Monday, 16 August 2010

Lentil and Parsley Soup

Very similar to my lentil pate recipe, this one is watered down and made in a blender

Generous amount of sprouted lentils (puy, brown or green)
1/2 a courgette
1 or 2 sticks celery
1/4 of an onion
small handful of kale or spinach (optional)
generous handful of parsley
filtered water as required

You can also add lemon juice and Braggs/Tamari if desired.

Blend carefully until smooth in a blender, adding water slowly to get it moving.

Or use a handblender and have it as a version of lentil pate with more courgette and herbs.

I love having this first thing for breakfast, mid morning a couple of hours after green juice, or for lunch.

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