Lentil-Veggie Soup and Week 2 Meal

I’m a little behind on posting for the week but I wanted to make sure to share the Lentil-Veggie Soup recipe that dominated my Week 2 menu. Unfortunately, I cannot take credit for this delicious healthy recipe. I found it on one of my favorite websites www.mindbodygreen.com. I had never had lentils before and was eager to try something new. Plus, I think we were getting a little sick of white/black beans.

Ingredients:

  • 1 tablespoon olive or avocado oil
  • 3 cloves garlic
  • 1 medium white onion, diced
  • 4 medium carrots, diced
  • ½ teaspoon cumin
  • ½ teaspoon coriander
  • ½ teaspoon basil
  • ½ teaspoon oregano
  • 1 cup dry green (French) lentils
  • 4-6 cups veggie broth
  • 1 cup small pasta shape of choice, optional
  • 1 cup fresh chopped kale
  • Salt and pepper to taste

 

 

Directions:

  1. Soak lentils in cold water (optional but it helps the lentils digest easier)
  2. Heat the oil over medium heat in a large pot. Add garlic, onion, carrots, and spices, and saute for 10 to 15 minutes, until softened (warning: your kitchen will smell absolutely amazing and you will become very hungry)
  3. Add lentils and broth, bring to a boil, then reduce heat to low and simmer covered for about 45 minutes or until lentils are fully cooked and tender. Add pasta in the last 10 minutes of cooking, if desired.
  4. Add chopped kale and salt and pepper and allow to simmer for another 2 minutes, remove from heat and serve.

I was pleasantly surprised by the taste of this soup. It was pretty hearty and thickened up nicely and even included kale! I never liked kale but I’m starting to think it is a soup staple. It adds extra greens and a nice texture. This soup reminded me a lot of chili, which was amazing since I cannot have chili due to the tomatoes. This recipe will definitely make its way onto my menu again and I look forward to experimenting with different veggies.  I ended up getting 7-8 servings but this recipe could easily be scaled up or down based upon how much you want to make.

Below is the meal plan I followed for the second week of the Elimination Diet. If you would like more information about any of these recipes, just shoot me a message and I would be happy to share!

Saturday: Day 8

Breakfast: 2 rice cakes with sunbutter 1 with maple syrup and 1 with date syrup (p.s. The date syrup was amazing!)

Lunch: Veggie Soup

Snack: 2 rice cakes with sunbutter and date syrup

Dinner: Harvest Squash Soup

Sunday: Day 9

Breakfast: Turkey Kale Hash

Lunch: 2 rice cakes with sunbutter and date syrup

Dinner: Harvest Squash Soup

Monday: Day 10

Breakfast: Turkey Kale Hash with Roasted Sweet Potato

Lunch: Banana Muffin/Beanitos Chips

Snack: 2 rice cakes with sunbutter and a banana

Dinner: Spiralized Roasted Veggies with Beans and Rice

Tuesday: Day 11

Breakfast: Turkey Kale Hash with Roasted Sweet Potato

Lunch: Spiralized Roasted Veggies with Beans and Rice

Snack: Banana Muffin and 2 rice cakes with sunbutter and raisins

Dinner: Lentil Veggie Soup

Wednesday: Day 12

BreakfaSpiralized Roasted Veggies with Beans and Rice

Snack: Banana Muffin

Dinner: Lentil Veggie Soup, Beanitos Chips and 2 rice cakes with sunbutter and raisins

Thursday Day 13

Breakfast: Lentil Veggie Soup

Lunch: Salad – romaine, chickpeas, onions, green beans with balsamic vinaigrette

Snack: Homemade Bone Broth

Dinner: Spiralized Roasted Veggies with Beans and Rice, Beanitos Chips, and 2 rice cakes with sunbutter and raisins

Friday: Day 14

Breakfast: Lentil Veggie Soup

Lunch: Salad – romaine, spinach, carrots, alfalfa sprouts, grilled chicken, mushrooms and balsamic vinaigrette

Snack: Radishes and Homemade Bone Broth

Dinner: Spiralized Roasted Veggies with Beans and Rice and Raisins

This week wasn’t as clean as Week 1 and I certainly felt it.  I relied upon a lot of my own recipes and found out I really like sunbutter and rice cakes. During Week 3 I’m going to focus on limiting my snacks and I start Phase 3: The Reintroduction. First up is Citrus so Lemony Kale here I come!

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