Lentil soup with roasted chickpeas — Meal
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Macros (per serving)

Fat

26%

(15 g)

Protein

16%

(21 g)

Carbs

58%

(70 g)

47 g Net,

23 g Fiber

504 Calories (per serving)

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Lentil soup with roasted chickpeas

In winter, soup is the perfect lunch for me. Made quickly and with the right herbs so very tasty! Yet I often hear around me that a soup is not filling enough and for many it is not a complete meal. Often people still eat bread to still feel full. A shame, because you can just omit those carbohydrates with a well-filled soup, so you have a healthy and "skinny" (I really can't think of another word!) Lunch. I like to use a lot of vegetables in my soup, but to make it really filling, this is not enough. Beans, legumes and / or potatoes provide a good base which can then be supplemented with carrots, tomatoes, peppers and other tasty vegetables. So if you make a soup at home, first think about what your bottom will be and continue working from there. This way you can be sure that you are eating a good meal and that you are not short of anything! Lentils are one of the tastiest basic ingredients. They give a delicious nutty flavor to your soup and (if you do not cook them through) tasty bite. I often use instead of vermicelli, lentils.

Ingredients

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Coconut oil

2 Tbsp

Lentils

150 g

Red onion

1 piece

Carrot

4 pieces

Garlic

2 cloves

Dried turmeric

2 Tbsp

Yellow Curry Powder

1 Tbsp

Tomatoes

3 pieces

vegetable broth

2 cups

Kale

1 hand

Lemon (the juice)

1 piece

Black pepper

1 tsp

Instructions

Difficulty

Easy

Prep time

5 min

Cook time

30 min

Wait time

4 hr 0 min

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Details

Allergens

Fruit, Nightshade, Legumes, Citrus

Diet

Vegetarian, Vegan

Course

Lunch, Dinner, Snack, Appetizer

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Living the Green Life

Living the Green Life

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