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These are a selection of our Grub4Life recipes. Some have been tried, tested and given the thumbs up by over 10,000 children. Others are favourite recipes from our members. if you're stuck for inspiration for tonight's dinner - you've come to the right place! Each recipe has been nutritionally analysed and we tell you why some of the ingredients are perfect Grub4Life!

Lentil and vegetable soup with cheesy topped croutons - U5

Serves 10

U5 = suitable for under-fives

Ingredients:
100g red lentils (dry)
½ swede, peeled and diced
3 carrots, peeled and chopped
2 stalks of celery, chopped
1 leek, roughly chopped
1 Kallo low salt vegetable stock cube
50g tomato puree

Cheesy topped croutons:
10 slices of wholemeal or granary bread
200g cheddar cheese

Method:

Soak the lentils in cold water over night, rinse thoroughly.

Wash, peel and chop all the vegetables and place in a large saucepan with the lentils the stock cube and tomato puree. Cover with water.

Bring to the boil and simmer for 30 mins.

Puree the soup in a blender to the desired consistency. If necessary add a little extra stock to thin the soup down.

Toast the bread and grill the cheese on top.

Cut into fingers and serve with the soup.

Tips:

For wheat free diets use wheat free bread.

For dairy free diets use soya cheese.

Remove some of the vegetables and puree for puree diets.

Per serving:
Calories: 181 kcals
Protein: 10 g
Fat: 8 g
Carbohydrate: 20 g
Salt: 0.6 g
Iron: 1.6 mg
Calcium: 197 mg


Attached file: Lentil_vegetable_soup_cheesy_croutons.pdf read/download


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