February is technically still winter, even though new life is peaking through in the allotment/garden/park! 

Soup season is still with us. Now, I know I have shared this recipe with you before… BUT it’s delicious, and I know many of you tried it out (because you messaged me to tell me)… And some people here now missed this the last time I shared it… 

Tomato & Lentil Soup                   Fibre Points 10+

225g red lentils

1 tin tomatoes

1 carrot

1 onion

8 cups cold water

1-2 tbsp tomato puree

3 tsp veg bullion or 2 veg stock cubes

4 cloves garlic

2 sticks celery

1 tbsp: basil & oregano

3 bay leaves (leave whole to remove at end)

Instructions

Chop everything that needs to be chopped, put it all in a slow cooker, put it on high and leave for 3 hrs or low and leave for 5-6 hrs. 

If making in a pot on the stove, chop and put everything in the pot. Bring to boil, then simmer for 1hr. 

Remove bay leaves, blend until smooth and serve with some delicious sourdough.

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