HIGH PROTEIN LENTIL SOUP
MAKES APPROX 2L OF SOUP
KALLO VEGETABLE STOCK CUBE – 1 CUBE
CARROT – 80g
BROCOLLI – 150g
SPINACH – 80g
BRUSSEL SPROUTS – 20g
TOFU – 100g
RED LENTILS – 100g
PROTEIN POWDER(OPTIONAL) – 15g
Add all the vegetables, tofu and lentils to a pot with 2.5L of cold water.
Bring to the boil and rapid boil for 10 mins, then leave to simmer until all vegetable and lentils are cooked.
Add stock cube and salt and pepper at the end. (the shell of the lentils will stay hard if salt is added at the beginnind of cooking.
Put in a blender and blend ingredients to a smooth consistency.
LOW CAL CHILLI
MAKES APPROX 1200g of CHILLI
GARLIC INFUSED OLIVE OIL – 15ml
TOMATO PASSATA – 500ml
MUSHROOMS – 300g
CANNELLINI BEANS – 124g
GRANOSE SOYA MINCE – 1 packet of dried soya mince(makes 454g of soya mince when water added)
UNSWEETENED SOYA MILK – 50ml
ENCONA HOT PEPPER SAUCE – 0.5tbsp
SPICES & HERBS – SMOKED PAPRIKA, CUMIN, TURMERIC, OREGANO, CAYENNE PEPPER
Stir fry mushrooms until brown
Add prepared soya mince.
Add herbs & spices
Add passata and beans
Leave to simmer for approx. 15 mins.
Add hot sauce and tobacco, salt & pepper (according to taste)