Lentil Protein Soup
Are you looking for an easy recipe with lots of goodness? Look no further! This lentil soup recipe is perfect for the whole family and can be made in advance to last the week. It is also high in protein and vegan friendly.
Ingredients:
1 Onion (diced)
3 tablespoons Cobram Estate Extra Virgin Garlic Infused Olive Oil
1 tablespoon Curry Powder
1 tablespoon Murray River Salt
2 Zucchinis
3 Carrots
4 sticks of Celery
1 tin of Cherry Tomatoes
1 cup Red lentils
1/4 cup Yellow Split Peas
2 Stock cubes of your choice
Pepper to taste
Method:
Heat Cobram Estate Extra Virgin Olive Oil in a medium sauce pan, add diced onions, curry powder, salt and sauté until onion is translucent
Dice carrots, celery and zucchini and add to saucepan, sauté on medium/high heat
Add lentils, yellow split peas and stir
Add tinned tomatoes and stock cubes, add approximately 4 cups of boiling water, simmer on low heat for 45 minutes
Refrigerate for up to a week, reheats well, enjoy!