Here’s a great soup recipe that Victoria shared recently. It freezes very well, is quick to make and tastes great. Plus the lentils make for a cheap source of protein.
I made it today with red peppers and it looks and tastes jolly nice!
10oz veg – I find that carrots / parsnips / sweet red peppers work really well but you can make it with any veg that you have lying around. 10oz is roughly the equivalent of 4 medium carrots, or 2 large peppers.
1 tbspn coconut oil – this adds an amazing flavour. You can also use a glug of olive oil if you don’t have coconut oil
3-4oz red split lentils – I use 4oz for a thick soup
600ml organic veg stock
Pinch red chilli flakes
2 cloves garlic
2 tsps. cumin
1 tsp mixed herbs
Black pepper to taste
Put everything in a pan, bring to the boil then simmer for approximately 15 minutes or until the lentils are soft. Blend together and enjoy!