84 Ultimate Weight Loss Revealed by Brad Callen

P / C / F Ratio: 20 / 65 / 15

Rich vegetable and lentil soup, filling and delicious.

10 Servings

• 50g bacon or speck, TRIM OFF ALL FAT

• 2 leeks, chopped

• 6 cloves garlic, finely sliced

• 3 sticks celery, chopped

• 2 carrots, chopped

• 2 parsnips, chopped

• 2 tbsp low-salt tomato paste

• 1 liter low-salt vegetable stock

• 50g Risoni( rice-shaped pasta) or other small pasta

• 1 tsp olive oil

• 1 / 4 cup fresh parsley, chopped

• 1 tbsp lemon peel, grated

Preparation Instructions

Heat the oil in a large pan and brown the garlic, bacon and leek. Add carrot, parsnip and celery. Cover and cook for 5 mins or until soft. Add lentils, stock, tomato paste and 1 liter water. Bring to the boil, then simmer 30 mins. Add Risoni and 2 cups water. Simmer 10 mins. Add parsley and lemon rind, season with black pepper. Enjoy! If you wish, grate parmesan over the top for extra flavor.

Nutrition Information

Per Serving

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