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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.

  

Annemarie Aburrow

Annemarie graduated from the University of Southampton in 2003 with a first class honours in Physiology with Nutrition. She went on to study a Postgraduate Diploma in Dietetics at Cardiff Metropolitan University, leading to registration as a Dietitian. Between 2005 and 2013, Annemarie worked for the NHS in a wide variety of clinical and community roles. More recently, she has specialised in health promotion and prescribing support. She has particular experience in obesity management (both adults and children), diabetes, nutrition for the under 5s and nutritional supplement prescribing. In 2013, Annemarie left the NHS to set up her private practice 'Expert Dietitian'. She now works as a freelance Dietitian, offering private consultations in Hampshire, telephone and Skype appointments, corporate nutrition consultancy and bespoke training. She has a growing portfolio of project work, including working with her local council to provide nutrition training and expertise to Early Years settings, article writing, work with schools and running training/workshops. Annemarie is a member of the British Dietetic Association (BDA) and is registered with the Health and Care Professions Council (HCPC).

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