Green Lentil Soup
Soups made with fast-cooking lentils are a great source of protein! Serve this with a side of brown rice or whole-grain bread.
Makes 4 servings
1/4 cup Vegetable Broth
1/3 cup chopped red onion
1/2 cup dry green lentils
1 teaspoon dried thyme
1/2 teaspoon black pepper
1 dash cayenne pepper
3 cups water
1/3 cup chopped celery
1/3 cup peeled and sliced carrots
1/3 cup peeled and sliced turnips
1/3 cup chopped cabbage
2 bay leaves
1 tablespoon tamari, or to taste
1/2 teaspoon sea salt, or to taste
Heat vegetable broth in a large saucepan. Add onion, lentils, thyme, black pepper, and cayenne, and sauté for 2 to 3 minutes. Add water, celery, carrots, turnips, cabbage, and bay leaves. Bring to a boil, reduce heat, and simmer for 45 minutes or until the vegetables become tender. Add tamari and sea salt to taste. Serve hot.
Per serving (1/4 of recipe): 96 calories; 0.3 g fat; 0.06 g saturated fat; 3.1%
calories from fat; 0 mg cholesterol; 6.7 g protein; 17.6 g
carbohydrates; 2.2 g sugar; 5.1 g fiber; 457 mg sodium; 41 mg calcium; 2.8 mg iron; 8 mg vitamin C; 892 mcg beta-carotene; 0.2 mg vitamin E
Source: Le Commensal, Montreal, Quebec, Canada. Published in The Best in the World, Neal D. Barnard, M.D., editor.
Please feel free to tailor Physicians Committee recipes to suit your individual dietary needs.