Turkish Tomato, Lentil and Mint Soup

Just recently the mercury has dropped and soups have become a regular lunchtime choice. I also have a couple of friends who have undergone bariatric surgery and are in the early FLUIDS stage. This soup is perfect for them at the full fluids stage. Those at later stages needn’t puree the soup and serve it chunky.

Turkish Tomato, Lentil and Mint Soup

Ingredients

Fry Light cooking spray
1 onion, chopped
1 clove garlic, crushed
400g can chopped tomatoes
400g can lentils
handful of fresh mint, chopped
600ml vegetable stock
salt and freshly ground black pepper

Method

1. Spray a large pan with Fry Light. Add the onion and garlic and cook until softened, about 3-5 minutes.
2. Add the chopped tomatoes, entire contents of the can of lentils, mint, stock and salt and pepper to taste.
3. Bring to the boil, reduce the heat, cover and simmer for 15-20 minutes.
4. Serve chunky or puree in a blender to serve smooth.

SERVES 4
WLS PORTION: 1/4-1/2
VEGETARIAN
* suitable for freezing

CALORIES: 106
PROTEIN: 7.8g
CARBOHYDRATE:16.4g
FAT: 1.1g

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