Soups are a wonderfully easy way of providing a nutritious meal for the family. This recipe contains both lentils and vegetables. Lentils are pluses, which means they have a low glycaemic index, provide soluble fibre, and are also high in protein; mixed with the vegetables for extra vitamin C, carotene (an antioxidant), fibre and potassium. Delicious served with warm bread and suitable for vegetarians.
- Drizzle of olive oil
- 3-4 teaspoon mild curry paste
- 1 clove garlic, peeled & crushed
- 700ml vegetable stock
- 2 medium onions chopped
- 120g dried red lentils
- 3 medium carrot, peeled & chopped
- 2 small parsnip, peeled & chopped
- 1 medium stalk celery, chopped
- 3 teaspoon tomato puree
Heat the oil in a saucepan, add the curry paste and garlic and stir over a low heat
for 1 minute. Add the stock and stir to combine, then add the rest of the ingredients and bring to a simmer over a medium heat.Turn the heat down, put the lid on and cook for 40-50 minutes or until the lentils are tender.Remove half or all of the soup from the pan (according to taste) and puree in a blender. Return the soup to the pan and reheat gently to serve.
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