Chunky salmon chowder
I really like adding lentils to soup, not only because of the health properties but also because it makes them much more filling and therefore aids weight loss.
This is a delicious warming soup that is full of flavour yet very light. Salmon provides your protein, the potato gives you a ready source of vitamin C and the lentils make this heart healthy and filling.
(Serves 4)
Ingredients
2 skinless salmon fillets700ml skimmed milk500ml low salt vegetable stock2 thyme sprigs1 tbsp extra virgin olive oil2 leeks, sliced and washed1 large white potato, diced75g red lentils80g bunch flat leaf parsley, finely choppedFreshly ground black pepper
Method
Start by placing the salmon in a saucepan, cover with milk, stock and thyme and bring to the boil for 2-4 minutes. Remove the salmon from the stock and set both aside.
Next, using a large non-stick frying pan, heat the olive oil and cook the leeks until softened. Don’t let them brown, as this is a pale coloured chowder.
Now add the stock and milk mixture to the leeks then add the potato and lentils and cook for 30 minutes or until the lentils are soft
Finally flake the salmon and stir into the chowder along with the parsley and freshly ground black pepper and serve
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