Soup-er charge your diet for a wealth of body benefits
This vegan-friendly stew is thick and filling thanks to the beans and lentils – both sources of protein and fibre-rich carbs. “The body absorbs these nutrients slowly, keeping energy levels on an even keel,” says sports nutritionist Monique Ryan. Lentils are rich in folate, key for the formation of energy-supplying red blood cells, and chilli, cumin and paprika provide a valuable dose of anti-inflammatory antioxidants.Make it 1 Chop half a large onion and saute in a pot on medium heat until soft. 2 Add one crushed garlic clove, half a teaspoon each of chilli powder and cumin, and quarter of a teaspoon of paprika. Saute for one minute. 3 Add 500ml of vegetable stock and one tablespoon of tomato puree; bring to the boil. Add 100g of red lentils and cook for 25 minutes. 4 Partially mash 100g of rinsed black beans; add to the soup with salt, pepper and the juice of one lime. 5 Cook for five minutes. Garnish with coriander.
We have a running club and a soup club at work - perfect combo. Please see our blog for some great energizing soups!
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