As we head into this year with good intentions, mindfulness and a little exhaustion...it's important to consider every meal we eat and what it's doing for our bodies. Having a few delicious and nutritious soups in the freezer for quick win lunches and dinners can change the shape of your day (and year).
Our vegetable and red lentil soup is created using extra virgin olive oil, onion, garlic, carrot & celery (the start of all good recipes), we then add cumin, red lentils, tomatoes, San Elk Organic Veg Stock (YUM) and finish it off with kale and a squeeze of lemon. Each ingredient has been handpicked by our co-founder and nutritionist, Daisy, who constructs all of our recipes with nourishment and nutrition in mind. The hint of cumin and squeeze of fresh lemon makes this soup lip smackingly moreish.
- Lentils are rich in fibre, complex carbohydrates, protein and micronutrients such as B vitamins, iron, magnesium and zinc
- Lentils are a rich source of iron. Dietary intake of iron is vital for reducing the risk of postpartum anaemia and for supporting energy production
- Lentils are also rich in zinc, necessary for optimal immune function, and tissue healing and repair
- This protein source provides sustained energy, satiety, blood glucose regulation, supports hormone production and issue healing and repair.
The soup pairs perfectly with our Wholegrain Sourdough, sleep regressions and hangry toddlers.
Find our vegetable and red lentil soup here.