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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 228.2
  • Total Fat: 6.1 g
  • Cholesterol: 41.3 mg
  • Sodium: 367.9 mg
  • Total Carbs: 30.1 g
  • Dietary Fiber: 11.0 g
  • Protein: 23.1 g

View full nutritional breakdown of High Protein Lentil Soup calories by ingredient
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High Protein Lentil Soup

Submitted by: REVCORNIE
High Protein Lentil Soup

Introduction

Velvety textured, colorful and hearty soup: perfect for cold days! Every tummy a warm bellyful at CORNIE'S KITCHEN. Velvety textured, colorful and hearty soup: perfect for cold days! Every tummy a warm bellyful at CORNIE'S KITCHEN.
Number of Servings: 2

Ingredients

    Add 4 cups of water to a saucepan. Slice half an onion thinly to make about 1/2 cup. Add this and 1/2 cup sliced carrots to boiling water. Add 1/2 cup dry lentils to water now. Add 3 minced cloves garlic to pot (I like the garlic taste, but you can adjust this). Throw in 1cup sliced mushrooms. Add spices: 1tsp each of parsley & cayenne pepper or pepper flakes. Add 2tsp basil. Use only 1/2 cube of bouillon (no one needs all that sodium!). Add 3 oz chicken breast chopped into small pieces & 3 oz (12 #) grape tomatoes cut in half. Stir the pot, reduce the heat to medium, and sit down for a few minutes to rest.

    Return to the kitchen & inspect the pot. Give it a few stirs. The liquid will begin to take on a thickness of gravy as the lentils soften. Stir every 5 minutes, just to check on the progress, & raise the spoon to your lips if you are so compelled by the flavors wafting up from the pot. When you notice the liquid is reduced by half, your soup is ON!!

    Add cheese to serving bowls/cups, not to cooking pot, for ease of cleanup.

Tips

Adding dry lentils to BOILING water "cracks" the outer layer and makes them cook quicker.


Directions

Pot, stove, boiling water, cutting veggies & meat.
Simplest prep of all.
Add cheese to individual bowls or cups, not to cook pot.

Serving Size: Makes 2 one cup servings OR 1 large serving of 2 cups (meal)

Number of Servings: 2

Recipe submitted by SparkPeople user REVCORNIE.






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