This delicious tomato and lentil soup recipe is super easy to make and full of nutrition. One bowl has only 264 calories, 19g of protein, 16g fibre, and is high in folate, magnesium, vitamin B, iron and potassium. What’s not to love?
We like to serve this with a slice of our delicious wholemeal spelt bread, hope you enjoy it!
Prep: 5 mins
Cook: 30 mins
Yields: Serves 10
1 tsp. coconut oil
4 garlic cloves
1 tbsp. dried thyme
1 tbsp. smoked paprika
1 tbsp. cumin
2500ml/2.5 quarts vegetable stock
3 tbsp. Greek yoghurt
Heat the coconut oil in a large frying pan.
Peel and chop the onions, then place in the frying pan and cook over a medium/high heat until softened.
Crush the garlic cloves and place into the frying pan along with the thyme, cumin and paprika. Mix until combined, then cook for a further 2 minutes.
In a large pan - place the can of chopped tomatoes, lentils and vegetable stock, then pour in the onion mixture from the frying pan. Stir until well combined, then bring to the boil. Once boiling reduce to a simmer and leave for 15-20 minutes.
Serve with Greek yoghurt on top.
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