Buda - you said you'd like those soup recipes: here below.
Red lentil and tomato soup - makes 4 portions (12 ladles full)My children like this and call it Lava Soup.
1 onion
2 medium carrots
2 celery sticks
1 tbsp oil
200g split red lentils
400g can chopped tomatoes
1 litre veg stock ( I use Marigold bouillon powder)
1 tbsp tomato puree (or leave out, doesn't matter)
juice of half a lemon and salt and pepper
Peel onion, carrots, and roughly chop along with celery. Fry gently in oil in a large saucepan for 5 mins. Stir in lentils, add tomatoes and their juice, stock and tom puree. Boil hard for 10 mins (to cook the lentils properly) and then simmer for 20 -25 mins till lentils are soft. Blend in pan with a hand held blender if you have one. Add lemon juice and S & P.
Pumpkin and lentil soup - again, serves 4, more for adults this one
about 600g peeled weight butternut squash
1 onion finely chopped
2 tbsp olive oil
2 cloves garlic, finely chopped
2 dried chillies, finely chopped (or if you have the chilli paste, I use 2 tsp) - this is hottish
1 tbsp fennel seeds, ground
200g red lentils
1 litre veg stock (as above)
Chop squash into roughly 1" cubes.
In a large saucepan sweat the onion, garlic, chilli, fennel seeds in the oil for 5 mins. Add lentils and squash and mix up, then pour in stock.
Boil hard for 10 mins, then simmer for a further 30 till lentils and squash are cooked. Blend till smooth and check seasoning.