Calories Per Serve: 106

Time To Prepare: 20 minutes

Serves: 4

Ingredients:

• 1 Spanish onion, diced
• 1 red chilli (seeded and chopped) optional
• 800 g chopped tomato (canned or fresh)
• 2 carrots, peeled and finely chopped
• 2 sticks celery, finely chopped
• 1/2 teaspoon, smoked paprika
• 1/2 teaspoon ground cinnamon
• 2 tablespoons, tomato paste
• 1 litre vegetable stock
• 1 tin brown lentils (with drained from tin)
• Black pepper to season
• Optional: Plain coconut yogurt and a little parsley to garnish

Directions:

• Sauté onion, chilli if using, celery and carrot in a large pot with 1 tsp olive or grape seed oil for a few minutes until lightly golden.
• Add the tomatoes, paprika, cinnamon and tomato paste and cook through for a few minutes.
• Add the vegetable stock and simmer the soup for 15 minutes until slightly reduced and thickened.
• Add the lentils and mix through then season with black pepper.
• Serve in bowls and garnish with a little thick natural yoghurt and fresh chopped parsley.

Note:

For a protein boost add in chunks of white fish fillet or a tin of cannellini beans in the last 10 minutes of cooking.

Recipe adapted from Teresa Cutter The Healthy Chef

Nutritional Information Per Serve:

Protein: 7.5 g

Calories: 106

Kilojoules: 442