I thought I would share a great recipe for Carrot and Lentil soup to keep you warm, I found this recipe in the newspaper several years ago and it makes an appearance every winter and my girls love it too. This is so easy to make, a tasty lunch and a great source of protein - a winner all round.
- 1 onion
- 2 cloves of garlic
- 1 tablespoon of coconut oil
- 1.5 litres of vegetable stock (watch out for the salt content)
- 2 celery sticks
- 4 large carrots
- 200g red lentils
Heat the oil and gently cook the garlic and chopped onion until soft. Poor in the stock and bring to the boil. Roughly cut the celery and carrots and add them to the stock with the lentils. Cover and cook for 10-15 minutes or until the carrots are cooked. Puree the soup in a blender or food processor and season to taste.
This recipe has a good quantity of garlic in it and on Kate Dimmer’s Nutrition page www.facebook.com/katedimmernutrition/ it will tell you all about the great qualities of garlic.