Black Bean and Lentil Soup
Who's ready to try this veggie soup on a cold winter's day?
Heat the oil in a saucepan over a medium to high heat. Add the onion, carrot(s) and celery and cook for 4-5 minutes until starting to soften.
Add the chicken and mushrooms, stir well and then add the orzo and vegetable stock.
Bring to a simmer and leave for 10 minutes, stirring every so often and topping up the stock if needed. Stir in the spinach and mustard, season to taste then enjoy.
This soup is good for batch cooking and it also freezes well. You may need to add a little more stock when reheating to replace the liquid absorbed by the pasta over time.
You can use chicken stock if preferred.
A banging recipe from The Body Coach app!