Healthy vegan lentil soup

This soup is delicious and will keep your tummy satisfied for a long time – thanks to that fibre and it is healthy and easy to make. Great for those in the pre-conceptual period or for those already pregnant. Lentils are rich in folic acid and iron, both very important for pre and post conceptual care.

Ingredients:

1 table spoon of coconut oil

1 onion, diced

5 cloves of garlic, minced

4 stocks celery, diced

2 medium carrots, diced

1 tin/carton of chopped tomatoes

1 cup of brown lentils, rinsed

Vegetable stock (5 cups of water with 1 vegetable stock cube)

1 table spoon of curry powder

Optional: cup of kale, half a cup of green peas

Method                                                                          

In a large saucepan heat the coconut oil over medium heat. Add onions and cook until soft. Add garlic with curry powder and cook for another 2-3 minutes. Add celery, carrots, lentils, tinned tomatoes and your stock. Bring up to the boil, then turn the heat down to low and let simmer until lentils are soft. If using add kale and green peas. Add salt and pepper to taste. Once cooked I part blend it using a hand blender to give it a creamy texture. Enjoy!