I love potato soup but when I make it for my family, I often don’t eat it because potatoes are something I’m trying to avoid. I find I do better when I eat foods that have more fiber and protein than potatoes. And when I say do better, I mean I am less likely to get hungry in the middle of the day and resort to eating whatever is within arm’s reach.
But, as I said, I love potato soup. And I love lentils! If you recall, my love of lentils was kindled by a meal of Chilean Sea Bass served over a bed of beautiful black lentils. They were delightful and delicate and have become a staple in my diet. I make my own Creamy Lentil Soup several times a week for lunch. I love it that much!
This past weekend, while shopping I came across a bag of Urad Dal or black lentils but with no skin. I popped that baby in my cart and scurried home to cook some up! I was so excited. And much to my surprise, I found that this version of Lentil Soup was just like Potato Soup! I was stunned and thrilled at the same time!
Why lentils instead of potatoes? The carb count is comparable. The calories are comparable, but a cup of lentils has almost twice as much fiber and protein. So, I ask you, if you could have Potato Soup with a healthy amount of protein and fiber, wouldn’t you be happy? Now you can!
1. Put all the ingredients in a blender and blend until smooth.
2. Heat until warm.
Top with chopped green onions, cheddar cheese or anything you would put on your potato soup.
If you have lentils prepared like I do, then you can whip up this soup in about five minutes in the morning and heat it at work. It’s very filling and if you use fat free yogurt and broth, and are careful about your toppings, you are getting an incredibly tasty, fat free meal!