Winter vegetable and lentil soup.
Here is a tasty healthy and warming soup for those cold winter nights.
Makes 4-6 serves. What doesn’t get used have tomorrow for lunch or freeze for another day.
What you will need:
3/4 cup red or green lentils, 1 cup chopped onion, 1 stalk celery, chopped, 2 cups shredded cabbage, 1 can (salt reduced) whole peeled diced tomatoes, salt reduced 2 cups chicken broth, 4 carrots, chopped, 1 whole capsicum, 1cup of (diced) sweet potato, 1 clove garlic, crushed, two teaspoons of grated ginger, ¼ teaspoon of black ground pepper, 1/2 teaspoon fresh chopped basil, 1/2 teaspoon fresh thyme……
Putting it all together:
- Place the lentils into a stockpot or camp oven and add water to twice the depth of the lentils. Bring to a boil, then lower heat and let simmer for about 15 minutes. Drain and rinse lentils; return them to the pot.
- Add onion, celery, cabbage, tomatoes, chicken broth, carrots, Sweet potato, capsicum and garlic, ginger to the pot and season with pepper, basil, thyme. (add in some curry powders if you like) Cook, simmering for 1 1/2 to 2 hours or until desired tenderness is achieved. Serve with a 9 grain crusty bread.
By: John Hart
Master’s In Education” (Disability/Rehab)Newcastle UniversityAustralia
“Grad Cert Education”Newcastle UniversityAustralia
“Diploma of Sport and Recreation”
“Cert 4 Personal Training”
“Level 1 Strength and Conditioning Coach”
Member of ASCA (Australian Strength and Conditioning Association)