Prep Time:10 mins
Understanding food allergies and intolerances
Lentil soup
Cooking Time:30 mins
Serves:6 Adults
This soup makes a delicious high protein lunch and is low in salt!
Ingredients
- 2 small onions
- 2 large carrots
- ½ teaspoon of mixed herbs
- Pinch of ground ginger
- 225g of dried red lentils
- 2 low-salt stock cubes dissolved in 1,150ml of boiling water
Method
- Peel and chop the onions.
- Wash, peel and chop the carrots.
- Place the onions in a saucepan with a little water and cook gently for about 5 minutes or until soft.
- Add the chopped carrots.
- Add the mixed herbs and a pinch of ground ginger.
- Remove from the heat and stir in the lentils, mixing well.
- Return to the heat, add the vegetable stock and simmer for 25-30 minutes.
- Once cooked, liquidise the mixture with a hand blender or liquidiser.
- Return the blended soup to the saucepan and reheat without boiling.
- Serve and enjoy.
What you will need
- Chopping board
- Chopping knife
- Hand blender
- Measuring jug(for liquids)
- Saucepan
- Vegetable peeler
- Wooden spoon
Serving suggestions
Serve with wholemeal bread
"This tasty lentil soup contributes to 1 of your 5 a day"
