With the weather forecast showing that we can expect a cold and rainy weekend throughout the country I thought it wise to be prepared! This Friday we are FEASTING on a healthy and hearty lentil soup. Lentils are a great source of protein and It's ranked as the 2nd most nutritional legume!
This lentil soup is deliciously served fresh but can also be frozen in portions and then defrosted when needed - the perfect fridge staple for the winter to come.
Why we need to eat more lentils?
They are low in calories;
Lentils are high in iron, B-vitamins, magnesium, zinc & potassium;
It is an excellent source of protein;
Lentils are high in fibre;
It's cheap and VERY easy to cook!
Ingredients
250 ml Dried Lentils
1 Onion, chopped
1 Clove of garlic, chopped
2 x 25g Ina Paarman Vegetable Stock Sachets
2 Carrots, grated
2 Potatoes, peeled and chopped
100 g Bacon, diced
80 ml Fresh Cream
125 ml Double Cream Yoghurt
1.5 L Water
Freshly ground Black Pepper to taste
Method
On the Stove top
Heat a little bit of oil in a large pot. Fry the onion, garlic and carrots until golden brown.
Add the rest of the ingredients and cook for 1 - 1.5 hours until everything is nice and soft.
If you want a more "meaty" taste to the soup you can add halve a packet of Oxtail soup powder at the end and let everything simmer together for 10 minutes.
Serve with fresh ciabatta bread!
HAVE A PRESSURE COOKER?
Add all the ingredients into the pressure cooker. Use the "Soup" setting and let everything cook together for 30-45 minutes.
Serve with fresh ciabatta bread!
HAVE A SLOW COOKER?
Add all the ingredients in your slow cooker before you leave home for work in the morning (Make sure you have plenty off fluids - increase the water to 2L).
Set your slow cooker on the high setting and let it do it's thing! I can guarantee a nice and hearty soup when you arrive home late afternoon.
Serve with fresh ciabatta bread!
May you have a wonderful and blessed weekend! Keep warm and make lots of family memories in the kitchen.
xxx
