Gosh, wasn't it a granite-grey and miserable day yesterday? The rain was relentless, and it was so dark, even in the early afternoon. Late autumn and winter make a perfect time for comfort food.
Hearty vegetables and pulses, cooked as casseroles or tray bakes, are great for damp and chilly days.
Ingredients:
4tbsp mild olive oil
1 pack of butternut & sweet potato (350g)
1 pack of exotic mushrooms (200g)
1 red onion
1 carrot
1 sweet pepper
a handful of cherry tomatoes
a handful of fresh herbs (rosemary and thyme)
1 tin of Amy's Kitchen
In a small frying pan quickly fry a finely chopped red onion and carrot (about 3-4 minutes). Add the mushrooms, and cook for another couple of minutes. Set aside.
Place the cubed squash and sweet potato, as well as sliced sweet pepper and tomatoes in a deep ceramic dish/tray, drizzle 2tbsp of oil and mix well. Put the tray in the oven preheated to 180C.
Roast for about 20 minutes, then add the mushroom and onion mix, herbs and lentil soup.
Place the tray back in the oven for another 10 minutes.
Serve hot, with basmati rice.
In this recipe I used a tin of Amy's Kitchen Organic Lentil Vegetable soup, which was part of the latest Degustabox food box. If you don't have this particular brand of soup, any chunky lentil soup will work.
It's a very clever way to use a soup as a base for a bake. I've used soups before as a pasta sauce (mushroom soup) and it turned out very good. I'll try your idea too.
ReplyDeleteThank you, Anca! I have a book of casseroles (US edition), where most of the dishes have one or another tinned soup in them, sometimes even a mix of two different flavours.
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