Vegan recipe

Tomato, lentil and chilli soup - Almond, coconut and chia seed energy balls

Rachel of NUTRI BALANCE SWANSEA is a nutritionist with over 10 years’ experience.

Here Rachel shares her recipe for a warming winter soup that is not only delicious but economical too. Following a healthy diet doesn’t mean that you have to give up on all sweet treats. Rachel’s energy balls are packed with flavour but contain no refined sugar

Tomato, Lentil and Chilli SoupRachel pic 1

 Ingredients

1 mug of red lentils

4/5 ripe tomatoes (chopped)

2 sticks of celery (chopped)

2 cloves of garlic (crushed)

1 chilli (chopped)

1 tbsp of coconut oil to cook

onion/celery

Bouillon stock powder

Black pepper

Any herbs you fancy

Method

Heat the coconut oil and cook onion and garlic until soft.

Add celery, cook for a further 2 minutes or so, then add the tomatoes and cook for around 3 minutes on a low heat.

Add the chilli and red lentils and stir in, then bouillon stock powder and water to cover (plus an inch or two).

Cook for around 20 minutes on a medium heat, add more water/bouillon if needed.

Add herbs if using (coriander is great as is basil).

Zap with a hand blender and serve.

 

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Almond, coconut and Chia seed energy balls

Rachel pic 2

 Ingredients

1 cup pitted dates (soak if dried)

3 tbsp ground almonds

2 heaped tbsp almond or peanut butter (organic and unsweetened)

3 tbsp shredded coconut (unsweetened)

1 tbsp filtered water (add gradually)

1 tbsp coconut oil

½ tsp vanilla extract

Pinch of pink Himalayan salt

Pinch of cinnamon

To roll

Chia seeds whole or ground

Raw cacao nibs/shredded coconut

Method

Put all the ingredients into a food processor. Blitz for a couple of minutes then add enough water so the mixture comes together.

Form into small balls – about the size of a walnut. Roll in the chia seeds and cacao nibs or shredded coconut if using.

Pop into an airtight container and keep in the fridge for up to 2 weeks – if they last that long!

 

 

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