Why it suits reflux: Root vegetable and lentil soups are mild and high in fibre. Leaving out onion and tomato avoids two common triggers.
Ingredients
- 500 g carrots, chopped
- 150 g red lentils, rinsed
- 1 litre low-salt vegetable stock
- 1 tsp ground cumin
- 1 tsp olive oil
- 2 tbsp plain yoghurt to serve
Method
- Warm the oil in a large pan and stir in the cumin for 30 seconds.
- Add the carrots, lentils and stock.
- Simmer for 25 minutes until the carrots are soft.
- Blend until smooth, adding a splash of water if needed.
- Serve with a spoonful of yoghurt.
Make it work for you
- Eat a normal-sized portion and finish two to three hours before bed.
- If an ingredient is one of your triggers, look up a swap in the food checker.