Boy, laying floor was killer. Managed to smash my pinky with a hammer. Luckily, it’s not broken. It looks pretty nasty, though.
I haven’t finished the flooring yet, so I will be working another couple of days. In the meantime, I have to make dinner. I chose something simple this week with my favorite ingredient, lentils. I picked a recipe from Inspired Taste for Lentil Soup with Lemon and Turmeric. This recipe is quite low cal, so I will add some chicken to provide more protein. I like the flavor profile and I think with a few add ons it will be a very hearty and easy dish.
Here are the original stats:
Here’s what I changed:
- I added chicken to increase the protein.
- I added red bell pepper to increase the vitamin C.
- I swapped out the chicken broth for a low sodium variety to reduce the sodium.
- I replaced the dill pickle with raw cucumber, vinegar and dill to lower the sodium.
- I deleted the added salt to reduce the sodium.
Here are the final stats
Here is the final recipe:
Lentil Soup with Lemon, Turmeric and Chicken
- 2 tablespoons olive oil
- 2 cups finely chopped onion (1 medium onion)
- 1 1/2 cups chopped carrot (2 large carrots)
- 2 red bell peppers, chopped
- 1 pound chicken breast, chopped into 1 inch pieces
- 2 teaspoons minced garlic (3 cloves)
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon fresh ground black pepper
- 1/2 teaspoon ground turmeric
- 1/2 cup lentils, picked and rinsed
- 8 cups chicken or vegetable broth
- 2 heaping cups spinach
- 1 to 2 lemons
- 1/4 cup chopped fresh herbs like parsley or dill, optional
- Heat the oil in a large pot over medium heat. Add the onions, carrot, and bell pepper and cook, stirring occasionally until they are softened and starting to smell sweet, about 5 to 7 minutes.
- Add in the chicken and cook until well browned, but not cooked through.
- Stir in the garlic, cumin, coriander, black pepper, and turmeric and cook for 30 seconds. Stir in the lentils and broth. Increase the heat to high and bring just to a boil.
- Reduce the heat to a simmer and cook, partially covered, until the lentils are tender, 20 to 25 minutes.
- Uncover the pot and stir in the spinach and cook, uncovered, another 5 minutes. Take the soup off of the heat, and then stir in the juice of half a lemon and the fresh herbs. Taste the soup, and then season with additional lemon juice. Serve.