Moussaka me! This recipe takes a bit longer but you get a few portions and it tastes amazing.
Heat the oil in a saucepan, add the garlic and fry for a minute until softened. Stir in the lentils, pour over enough boiling water to cover by a couple of centimetres then bring to the boil and cook for 15 minutes.
Add the broccoli and milk then simmer for 5 minutes until the broccoli is soft. Remove from the heat, season to taste then pour everything into a liquidiser and blend until smooth. Pour into a warm soup bowl, top with the cheddar and yoghurt then serve.
The best way to freeze this soup is to leave it to cool completely then spoon portions into individual freezer bags. Lay on a tray and freeze flat. By freezing it in a flat sheet rather than a solid block (in a deep plastic container) it'll defrost far more quickly and also take up less freezer space.
A banging recipe from The Body Coach app!