Carrot and Lentil soup

This is so easy to make, a tasty lunch and a great source of protein - a winner all round.

Serves 6

Ingredients:

• 1 onion
• 2 cloves of garlic
• 1 tablespoon of coconut oil
• 1.5 litres of vegetable stock (watch out for the salt content)
• 2 celery sticks
• 4 large carrots
• 200g red lentils

Heat the oil and gently cook the garlic and chopped onion until soft. Poor in the stock and bring to the boil. Roughly cut the celery and carrots and add them to the stock with the lentils. Cover and cook for 10-15 minutes or until the carrots are cooked. Puree the soup in a blender or food processor and season to taste.

This recipe has a good quantity of garlic in it and on Kate Dimmer’s Nutrition page www.facebook.com/katedimmernutrition/ it will tell you all about the great qualities of garlic.