Wednes­day

Women's Health (UK) - - EAT SMART -

BREAK­FAST: Banana overnight oats

LUNCH: Baked pa­prika-spiced chicken with as­para­gus

DIN­NER: Len­til and tomato soup

SNACK: 1 tbsp al­mond but­ter on 2 oat­cakes

Len­til and tomato soup IN­GRE­DI­ENTS

1 tsp ground cumin • 1 tsp ground co­rian­der • 1 tbsp olive oil • 1 red onion, finely diced • salt and pep­per • 2 gar­lic cloves, crushed • 100g red lentils • 300ml chicken or veg­etable stock • 400g tin of chopped toma­toes • nat­u­ral yo­ghurt, to serve

METHOD

1. In a large pan, dry-fry the cumin and co­rian­der over a medium heat for 30 secs, then add the olive oil. Pop the diced onion in with a pinch of salt and sauté for 5 mins.

2. Throw in the gar­lic and cook, stir­ring for 1 min, then add the lentils.

3. Add the stock and toma­toes. Bring to a sim­mer and let the soup cook for 20 mins.

4. Sea­son with salt and pep­per at the end and top with a dol­lop of yo­ghurt. This one’s a real win­ter warmer.

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