*Easy Red Lentil Soup

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This recipe has been modified to support a balanced meal plan. More info here.

Makes 6 servings. Each serving provides:
3 oz lentils   5 oz vegetables
 
Aprx Nutrition For One Serving
Cal: 162   Protein: 10g   Carbs: 30.2g   Fat: 1g   Fiber: 6.5g

Ingredients

Use any combination of vegetables that will equal 30 oz      

  • 7 oz uncooked red lentils*
  • 5 oz onions, chopped
  • 1 clove garlic, minced
  • 5 oz carrots, chopped
  • 4 oz celery, chopped
  • 3 oz daikon, diced
  • 2 oz sweet peppers
  • 2 Tbsp mushroom powder
  • 10 oz tomatoes, crushed
  • 4 cups water
  • 2 Tbsp Chicken Flavored Seasoning
  • ½ tsp of each sage, basil and oregano
  • 1 tsp salt
  • ¾ tsp Sambal Oelek chili sauce, optional

Instructions

  1. In a large pot add onions. Sauté until they begin to caramelize. Learn how to sauté without oil.
  2. Add garlic and cook for another minute, taking care that it doesn’t burn.
  3. Wash the lentils then add them to the pot along with the carrots, celery, daikon, sweet peppers, mushroom powder, tomatoes, and water. Bring to boil, cover and cook until the lentils and vegetables are tender. (If using Instant Pot, cook 3 minutes then quick release).
  4. Add the Chicken Flavored Seasoning, sage, basil, oregano, and salt. Stir to combine.
  5. Divide the soup into 6 servings.
  6. Serve soup hot. Store leftovers in refrigerator and use within 5 days or freeze.

Notes