You may notice that this Vegan Lentil Soup isn’t a Whole30 recipe. That’s because we have officially finished! Yay! We made it thirty days with some compliant recipes that hopefully helped give you a tasty variety while sticking to the program. If you’re signed up for my newsletter and got it over the weekend, you will have read that we’re going to be adding mixing things up a little in February.
There will still be healthy recipes on tap, but we’re going to loosen up the reins a bit and add in some ingredients that you wouldn’t see while on Whole30. Don’t worry though, if you’re a strict Whole30er, there will still be some recipes on here for you as well. That’s sort of the beauty of Carolina Girl Cooks, there’s a little something for everyone on here and nothing is off limits.
Did I mention to you all that my younger sister is getting married? She is. Yay! In April of this year. Motivation to feel good in my strapless bridesmaid dress, coupled with just wanting to feel good in general in 2017 has lead me to focus on keeping an eye on what I consume and moving more. I’m a food person, so I don’t want to give everything I love up, I want to enjoy it in moderation. Doing Whole30 the month of January was a way to reset my system and then the plan was to move into more of a Paleo-ish/Wheat Free/Dairy Free/Refined Sugar Free-ish lifestyle, but under Weight Watchers. I know, it may sound a little complicated and like I’m jumping around a lot from diet to diet, but I promise it’s not complicated. Basically, I wanted to leave out things that my body showed me on Whole30 it doesn’t really need, but stay within an allotted amount of Weight Watchers points to help keep portion sizes in check, act as a food diary and help inch me closer to a weight where I’m comfortable. It’s not an overnight fix, it’s a ongoing process and lifestyle change and one I wanted to make a priority this year. Now, that’s not to say I won’t occasionally add in cheese, grains or sugar now and then, but when I do, it will still always be under Weight Watchers points. I’ve done Weight Watchers on and off for about 10 years and it works beautifully. For me, it’s the only sane way to go about enjoying the food you love and still loose weight or maintain at a comfortable weight.
SO…a little change you’ll see going forward is, the recipes I’ll be adding will include Weight Watchers Points at the bottom of each post. Hopefully this will help some of you out there if you’re watching what you eat OR if you’re also on the Weight Watchers Program.
Now, a little tidbit about this Vegan Lentil Soup recipe. There’s a wonderful little cafe and grocery store in town Called Swamp Rabbit Cafe & Grocery and they make a lentil soup to die for. I think in the span of about two weeks in the fall, I was in there twice a week getting this soup. Since I was eating it so much, I decided to just make my own at home. I added a bunch of random stuff (one being fresh orange juice) to a pot of lentils and veggies and it turned out really good, so I hope you enjoy this recipe on a cold winter day for lunch or dinner. It’s so comforting.
WW smart points: 5pts for 1 1/2 cups of soup
Vegan Lentil SoupSERVES 8 PrintDownload
- 1 cup of lentils
- 1 medium sweet onion, chopped
- 1 cup of carrots, chopped
- 1 cup of celery, chopped
- 2 tsp of poultry seasoning
- 1/2 tsp of cayenne pepper
- 1 tsp of dry mustard
- 1/2 tsp nutmeg
- 1 cup fresh squeezed orange juice
- 4 cups of vegetable broth
- 1 can of cannelini beans
- salt and pepper to taste
- 2 Tbsp olive oil
- 1/4 cup fresh parsley
- 2 cloves of garlic
- Heat up the two tablespoons of olive oil in a large pot over medium heat.
- Add in the chopped onion, carrots and celery. Sprinkle with a little salt and pepper and add in the poultry seasoning, dry mustard, cayenne and nutmeg. Cook the vegetables until they're tender. About 10 minutes or so. Add the garlic and cook for about 1 minute.
- Add the lentils, orange juice and vegetable broth. Cook for about 30-45 minutes until the lentils are soft.
- Drain the cannelini beans and add them to the soup along with the chopped fresh parsley. Stir the soup to combine.
- Using an immersion blender, blend the soup until smooth. Taste for seasoning. Serve hot.