I don’t think that this recipe needs more than what my wife texted to our son and new daughter “I made this soup and it is really good!”. They are both avid soup lovers and Gail’s favorite restaurant is a hot pot place I think it was Spring Shabu-Shabu.
Who doesn’t love a good lentil soup? This one came from
I borrowed picture from her site.
- 2 tablespoons olive oil
- 3 large carrots, chopped
- 1 medium celery stalk, chopped
- 1 large potato (white), peeled and chopped into bite size pieces
- 4 teaspoons Fody Foods vegetable soup base dissolved in 4 cups of boiled water (or 4 cups of Low FODMAP vegetable broth)
- 3 cups canned lentils, rinsed and drained (about 2, 14 ounce cans, you may have a little lentils leftover, this can vary depending on the product you use.)
- 1, 14 ounce can diced tomatoes, not drained
- 3 cups kale, stemmed and chopped
- 1 tablespoon tomato paste
- ¼ teaspoon coriander
- ½ teaspoon cumin
- ½ teaspoon cayenne
- 1 teaspoon oregano
- Salt and pepper to taste
- 2 teaspoons lemon juice
- 1/2 cup parsley, washed and chopped, for garnish
- In a large stockpot, add olive oil.
- Over medium-high heat, sauté carrots, celery and potato in olive oil for about 10-12 minutes or until soft.
- Add soup broth and cook for 5 minutes.
- Then, lower heat to medium, and continue to cook the vegetables for 15 minutes.
- Next, add the lentils, diced tomatoes, kale, tomato paste, coriander, cumin, cayenne, oregano, salt and pepper, to taste.
- Let soup simmer on medium-low heat for about 12 minutes, then stir in the lemon juice.
- Garnish with parsley and serve!
Lentils are particularly high in protein, fiber, folate, iron, zinc and magnesium! Let’s talk a bit about these important nutritions.
Lentils contain 6 grams of protein in a 1/2 cup canned portion.
For those following a vegan or vegetarian diet, lentils make a great protein option. For those of us who do consume meat, they’re still a tasty, fiber rich, protein rich and nutrient dense ingredient!
Fiber is key for digestive health. One serving of Delallo canned lentils provides 6 grams of fiber; that’s about 25% of your daily requirement!
Lentils provide a great source of folate, a water-soluble B vitamin. While folate is crucial for all (it helps the body make healthy new cells), it is particularly important for women of reproductive age. Adequate folate intake can prevent birth defects of the baby’s brain, making it an important nutrient for those planning to conceive and during pregnancy.
Lentils provide a nice dose of plant-based iron too.
There are two types of iron – heme and non-heme – with heme iron being found in meat, poultry and fish, and non-heme iron being found in plant foods (whole grains, legumes, nuts, seeds and leafy greens). Non-heme iron is less readily absorbed in the gut, but pairing it with foods high in Vitamin C has been shown to increase absorption.
In my lentil recipe, we’ll be using lemon juice, tomato paste and kale as sources of Vitamin C, but some other foods high in Vitamin C include: bell peppers, strawberries, oranges and broccoli.
Lentils contain a good amount of zinc.
Zinc levels have been shown to be low in some GI conditions, such as chronic diarrhea, inflammatory bowel disease and celiac disease. Boost your zinc intake with lentils, or other zinc rich foods such as oyster, pork, or pumpkin seeds. For more information on zinc click here!
Lentils contain magnesium too!
Did you know that most of us don’t get enough magnesium?
Magnesium is an important mineral that helps regulate blood pressure and blood glucose, among a plethora of other crucial bodily functions. Lentils are a good source of magnesium. Pumpkin seeds, almonds, spinach, peanuts and avocados are some other food sources of magnesium.
Now that we know lentils can fit into the low FODMAP diet, let’s get to the fun part – cooking!
Lentils can be cooked in advance and kept in the fridge to be reused throughout the week, or you can opt to buy some of the canned varieties when on a low FODMAP diet. Whether you decide to sprinkle some over your salad or stir some into your soup, you’ll be adding a nutrient-dense ingredient to any dish.