Well, it’s September so I am starting to think about soups and stews and hearty meals and will be starting to use the slow cooker more as Autumn goes on. This soup is almost a stew really thick and hearty with tons of flavour. The lentils make it really filling so it is a meal in itself. You can add any veg you like really I often use leeks too just didn’t happen to have any today also if you want it to go further you can add some canned chickpeas or beans at the end . A great way to use up odds and ends of veg left in the fridge as the rest of the ingredients are just store cupboard bits and pieces. Its syn free on slimming world.
I posted this for my friend Denise in the US who asked me if I had any vegetarian recipes that weren’t curries : )
4-5 carrots (peeled and diced)
2 onions (chopped)
3 sticks celery (sliced)
2 cloves garlic (crushed)
1 mug of green lentils
1 tsp chili paste (or a fresh red chili chopped if you prefer)
2 pints vegetable stock
2 tsp dried oregano
1 tin chopped tomatoes
salt and pepper
Spray a large pan with the spray oil and add the carrots, onions, celery, sprinkle with salt and fry over a low heat until vegetables are softened. Add the chili , garlic, oregano and lentils and stir for a few more minutes. (Its smells amazing at this point really herbal and rich)
Add the stock and tomatoes and bring to the boil then turn heat down and simmer until the soup has reduced and thickened. Takes about 30-45 minutes. Season with salt and pepper to taste.
Enjoy!! Credit : http://vicki-kitchen.blogspot.com
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