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Before you jump to Tomato & Lentil Soup recipe, you may want to read this short interesting healthy tips about Foods That Can Make Your Mood Better.
Many of us think that comfort foods are terrible for us and that we need to keep away from them. But if your comfort food is candy or junk food this is true. Other times, comfort foods can be utterly healthy and good for us to eat. There are some foods that really can raise your moods when you consume them. When you are feeling a little down and are needing an emotional pick-me-up, try some of these.
Grains can be excellent for fighting a bad mood. Teff, barley, millet, quinoa, etc are all excellent for helping you feel better. They help you feel full as well which can really help to better your mood. Feeling hungry can be a real downer! The reason these grains are so wonderful for your mood is that they are not difficult to digest. You digest these grains faster than other foods which can help boost your blood sugar levels, which, in turn, helps make you feel better, mood wise.
As you can see, you don’t need to consume all that junk food when you wish to feel better! Test out these tips instead!
We hope you got insight from reading it, now let’s go back to tomato & lentil soup recipe. You can cook tomato & lentil soup using 10 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to cook Tomato & Lentil Soup:
- You need 1 tbsp oil
- Use 1 large onion, chopped
- You need 3 cloves garlic, chopped and gently crushed
- Provide 1 (500 g) packet passata
- You need 1 carrot, diced
- You need 1 handful red lentils
- Provide 1 litre vegetable stock. “Marigold” is fine if you’ve no home-made
- Use 1 tsp dried thyme
- Provide 1 dollop per soup bowl crème fraîche (Optional)
- Take to taste Seasoning
Instructions to make Tomato & Lentil Soup:
- Heat the oil in a stockpot or large saucepan and gently fry the onions for 3-4 minutes or until soft. Only stir if necessary to avoid sticking.
- Add the garlic and fry for 1-2 minutes, gently stirring.
- Stir in the passata, carrot and lentils, then add the stock and bring to the boil, stirring regularly but not too vigorously. Reduce to a fast simmer, cover and cook for 20-25 minutes. Stir occasionally and after 10-15 minutes add the thyme.
- Transfer to a blender and whizz to get a nice consistency. Taste and season to taste.
- Serve piping hot with granary bread or crusty rolls. Add a dollop of crème fraîche to each soup bowl if available/wished.
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