Nicole Bando | Dietitian & Lactation Consultant

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Email: info@nicolebando.com

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Healthy and Balanced Family Recipes

‘My recipes are colourful, pretty, balanced and designed to inspire happy & sustainable eating habits’

Categories

moroccan red lentil soup

Soup!! One of my favourite things about the cooler weather. Meals for days and it’s an easy way to jam in lots of nutrients.
I have lots of mums saying their kids won’t eat soup. Here are my tips:
– provide options such as grated cheese, yoghurt or light sour cream, dried herbs or fresh herbs as toppings they can add
– add small amounts of cheesy toast ‘croutons’ or mountain bread ‘chips’.

Ingredients:
1 red onion, diced
1 bunch coriander
1 can chickpeas, drained
2 cans crushed tomatoes (low salt)
2 tbspn tomato paste
3/4 cup red lentils (dried)
1/2 cup brown rice
2 teaspoons cinnamon
1 capsicum, deseeded and diced
4 carrots, finely chopped (skin on)
1 sweet potato, cubed
2L low salt chicken stock

Method:
1. Saute onion and finely chopped coriander stalks (reserve leaves) until soft, add cinnamon and cook until fragrant.
2. Add tomato paste, cook 1 min.
3. Add all ingredients except coriander leaves.
​4. Bring to boil and simmer roughly 45 minutes until everything is cooked through. Scatter with coriander and serve.

moroccan red lentil soup

Soup!! One of my favourite things about the cooler weather. Meals for days and it’s an easy way to jam in lots of nutrients.
I have lots of mums saying their kids won’t eat soup. Here are my tips:
– provide options such as grated cheese, yoghurt or light sour cream, dried herbs or fresh herbs as toppings they can add
– add small amounts of cheesy toast ‘croutons’ or mountain bread ‘chips’.

Ingredients:
1 red onion, diced
1 bunch coriander
1 can chickpeas, drained
2 cans crushed tomatoes (low salt)
2 tbspn tomato paste
3/4 cup red lentils (dried)
1/2 cup brown rice
2 teaspoons cinnamon
1 capsicum, deseeded and diced
4 carrots, finely chopped (skin on)
1 sweet potato, cubed
2L low salt chicken stock

Method:
1. Saute onion and finely chopped coriander stalks (reserve leaves) until soft, add cinnamon and cook until fragrant.
2. Add tomato paste, cook 1 min.
3. Add all ingredients except coriander leaves.
​4. Bring to boil and simmer roughly 45 minutes until everything is cooked through. Scatter with coriander and serve.