The Good Nutrition Guide

A consultancy service for nutrition, sports nutrition and weight loss

A consultancy service for nutrition, sports nutrition and weight loss

A consultancy service for nutrition, sports nutrition and weight lossA consultancy service for nutrition, sports nutrition and weight loss

Tomato and Lentil Soup

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ingredients

1 onion

1 small clove garlic

1 carrot 

1 tablespoon tomato puree

100g red lentils

1 tin or carton chopped tomatoes 

1 tablespoon oil

1 tablespoon soy sauce

350 ml vegetable stock

100ml milk

Blacke pepper 

method

  1. Skin and finely chop the onion and garlic
  2. Grate the carrot
  3. Soften onion and garlic in small amount of oil (until onion is almost see through)
  4. Add lentils, stock, grated carrot, tomato puree and soy sauce
  5. Add chopped tomatoes
  6. Simmer for 20 minutes, or until lentils are cooked through. Add more water/stock if it gets too thick
  7. Once cooked blend, add milk, may need to add more or less milk depending on how thick you want your soup. 
  8. Season with plenty of black pepper

top tip

Top Tips:

Serve with crusty bread, save extra portions for another day by freezing or keep in fridge for up to 2 days

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