Recipe: Carrot and Lentil Soup with Fennel Seeds

It’s cold and wintery outside, and I like nothing better than a hearty, warming bowl of soup for lunch, to heat me up from the inside. This is one of my favourite recipes to enjoy on such blustery days as I want to stay cozy and warm in the house! Not only is it syn-free, but it’s vegetarian and suitable for those doing the SP plan.

Key:
F = Free food (eat as much as you like)
S = Speed food (these should make up at least a third of your meal)
P = Protein free food (eat as much of these as you like!)
HEa = Healthy Extra A (a daily allowance of dairy produce)
HEb = Healthy Extra B (a daily allowance of a product with fibre)
# = a number denotes roughly how many syns are in foods used

12359957_10156221728995386_7391187767704627159_nCarrot and Lentil Soup with Fennel Seeds
Serves 3-4

Ingredients:

  • 1 medium onion, sliced (S)
  • 1 clove garlic, crushed (S)
  • A little low-cal spray oil (F)
  • 5 large carrots, peeled and grated (S)
  • 100g red lentils (P)
  • 1 ham stock cube (F)
  • 1/2 tsp ground coriander (F)
  • 1/2 tbsp fennel seeds, crushed (F)
  • 1.5 ltr water (F)
  • Salt and pepper to taste (F)

Directions:

  • Lightly saute the onion and garlic till just starting to go golden, then add all the other ingredients to the pan, and bring to the boil.
  • Reduce the heat and simmer for 20-30 minutes, until the lentils and carrot are tender.
  • Serve and add salt and pepper to suit your preferences.

It’s so easy to make, and the crushed fennel seeds add a delicious flavour to the soup that works really well.

I hope you’ll enjoy this lovely, warming soup. If you try it, let me know what you thought of it by leaving a comment below!

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