One of the things that helps with limited energy is to cook extra when cooking a meal and freezing some serves for those days when there's just not enough energy to cook dinner. Taking a nutritious meal from the freezer and nuking it in the microwave is much faster, healthier and cheaper than going for take-away.
I thought I'd share with you some of my favourite freezeable recipes. All recipes from my kitchen are gluten and lactose free, and easy to make.
Today's is Red Lentil and Tomato Soup.
1 dry red lentils
1 800g can diced tomatoes
1 tablespoon vegetable stock powder
1 tablespoon pre-made curry paste.
Place lentils in a strainer and rinse until water runs clear.
Place all ingredients in a large saucepan.
Fill the tomato can with water twice and add to saucepan.
Bring to the boil and simmer until lentils are soft (about 15 to 20 minutes.)
Serves: 4 to 6.
Click on "comments" for Louise B's curried pumpkin and lentil soup recipe just sent to me via Facebook.