After installing our new but temporary kitchen shelves, my fiance and I laid out everything in a more organised and transparent state. As shelves have no doors on them, all my food, appliances and bake ware is completely visible which has been a hit of reality of what needs using up and how I have too much. It’s a far cry from a food blogger’s dream kitchen but I have plenty of time one and already the shelves have been perfect to lay my camera phone flat to film bird’s eye angles, particularly in my BBQ Beer Can Chicken Tutorial.
We downsized from a large kitchen in rented accommodation to one that was pokey but this time our own. It’s going to be a while until we finish the kitchen and it’s now even more clear that I don’t have enough storage space and can’t afford to squeeze in any new additions.
But I like all my cookware and don’t want to part with anything, but one thing I can do is work on my stock management but eating more of the dried pulses and beans. I have tonnes of lentils, mungbeans, split peas… the list goes on and my first attack on my kitchen was raiding this filling soup together for a few days ahead. And the best benefit of this recipe is it is filling and prevents the cravings due to the lentils. As I made this up as I went along and haven’t been working on this recipe over time, I suggest you take control of it your way and add your own spices. It worked perfect for me as healthy quick fuel with a busy week ahead of me and because it is a super-healthy soup with very no fats, I topped it off with a treat of grated Parmesan. Also, if you love your meat, then you may want to change the stockpot to a chicken one.
Note: This may not fit in a Soup Maker as I made it in a pan, adding as I went along.
Recipe – Serves 4
1 cup of dried red lentils
1 tin of chopped tomatoes
1 clove of minced garlic
1 diced onion
1.2 litres of water
2/3 cup of dried soya mince
1 paprika stockpot
1 peppercorn stockpot
1 tbsp red thai curry paste
1 vegetable stockpot
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1. Saute the onion and garlic until softened in a large pan.
2. Add the rest of the ingredients and simmer for 20-25 minutes until the lentils are cook.
3. Serve and top with grated or shavings of cheese and any fresh herbs you wish.
Slimming World Red Lentil Soup (Low Syn)
- 1 cup red lentils
- 400 g tomatoes tinned chopped tomatoes
- 1 clove garlic minced
- 1 onion diced
- 1.2 litres water
- 2/3 cup soya mince *dried
- 1 stockpot paprika
- 1 stockpot peppercorn
- 1 tbsp red thai curry paste *Synned between 4
- 1 stockpot vegetable
- Saute the onion and garlic until softened in a large pan.
- Add the rest of the ingredients and simmer for 20-25 minutes until the lentils are cook.
- 5Serve and top with grated or shavings of cheese and any fresh herbs you wish.