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Meal Items

olive oil

1 tsp

celery

1 individual

fresh red chilli

¼ whole

garlic

1 clove(s)

vegetable stock

1 cup(s), (gluten-free, salt-reduced)

dry lentils

50 g, (red lentils)

tomato(es)

1 medium

canned cannellini beans, rinsed, drained

½ cup(s)

fresh basil

1 tsp, leaves, to garnish

wholemeal bread roll

1 medium

Notes

Heat 1 tsp olive oil in a saucepan. Cook 1 celery stick (chopped), ¼ long fresh red chilli (thinly sliced) and 1 garlic clove (crushed) until fragrant. Add 1 cup (250ml) gluten-free reduced-salt vegetable stock, ½ cup (125ml) water and ¼ cup (50g) red lentils (rinsed, drained). Simmer until lentils are almost cooked, then add 1 tomato (chopped) and ½ cup (100g) canned cannellini beans (rinsed, drained). Cook until lentils are soft. Top with 1 tsp fresh basil. Serve with 1 x 50g multigrain bread roll.

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Lentil soup with chilli & garlic