Lentils have 9g protein per 100g
cooked lentils so are a great vegetable based protein. 8g fibre, 3.3 mg iron
and 1.3 mg of zinc.
They are also an excellent source
of molybdenum and folate and very good source of copper, phosphorus and
manganese.
Ingredients
4 cloves of garlic
1 onion
3 stalks of celery
2 carrots
1-2 zucchinis
¼ of a small cabbage
3-4 bay leaves
1300 ml vegetable or chicken
broth
1 x 400g can chopped tomatoes
1 cup of lentils. I used ½ cup
each of red lentils and French lentils. Near the soup section at the
supermarket. Very cheap!
2-3 slices of bacon or pancetta,
prosciutto (opt)
Method
Using a grater attachment on a
food processor grate all your vegetables, or pulse with the food processor
blade, until small. Or chop small by hand. I like small so my kids won’t be
able to pick out bits.
If using bacon, fry off in a
large pot in some olive oil, then add everything else. Simmer covered for 30-40
minutes or until the French lentils are soft. Take out the bay leaves if you
can find them.
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