1 onion, chopped
2 carrots, chopped
4 garlic cloves, chopped
1¾ LighterLife Savoury Stock
250g (8 1/2oz) dry red split lentils, washed
3 bay leaves
4 tbsp skimmed milk
few sprigs parsley, chopped
In a large pan with a lid, gently sweat the onions, carrots and garlic in 50ml of the stock with the lid on the pan. Cook for 10 mins.
Add the lentils and stir. Pour in the remaining stock, add the bay leaves and bring to the boil. Simmer for 30 minutes.
Remove the bay leaves and carefully liquidise till smooth. Stir in the milk and black pepper. Taste to check the seasoning. Reheat but don’t boil. Serve with the parsley leaves sprinkled on top.
If you’d like to read more healthy recipes you can find them here on our blog or in the LighterLife Magazine.