Look, I realize no one is going to have a perfect diet over these next couple of months, with the holidays coming up and all. How fun would that be anyway? BUT, one strategy I try to use is making healthy, high fiber meals all week long to counteract some of the weekend entertaining.
This lentil soup is the perfect choice. It’s high in fiber, high in antioxidants, and can be easily made plant based or with meat depending on your preference. This recipe also works itself perfectly into any Mediterranean diet plan.
Bonus: You can easily double this recipe and eat it all week!
Danielle's Cozy Curry Mediterranean Lentil Soup
- 3-4 tbsp Olive oil
- 1 Medium onion, chopped
- 2 Carrots, diced
- 2 Celery ribs, diced
- 3-4 garlic cloves, minced
- 1 tsp curry powder
- 2 tsp ground cumin
- 1 28oz can of diced tomatoes
- 1 cup brown lentils
- 1 tsp salt
- 4 cups chicken or vegetable broth
- ¼ - ½ tsp red pepper flakes
- 4 chicken sausage links OR 1 block of tempeh, chopped
- ¼ cup chopped parsley
- In a large stock pot or dutch oven, warm the olive oil over medium heat. Add the onions and saute for 8-10 minutes. Then add the garlic and saute for another 2-3 minutes.
- Add in the diced carrots and celery. Saute for 5-7 minutes or until slightly softened.
- Add the cumin and curry powder. Stir through the vegetables until warmed, about 30 seconds.
- Add the tomatoes and their juices, the lentils, the broth, and the red pepper flakes, if using. Bring to a boil, then simmer for 25-30 minutes, or until the lentils are soft and tender. Add additional water while simmering, if needed.
- While the soup is simmering, lightly pan-fry the sausage links or the tempeh. Add to the soup to cook through completely.
- Serve warm, topped with chopped parsley.