I’ve professed my love of soup many times before, and I especially adore a soup that acts like a meal! And to do that, it must have protein. I recently modified one of my “regulars” to be higher in protein by adding in the mighty red lentil! Red lentils are smaller than green or brown lentils, and cook up very quickly. They offer up 18 gm of protein per cup so adding a cup or two to a veggie soup can go a long way towards making it a meal. And it’s a great source of fiber as well, coming in at 6 gm per serving. Give this recipe a try and let me know what you think!
- 1 tbsp of olive or coconut oil
- 2 medium onions
- 2 tbsp of grated ginger
- 1 tsp of ground coriander
- 1 medium butternut squash (could also use carrots or sweet potatoes), cooked.
- 1 cup of red lentils
- 4-5 cups of broth
- salt and pepper to taste
- After cooking squash, sauté onions and ginger in oil for 5 mins until tender. Add coriander and stir for 1 minute.
- Add squash, broth and lentils and cook for 20-30 mins, or until lentils are soft and tender.
- Puree, season and serve!
Calories: 233 Protein: 10 gm Fat: 4 gm Carbohydrates: 42 gm Fiber: 6 gm.