Recipes with Purpose

RECIPES WITH PURPOSE

Try these quick & healthy dishes, then check out more of our quick recipes, quick vegetarian recipes and quick dinner recipes.

Never was easier and healthier!

1. SPICED CARROT AND LENTIL SOUP

Ingredients

• 2 tsp cumin seeds
• pinch chilli flakes
• 2 tbsp olive oil
• 600g carrots
  washed and coarsely grated (no need to peel)
• 140g split red lentils
• 1l hot vegetable stock
  (from a cube is fine)
• 125ml milk
  (to make it dairy-free, see 'try' below)
• plain yogurt

• step 1

  Heat a large saucepan and dry-fry 2 tsp cumin seeds and a pinch of chilli flakes for 1 min, or until they start to jump around the pan and release their aromas.

• step 2

  Scoop out about half with a spoon and set aside. Add 2 tbsp olive oil, 600g coarsely grated carrots, 140g split red lentils, 1l hot vegetable stock and 125ml milk to the pan and bring to the boil.

• step 3

  Simmer for 15 mins until the lentils have swollen and softened.

• step 4

  Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer).

• step 5

  Season to taste and finish with a dollop of plain yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan breads.

2. PRAWN & SALMON BURGUERS WITH SPICY MAYO

Ingredients

• 180g pack peeled raw prawns
  roughly chopped
• 4 skinless salmon
  fillets, chopped into small chunks
• 3 spring onions
  roughly chopped
• 1 lemon
  zested and juiced
• small pack coriander
• 60g mayonnaise
  or Greek yogurt
• 4 tsp chilli sauce
  (we used sriracha)
• 2 Little Gem lettuces
  shredded
• 1 cucumber
  peeled into ribbons
• 1 tbsp olive oil
• 4 seeded burger buns
  toasted, to serve

• step 1

  Briefly blitz half the prawns, half the salmon, the spring onions, lemon zest and half the coriander in a food processor until it forms a coarse paste. Tip into a bowl, stir in the rest of the prawns and salmon, season well and shape into four burgers. Chill for 10 mins.

• step 2

  Mix the mayo and chilli sauce together in a small bowl, season and add some lemon juice to taste. Mix the lettuce with the cucumber, dress with a little of the remaining lemon juice and 1 tsp olive oil, then set aside.

• step 3

  Heat the remaining oil in a large frying pan and fry the burgers for 3-4 mins each side or until they have a nice crust and the fish is cooked through. Serve with the salad on the side or in toasted burger buns, if you like, with a good dollop of the spicy mayo.

3. BANANA MUFFINS

Ingredients

• 250g/9oz self-raising flour
• 1 tsp baking powder
• ½ tsp bicarbonate of soda
• 110g/4oz caster sugar
• 75g/2½ oz butter
  melted
• 1 tsp vanilla extract
• 2 eggs
• 2 large ripe bananas
  mashed
• 125ml/4fl oz buttermilk
  (or add 1 tsp of lemon juice to milk and leave for 20 mins)
• 50g/2oz pecans
  chopped, plus extra to decorate (optional)

• step 1

  Heat the oven to 190C/170C Fan/gas 5. Line a 12-hole muffin tin with paper cases. Sift together the flour, baking powder, bicarbonate of soda and caster sugar with a big pinch of salt. In a separate bowl mix the melted butter, vanilla extract, eggs, mashed bananas and buttermilk.

• step 2

  Make a well in the centre of the dry ingredients and pour the wet ingredients in. Roughly mix together with a fork, being careful not to over-mix. Scatter in the chopped pecans, if using, then spoon the mixture into the muffin cases. Top with pecan halves, then bake for 20-25 mins, until golden brown. Enjoy!