Lentil and Spinach Soup

We've been under the weather here this week. The weather today is cold and windy. I really wanted some yummy soup. I turned to my trusty taste.com.au and searched for spinach soup. I came up with a Lemon, lentil and spinach soup and a Middle Eastern-style lentil & spinach soup. I had some ingredients but not quite all in the fridge and pantry so I mixed the recipes together and the result was delish! So yummy it has inspired me back to the blog after a very long break to record the success. If I don't write it down it will be lost forever.

Megan's Spinach and Lentil Soup

• 1 tbs olive oil
• 1 large brown onion, finely chopped
• 1 carrot, finely chopped
• 2 celery stalks, finely chopped
• 2 potatoes, peeled and cubed
  
• 2L (8 cups) water
• 2 large Massel vegetable stock cubes
• 325g (1 1/2 cups) red split lentils
• 4 cubes frozen chopped spinach
• 1 tbs garam masala

Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Add carrot and celery and cook for about a minute. Throw in the potato and add the water and stock cubes. Increase the heat to high. Bring to the boil.

Add the lentils and stir until well combined. Reduce heat to medium and simmer, uncovered, stirring occasionally, for 15 minutes or until the lentils are tender. Add the spinach and cook, stirring, for 3-4 minutes or until the spinach defrosts and just wilts. Add the garam masala and cumin, and stir until well combined. Taste and season with salt and pepper.

We served ours with organic sourdough bread.

Butterscotch Biscuits

The meal plan has gone out the window since Tuesday. The kids and I have been sick, with only Neil keeping the show on the road. I did manage to bake the rest of the Butterscotch Biscuit dough.

This is a recipe that my mum gave me, and something that would rate as one of my childhood favourites. It make lots (like dozens) of biscuits and the dough seems to keep well in the fridge for a couple of days. The other reason I like it is because it is a melt and mix recipe. None of the "creaming butter and sugar" business that I detest. The end result was denser than I remember Mum's being, but I'm not sure if that is due to the extended time in the fridge or the dairy free margarine I used. This could possibly be a failsafe recipe if you use failsafe margarine and omit the vanilla.

Butterscotch Biscuits

250g margarine
1 and a quarter cups brown sugar (where is the quarter fraction sign?!!?)
2 small eggs
3 cups self raising flour
1 teaspoon vanilla

Melt margarine in a saucepan, remove from heat, add sugar*. Stir well until blended.
When quite cool, add beaten eggs. Mix well, add vanilla and sifted flour.
Roll into small balls. Place on greased tray, press with back of fork.
Bake in moderate oven 10-15 minutes.

*I used a ceramic mixing bowl and melted the butter in the microwave, then added the sugar. It worked well, and saved washing an extra pot!