Lemon, Ginger & Lentil Soup

10 Feb

I am so glad I found this recipe. You can find the original recipe on the Irish Times website. It was my first attempt putting lentils in a soup and they give it a wonderful depth and texture. It has a deliciously refreshing taste and is jam packed with goodness. There is not fat in it aside from the four tablespoons of olive oil you sweat the veg in! I just feel better from having had it; and let me tell you, there’s eating and drinking in it! I’ve just finished a bowl of it and bloody hell am I full!!

You sweat the following chopped veg in olive oil: onion, garlic (claimed to help prevent heart disease), ginger (apparently good for colic, vomiting, spasms and other painful affections of the stomach), celery (rich in vitamin C), carrots (source of antioxidants). Stir in red lentils (high in protein, fibre and vitamin B) and yellow split peas (protein) along with 2 litres of vegetable stock. Blend it all when after about 40 minutes of simmering and squeeze in two lemons and a lot of freshly ground black pepper. You’ll feel great even making it!

Pot of Goodness

Working Lunch


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