Recipes Spicy Red Tomato and Lentil Soup 29 March 2017 Studio Pilates 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