HEALTHY LENTIL SOUP RECIPES FOR WEIGHT LOSS

Lentil soup is hearty and nutritious, with lentils as the main ingredient. Lentils are a type of legume high in protein, fiber, and other important nutrients. Lentil soup is a popular dish in many cultures, and the recipe has many variations.

Here are some detailed notes on the lentil soup recipe:

Ingredients:

• 1 cup of dry lentils (green, brown, or red)
• 1 large onion, diced
• 2 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 teaspoon of cumin
• 1 teaspoon of paprika
• 1 teaspoon of dried thyme
• 1 bay leaf
• 6 cups of vegetable or chicken broth
• 1 tablespoon of olive oil
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish

Instructions:

Rinse the lentils in cold water and drain them.

In a large pot, heat the olive oil over medium heat.

Add the onions, garlic, and sauté for 2-3 minutes until softened.

Add the carrots and celery and sauté for another 2-3 minutes.

Add the cumin, paprika, thyme, and bay leaf and stir to combine.

Add the lentils and broth to the pot and stir.

Bring the soup to a boil and then reduce the heat to low.

Cover the pot with a lid and let the soup simmer for 30-40 minutes or until the lentils are tender.

Remove the bay leaf and discard.

Use an immersion blender or transfer the soup to a blender to puree it until smooth.

Season the soup with salt and pepper to taste.

Serve hot, garnished with fresh parsley or cilantro.

Tips:

Lentil soup can be made with different types of lentils, but green or brown lentils are recommended because they hold their shape better and have a firmer texture than red lentils soup.

Add other vegetables to the soup, such as potatoes, tomatoes, or spinach.

If you prefer a chunkier soup, you can skip the blending step and serve the soup as is.

Lentil soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

BEST LENTIL SOUP RECIPE 

Here's a delicious easy lentil soup recipe that you can try:

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 cup dried green or brown lentils, rinsed and drained
• 4 cups vegetable broth
• 1 can diced tomatoes (14.5 ounces)
• 1 bay leaf
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley, chopped (optional)

Directions:

Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until the onion is translucent about 5 minutes.

Add the carrots and celery and cook for another 5 minutes.

Add the lentils, vegetable broth, diced tomatoes, bay leaf, cumin, and smoked paprika. Stir to combine.

Bring the soup to a boil, then reduce the heat and simmer for 30-40 minutes or until the lentils are tender.

Remove the bay leaf and discard. Season the soup with salt and pepper to taste.

Serve hot, garnished with fresh parsley if desired.

Enjoy your delicious lentil soup!

INSTANT POT LENTIL SOUP

Instant Pot lentil soup is a delicious and easy-to-make soup that can be ready in under an hour. Here's a recipe:

Ingredients:

• 1 cup of dried lentils (green or brown)
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 teaspoon of cumin
• 1 teaspoon of paprika
• 1 teaspoon of dried thyme
• 4 cups of vegetable or chicken broth
• 1 can (14 oz) of diced tomatoes
• 1 tablespoon of olive oil
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish

Instructions:

Rinse the lentils in cold water and drain them.

Turn on the Instant Pot to the sauté function and add the olive oil.

Add the onions, garlic, and sauté for 2-3 minutes until softened.

Add the carrots and celery and sauté for another 2-3 minutes.

Add the cumin, paprika, and thyme and stir to combine.

Add the lentils, broth, and diced tomatoes to the Instant Pot and stir.

Close the Instant Pot lid and set the valve to the sealing position.

Cook on high pressure for 20-25 minutes (depending on the type of lentils you use). Use the quick-release method to release the pressure.

Remove the lid and stir the soup.

Season the soup with salt and pepper to taste.

Serve hot, garnished with fresh parsley or cilantro.

Tips:

You can use the Instant Pot to sauté the vegetables before cooking the soup, which saves time and reduces the number of dishes to clean.

Add diced or sweet potatoes to the recipe to fill the soup.

You can also use canned lentils instead of dried ones, reducing the cooking time.

If the soup is too thick, add more broth or water to thin it out.

MOROCCAN LENTIL SOUP

Moroccan lentil soup is a flavorful and aromatic soup popular in Moroccan cuisine. It is typically made with lentils, vegetables, and Moroccan spices. Here's a recipe for healthy lentil soup:

Ingredients:

• 1 cup of dried red lentils
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 tablespoon of tomato paste
• 1 teaspoon of ground cumin
• 1 teaspoon of ground coriander
• 1/2 teaspoon of ground cinnamon
• 1/2 teaspoon of ground ginger
• 1/2 teaspoon of ground turmeric
• 4 cups of vegetable or chicken broth
• 1 can (14 oz) of diced tomatoes
• 1 tablespoon of olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

Rinse the lentils in cold water and drain them.

In a large pot, heat the olive oil over medium heat.

Add the onions, garlic, and sauté for 2-3 minutes until softened.

Add the carrots and celery and sauté for another 2-3 minutes.

Add the tomato paste, cumin, coriander, cinnamon, ginger, and turmeric, and combine.

Add the lentils, broth, and diced tomatoes to the pot and stir.

Bring the soup to a boil and then reduce the heat to low.

Cover the pot with a lid and let the soup simmer for 30-40 minutes or until the lentils are tender.

Season the soup with salt and pepper to taste.

Serve hot, garnished with fresh cilantro.

Tips:

You can add other vegetables to the soup, such as potatoes, sweet potatoes, or bell peppers.

Add a pinch of cayenne or red pepper flakes to make the soup spicier.

You can also add a can of chickpeas to the recipe to make the soup more filling.

Add coconut milk or heavy cream splash to make the soup creamier.

VEGAN LENTIL SOUP RECIPE

Here's a delicious and easy vegan lentil soup recipe that is packed with plant-based protein and nutrients:

Ingredients:

• 1 cup of dried green or brown lentils
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 tablespoon of tomato paste
• 1 teaspoon of ground cumin
• 1 teaspoon of smoked paprika
• 1/2 teaspoon of dried oregano
• 4 cups of vegetable broth
• 1 can (14 oz) of diced tomatoes
• 1 tablespoon of olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

Rinse the lentils in cold water and drain them.

In a large pot, heat the olive oil over medium heat.

Add the onions, garlic, and sauté for 2-3 minutes until softened.

Add the carrots and celery and sauté for another 2-3 minutes.

Add the tomato paste, cumin, smoked paprika, and oregano and stir to combine.

Add the lentils, broth, and diced tomatoes to the pot and stir.

Bring the soup to a boil and then reduce the heat to low.

Cover the pot with a lid and let the soup simmer for 30-40 minutes or until the lentils are tender.

Season the soup with salt and pepper to taste.

Serve hot, garnished with fresh parsley.

Tips:

You can add other vegetables to the soup, such as potatoes, sweet potatoes, or zucchini.

Add a pinch of cayenne or red pepper flakes to make the soup spicier.

You can also add a can of chickpeas or white beans to the recipe to make the soup more filling.

Add coconut milk or cashew cream splash to make the soup creamier

HEALTHY LENTIL RECIPES FOR WEIGHT LOSS

Lentils are a nutritious and filling ingredient that can help with weight loss goals. Here are some healthy lentil recipes for weight loss:

Lentil Salad with Roasted Vegetables

Ingredients:

• 1 cup of green or brown lentils, rinsed
• 2 cups of mixed vegetables, such as bell peppers, zucchini, and eggplant, chopped
• 1 tablespoon of olive oil
• 1 tablespoon of balsamic vinegar
• Salt and pepper to taste

Instructions:

Preheat the oven to 400°F.

Spread the chopped vegetables on a baking sheet and drizzle with olive oil.

Roast the vegetables for 20-25 minutes or until tender and slightly caramelized.

Meanwhile, cook the lentils in a pot of boiling water for 20-25 minutes or until tender but firm.

Drain the lentils and rinse them under cold water.

Mix the cooked lentils in a large bowl with roasted vegetables, balsamic vinegar, salt, and pepper.

Serve the lentil salad warm or cold.

Lentil Soup with Spinach and LEMON

Ingredients:

• 1 cup of green or brown lentils, rinsed
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 4 cups of vegetable broth
• 1 can (14 oz) of diced tomatoes
• 2 cups of fresh spinach leaves, chopped
• 1 lemon, juiced
• Salt and pepper to taste

Instructions:

In a large pot, sauté the onions and garlic in olive oil until soft.

Add the carrots and celery and cook for a few minutes.

Add the lentils, broth, and diced tomatoes and boil.

Reduce the heat and let the soup simmer for 25-30 minutes or until the lentils are tender.

Add the spinach and lemon juice to the pot and stir.

Season the soup with salt and pepper to taste.

Serve the lentil soup hot.

Lentil and Vegetable Stir-Fry

Ingredients:

• 1 cup of green or brown lentils, rinsed
• 2 cups of mixed vegetables, such as broccoli, bell peppers, and mushrooms, chopped
• 1 tablespoon of olive oil
• 2 garlic cloves, minced
• 1 teaspoon of grated ginger
• 2 tablespoons of low-sodium soy sauce
• Salt and pepper to taste

Instructions:

Cook the lentils in a pot of boiling water for 20-25 minutes or until tender but firm.

Drain the lentils and rinse them under cold water.

In a large skillet, heat the olive oil over medium-high heat.

Add the garlic and ginger and sauté for 1-2 minutes.

Add the mixed vegetables to the skillet and stir-fry for 5-7 minutes or until tender but still crisp.

Add the cooked lentils and soy sauce to the skillet and stir-fry for another 1-2 minutes.

Season the stir-fry with salt and pepper to taste.

Serve the lentil and vegetable stir-fry hot.

Tips:

You can vary the vegetables used in these recipes to include your favorites.

You can also add spices and herbs to taste for extra flavor.

To make these recipes even healthier, use low-sodium broth and seasonings, and limit added oils and salt.