Lentil Soup

Even if you are not a vegetarian, it may not be a bad idea to have occasional meatless nights.

Recent study shows that high plant protein intake was associated with lower overall and cardiovascular death risks while high animal protein intake was associated with increased cardiovascular death.

As we reach the end of the summer, it’s time to start enjoying warm soups! How about trying some plant-protein filled soups like lentil soup?

Lentils are a good source of not only plant-protein, but also complex carbohydrate, thiamine, iron, and other nutrients. 

INGREDIENTS:
• 1 diced onion
• 1 Tbsp butter
• 1/2 cup red lentils
• 2 cups vegetable broth
• 2 Tbsp of fresh chopped parsley
• Dash of pepper
• 1/4 cup milk or almond milk

DIRECTIONS:
1. In a large pot, cook the onion in butter until it's translucent, but not browned
2. Add red lentils and vegetable broth. Simmer the broth until the lentils are cooked through (if the soup is too thick, add more broth as necessary)
3. Add in fresh chopped parsley and a dash of pepper
4. To make the soup smoother, use an immersion blender and blend until the desired consistency is reached
5. To top it off, mix in milk or almond milk. Serve and enjoy

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REFERENCES:
1. Song M, Fung TT, Hu FB, et al. Association of Animal and Plant Protein Intake With All-Cause and Cause-Specific Mortality. JAMA Intern Med. 2016 Oct 1;176(10):1453-1463. doi: 10.1001/jamainternmed.2016.4182.
2. USAID. Lentils Commodity Fact Sheet. USAID Web site. https://www.usaid.gov/what-we-do/agriculture-and-food-security/food-assistance/resources/lentils-commodity-fact-sheet. Updated: November 14, 2016. Accessed September 8, 2017.