Root Veg and Green Lentil Soup

Had this for lunch today, made enough for 5 portions in the freezer too. (yes it does look a bit like baby food but it is a great winter filler-upper and super easy with a slow cooker).
  
Served with seedy wholemeal bread stuffed with fresh baby spinach or watercress..and a little bit of butter or humus...its almost all of your 5 a day in one meal and very yummy.
  

Prep time: 15 mins

Cooking time: 5 hrs slow cooker, 2 hrs hob

Serves: 6-8

Ingredients

3 medium carrots
1 leek
1 swede
1/2 butternut squash
1 small parsnip
400g tin green lentils
1ltr boiling water
2 chicken or veg stock cubes
butter

Instructions

1. Chop up all of the veg into rough 1/2 inch cubes
2. Using a large heavy based pan sweat the carrots and leeks in a large nob of melted butter over a low heat for about 8-10 mins until leeks are translucent  and transfer to the slow cooker if using.
3. Add all other veg to the pan with the stock cubes and boiling water. Bring back to the boil and transfer to the slow cooker if using.
4. Simmer gently for 2 hrs on the hob or up to 5 hrs in the slow cooker.
5. Add the lentils 15 mins before serving to warm through then remove from the heat and blend smooth at the end of cooking time. (A handheld blender straight in the pan is easiest)
6. Serve with chunks of seedy bread filled with baby spinach or watercress, spread with butter or hummus.

ready to simmer for 5 hrs

Why is it Good Mood Food?

Root veg like sweet potatoes, butternut squash and parsnip provide carbohydrate (so energy) with lower GI than potatoes.  This means the soup should keep you going for longer and will help prevent hunger pangs mid afternoon.

Most of these root veg are excellent sources of Vitamin A, C and B6 and essential trace minerals such as potassium and manganese, all essential for health and brain function.

Veg and lentils are great for dietary fibre and the lentils add protein too.