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I'm sharing vegetarian recipes and inspiration here.

The "Bowls of Goodness" book, Loyal Lentil Chili and blog makeover!

The "Bowls of Goodness" book, Loyal Lentil Chili and blog makeover!

Happy New Healthy Year, dear friends! This is indeed the very first blog post in a very long time but as a bonus it comes with a brand new blog look and exciting news!

My favourite dutch blogger duo Suus and Johann from Food Bandits helped me change the blogs landing page and made some extra pretty tweaks on the design. I'm so happy with the new look and can warmly recommend their services as well as the delicious sweet recipes on their blog.

It's also only two days left until my book Bowls of Goodness is released in stores and I'm pre-celebrating with sharing an already popular recipe from the book here. Since it was removed from the blog almost a year ago I still get weekly emails from readers asking for this particular dish. No wonder, The Loyal Lentil Chili is one of my long time favourites too and what could be more fitting than a hearty bowl of spiced lentils now that it's freezing cold outside and we all crave nourishing and delicious comfort foods.

If you are curious about the book pop back into this blog space in a couple of days as I'll be sharing the story around behind it. I'm so excited about the recipes and many of them have been personal favourites for a long time. For those of you who already pre-ordered the book, I can't wait to see your results on Instagram, hashtag #bowlsofgoodnessbook or #bowlsofgoodness and tag me in the photo if you want me to see your post.

Scroll down for the recipe!


The Loyal Lentil Chilli

Lentil chilli with butternut squash, coconut milk, pepper and lime

Excerpt from "Bowls of Goodness"

Do you have a dish that never fails you, like a loyal friend, who keeps showing up and impresses you by always being top-notch? I have a few and this lentil chilli has been the star of my regular repertoire for years. This is also one of the most made and loved recipes from my blog. Lentils can come across as a bit dull sometimes, but this dish is nothing like it. With flavours that really sing together – earthy cumin and cinnamon, tangy lime and coriander, hot chilli and garlic – it harmonises perfectly with sweet butternut squash and chewy lentils. Instead of butternut squash you can use cooked pumpkin, aubergine or any other fleshy vegetable you have.


250 puy or beluga lentils
1 tablespoon coconut or olive oil
5–7 shallots, finely chopped
4 garlic cloves, finely chopped to a
paste with 1 teaspoon salt
11/2 teaspoons ground cumin
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
1 teaspoon paprika
1 teaspoon ground coriander
1 red pepper, halved, deseeded and
finely chopped
1-2 red chillies, deseeded and
finely chopped
2 tomatoes, finely chopped
400g butternut squash, cooked
and chopped into small pieces
400ml coconut milk
1 tablespoon tahini
1 tablespoons honey or agave syrup
juice of 1 lime
3 tablespoons soy sauce
2 tablespoons extra virgin olive oil
salt and pepper

simple yogurt sauce:
200g yogurt or vegan yogurt
(soygurt or coconut yogurt)
1 teaspoon honey or agave syrup
drizzle of extra virgin olive oil
quickest cucumber salad
1/2 cucumber, shaved into ribbons
4 tablespoons rice vinegar

to serve:
fresh coriander
hot sauce, like sriracha
cooked brown rice or other
whole grain
lime wedges

Cook the lentils according to the packet instructions, rinse, drain and set aside. Heat a frying pan over a medium–high heat. Add the oil and gently fry the shallots until transparent. Add the garlic, spices, pepper, chilli and tomatoes and fry for a few minutes over a medium–low heat. Stir in the lentils, squash, tahini and honey. Pour in the coconut milk and stir, then let the chilli simmer over a medium–low heat for 5 minutes, adding a little water if needed and stirring regularly. Add the lime juice and soy, then let it simmer for a further few minutes while stirring. Taste and adjust the seasoning with salt and pepper. Remove from the heat. Mix the ingredients for the yogurt sauce. Make the cucumber salad by combining the shaved cucumber and rice vinegar. Drizzle the chilli with extra virgin olive oil, top with freshly chopped coriander and serve with the cool yogurt sauce and salad. Serve with a hot sauce, rice and lime as extras on the table.


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