How cooking once and eating (at least) twice can be an absolute gamechanger.

Here's one I made earlier:

1. This nutritient dense dish started it's life as a simple tomato, basil and lentil soup served with some homemade pizza (c/o my daughter who makes the best bread!)

   
   

2. Next I decided to bulk it out with a tin of cannelini beans and some garlic roasted peppers and squash, served with rice as a beany and warming casserole.

   
   

3. And finally, the remainder was heated up, sprinkled with chilli flakes, and the rest of the roasted veg to give a yummy, caramelised flavour and texture, topped with rocket leaves and feta cheese (parmesan would also be great) and drizzled with extra virgin olive oil and freshly ground black pepper.

All 3 were absolutely delicious and EXACTLY what I needed on a chilly day...

Tomato, lentil, basil, chill and cannelini soup topped with feta cheese, rocket, black pepper and extra virgin olive oil.

BASIC RECIPE - makes approx 6 portions

INGREDIENTS

• 2 x tins of chopped or cherry tomatoes (San Marzano cherry tomatoes are lovely and sweet)

• 1 x tin green lentils, drained

• 1 x large onion diced

• 1 x medium leek chopped finely

• 4 x garlic cloves, choppedor grated

• 1 x large courgette, chopped

• About 250ml veggie stock (enough to make it the thickness of soup that you would like)

• A large handful of basil chopped

• Extra virgin olive oil for cooking and drizzling

  
  

METHOD

• Soften the onion and leeks in about a tablespoon of oil. If you can't tolerate onions, garlic or leek, try finely sliced celery and carrot as a flavour base instead.

• Add the chopped courgette and cook until tender but not soggy

• Add the lentils, tomatoes and stock. Stir and simmer for about twenty minutes.

• Season with salt, black pepper and dried herbs

• Add most of the chopped basil, reserving some for the top when serving.

• Divide the remaining soup into portions for your freezer and top with anything you fancy, or have in the fridge.

NUTRITION

• Fibre and protein in the lentils and beans

• Fibre and various vitamins and minerals (such as Vit C, B6, potassium, calcium and folate) in the onions, garlic and leek

• Vitamin A, C, K and calcium, folate, potassium, lycopene in the tinned tomatoes

• Iron, calcium, folate, magnesium, zinc and vits C, A, K in rocket and basil leaves

• Vitamin E & K, polyphenols, heart and bone health in extra virgin olive oil

I always love hearing from you, so get in touch if this blog is helpful, and if you make something that turns into 3 meals let me know!

Lynne x

I am a yoga teacher, nutrition & wellbeing coach and reiki practitioner, offering classes, one to one wellbeing coaching and group mini retreats at my centre The Yoga & Wellness Rooms in Shoreham By Sea, and via zoom for those who prefer to stay cosy at home, or aren't local to me. I currently have 2 x spaces for one to one coaching in Shoreham or via zoom. Get in touch directly if you think this is something you would like to start.

2025 is the year of the retreat! I'm so excited to be running my next one in Morocco in June - details of this are on my website - get in touch if you'd like a full immersion week of yoga, pilates, incredible food and some warm sunshine!

Details of my classes, coaching and retreats are all on my website or you can contact me directly on lynnejarrettyoga@gmail.com