Lentils are the Jillian Michaels of seedy things, a powerhouse–just a little less angry looking. They have a ton of protein, fiber and iron and are very filling. I saw this recipe on Oh She Glows and stared at it for way too long before I could find the time to make it. My apartment may reek of curry, but it’s totally worth it. This soup is awesome and so inexpensive to make. Not to mention, it’s completely vegan.
Adapted from Oh She Glows
- 2 tablespoons olive oil
- 1.5 cups chopped onion (approx 1 medium onion)
- 1 large carrot, chopped
- 2 large garlic cloves, finely chopped
- 1.5-2 tablespoons curry powder
- 1 cup uncooked green lentils, rinsed and picked over
- 4 cups water
- 1 tablespoon fresh lemon juice
- Kosher salt & black pepper, to taste
Heat olive oil in heavy large skillet or pot over medium heat. Add chopped onion and carrot and sprinkle with salt and pepper. Cook until onion is translucent, stirring occasionally, about 5 minutes or so.
Add finely chopped garlic and stir until vegetables are soft but not brown, about 5 minutes longer. Reduce heat if necessary to avoid burning.
Add curry powder. I started with 1.5 tablespoons. Now, add the rinsed uncooked lentils and 4 cups water. Season with a sprinkle of kosher salt and pepper, add in lemon juice, and bring to a boil. Reduce heat to medium and simmer until lentils are tender, about 30 minutes.
When lentils are tender, blend half the soup in the blender and return to pot with unblended soup. Season to taste with salt, pepper, and additional curry powder, if desired.
Makes 4 servings at around 200 calories each.
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My posting skills have been awful lately. I keep trying to write stuff and I realize I’m just not funny. I think my physical ability to be funny has run away from me lately and I’m willing to pay top dollar to find it. I can only imagine that this is how Guy Fieri feels on a daily basis, constantly struggling to be recognized as a human being with self worth–wondering why I think it’s cool to have a fridge signed by myself in my own kitchen–well, maybe that part is just him. But as I continue my search, I offer you this low calorie soup recipe. Make it and still try to love me somewhere in there.
- 3 1/2 pounds butternut squash, peeled, seeded and cut into 2-inch cubes
- 3 1/2 cups very low sodium chicken stock (Mine comes in a box and is 24 calories a cup.)
- 1-2 tablespoons Splenda brown sugar, or to taste
- 1 to 1 1/2 teaspoons cinnamon, or to taste
- 1 teaspoon kosher salt
- 1/4 teaspoon nutmeg
Preheat oven to 400 degrees. Spray two baking sheets with Pam. Arrange squash chunks in single layer on baking sheets.
Bake squash for 30 to 40 minutes or until tender when pierced with a knife and edges of chunks begin to brown.
Transfer squash to large bowl and add remaining ingredients.
With immersion blender, blend until smooth–or slightly chunky if you prefer. If the soup is too thick for you, add more chicken stock and blend a bit more. Taste and correct seasonings.
If you don’t have an immersion blender, you can puree soup in a blender or food processor.
Heat soup and serve. Makes about 6 1/2 cups.
Note: Soup is very thick, satisfying, low calorie and healthy. Be sure to taste soup as preparing and season to your taste. Add more stock if you like a thinner soup.
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So far, the raw food diet has been life changing. I have renewed energy, no issues waking up early for the gym, and I am basically never hungry. Yes, every so often I miss the ease of a turkey sandwich, but there are still so many delicious things you can make in such a short time. As you may have realized, the raw food diet is basically the food processor diet. If you don’t have the funds to go buy a dehydrator that will cook everything at the allowed raw temperature, the food processor becomes your only way to “cook”. The food processor is fast and has the amazing power to change simple veggies into purees and soups. This raw diet comes at the perfect time for me, because I am COMPLETELY bogged down in TIVO trying to catch up on my 45 television shows and I do not have enough time in a day to cook and watch TV as well. (Did anyone else catch the season premier of regular NCIS, even if it was two weeks late like I did? I will marry Mark Harmon one day, although he–and his wife–don’t know that yet.) Well back to the subject at hand, this recipe is light, fresh and surprisingly complementary. Make sure you are use a good, ripe watermelon. Otherwise, the soup will be very watery. Blend and enjoy!
- 1/4 watermelon, peeled
- 2 small on the vine tomatoes or 1 large
- 1 cucumber, peeled
- 1 onion
- 1 red bell pepper
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon red pepper flakes
- Salt and pepper to taste
Chop up all the veggies and fruits and place in the food processor with remaining ingredients. Process until smooth, yet slightly chunky. Taste and adjust seasonings. Enjoy!
Makes 4 servings at around 150 calories a serving.
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I get a lot of questions from readers about what I eat when I DON’T cook. I’ve been supporting myself for a good amount of time now, and I’ve found quite a few ready to cook, inexpensive meals that I’m addicted to. So now I introduce…
Dun dun dunnn…
Jessica’s Laziest Things!
So the first thing I want to introduce you to is Amy’s Lentil Vegetable Soup. I LOVE this stuff. Obviously there is too much sodium in each can, but it’s pretty low calorie and filling. It’s very hearty and flavorful. And since I don’t have the ability to ever leave something as is (like most women), I always add a sprinkle of cumin to throw it over the edge.
Try it, love it, live it. But only once a week, we don’t want high blood pressure!!
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So, first I want to apologize that I’m posting all these pumpkin recipes mid a pumpkin shortage. Well, let me rephrase, mid a CANNED pumpkin shortage. I’m not saying I have the balls to make my own puree, but please do feel free to send some to me! Below is my homemade pumpkin soup recipe that came from the leftover pumpkin from the pumpkin muffins. It’s just a hodgepodge of different recipes that I’ve read, plus a little bit of my own flair. I’m lucky enough to live with a gentleman who collects dried chillies like I collect cookie sheets. So, I already had the below fun chillies. You are more than welcome to substitute them with whatever dried chilli powder you have in your house, just taste often and add slowly!
I ate this for lunch and dinner 3 days in a row. It gave me a wonderful “I-ate-too-much-sodium, so my neck is the size of a grapefruit”, but it was worth it.
- 2 Cups Pumpkin Puree
- 3 Cups Low Sodium Chicken Stock
- 2 Teaspoons Ginger (Add one teaspoon at a time and taste. Different people have different sensitivities to ginger.)
- 1 Cup Light Cream
- 1 Tablespoon Sugar
- 4 Teaspoons Onion Powder
- 1/4 Teaspoon Dried Chipotle Chile Powder (If you don’t have these chillies, feel free to substitute whatever you want, just add slowly and taste often!!)
- 1/8 Teaspoon Dried Habanero Chile Powder
- Pinch Cinnamon (if desired, a little goes a LONG way)
Mix all the above in a large pot over low heat. Be sure to add the ginger and chillies in parts, tasting as you go to test for your tastes. Heat until a simmer, then serve. If you use light cream, you get 6 (1 cup), 120 calorie servings. If you use heavy cream, you get 6 (1 cup), 170 calorie servings. Choose wisely!
Just a preview of Thanksgiving recipes to come. I’m still too full to write about it.
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There is nothing like a bowl of gazpacho in the summer. Light, refreshing and minimal calories (This recipe is only about 65 calories a cup!!!), it’s a perfect summer meal or snack. Plus, all the veggies will fill you up to keep you from eating too much other stuff. I suggest making this for parties, or large groups. Easy to make and enough to share!!!
God I love vegetables. BTW, if you decide to be brave and use fresh tomatoes, here is how to peel them. Bring a pot of water to boil and cut the stems off the top of the tomatoes. Plunge the tomato into the boiling water for one minute, and the skin will break–insert weird horror movie moment here. Immediately remove the tomato with a fork, resist the urge to squish it in your hands to show off your brute strength, and throw under a faucet of running, cold water, where the skin will peel off as quickly as little girls (and I) would run to get free tickets to see Miley Cyrus.
OK, see the pretty kitchen? Depressingly not mine. Little Mommies took these pictures while she was making this dish for my father. That is also why the pictures look like they were taken by a competent adult and not an overzealous 22 year old with an inability to take photographs like a human being.
In large bowl, combine all ingredients. Blend in thirds in food processor fitted with steel blade or in a blender. Do not over process. The soup should be chunky. Pour into large bowl or pitcher, stir well. Adjust seasonings. (Gazpacho may need additional tomato juice or salt.) Refrigerate overnight to develop flavors. Serve cold. Makes 12, 1 cup, servings.
Looks mighty fine to me. Little Mommies wanted me to add: “Be creative with toppings—croutons, avocado slices, crab meat, chopped onion, crushed tortilla chips, guacamole, sour cream, scallions, cooked shrimp…you name it.” However, I have a huge issue with her saying “you name it.” Looks like I grew up with my own little infomercial host! Hey Little Mommies, how much is the Slap Chop today? (https://www.slapchop.com/ver15/index.asp)
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