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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Only 0. 5 points per serving, this satisfying soup makes a great winter warmer. Make double quantity, cool and freeze in portions for up to 3 months. Ingredients:
5 spray low-fat cooking spray |
1 medium onion, peeled and chopped |
2 sticks celery, finely chopped |
2 garlic cloves, peeled and crushed |
1 tablespoon chili powder |
2 ounces dried split red lentils |
1 vegetable stock cube, make up to 3 . 5 c with hot water |
2 tablespoons tomato paste |
14 ounces canned tomatoes |
2 sprigs fresh rosemary, plus 2 sprigs, chopped to garnish |
Directions:
1. Heat a large saucepan, spray with low fat cooking spray and add the onion and celery. Cook stirring for 5 mins, add the garlic and chili and cook for another 5 mins until tender and beginning to brown.
2. Add the lentils, stock, rosemary, tomatoes and tomato paste. Bring to the boil, reduce the heat and simmer for 20 mins until the lentils are soft. Remove the rosemary.
3. Blend the soup using a hand blender or liquidizer until smooth and season with salt and pepper.
4. Serve hot garnished with a sprinkling of chopped rosemary.
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