Here is a great recipe for tomato and lentil soup that is high in protein, slow release carbs, and full of antioxidants. Especially good for post workout recovery snack/meal! It has just four ingredients and takes about 20 minutes to make.
Why’s it so great?
- the whole pot is 400 kcal, 25g protein and 30g fibre
- lentils are low GI, meaning the carbohydrate is released slowly, avoiding peaks and troughs in blood sugar levels. Lentils are high in iron.
- high protein makes it filling, so you’ll be less inclined to snack later on
- tomatoes are high in lycopene, an antioxidant, which may reduce prostate, breast and stomach cancer risk and lower cholesterol. Tomatoes are also packed full of other vitamins e.g. vitamin C, which enhances the absorption of iron in the lentils!
- it’s cheap……..approximately 80p for the batch
- add more water for a more liquid soup, or less water for a sauce. Use the sauce as a base for bolognaise (you can use less mince than normal) or on its own as a pasta sauce
- for those of you in strength training, super charge with protein by adding some chopped up chicken breast or tuna.
It is incredibly filling. I usually have about half for lunch and the other half as a snack in the afternoon. If I’m pushed for time, I leave out the onion.
Here’s the recipe:
tin chopped tomatoes
100g red lentils (dry)
Chicken/beef stock cube made up to approx 300ml with boiling water
Chop the onion, put in saucepan with lentils and stock. Bring to boil, turn heat down and simmer for about 20 minutes. Add more water if necessary. Add the tin of tomatoes. For extra flavour add a squirt of tomato ketchup, a dash of worcester sauce, and a sprinkle of cumin. For a smoother soup or sauce, use a blender.