Red Lentil and Vegetable Soup

Lentil soup is comforting, simple and easy to make with the bare minimum of ingredients. Red lentils are filling and highly nutritious, packed with fibre, protein, vitamins and minerals, and providing a sustained energy release. This soup makes a great pre-workout meal.

Photo credit: http://www.adrianlawrencephotography.com/

Serves 2

1 tbsp light olive or rapeseed oil

1 onion, chopped

1 – 2 garlic cloves, crushed

1 carrot, sliced

75 g (3 oz) red lentils

600ml (1 pint) vegetable stock (2 tsp vegetable bouillon)

Salt and freshly ground black pepper, to taste

Juice of ½ lemon

 

Heat the oil in a large saucepan. Add the onion and cook over a moderate heat for about 5 minutes until soft, stirring occasionally. Stir in the garlic and cook for 1 minute, stirring continuously. Add the carrots, lentils and stock. Bring to the boil and skim off any scum that appears on the surface. Reduce the heat and simmer for about 20 – 25 minutes until the lentils begin to fall apart.

Season with salt and black pepper and thin with a little water if necessary. Add the lemon juice before serving. Serve with a dollop of yogurt or some grated parmesan and some crusty bread.