#Recipes #Food #Drink >>> Easy Yellow Lentil Soup Recipe
Easy Yellow Lentil Soup Recipe.
Ingredients:
85g Yellow Lentils
1 tbsp of green onions (the white part)
0.5 tsp of Garlic powder
0.5 tsp of Garam Masala
0.5 tsp of Curry Powder
10ml of coconut oil
Salt to taste
Fresh Chilli or Dried Chilli to taste.
Directions:
Boil lentils on a high heat. When cooked and soft (holding their shape but not crunchy), add the rest of the ingredients together in the pot and decrease heat drastically to low/medium heat. Let it simmer allowing the green onions to cook (they must not be crunchy). Once the onions are soft and translucent, almost disappearing into the soup, the soup is ready to serve. Before serving, either blitz with a blender for a smooth soup or smash for a chunky soup. I prefer chunky.
Note: Add water to determine the type of consistency you want your soup to be. After adding water allow the soup to simmer first before serving.
You need to eat this with 140g of vegetables for a balanced meal and an optional 10g rye bread if you need that carb kick. I served mine with a carrot salad to help with my lack of appetite today.
Carrot Salad:
Ingredients:
1 medium sized carrot grated
3 Cherrie tomatoes cut in half
Cucumber jullienned.
Lettuce shredded
1 or 2 tbs of raw, unpasteurised Apple Cider Vinegar.
Directions: Mix everything together.
http://www.tanyasfoodblog.com/
Ingredients:
85g Yellow Lentils
1 tbsp of green onions (the white part)
0.5 tsp of Garlic powder
0.5 tsp of Garam Masala
0.5 tsp of Curry Powder
10ml of coconut oil
Salt to taste
Fresh Chilli or Dried Chilli to taste.
Directions:
Boil lentils on a high heat. When cooked and soft (holding their shape but not crunchy), add the rest of the ingredients together in the pot and decrease heat drastically to low/medium heat. Let it simmer allowing the green onions to cook (they must not be crunchy). Once the onions are soft and translucent, almost disappearing into the soup, the soup is ready to serve. Before serving, either blitz with a blender for a smooth soup or smash for a chunky soup. I prefer chunky.
Note: Add water to determine the type of consistency you want your soup to be. After adding water allow the soup to simmer first before serving.
You need to eat this with 140g of vegetables for a balanced meal and an optional 10g rye bread if you need that carb kick. I served mine with a carrot salad to help with my lack of appetite today.
Carrot Salad:
Ingredients:
1 medium sized carrot grated
3 Cherrie tomatoes cut in half
Cucumber jullienned.
Lettuce shredded
1 or 2 tbs of raw, unpasteurised Apple Cider Vinegar.
Directions: Mix everything together.
http://www.tanyasfoodblog.com/
