This Soup has 35g Protein #recipe #protein #vegan
Looking for a hearty and nutritious meal? Try this Lentil Soup with TVP, Potatoes, Carrots, and Cauliflower! ???????? It's packed with protein and fiber, and it's perfect for a cozy night in. Here's the recipe with both US and metric measurements:
Ingredients:
1 cup (200g) dry red lentils, rinsed and drained
1 cup (100g) textured vegetable protein (TVP)
1 large onion, chopped
2 garlic cloves, minced
2 large carrots, peeled and chopped
2 large potatoes, peeled and chopped
1/2 head cauliflower, chopped into small florets
6 cups (1.4 liters) vegetable broth or water
2 tbsp (30ml) olive oil
2 tsp ground cumin
2 tsp ground coriander
1 tsp smoked paprika
Salt and pepper to taste
1 block (400g) silken tofu, cubed
1/4 cup nutritional yeast
Optional toppings: chopped fresh parsley or cilantro, lemon wedges
Instructions:
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.
Add the minced garlic and cook for 1-2 minutes until fragrant.
Add the chopped carrots, potatoes, and cauliflower to the pot and stir to combine.
Add the ground cumin, ground coriander, smoked paprika, salt, and pepper to the pot and stir to coat the vegetables in the spices.
Add the red lentils, TVP, and vegetable broth or water to the pot and bring the soup to a boil.
Reduce the heat to low, cover the pot, and simmer the soup for 20-25 minutes, or until the lentils and vegetables are tender and the soup has thickened.
In a blender or food processor, blend the cubed silken tofu with a small amount of the soup until smooth and creamy.
Pour the tofu mixture back into the pot and stir well to incorporate.
Taste the soup and adjust the seasoning as needed, adding more salt or pepper to taste.
Stir in the nutritional yeast and let it melt into the soup for a few minutes.
Serve the lentil soup hot, garnished with chopped fresh parsley or cilantro and lemon wedges, if desired.