I'm always looking for meatless dishes to add to our family favorites list, especially as the weather gets colder. This one got two thumbs up from my tween.
Lentils can be very filling so you might want to consider freezing a portion. One serving provides 23 grams of protein!! Carrot & Red Lentil Soup Ingredients: makes 6 servings 3-4 large sweet onions, chopped 2 garlic cloves, chopped 4 cups carrot juice 4 cups low-sodium or no salt added vegetable broth 1 pound red lentils 5 ounces baby kale or spinach (more if serving soup on a bed of wilted greens) 2 Tablespoons fresh lemon juice, or to taste 1/4 cup parsley, chopped (optional) 2-3 Tablespoons of olive oil (optional) Salt & pepper to taste Heat 2-3 Tablespoons of water (or olive oil) in a soup pot and saute onions and garlic until tender*. Add carrot juice, vegetable broth and lentils. Bring to a boil, lower heat, and simmer covered until the lentils are soft (about 50-60 min). Stir in baby kale or spinach and heat until wilted. Add lemon juice, chopped parsley, and salt and pepper to taste. Optional: I like serving the lentil soup over a bed of wilted spinach or sauteed kale. *Tips: I find sauteing the onions until almost translucent and then adding in the garlic to saute helps decrease the probability of burning the garlic. If you use brown lentils instead of red you may need to add some cooking time. Wait until the lentils are cooked before adding salt. Salt can slow the process of breaking down the lentils, therefore increasing the cooking time. Bear in mind that while lentils are a great protein source they can be very colon cleansing. A little can go a long way! Photo credit and original recipe: Eat to Live by Joel Fuhrman, M.D. Click here for more quick, delicious & nutritious recipes!
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Hi! I'm Heather Rizzo, a.k.a The Body Whisperer. I hope you enjoy reading my insights and tips on how to be your most vibrant self! Archives
October 2023
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