RED SPLIT LENTIL SOUP
This comforting, hearty and easy-to-make soup is great if you’re feeling a bit run down. It’s packed with vitamin rich vegetables and garlic, which has properties that may support the immune system. Lentils are great if you don’t have a lot of time but want a healthy meal - this soup will give you a real energy boost!
Per serving : 253kCal / Carbs 31g / Protein 12g / Fat 9g
Ingredients
1 tbsp Olive Oil
1/2 White Onion (finely chopped)
1 Medium Carrot (halved lengthways and finely chopped)
1 Celery stick (halved lengthways and finely chopped)
2 Garlic Cloves (finely chopped)
1/2 tsp Cumin
1/2 tsp Thyme
300g Can Chopped Tomatoes (drained)
1 Vegetable Stock Cube
900ml Boiling Water
75g Uncooked Red Split Lentils
pinch of Salt
pinch of Pepper
1/2 tsp Chilli Flake
30g Kale (remove crunchy stems)
How to make it
- Heat a large pan or casserole dish to a medium heat.
- Add the olive oil and when hot add the onion, carrot and celery and cook until the onion starts to brown.
- Then add the garlic, cumin and thyme and cook for 30 seconds.
- Drain the tinned tomatoes to remove most of the liquid then pour into the large pan and stir through.
- Dissolve the vegetable stock cube in the boiling water then pour into the large pan.
- Add in the red split lentils, season with salt and pepper and add the chilli flakes, stir and simmer on low for 20 minutes, stirring occasionally.
- Remove just over 1⁄3 of the mixture from the pan and blend until smooth then return it back to the pan.
- Cut the kale leaves into small bite sizes and add to the mixture, stir the kale in and cook for 4 minutes until the kale softens.
- Taste the soup and season appropriately before serving.