When I started telling friends and family that I had decided to eat a vegan diet, the most common question I was asked was "How will you get your protein?" It's amazing how the world seems to think that if you're not eating animals, there is no other way to get protein into your diet.
I've been doing my research recently to find out exactly how much protein a vegan needs, and what the best sources are. At 23g of protein per 3/4 cup, green lentils are an amazing source of protein - plus they're yummy and have great texture!
This Green Lentil Veggie Soup is easy to prepare and tastes delicious... and it makes great leftovers, too!
Using your large soup pot, start by frying one diced white onion and 2 diced carrots in grapeseed oil. After 5 minutes, mix in 1 tsp thyme, 1/2 tsp sage, 1/2 tsp dry mustard, 1/2 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Stir to combine, then chop 2 large potatoes into quite small pieces and stir in. Add one half of a medium zucchini, diced, and cook for another 2 minutes.
Pour 4 cups veggie stock into the pot. Then add 1 1/4c dry green lentils. Bring to a boil, then simmer for 30 minutes, stirring occasionally. Check the lentils to see if they're cooked: nice and soft means they're done; tough and chewy means they need to be simmered for longer. Check every 5 minutes until you like the texture of the lentils.
For a thinner soup, add another cup or two of veggie stock.
Serve topped with croutons if desired.
No comments:
Post a Comment