24 May 2012

Lentil and Vegetables Soup

I am a big fan of pulses such as lentils, chickpeas and beans.  Besides the fact that I enjoy their flavour they are packed with protein, nutrients and fibre, are low in fat, have no cholesterol and has a low glycemic index.  A terrific alternative to meat or for vegetarians to boost their meal.

With over 1800 species, the pulse crop has been sustaining humans for more than 5000 years.  It is an important source of protein in developing countries and an excellent food source for people wanting to manage their weight, diabetes, heart disease or coeliac disease.

The following soup recipe is one of many different versions I make but the best part is how easy it is to prepare.  Chop, toss in pot, boil & simmer and it's cooked in 25 minutes.

Lentil and Vegetables Soup

2 small leeks, sliced
2 garlic cloves, finely chopped
2 carrots, peeled and diced
2 celery sticks, diced
1 red capsicum, diced
1 C green beans, cut into 2.5cm pieces
1 C brown lentils
0.5 C parsley, finely chopped
1.25L stock
Salt & pepper, to season


In a big pot add all the ingredients along with the stock, bring to boil and simmer for 25 minutes or until the lentils are tender.  That's it.  Enjoy.

Toss in the ingredients...
...add the stock...

...and voila, time to indulge.