Lose Weight Healthy Meals Seasonal Healthy Recipes Healthy Kids Healthy Choices Fruit and Veg Reviews Subscribe Site Info Search the Site
Healthy Lentil Soup Recipes - Healthy Recipes
A selection of lovely lentil soup recipes, full of texture and flavour. Very healthy recipes.
Lentils are a great addition to vegetable soup recipes.
They contain protein, potassium, iron and B Vitamins and are high in fibre, so they are definitely good for you. You can definitely make use of these healthy soup recipes if you want to lose weight.
But don't treasure the humble lentil just for its nutritional value. This simple and inexpensive pulse adds a pleasing, mealy texture to blended soups, and you can throw a handful in to any soup as a thickener. Just simmer until the lentils have swollen and softened.
Lentils are a great staple of Middle Eastern cooking and marry well with herbs and spices. Keep a pack in your storecupboard and you can make one of these delectable lentil soup recipes any time the weather turns a bit chilly. They're perfect winter warmers and very healthy recipes.
This soup is nice and thick, and you can thin it to taste with stock or milk. If you want a no-fat soup, simply add all the vegetables and lentils to the stock, and simmer until tender. Gill Holcombe says, "Use red or yellow lentils if you want to avoid soaking them in advance, otherwise brown and green lentils or chick peas will do the job."
This second of Gill Holcombe's lentil soup recipes can be thinned down and used as a sauce for pasta. Gill says, "You can always use fresh ingredients instead of canned. For fresh tomatoes, place them in a pan of very hot waer for 1 minute, fish them out with a slotted spoon and the skin will peel away easily, then they're ready to use."
Ingredients 2-3 cans chopped or plum tomatoes, or 1 kg fresh tomatoes 200g (1 cup) red lentils 4 rashers streaky bacon 2 onions 1.25 litres (5 cups) chicken stock 1 tsp brown sugar fresh or dried basil seasoning oil
Method
Peel and roughly chop the onion, snip the bacon into pieces and rinse the lentils in a colander.
Cook the onion and bacon in a little oil in a large saucepan, until golden.
Add the lentils, tomatoes, stock, basil and seasoning and stir well.
Bring to the boil and simmer gently for about 30 minutes.
Blend the soup; adjust the seasoning and, if necessary, thin it down with a little more stock, milk or tomato juice.
