e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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1 Put the lentils in a heatproof bowl with the hot stock to soak.
2 Use a food processor to chop the onions, celery and carrots finely.
3 Heat the oil in a large pan and sauté the onion and vegetable mix gently for 10 minutes, without browning.
4 Add the spices, Tabasco, lentils and stock with the chopped root vegetables. Bring to the boil, reduce the heat and simmer for about 20 minutes until the vegetables are cooked.
5 Serve the soup as it is for a chunky texture or purée for a smoother soup. Reheat the soup (if puréed) add fresh herbs and season to taste.
Recipe supplied by Healthy Food Guide reader, Georgina Casey (Auckland)Georgina says: “Serve this on a cold wet Saturday for lunch after spending the morning cheering on the kids’ sports teams! I just throw in whatever is handy once I have done the base – last week I added bacon and then stirred in some low-fat sour cream at the end, but it varies all the time.”
Calories 252 cal
Kilojoules 1054 kJ
Total fat 2.4 g
Saturated fat 0.4 g
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