Tag: tarragon

Potato and lentil soup

This no-fuss potato and lentil soup makes about 2.5 litres and takes about forty minutes to prepare and cook. It’s vegan and gluten free.

Soup with bread

Soup with bread

Potato and lentil soup with heart-shaped bread


  • 1 tbsp salt
  • 1 vegan stock cube
  • 3 tbsp olive oil
  • 1 tbsp dried rosemary (or two fresh rosemary sprigs)
  • 2 sprigs of tarragon (optional)
  • 2 brown onions
  • 5 large potatoes
  • Small handful of dried mushrooms
  • 500 gm rinsed red lentils
  • 2.5 litres of boiling water
  • Juice of half a lemon
  • 1 tsp chilli
  • 5 heaped tbsp vegan mayo or vegan aioli
  • 2 heaped tbsp brown sugar
  • 3 tbsp tamari
  • 1 zucchini (optional)
  • Box of frozen spinach cubes – or a large bag of washed spinach


Step 1. Add olive oil, salt, stock cube and rosemary leaves to a soup pot and turn the heat to high

Step 2. Chop the onions – no need for a fine dice. Quick and dirty is good enough.

Step 3. Chop the potatoes into approx. 1 to 1.5 cm cubes. Again, near enough is good.

Step 4. Put onions and potatoes into the pot and sauté for a few minutes.

Potatoes and onions sautéing in pot

Potatoes and onions sautéing in pot

Step 5. Break up the dried mushrooms and put them in the pot. Give it a stir.

Dried mushrooms in hand
Dried mushrooms in hand

Step 6. Rinse the lentils and put them in the pot and stir. Add the tarragon if you have it.

Add lentils to the pot
Add lentils to the pot

Step 7. Add 2.5 litres boiling water, stir.

Step 8. Add brown super, tamari, lemon juice, mayo and chilli and stir.

Step 9. Add frozen spinach and zucchini (if using). If you’re using fresh spinach, add it as the last step, after you turn off the heat and before you serve up.

Step 10. Cook on high until boiling, and then turn down the heat.

Step 11. Put the lid on and cook until the potatoes are cooked through (maybe 20 mins).Stir, taste, flavour to your liking (more salt, more lemon, more mayo, more chilli).

Lid’s on pot to cook the soup
Lid’s on pot to cook the soup

Cut shapes out of fresh bread (love hearts) and serve.

Lick the dish: soup with bread
Lick the dish: soup with bread

Frittata – any kind

Serving up frittata on a pretty blue plateI’m a vegetarian and over the years I’ve developed this fail-safe frittata that’s quick to make and not too fussy to prepare. It’s great served on a large platter, cut into 8, garnished with snow pea sprouts and cherry tomatoes.

You can substitute ingredients as you wish, though the egg ratio seems to work with any combo, without the need to add cream or flour or water. The picture, right, is a variation.

This dish feeds 4 as a main, or 8 as a side. It takes about 25 minutes to prepare and cook.


  • Olive oil and a knob of butter for frying
  • 2 onions, chopped
  • 6 sprigs of tarragon if you have it
  • 2 bunches of asparagus, trimmed into approx. 1 cm lengths
  • 7 eggs beaten with a little ground salt and pepper (to taste)
  • 20 black olives, pitted and halved
  • 100 gm Camembert or Brie
  • Sweet paprika to sprinkle on top
  • Salt/pepper to taste

How to

  1. Peel and chop the onions and fry them in a 30 cm non-stick fry pan with butter a generous slurp of olive oil and some salt and pepper. After they begin to sizzle, stir them then turn them down to low. Put the lid on the pan to let them sweat and become sweet. This takes about 10 mins.Onions frying in the pan
  2. When the onions are soft and smelling beaut., strip the tarragon of its leaves and put the leaves in with the onions and mix through. Give the stalks to your bunny
    .Tulip & Scotty, my rabbits, eat leftover tarragon
  3. Add the olives and stir, still on a low heat.
  4. Snap the ends off the asparagus, chop the stalks into 1 cm lengths, and put them into the fry pan. Turn the heat to high and stir often for 3 or so minutes,
    putting the lid back on in between stirring.
  5. When the asparagus is cooked but still firm, turn the heat back to low and pour beaten eggs over the top of the mixture in the pan. Swirl the pan a little to make sure the egg mix is evenly distributed. Put the lid on again.Turn your grill to high and set up the oven racks so that the frittata pan can sit fairly close to the heat.
  6. Cut the Camembert or brie into strips and lay them across the top of the runny egg. It’s fine to have gaps – just aim for an even-ish coverage. Sprinkle generously with sweet paprika. If there are pools of egg, swirl the pan some more to get that egg cooking.
    Adding Camembert and paprika before it goes under the grill (broiler)
  7. Turn the heat off.When the grill is hot, place the pan underneath it until the eggs are no longer runny and the cheese is melted and bubbling. If you have a
    frying pan with an oven-safe handle, shut the oven door and let the grill do its magic. This takes a few minutes
  8. Place snow pea sprouts in lacy random patterns on your serving dish.
  9. Take the finished frittata out from under the grill, shake the pan to loosen it (it shouldn’t stick) and tip it into your serving dish. It should slide out without the need to use a lifter.
    Serving the frittata on a pretty blue plate
  10. Cut the frittata into your desired portions, arrange halved cherry tomatoes around the side, then drizzle with a little olive oil. Let guest help themselves. Enjoy!