…made by Year 6.
The class worked safely to prepare the ingredients for our soup, using some new chopping techniques – claw grip and bridge hold. Mrs Sherriff and I were very impressed to see how quickly the children picked up these new skills. Wonder if they might start using them at home?
Using the Eat Well Plate and other resources, we analysed the recipe to work out:
- cost per portion
- nutrient content
- what to have alongside the soup to create a healthy packed lunch
Here is the recipe if you’d like to try it at home:
Lentil and Tomato Soup
These are the ingredients:
- 1 onion
- 1 carrot
- 1 medium potato
- 1 clove garlic
- 1 x 15 ml spoon oil
- 1 x 5 ml spoon ground cumin
- 1 can tomatoes (400g)
- 100g red or brown lentils (or a tin of lentils to speed up the cooking)
- 500ml water
- 1 x vegetable stock cube or 1x 5ml spoon bouillon powder
- 1 lemon
- Ground black pepper to season
Method:
Peel and dice the onion.
Top, tail and peel the carrots.
Dice the carrot.
Peel and dice the potato.
Peel and crush the garlic.
Fry the onion and garlic in the oil, gently, for 5 minutes.
Add the carrot, potato and the cumin.
Add the lentils and canned tomatoes.
Dissolve the stock cube in the boiling water to make the stock.
Add the stock to the sauce pan, stir and bring to the boil.
Reduce the heat, cover the sauce pan with a lid and a simmer for 40min.
Squeeze the juice from one lemon.
Just before serving, add 1 x 15 ml spoons lemon juice and some freshly ground black pepper.
Top Tips:
- Try using different vegetables, such as courgettes and peppers.
- Make some toasted croutons to decorate on top.
- Change the potato for pasta as an alternative carbohydrate.
- Add a swirl of yogurt to the soup when served.