Have you ever been stuck for an idea for a wholesome meal without too much effort? This recipe is for you.

It is packed with goodness not calories, because it tastes heavenly it will leave you asking for more. It is a versatile idea for a lunch at work if you have a way of warming it up.

Lentils are full of protein and many other nutritious properties. This meal is very low in saturated fat, cholesterol and sodium. It is also a good source of protein, iron, phosphorus and copper, and a very good source of dietary fiber, folate and manganese.

Ingredients:

  • 2 Cups of green or brown lentils, soaked for a couple of hours
  • 1 Medium onion
  • 3 Garlic cloves
  • 2 Tbs of olive oil
  • 1 Sweet potato (medium) chopped into cubes
  • 2 Carrots (chopped)
  • 1 Red capsicum (cored and chopped into large pieces)
  • 2 Massell chicken stock cubes
  • ¼ Tsp chili
  • ½ Tsp sweet paprika
  • 2 Tbs of tomato paste
  • ¼ Tsp mixed herbs
  • ¼ Can of coconut cream
  • Cracked salt and pepper to taste

Method:

  1. Rinse the lentils well after the soaking and boil on the stove until tender-about 1-2 hrs.
  2. Meanwhile, place the oil, chopped onion and crushed garlic into a 3 litre pot, and sauté until onion is golden brown;
  3. Peel sweet potato and carrot, and chop, then add to the onion.
  4. After a couple of minutes, add the capsicum. Let all the flavours blend for a few minutes with the olive oil and the aroma of the onion and garlic.
  5. While this is taking place, boil the kettle. Add about 1 litre of boiling water to the veggies, then add the stock cubes and all the other ingredients including the cooked lentils;
  6. Let simmer for about ½ -1 hour, until all vegetables are well cooked and the soup takes on a nice thick consistency;
  7. Take off the stove, and using a hand blender, blend the soup until it reaches a nice smooth consistency. Some small chunks are fine.
  8. Then add the coconut cream and stir

Enjoy !