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LENTIL SOUP WITH MIXED VEGETABLES AND WHOLE WHEAT

ENTIL SOUP WITH MIXED VEGETABLES AND WHOLE WHEAT

LENTIL SOUP WITH MIXED VEGETABLES AND WHOLE WHEAT

5/5

Lentil Soup with Mixed Vegetables and Whole Wheat is a nutritious and filling dish that is perfect for Indian weight loss diets. Packed with protein and fiber from the lentils and mixed vegetables, this soup will keep you satisfied and help support your weight loss goals. It is rich in vitamins, minerals, and antioxidants, making it a healthy choice for a comforting meal.

INGREDIENTS

  • 1 cup lentils (any variety)
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 1 bell pepper, diced
  • 1 zucchini, diced
  • 4 cups vegetable broth
  • 1 teaspoon cumin powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Fresh cilantro for garnish
  • Whole wheat bread for serving

INSTRUCTIONS

  1. Rinse the lentils thoroughly under running water and set them aside.
  2. In a large pot, heat some olive oil over medium heat.
  3. Add the diced onion and minced garlic to the pot and sauté until the onion becomes translucent.
  4. Add the diced carrot, celery, bell pepper, and zucchini to the pot. Cook for 5-7 minutes until the vegetables soften slightly.
  5. Stir in the rinsed lentils, cumin powder, turmeric powder, paprika, salt, and pepper. Mix well to coat the lentils and vegetables with the spices.
  6. Pour in the vegetable broth and bring the soup to a boil.
  7. Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for about 20-25 minutes until the lentils are tender.
  8. If desired, use an immersion blender to partially blend the soup for a thicker consistency. Alternatively, you can leave it as is for a chunkier texture.
  9. Taste the soup and adjust the seasoning if needed.
  10. Ladle the lentil soup into bowls, garnish with fresh cilantro, and serve with whole wheat bread on the side.

TIPS

  1. You can use any variety of lentils such as red lentils, green lentils, or brown lentils for this recipe.
  2. Feel free to customize the vegetables according to your preference and availability.
  3. Add spices like ginger, coriander powder, or garam masala for additional flavor.
  4. If you prefer a smoother texture, blend the soup entirely using a blender instead of partially blending with an immersion blender.
  5. Serve the lentil soup with a squeeze of lemon juice for added freshness.
  6. Leftovers can be stored in the refrigerator for up to 3-4 days. Reheat on the stovetop or in the microwave before serving.
  7. Whole wheat bread is a healthy choice to accompany the soup, but you can also serve it with brown rice or quinoa for a more substantial meal.
  8. Garnish the soup with fresh cilantro or parsley for added flavor and presentation.

NUTRITION VALUE

  • Calories: Approximately 200-250 calories
  • Carbohydrates: Approximately 35-40 grams
  • Protein: Approximately 10-12 grams
  • Fat: Approximately 3-5 grams
  • Fiber: Approximately 10-12 grams

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