Lentil, lemon and garlic soup.

Throughout November I am sharing what I eat for dinner most nights on social media (click the links above to view my pages). The purpose of this is definitely not to share how good a cook I am, how amazing my food looks, or what a good photographer I am... as none of these are true. I am sharing these, and letting you peek into my life, to show that healthy cooking and eating can be simple, cheap and delicious. I am sharing some ideas so that hopefully you'll be inspired to create these recipes yourself or realise that it's not so hard to make some small changes to eat better.

When requested, I will share recipes here for the meals I make. Last night it was Lentil, Lemon and Garlic Soup from the cookbook I Am Food by Anthia Koullouros. You can buy the cookbook here (this is not a sponsored post, just meals I enjoy making). I love this cookbook as Anthia uses 'food as medicine' as the basis for all her recipes, ensuring we get the best from what the food has to offer. This soup strengthens and restores immunity.

L E N T I L ,  L E M O N  A N D  G A R L I C  S O U P
serves 4-6
Prep time: 15 minutes
Cooking time: 45 minutes

Ingredients:
100g butter
1 onion, diced
1 celery stalk, diced
1 carrot, diced
3 cloves garlic, chopped
150g green lentils, washed, soaked overnight and rinsed
1 litre chicken bone stock
1 tablespoon chopped flat-leaf parsley
juice of 2 lemons
natural salt and freshly cracked pepper

1. Melt the butter in a large saucepan or stockpot over medium heat. Add the vegetables and garlic and saute for 3 minutes or until the onion is soft and transparent. Add the lentils and cook for 1 minute.

2. Add the stocks and 2 cups (500ml) water and bring to the boil, then reduce the heat and simmer for 40 minutes. Stir in the parsley and lemon juice just before serving and season to taste with salt and pepper.

I hope you enjoy as much as we do! Please share and tag me on social media if you recreate. I'd love to see what you make.