Plain Lentil Soup Veganand Low Fat Too Recipes

LOW FAT SPICY LENTIL SOUP (VEGETARIAN TOO!)

Steps:

• In large saucepan, combine ALL of the above; bring to a boil THEN simmer covered for 10 minutes.
• Simmer uncovered for 15 minutes; until soup thickens and lentils will soft.
• ENJOY!
• NOTE: If want a stronger flavour, can sauté everything except coriander in 2 tbsp of stock before adding to other ingredients.

LOW-FAT BEEF & LENTIL SOUP (HIGH FIBER)

Steps:

• In Dutch oven, heat oil over medium heat until hot. Add onion and garlic; cook and stir 3 to 5 minutes or until tender.
• Add water, broth, picante sauce and lentils.
• Bring to a boil; reduce heat to low.
• Cover tightly and simmer 35 to 45 minutes or until lentils are tender.
• Meanwhile trim fat from beef steaks.
• Stack steaks and cut lengthwise in half and then crosswise into 1-inch strips; set aside. Increase heat to medium; bring to a boil.
• Stir in beef and escarole. Immediately remove from heat. Cover and let stand 5 minutes before serving.

CARROT AND LENTIL SOUP

Steps:

• In a large saucepan set over high heat, bring lentils and stock/water to a boil.
• Skim off froth.
• Stir in chopped onion, garlic, seasonings and bay leaf. Reduce heat to medium-low. Simmer, covered.
• Dice carrots and red pepper. Stir into soup.
• Continue simmering, covered, until carrots are very tender, about 15 minutes. Lentils in soup will need a total of about 20 minutes to cook.
• Stir in red onion, coriander, lemon juice and pepper.
• Remove bay leaf. Liquidise if required.
• Serve immediately or refrigerate, covered, up to 3 days or freeze.