Nicky Dear Health Coach

This is a vibrant, light and tasty soup which has loads of anti-inflammatory and anti oxidant rich ingredients and full of fibre and protein, so it will keep you feeling full until your next meal. Perfect for winter days!

You can omit the chilli if you don’t like heat.

400g Red Lentils

Enough water to cover lentils in a pan

1 red onion (or white if you prefer)

1 clove garlic

I tin tomatoes

1 stick of celery

1 Carrot

1 red pepper

1 red chilli (not too hot)

1 stock pot or stock cube Veg or chicken

-Chop all the veg roughly.

-Place Onions, Garlic, Celery, Pepper, Carrot & Chilli into a pan with a small amount of olive oil.

-Fry gently to soften veg.

-Add the lentils, water, stock and tomatoes (I add a Bay leaf and some rosemary but this is optional)

-Simmer for 30 mins until the lentils are soft (you can leave them slightly al-dente if you prefer)

-Then either liquidize the soup (you may wish to add more water at this stage) or serve as a chunky soup.

-Season with salt and pepper to taste.

A lovely change to this soup is adding some oregano and serve with crumbled Feta cheese. Finish with some fresh parsley or more oregano…