Carrot, Parsnip & Red Lentil Soup

Ingredients

• 1 Tbsp Olive Oil

• 2 Carrots

• 2 Parsnips

• 1 Onion

• 6 Cups Vegetable Broth (1 Stock Cube)

• 125g Natural Yoghurt

• 100g Red Lentils (Dry)

• 2 Cloves Garlic

Recipe

1. Get a pot, pop it on a low heat and add the olive oil. Cut the carrots, parsnip onion and grate the garlic. Add them in the pot, cook for a minute or two and then add the lentils

2. Stir a little until the lentils are covered with oil. Add the vegetable stock and yoghurt. Let the soup simmer for 20-25 minutes on low heat. Season with salt and pepper and any other seasoning of choice. Blend it with a hand blender if available.

Per Serving (Makes 2 Servings)

Calories	360
Protein	16g
Fats	8g
Carbs	50g