Nutritional Life


Lentils are super nutritious, cheap and very easy to cook. This recipe is so warming and filling for a winters day. For a vegatarian option swap the chorizo for a handful of chestnut mushrooms. Enjoy!


• 1 onion
• 1 stick of celery
• 1 clove of garlic
• 400g tin of chopped tomatoes
• 250ml of vegetable stock
• 45g of chorizo or 77g pack of pancetta
• 140g puy lentils
• 1 bay leaf
• dash of vegetable oil
• pinch of salt and pepper

Finely chop the onion, celery and garlic. Add the oil to a saucepan and then add the veg, gently sauté for 5 minutes on a medium heat

Chop the chorizo into small chunks and add them to the pan and combine with the veg

Stir in the lentils and give everything a good mix.

Add the tomatoes and stock and bay leaf. Stir and then let the soup come to a gentle simmer and leave for 30 minutes

Check for seasoning just before you serve

January's Recipe - Lentil & Chorizo Soup


1 Pack cooked beetroot, drained
2 medium oranges

For the dressing:
• 2 tbs olive oil
• 1 tsp wholegrain mustard
• 1 tbs honey
• 1 tbs white wine vinegar
• salt and pepper

• fresh coriander to garnish (optional)

Cut the cooked beetroot into 1cm cubes and place in a mixing bowl.

Using a sharp knife cut off the orange peel and cut into segments. Try to remove all pith while preparing the oranges. Place the oranges with the beetroot.

To make the dressing, simple mix any orange juice you can squeeze from the leftover core and from the chopping board with the other ingredients. Check the seasoning and mix with the prepared beetroot and orange. Chill until served.

To serve, garnish with torn coriander leaves.

This salad will keep for up two days sealed and refrigerated.

Octobers Recipe - Beetroot & Orange Salad

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