This is a satisfying soup that’s a breeze to prepare – 20 minutes and you have a warm, nourishing meal that’s easy to reheat.
Ingredients:
350g dried lentils (green, blonde, red or beluga)
1 vegetable bouillion cube
1 bay leaf
2 Tbsp coarse salt
1 can diced, peeled tomatoes
1 can chickpeas
1 cup diced carrots (or 1/2 bag pre-grated carrots)
1/2 cup frozen peas (optional)
1 Tbsp chili flakes
1 Tbsp garlic powder
Vegan and gluten-free, and fat-free
Directions:
In a large stockpot, add lentils and double the volume of water with salt and bay leaf. Bring to a boil, then lower heat to a simmer. Add the rest of the ingredients, give it a good stir and cover. Let cook on low heat until lentils are tender and cooked through. Add more water if necessary. Bon appetit !
