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Lentil Vegetable Soup with sun dried tomato

I saw an idea online this week - freezing portions of soup in a muffin tin and then putting in a bag giving easy access to portions of soup for work lunches. Looked a great idea, so decided to make soup.  I wanted high protein so decided on using red lentils and vegetables.

Frozen 'muffin blocks' of soup

200g of red lentils - cooked according to packet
1 chopped onion
2 chopped carrots
1 chopped green pepper
1 chopped leek
2 tablespoons tomato puree
6 chopped sun dried tomatoes
Another vegetable of choice - I used up some mushrooms and a sweet potato
1 tsp dried mixed herbs
1 liter of stock - vegetable or chicken
Ground black pepper

1. Put the lentils on to cook and the prepare the vegetables. Cut everything quite small - especially the carrot as it takes the longest to cook.
2. Drain the lentils when they are still underdone as they will finish off in the soup
3. Put everything in a pan and season with black pepper - be generous
4. Cook for around 40 minutes on low - or until the carrot is cooked.
5. Check the seasoning - the heat of the black pepper gives a lovely depth of warming flavour

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