Soup Recipes

So this is technically a soup recipe but I simmer it down to a thicker consistency because I like it better that way and it's a little more filling.

Ingredients:-

* 1 x whole eggplant
* 4 x small carrots (or 3 large it's up to you)
* 1 x onion
* 4 x tomatoes
* 3 x garlic cloves (I use 3 teaspoons of minced garlic, saves me chopping)
* 1/2 bag of red lentils (I buy the small Mackenzie brand bags, you can get them in any supermarket)
* 2L vegetable stock
* 1/4 cup brown rice or to taste (the quick cups sunrice brand is really convenient)

Method:-

1. Place 1/2bag of lentils in a bowl and cover with water, leave until other preparations are complete and then drain.
2. Dice all vegetables into small squares, or if you have a food processor put them in there until they're pretty mashed (way faster).
3. Place eggplant first into a pot with 1 tbsp oil, cook for 5 minutes stirring occasionally.
4. Add remainder of the vegetables to the pot and cook until they are soft and able to be almost mashed.
5. Add lentils and stock to pot, stir through.
6. Leave to simmer until reduced to a thick chunky paste.
7. Take off stove and serve immediately or use for lunches, add brown rice before serving.

This recipe makes about 20 servings, if I halve it I get around 6 servings of 218g which I put in containers and heat up during the week to have for lunch. I usually heat for about 1min 30sec in the microwave with the rice mixed in. Obviously you can adjust it the recipe and add more vegetables that you like etc. but it doesn't taste overly tomatoey or anything and mashing the vegetables/cutting them up small helps to create a better texture.

Here's another recent thread on soup recipes:

http://www.myfitnesspal.com/topics/show/738589-requesting-all-your-healthy-soup-recipes