It is often a great idea to eat your main meal at lunch time and eat lighter in the evening, especially if you tend to eat late. Red Lentil Soup is a wonderful comfort food, which is easy to digest, is extremely filling and full of important fibre. It is always a great idea to make extra and freeze the leftovers in large paper cups for a time when you haven't had a chance to prepare.
1 White onion, finely sliced 2 tsp olive or coconut oil
1/2 tsp dried cumin 2 Garlic cloves, crushed 2 Carrots, peeled and diced
1 Celery stalk finely chopped
1 Tin red lentils. drained
2 TBSP organic stock powder diluted into a litre of boiling water or a litre of bone broth.
Sea Salt and ground black pepper - to taste Fresh parsley, chopped (about 2 tbsp)
Heat the oil in a large pot and add the onion, cumin, pepper and salt. Sauté for 2 mins
Add the Add the diced carrots and celery, cook for a further 2 to 3 minutes on a medium heat.
Add the stock or broth and stir in the lentils and crushed garlic.
Cover and leave to simmer for 15 mins. Take off the heat and stir in the parsley. Ladle into bowls, and scatter with extra parsley leaves garnish.