With everyone’s wallets a little tighter this year, I thought I’d share this really cheap and healthy soup recipe that I made this week. I had a bag sitting in the cupboard for about 2 years – eeek – so I thought to use them before they turned to dust!
Lentils are awesome for just about any diet as they are gluten-free, high in protein and a complex carbohydrate – leaving you feeling nice and full.
Although a pretty easy child to feed, baby Grace devoured the soup and really enjoyed it.
Ingredients (roughly 5 servings)
- 1.5 cups red, split pea lentils
- 1 onion
- 1 garlic clove
- 1lt stock (I used chicken)
- 1 tin of crushed tomatoes
- Spices – Cumin (1/2 tsp), Oregano (1tsp), Mixed Herbs (1tsp), Salt and Pepper
- 1 Bay leaf
- Rinse lentils under cold water and set aside
- Heat pot with a dash of oil (I used coconut)
- Fry up diced onion and crushed garlic for a few minutes
- Add in the spices (I chucked them in without much thought to the quantity) and fry for another minute
- Add in tinned tomato, stock, bay leaf and lentils
- Bring to the boil and turn down heat to simmer for 15 minutes
- Take off the heat and remove bay leaf
- Blitz the mix with a hand blender
- Serve with crumbled feta, fresh parsley (not essential but nice to impress your guests) and some crusty bread!