Red Lentil Soup
We got up close & personal with Gold Coast Naturopath, nutrition specialist and busy Mum, Mona Hecke, from The Lunchbox Revolution to talk all things food, health & well-being. You can find the interview HERE! She was even kind enough to share her Red Lentil Soup recipe with us.
This recipe is adapted from the Red Lentil Dip recipe in The Lunchbox Revolution!
Not only is it good for you, packed with protein, complex carbs and calcium, it’s super
versatile as you can add a variety of vegies and leftovers!
Ingredients (Dip)
- 1 1/2 cups Flannerys Own Organic Split Red Lentils
- 3 – 4 cups liquid (stock, water, tomato puree)
- 2 TBS tomato paste
- 1 tin chopped tomatoes
- 2 onions, finely diced
- 2 garlic cloves
- 4 – 5 spring onions
- 2 – 3 bay leaves
- 1 tsp curry powder
- Oregano, pepper, tamari, tumeric, chilli (to taste)
Ingredients (Soup)
- 1/2 bunch finely chopped Celery
- 1 litre vegetable stock
- 1 – 2 cups cooked Flannerys Own Organic Quinoa Grain
- Lots of chopped herbs, especially Parsley, Chives and Coriander
Method
- Lightly saute onions and garlic, then add everything else.
- Bring to the boil and simmer for approx 45 minutes until lentils are al dente.
- When this mixture is thick it is the perfect dip to serve with Flannerys Own Organic Corn Chips.
- To make a hearty winter soup, add the soup ingredients.
This recipe freezes well, so best to make a big pot! It has been a family favourite for 20 years, hope you love it too!
