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Flush the Fat Away Lentil and Vegetable Soup

Flush the Fat Away Lentil and Vegetable Soup
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This hearty soup combines lentils, quinoa, and a variety of vegetables, all simmered in a flavorful broth. Packed with nutrients and fiber, it’s designed to support a healthy lifestyle and aid in detoxification.

 

Ingredients

*For the Soup:*

– 2 cups dry lentils, rinsed

– 1 cup dry quinoa, rinsed

– 2 carrots, shredded

– 1 sweet potato, cut into bite-sized pieces

– 1 yellow onion, diced

– 3 cloves garlic, minced

– 1 stalk celery, diced

– 1 zucchini, sliced

– 1 red bell pepper, diced

– 1 green bell pepper, diced

– 1 cup green beans, cut into 1-inch pieces

– 1 cup corn kernels (fresh or frozen)

– 1 can (15 oz) diced tomatoes

– 1 can (4 oz) diced green chilies

– 5 cups vegetable broth (low-sodium)

– 1 teaspoon paprika

– 1 teaspoon ground cumin

– 1 teaspoon ground turmeric

– 1 teaspoon ground coriander

– 1 teaspoon ground ginger

– 1 teaspoon ground cinnamon

– 1 bay leaf

– Salt and freshly ground black pepper, to taste

– 4 cups baby spinach, loosely packed

– Optional: 1 cup cooked chicken breast, shredded

*For the Toppings (optional):*

– Fresh parsley, chopped

– Greek yogurt or plant-based yogurt

– Sliced avocado

– Crumbled feta cheese

Instructions

1. **Prepare the Base:** In a large pot, combine the lentils, quinoa, shredded carrots, sweet potato, onion, garlic, celery, zucchini, bell peppers, green beans, corn, diced tomatoes, green chilies, vegetable broth, paprika, cumin, turmeric, coriander, ginger, cinnamon, and bay leaf. Season with salt and black pepper to taste.

 

2. **Cook the Soup:** Bring the mixture to a boil over medium-high heat. Reduce the heat to low, cover, and let it simmer for 45-60 minutes, or until the lentils and vegetables are tender. Stir occasionally and add more broth or water if needed.

 

3. **Add Greens:** Once the soup is cooked, remove the bay leaf. Stir in the baby spinach and cook for an additional 5 minutes, or until wilted. If using shredded chicken, add it at this stage and heat through.

 

4. **Serve:** Ladle the soup into bowls and garnish with your choice of toppings, such as chopped parsley, a dollop of yogurt, sliced avocado, or crumbled feta cheese. Serve warm.

 

Notes

– For a spicier version, add diced jalapeños or increase the amount of green chilies.

– To make the soup heartier, consider adding cooked chicken breast or chickpeas.

– This soup freezes well; store in airtight containers for up to 3 months.

– Adjust the spices according to your taste preferences; this recipe is versatile and can accommodate various flavor profiles.

 

Nutrition

Find it online: https://www.cookflash.com/flush-the-fat-away-lentil-and-vegetable-soup/