start to go translucent. Then add the can of beans, the spices and the stock and let it cook until the beans have softened. Add the spinach and take the pan off the heat and let the spinach cook in the residual heat.