I have started to get the hang of cooking GERD friendly recipes – it’s pretty easy you just have to leave a few things out! We have always loved a tomato based lentil soup so I had to come up with version without the usual ingredients of garlic, onion, tomato. This one is a very delicious alternative and is quick to make. Let me know what you think.
Chunky lentil soup
1 tblsp olive oil
3 large carrots
1 large zucchini
1 medium potato
1 cup lentils
100g frozen chopped spinach
4 cups vegie stock
Water to top up as needed
½ teaspoon salt
Heat olive oil in a soup pot and cook chopped carrots, zucchini and potato for about 5 minutes. Add cup of lentils and stir, spinach then vegie stock. Add water if needed to cover veggies. Put the lid on bring to the boil then turn to low and leave for about 15 – 20 mins. Check soup add more water if needed reheat then put the lid on and turn off the heat. Leave for about an hour, then add salt, reheat and serve. Great with toasted cheese tortilla wraps.
Freezes well. Great for kids school lunches taken in a thermos.
kidswithgerd 