PocketAthleteJoin the waitlistLentil soup with toast
- Calories
- 909
- Protein
- 48g
- Carbs
- 146g
- Fat
- 13g
Lunch · about 30 minutes · one serving
What you need
- ·140g red lentils
- ·150g carrots
- ·100g onions
- ·200g chopped tomatoes
- ·70g wholemeal bread
- ·6g stock cubes
- ·6g ground spices (cumin, paprika, turmeric)
- ·8g olive oil
Method
- 1Onion and diced carrot in the oil, lid on, 8 minutes so they sweat rather than colour.
- 2Spices for a minute, then lentils, tomatoes, stock and a litre of water.
- 3Simmer 20 minutes. Lentils are done when they stop being distinct.
- 4Blitz half and leave the rest in pieces — all of it blitzed is baby food.
- 5It needs more salt and a squeeze of acid than feels right. Taste twice.
Freezes in portions. Reheats from frozen while the toast is in.
Worth knowing: Freezes in portions. Reheats from frozen while the toast is in.
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