Warm red lentil and tomato soup
So after seeing a recipe for this soup on the 'Little dish' website I decided that I would make it (with a few tweaks) for the little man. I have to say it smelt delicious while I was cooking it so I joined him for this one! Full of protein, Vitamin A, C, Iron, Folic acid, Fibre, Zinc, Potassium, Magnesium, and the antioxidant Lycopene. Give it a go and tell me what you think.
2 tbsp olive oil
1 large onion - chopped
2 carrots - sliced
Handful of greens-sliced
200g red lentils
200g can chopped tomatoes
2 garlic cloves
2 bay leaves
500ml low salt Vegetable broth
1 tsp curry powder
½ tsp paprika
½ tsp ground ginger
Warm olive oil in a frying pan.
Add the chopped onion and cook for about 3 minutes. Then add the garlic and cook for a further 2 minutes.
Add curry powder, paprika and ground ginger and mix until it coats the onions and garlic.
Quickly add the vegetable broth,
Add the bay leaves, carrot, greens, chopped tomatoes and lentils and bring heat up to high until the soup starts to boil.
Lower to medium heat once it starts to boil and let simmer, covered, for about 40 minutes. Stir occasionally until the carrots are tender.
Turn off the heat, remove the bay leaves and serve!