Lower Fat Lentil Soup Recipe

I was looking for a lower fat, high protein and high fiber lentil soup recipe with some kick, and found the perfect recipe online, which I added my own little touches to (as everyone always does), and we had five nights of tasty, delicious, healthy lentil soup that had a lebanese flavor to it due to the curry powder. I had never actually made lentil soup before, but I had it at a local Lebanese restaurant, and I absolutely loved it as did my mom, who came along with me and got it as an appetizer as well.

That’s when I decided that it could be a great addition to my repertoire of menus, which had grown a little tired and old as of late. I found the recipe for curried lebanese lentil soup, and liked most of the recipe, except added my own twists, like adding way more chicken broth so that it wouldn’t be more of a stew but more like a soup, particularly after the lentils expanded a lot after a few days in the fridge. Lentils are a great bean, they have a somewhat nutty flavor, and their texture is nearly that of a pasta after they really soften, so it’s nearly like you’re eating a pasta after they’ve been softening a few days, which is different.

Here is the recipe, tip, whether you want to eliminate some of the fat added by the coconut milk, use half to three fourths of the can instead of the whole thing. I do recommend using some though, it adds a wonderful flavor in conjunction with the curry powder.

Recipe for Lower Fat Lentil Soup:

1 bag of lentils.
10 cups of lower sodium chicken stock
2 tsp. olive oil for sauteeing
2 cups of celery finely chopped
2 cups of carrots finely chopped
2 cups of red bell pepper chopped
2 cups of onion chopped
2 TB curry powder
1 TB cumin
6 garlic cloves, crushed
1 can coconut milk
1 bunch of kale or other preferred greens. Kale is loaded with nutrition, so I chose kale and it tasted great.

Sautee the celery, carrots, onions and red bell pepper in the olive oil. When done sauteeing, add to the mixture of the coconut milk, chicken stock and lentils. Bring to a boil before you add the sauteed veggies though, to cook the lentils. at the last moment, add the chopped kale. It will turn a bright green color, let it wilt and your soup is done. The curry combined with the coconut milk gives that soup a delicious, satisfyingly nutty and somewhat smoky flavor. It gets even better as it sits, as with most soups, and is packed with nutritious foods. Enjoy!

Original post by EatingToLive

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