Red lentil broth is one of three recipes for hospital patients devised by specialist frozen meal supplier, Apetito.
INGREDIENTS
(makes eight portions)
- 60g vegetable oil
- 110g diced onions
- 1 litre water
- 200g red lentils
- 210g diced carrots
- 60g leek, finely cut
- 60g celery
- 60g diced parsnips
- 110g frozen diced potatoes
- 15-30g vegetable bouillon, according to taste
- Pinch of ground cumin
- Pinch of salt
- Pinch of ground white pepper
- Pinch of frozen thyme
- Small clove of chopped garlic in oil
- 1tsp of tomato purée
METHOD
Sauté garlic, oil and diced onions in a pot. Add water and 110g of carrots to the pot, bring back to the boil and cook until the carrots are soft and stir until smooth. Add remaining vegetables, carrots and lentils, return to the boil and cook until soft.
Mix the dry ingredients with water and tomato purée and add to the pot stirring continuously until boiling. Adjust water level to recipe weight and bring back to the boil.
More hospital recipes:
Curried lamb with potato and tomato
Carrot cake
View Caterer's three-part focus on healthcare catering:
Care home malnutrition: time for action
Meals as medicine
At the heart of care catering