I haven’t posted a recipe on my blog in a few weeks and I felt like something warm and cosy. I’ve also been overindulging as of late and am looking to trim up a little before Christmas. This recipe is courtesy of my best friend Rachel who has always been ‘that one friend’ that is into lentils and beans and adventurous vegetables. Anyway I decided to take a leaf out of her book and put together a lentil soup. Lentils and beans are amazing in soups as they are packed full of protein and fibre, they are so filling and when you blitz them up they make it really nice and creamy. Without further ado, here’s the recipe.
Recipe:
1 Onion
1 Glove of Garlic
Spices and Herbs (I added cumin, ginger and mixed dried herbs)
2 Handfuls of Green/Red Lentils
1/2 Tin of Tomatoes
1 Organic Stock Cube
Water
Sweet Chilli Sauce (optional)
Chop the onions and garlic, add the onions and spices to a hot pan with a little oil. Keep on a medium heat and soften. Add the garlic and keep stirring for about 30 seconds.
Add the lentils, about a cup of hot water, tinned tomatoes and crumble in the stock cube.
Simmer for 15-20 minutes until the lentils are cooked.
Blend the soup and add sweet chilli, salt and pepper to taste.
It really is that simple! This soup is balanced and nutritious and will keep you full and warm… serve alone if you want to be super healthy or with a homemade wholemeal bread roll or some rye bead. Let me know if you try this, I would love to see some snaps of your attempts.
