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How to make slimming Smokey Butternut Lentil Soup in minutes

Wednesday, November 9th, 2011

Remember that survey I sent you a week ago? Holy happenin’ results.  A high percentage of responses are asking for more recipes and lots more details about a plant-based food plan.

Smokey Butternut Lentil Soup with Espresso Al Cioccolato Bread

Many responders also wanted to know more about what I eat each day to be healthy, energetic, trim…and have that happy relationship with food, eating, and my body.

Well, I’m not shy about ANY of these topics – as you must know by now I’m an open book on all of it.

I tell you the  triumphs as well as the blunders. And it all tips in the favor of WIN when it comes to whole-food, plant-based, low fat eating.

It will get you where you want to go without that gnawing hunger or crazy-crazy body crushing exercise.

Yesterday, I turned the spotlight on lentils to remind you what a power food they are when it comes to the rules of satiety and its high value as your weight loss friend. Starch  of the highest order. Brimming with plant protein and phytonutrients. I know they sure help me keep my weight in check as winter draws its cooler blanket around us.

Here is today’s menu and a new recipe I threw together brimming with those very same lentils, too.  Smokey Butternut Lentil Soup is yummers of the highest order – I’ll start there!

Smokey Butternut Lentil Soup

  • 3 cups orange lentils, soaked a couple of hours
  • 1 onion, chopped
  • 1 cup chopped jicama
  • 2 big carrots, sliced
  • 1 butternut squash, peeled and cut into bitesized chunks
  • 1/2 head coarsely chopped kale

Put the lentils in a pressure cooker with more water so that it is several inches deep over the lentils.  Pile in the rest of the ingredients.  Bring to pressure for only 2 minutes, then run the cooker under cold water to bring the pressure down.

Remove the lid and flavor with:

  • 2 teaspoons curry vindaloo powder (or your favorite curry)
  • 1 teaspoon smokey paprika powder
  • 1 Tablespoon veggie bouillion base, OR 1/4 cup miso paste mixed with water, OR veggie br
  • Option to tear up a few more shreds of kale and stir them in to nutrify the soup a tad more

Today’s menu:  What’s on my plate?

Breakfast:   We attended a health fair this morning that demanded a 12 hour fast (you know the drill) so brekkie was a little later than usual:

  • big bowl of muesli, shredded wheat, and crispy Uncle Sam’s cereal topped with a chopped fresh pear, a splash of oat milk.

Lunch:  Pictured!  The Smokey Butternut Lentil Soup and the bread as in picture.

Let me explain about the bread.  I had never seen anything like it yet as I was leaving Napa last weekend upon the wrap of the Muscles Mud and Merlot VIP Women’s Retreat, I popped into Whole Foods Market and saw this beauty.  Made locally in Sonoma, here is the ingredients list:

  1. 100% organic whole rye stone ground just before making the dough (it says that on the label!
  2. slow natural fermentation (no yeast, no dairy, no gmo – it says that too)
  3. raisins, coffee, cocoa, unfiltered molasses, sea salt, certified organic

This bread is uber-heavy – like a brick – and is actually not sweet.  An of-the-earth rye and the 2 small, thin slices pictured are all you want or need.  Usually my bread at lunch is plain whole grain flour, water and salt or sprouted grain bread, so this was out of the norm and totally fun.

Dinner:

  • huge salad bowl of spinach, sliced beets, with a light dressing of no-oil balsamic viniagrette and tossed with nutritional yeast
  • large plate of brown jasmine rice ( maybe 1  1/2 cups or so?), a couple of cups of steamed broccoli, a handful of seasoned tofu chunks, and a thin drizzle of sauce made from tahini thinned with lemon juice

There you have it!   Click into comments below and tell all about your favorite Fall soup ideas.  Then share this page with a friend via facebook, twitter, linkedIn or email.

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