BURN bites: orange lentil soup

Orange Lentil Soup
Orange Lentil Soup

Burn 60 Trainer Charlotte Mooney recently shared a delicious recipe from friend and wellness coach Lisa Mindel on her personal fitness page and now we want to share it with you!

This crazy good soup is packed with nutrient rich lentils and kale and has a uniquely Asian twist thanks to added soy sauce and cloves. Need something savory and simple to keep you satisfied the whole weekend through? This soup is it!

Orange Lentil Soup

What You'll Need:

2 Brown Onions 3 Garlic Cloves 3-4 cups Orange Lentil Beans 4 large thinly sliced Carrots 1/2 Cauliflower head- (optional- I just love adding as many veggies as possible!) 3-4 cups Kale 3 cups Vegetable Broth 4-5 cups water (some added at end) Salt/Pepper/Soy Sauce to taste

How to Make It Happen: In a large pot, sauté garlic, onion, carrots, and cauliflower until soft. Add broth, lentils and 3 cups of water. Bring to a boil, then turn down heat and let simmer for 30 minutes. Add kale and cook an additional 15 minutes, or until kale becomes soft and soup thickens (add additional water as necessary).

soup: your stay slim secret for the holiday season

During the holiday season there are so many wonderful foods to try. It is easy to get carried away and give into every delicious morsel. However, it can be just as easy to stay on track AND feel satisfied. Soup is a great way to get loads of flavor without derailing your diet.  The right recipe will leave you feeling full and supply your body with much needed nutrients not found on the cookie tray. Here is one of our favorites courtesy of our friends at POPSUGAR Fitness:

spinach carrot
spinach carrot

Spinach Carrot Lentil Soup 

What You'll Need -

Ingredients (makes 4 servings)

1 tablespoon olive oil

1 onion, chopped

2/3 cup dry green lentils

1 3/4 cups water

1 tablespoon all-purpose flour

2/3 cup chopped fresh spinach

3 tablespoons lemon juice

1/2 teaspoon salt

How to Make It Happen - 

(Prep time: 10 minutes, Cook time: 40 minutes) 

Heat oil in a pot over medium heat. Stir in onion and cook until soft, about 7 minutes, stirring occasionally. Add the lentils and water and bring to a boil, then reduce heat to low and simmer, uncovered, until lentils are tender, 20 to 25 minutes. Cooking times will vary depending on the freshness of the lentils.

Ladle a half cup of the soup liquid into a bowl and whisk in the flour to form a paste. Mix the paste into the soup. Add the spinach, lemon juice and salt. If you prefer a thinner soup, add a bit more water. Cook until spinach is wilted, about 5 minutes. Adjust salt and lemon to suit your taste.

Nutritional Info -

208 calories per 1 C. serving