Bowl of lentil soup
A simple to make soup, using a few vegetables with some store cupboard staples.
Gently spiced and filling, perfect to warm up with after a chilly Spring afternoon or evening walk.
In a medium sized saucepan, heat the oil
Add the onion, leek, carrot, pepper and garlic and ground pepper and stir well
Place a lid onto the pan and cook gently, stirring occasionally on a low heat for around 10 minutes or until the vegetables have softened
Add the tomatoes, lentils and stock to the pan and bring to the boil
Lower the heat to a gentle simmer and cook without the lid for another 10 minutes or until the lentils and veg are well softened
Add a pinch of salt and more pepper to taste along with a dash or two of Tabasco sauce if using
Blend until smooth using a stick blender or in batches in a food processor
Return to the pan to keep warm until serving
Lentils are a good source of fibre and plant based protein, with the protein not only helping us to feel full, but the fibre also feeding our beneficial gut bacteria.
Lentils are also a great plant based source of iron, which is important in our bodies for making red blood cells and for normal metabolism.
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