Lentil Soup With Cauliflower and Yogurt - 31g Carbs, 6g Fiber, 8g Sugar
From: www.prevention.com
Serves: 8
1 1/2 Tbsp olive oil
1 1/2 carrots, finely chopped
1 onion, finely chopped
1 1/2 celery ribs, finely chopped
1 garlic clove, minced
1/3 cup canned crushed tomatoes
1 1/4 cup (9 oz) lentils, rinsed and drained
4 1/2 cans (14 1/2 oz each) vegetable broth
1 bay leaf
1/2 head (16 oz total) cauliflower, cut into bite-size florets
3 Tbsp lemon juice
1/2 tsp ground black pepper
1/2 cup plain low-fat yogurt
Heat the oil in a soup pot over medium heat. Stir in the carrots, onion, celery, and garlic. Cover and cook until the onion begins to turn translucent, 5 minutes. Stir in the tomatoes, lentils, and 6 1/2 cups of the broth. Bring to a boil and immediately reduce the heat. Skim off any froth that comes to the top and stir in the bay leaf. Cover and cook until the lentils are tender, 40 to 45 minutes, adding broth as needed.
Stir in the cauliflower. Partially cover and cook until the cauliflower is tender, 5 to 8 minutes. Stir in the lemon juice and the pepper. Serve garnished with the yogurt. Discard the bay leaf.
Serves: 8
Nutrition per Serving: 185 Calories, 3g Fat, 1g Sat Fat, 12g Protein, 31g Carbs, 6g Fiber, 8g Sugar, 981mg Sodium
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