If you are looking for tasty lunch inspiration you could try this delicious Carrot and Red Lentil soup created by registered Nutritional Therapist Bea.
Carrots are a fantastic root veg, packed with nutrients such as beta carotene (precursor of vitamin A), fibre, vitamin K, potassium and antioxidants. They are also very economical and if you combine them with red lentils for its protein and iron content, then you have a perfect lunch right there.
A big bag of carrots (approx 600g)
140g red lentils
2 cubes of stock (chicken or vegetable)
Salted butter, olive/avocado oil
400-600ml of boiled water to make the stock
Peel and coarsely grate the carrots. Add oil and salted butter into a pan and add the carrots. Fry them for a few minutes and add the red lentils along with the stock liquid. Bring it to the boil then simmer it for 15-20 minutes. Take it off the hob and blend it with a stick blender until smooth. Eat it with naan bread, dollop of plain yoghurt, fresh parsley or coriander on top. You can also add some toasted pumpkin seeds for a little crunch. Season it if you need to. 😄