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19Oct

I recently made this carrot and lentil soup as part of a cooking course I was running. The recipe has been adapted from a recipe I found on the First Steps Nutrition Trust website. Most of the participants had never cooked with lentils, let alone eaten them. Lentils are such a great source of protein, fibre, iron and vitamins, I just had to share the recipe with you, so you too can make this delicious dish. All the participants loved it, and are hopefully sold on lentils now!

Ingredients

  • 1 onion, chopped
  • 1 garlic clove, crushed
  • 2 teaspoons olive oil
  • 350g carrot (about 3 large carrots), chopped
  • 160g dried lentils
  • 1000ml (1 litre) boiling water

  • 1 teaspoon of bouillon (you can buy low salt versions too)
  • Black pepper to season

Method

  1. Place the onion and garlic into a large saucepan, and sauté with a little olive oil for 5 minutes

  2. Add the lentils, carrot, boiling water and bouillon, bring to boil, and leave to simmer with a lid on, for approx. 30 minutes
  3. Blend with a hand blender until smooth / small lumps – whatever your preference

Servings

This meal will serve 4 adults

Cost per serving

I bought all the ingredients this soup for 80p – That’s only 20p per serving –  a massive saving off ready-made soups you can buy in the supermarket, and so much tastier. Lentils are so much cheaper than meat, and nutritious too!

The post Carrot and Lentil Soup appeared first on Expert Dietitian.

  

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