Lentil vegetables and risoni soup with paratha and baby rockets

Lunch is always tasty with leftovers

Today it’s for one person

Possibly one of the most common questions asked every time when cooking a big pot of soup: What to do with leftovers? If that sounds familiar to you, I have leftovers soup that I packed in double zip bags with double cling wraps, dated and name it before I chilled it in freezer. It’s in individual portion in the zip bags.

This soup is thick, hearty, comfort, delicious and had been in freezer for 5 days, it has also absorb the more flavour. Do you know it also save you time and money? It’s a great idea to have leftovers for lunch. No hassle and messing up in the kitchen. It’s simple, quick and easy lunch in about 30 minutes.

All you needed to do is thaw leftovers in fridge before you go to bed. In the morning, bring it out as soon as you wake. When time for lunch, warmed it up on hob or microwave. Once it’s heated up you can turn it into a new dish with a two extra ingredients: paratha and baby rockets.

If you don’t have chilled soup. I have included the soup recipe below and followed by the new dish – lunch. My lunch is comfort, and delicious. Let’s cook!!!!

Soup Ingredients

6 slices bacon, cut into bite size
1 onion, chopped
2 garlic cloves, minced
200 g lentil, wash, and dry
200 g risoni
180 g peas
15 g sage leaves
15 g lemon-thyme
15 g oregano
1 c white wine
2 1/2 – 5 c vegetables stock
6 cherries tomatoes, halved
1 can diced tomatoes
1 medium carrot, cut into bite size
1 small zucchini, cut into bite size
1/2 large eggplant, cut into bite size
balsamic vinegar
chili sauce (OPT)
chili flakes

New Ingredients

1 paratha
butter (OPT)
a handful baby rockets


Soup Method

Heat oil in pan on medium heat. Add bacon and cook for about 3 minutes. Now add garlic and onion, fry until translucent and fragrant. Then add carrot, cherries tomatoes, eggplant, and zucchini, cook stirring until vegetables soften about 6 minutes.

Add risoni, sage, lemon-thyme, and oregano, stirring until well combined about 6 minutes. Then add wine and stirring until almost evaporated about 2 minutes. Now add in 2 1/2 c stock and diced tomatoes and lentil. Cook stirring to combine. Season with salt, pepper and a dash or two balsamic vinegar and chili sauce if you like it spicy. Let lentil simmer, stirring occasionally until lentil and risoni are tender about 20-30 minutes. At about 5 minutes before 30 minutes, add peas, stir to mix well. Now at this stage, if soup is too thick add the remaining stock. Check seasoning again. Enjoy!!!!

New Method

Bring out the packed zipped chilled soup from freezer before you go to bed. The following morning, bring it out from fridge to bench top for 2 hours. Then remove from the zipped bags with cling wraps. Put it in a microwave safe bowl.

Microwave for 30 seconds, give a stir or two. put back in microwave and reheat another 30 seconds, stir again. Now reheat it for 2-3 minutes.

Meantime, butter paratha one side. Place in frying pan over medium low heat. Toss paratha until it’s cooked and light brown about 1 minutes. Put in a plate.Top the reheated soup on top and followed by baby rockets. Enjoy!!!!



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