Moroccan red lentil soup

This simple soup is not much of a looker, but it’s packed full of goodness. Lentils are an excellent source of plant protein - they are also very filling due to their high fibre content, and lastly, they are budget friendly 😊. I have used some left over oven-roasted butternut squash and Savoy cabbage in mine, but any seasonal vegetables would work well.

Ingredients:

• 1 serving red lentils

• 1 serving vegetables: members of the squash family, as well as pumpkin, sweet potatoes, carrots, and parsnips work really well as the base;
• spinach and cabbage work well as add ons.
• If following the Metabolic Balance programme, see vegetables from your personal list.
• Spices: one clove of garlic, salt, pepper, a pinch smoked paprika, a pinch of turmeric, a pinch of cumin, a pinch of ground ginger and a tiny bit of cinnamon 

• 250 ml vegetable stock (no fat added if possible)

Preparation:

Wash the lentils, cook with fresh water until al dente and drain. Wash, clean and chop the vegetables. Sauté the vegetables with a little olive oil, garlic, and any spices you’re using, and fill up with vegetable stock, add the lentils, season to taste and cook until soft.

Enjoy with a serving of fresh sourdough Rye bread!