Lentil Soup

Lentils  - no matter the colour : red, green - represent a great low GL food: low in fats, high in fibres (soluble and insoluble), seems to protect against cancer and cardiovascular diseases...and the soup is really tasty...
don't believe my word for this...trust your own senses...

so, let's make that soup and judge...

225-250 grams of dried red lentils 
2 garlic cloves
salt, chilli powder if you like it hot
about 750 gr boiled water
the juice from half a lemon
to finish it - some fresh coriander or parley - chopped

1. rinse well the lentils, until the water is clean

2. put the garlic cloves through the garlic press and fry it a little, just to develop the aroma 

3.mix the soaked lentils, then add some spices - salt would be enough ...and some chilli powder maybe...

4. Transfer all in the slow cooker if u use one, and add the boiling water..put it on 'high' for maybe one hour......If u cook it in a normal pot, just leave it for about 40 minutes to boil...

5. as the last step - squeeze half of lemon, and add the juice...leave the soup to boil about 10 more minutes...

That's all.

Add some freshly chopped coriander (or parley) and enjoy it while hot ..or warm ... :-) 

Low-GL Lunch: Lentils with onion and tomatoes

serves 2

150g puy lentils
300ml vegetable stock
1 tablespoon olive oil
1 onion finely sliced
1 garlic clove chopped

1x225g can chopped tomatoes
1 heaped teaspoon tomato puree
1 teaspoon dried mixed herbs
juice of 1/2 lemon


Place the lentils in a heavy-based saucepan and pour in enough vegetable stock to cover them well. Bring to the boil, cover the pan , reduce the heat and simmer for about 25 minutes or until the lentils are cooked. Check the liquid level from time to time and add more stock if necessary. Drain the cooked lentils.

While the lentils are cooking, heat the oil in a heavy-based pan, add the onion, and garlic and cook until softened and golden. add teh tomatoes and their juice, tomato puree and dried herbs to the pan, mix well and bring to simmering point. Stir the lentils and lemon juice into the onion and tomato mixture and serve.

Serve with a spoonful of brown rice or a few boiled potatoes drizzled with olive oil.