Anonymous wrote:The concept of and use of "filling" is so LC/LMC. Stuff them bellies, folks!

enjoy your lemon water and almonds

Anonymous wrote:I love this and make it at least once a month: https://cookieandkate.com/best-lentil-soup-recipe/. All of her soup recipes are incredible.

Made this one. It’s really good!

In Garten's is a good one. Leave the sausage out if you want a meatless version. Can also swap out the leeks for more onions as a previous poster suggested.

https://www.foodnetwork.com/recipes/ina-garten/lentil-sausage-soup-recipe-1947054

This Once Upon a Chef recipe is also excellent.

https://www.onceuponachef.com/recipes/lentil-soup.html

Smitten kitchen Punjabi lentils

Anonymous wrote:The concept of and use of "filling" is so LC/LMC. Stuff them bellies, folks!

Or conversely, for those people paying $$$ for out of pocket GLPs, needing to find a food that completely nourishes because they're eating so little food. Pretty UP.

I'm loving all the modifications and additions on here.

My only input is that I use chicken broth, so not going for vegan. I always have bouillon for an emergency but picking up the family packs of chicken broth is good value for me since I use it in soups, grains for grain bowls, etc.

Amy’s lentil and veggie soup
I don’t like cooking lol.
DD and I gave this soup about once a week, slightly drained, and over rice.

I make these all the time https://everylittlecrumb.com/middle-eastern-lentil-soup/

https://cooking.nytimes.com/recipes/1016062-red-lentil-soup

I caramelkze onions, add minced garlic and chopped carrot to soften, add lentils and barley and water and better than bullion vegetable. I often add greens — if it’s kale or something add it sooner than spinach or sorre. Some Cajun seasoning at the med is nice or just salt. (The Cajun seasoning is use is very salty so I don’t add extra salt if using that.)

Anonymous wrote:This is my favorite. I like brown lentils. https://altonbrown.com/recipes/healthy-lentil-soup/

Huh, this is the first I've heard of grains of paradise! Now I want to try some.

Ina Garten's but swap onions for leeks, which are a PITA.

I just kind of make it up as I go along:

For a quick weeknight meal, I'll fry up some bulk sausage -- hot Italian turkey sausage or some kind of vegan sausage depending on who I am cooking for, then cook onions and garlic in the fat that renders. Add canned tomatoes, broth (chicken or vegetable depending on who I'm cooking for), brown lentils, and whatever bits of veggies I have on hand to use up. Then near the end add frozen mixed veggies, and fresh baby spinach, and a little lemon juice. Some of my kids who need more calories add a dollop or two of plain whole milk Greek yogurt. Shaved parmesan is good too. Or make grilled cheese on the side.

This is my favorite. I like brown lentils. https://altonbrown.com/recipes/healthy-lentil-soup/

I don’t have a recipe — I just start with a bag of red lentils and fling stuff in:

- caramelized onions, spinach and cilantro
+ sausage, turkey sausage, shrimp, bacon bits, zucchini, yellow potatoes, tomatoes….or any combination.

I often add or serve it with brown basmati rice. It’s delicious topped with a dollop of guacamole.