PCOS Vegan Turkish Recipes: Lunch - Vegan Turkish Soup
Nutrition per Serving
250
Calories
15g
Protein
30g
Carbs
10g
Fat
Grocery list: red lentils, onion, garlic, carrot, olive oil, cumin, paprika, vegetable broth. GI: Lentils (low), Onion (low), Carrot (low), Olive Oil (low).
Ingredients
1 cup red lentils (200g), 1 large onion (150g), 2 cloves of garlic, 1 carrot (100g), 1 tablespoon olive oil (15ml), 1 teaspoon cumin (5g), 1 teaspoon paprika (5g), 4 cups vegetable broth (1 liter), Salt and pepper to taste
Instructions
1. Rinse lentils under cold water. 2. Chop onion, garlic, and carrot. 3. Heat olive oil in a pot and sauté onion, garlic, and carrot until soft. 4. Add lentils, cumin, paprika, and vegetable broth. 5. Bring to a boil, then reduce heat and simmer for 20 minutes. 6. Season with salt and pepper. 7. Blend until smooth and serve.
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