As you can probably tell by now I love meals that can be made in bulk and frozen for quick health meal options on those nights you come home exhausted. This is a very cheap nutritious meal that can be adapted in many ways. After you cook it once you can then add different vegetables to the soup. I always have this in my freezer in winter.
- 500g brown lentils
- 5 cups of water
- 1 large onion, chopped finely
- 1 medium carrot, chopped finely
- 3 stalks of celery, chopped finely
- 2 cloves of garlic, fchopped finely
- 2 bay leaves
- 1/4 cup olive oil or coconut oil
- 2 tbsp tomato purée (passata)
- salt and pepper to taste
- 1/2 cup of chicken stock
- First, wash lentils thoroughly and let them soak in water for about 2 hours. If you like, you can skip this process by boiling them in water and then draining them into a colander.
- In a pan, place in olive oil and cook onion until soft.
- Then add garlic, carrot, celery, lentils, tomato purée and bay leaves.
- Boil the lentil soup for 40 minutes, until it thickens and check out if they are done; keep in my mind that different kinds of lentils cook at different times.
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