I blended half the soup with a stick blender and left the rest chunky but you can serve it big and chunky or totally smooth, either way its delicious, I just think its more filling having something to chew on! Serve with a tablespoon of fat free natural yoghurt if you fancy!

Ingredients

Serves: 4 = 0sp per serving (Flex)

2 carrots, peeled and sliced

2 sticks of celery, sliced

1 large onion, roughly chopped

1 pepper, deseeded and roughly chopped

2 cloves of garlic, roughly chopped

½ tsp ground cumin and ground coriander

1 vegetable stock cube

100g red lentils (dried)

Thumb sized piece of root ginger peeled and sliced

1 red chilli deseeded and sliced

4 tomatoes, roughly chopped

200g spinach

Bunch of fresh coriander, roughly chopped

Salt and Pepper

Juice of half a lemon

Method

Put the carrots, celery, onion, pepper and garlic together in a pan and spray with 1Kal. Pop over medium heat and cook for 10 minutes until the carrots have softened a bit and the onion is lightly golden. I add a bit of water to make sure the garlic doesn’t stick to the bottom on the pan and burn. Add the cumin and coriander, stir in a cook for a few more minutes.

Add the stock cube to a 1.5 litre jug of boiling water and stir until the stock is dissolved. Pour into the vegetable mixture and then add the lentils, tomatoes, ginger, and chilli. Stir the soup and bring to the boil and then simmer for around 15 minutes (or until lentils are cooked). Next add the spinach and cook for 30 seconds. Blend to your liking leaving it chunky if you like a bit more bite. Then add the fresh coriander and stir.

Season the soup well with salt and pepper and squeeze in the lemon juice!

Enjoy!

The post Spinach, Lentil and Coriander Soup – 0sp first appeared on Slimming Kitchen Secrets.

Ingredients

Serves 4 = 2sp each (Flex)

50g chorizo, roughly chopped (I used Aldi’s spicy chorizo)

1 large onion, roughly chopped

2 or 3 large carrots, peeled and chopped

¼ tsp cumin powder

Pinch of Ras el Hanout/Morrocan flavouring (if you have it), crushed chillies and cayenne pepper

2 garlic cloves, peeled and chopped

1 tsp smoked paprika

Pinch of sugar

125g dried red lentils

1 x 400g tin of chopped tomatoes

600ml chicken/vegetable stock (made from one stock cube)

Method

Pop your chorizo in a large heavy based pan, spray with 1kal and fry until the oils start to release. Add the onion, carrot and cumin powder and fry for around 10 minutes until the onions are nice and soft. Add the garlic and fry for another minute and then add the paprika, chillies, Moroccan seasoning, cayenne pepper and sugar. Simmer for a few seconds and then add the lentils, tomatoes and chicken stock. Season well with salt and pepper, give a good stir and simmer for 40 minutes. Take off the heat and blend with a stick blender adding a little water as you go to loosen the soup to the consistency you like. Serve with a drizzle of fat free natural yoghurt or light sour cream!

Enjoy!

The post Chorizo and Red Lentil Soup – 2sp first appeared on Slimming Kitchen Secrets.