Lentil soup (V) (VE) (301 cals)

INGREDIENTS

(SERVES 5)

• 500g red lentils

• 1 cup chopped onion

• 2 teaspoons garlic paste

• 3 tablespoons of olive oil

• 4 tablespoons of vinegar

• 1 carrot

• 240g tomato passata puree

• 400g (1 can edgell’s four bean mix)

• Chopped fresh parsley (to finish)

DIRECTIONS

1. Weigh a large pot on the scales & note down just the weight of the pot

2. Wash lentils & add to pot with enough water to cover all the lentils well.

3. Keep a lid secured on the pot & bring to boil. Allow to boil until lentils are semi-softened. (around 8 minutes if boiling time)

4. Drain lentils & add into large pot & add all the other ingredients

5. Allow to cook for around 20 minutes (until the lentils are completely soft). You may need to add more water.

6. Remove from stove & reweigh the pot with the soup in it & minus the weight of the pot

7. Divide the number by 5. Remove the pot from the scales & weigh out each portion to serve.

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CALS: 301 P: 14g, F: 9g, C: 34g