Three Protein-Packed Vegan Recipes to Fuel Your Day
You don't need to eat meat to pack in the protein.
This bright vegan soup comes together in no time and is packed with protein, fiber, and micronutrients. Make it on Sunday and enjoy it as a hearty lunch all week.
Ingredients
SERVINGS: 4 Serving(s)
- 1 tablespoon olive oil
- 1 small shallot, finely chopped
- 2 medium carrots, peeled and thinly sliced
- 1 cup dried red lentils, rinsed
- 1 cup green beans, roughly chopped
- 2 tablespoons curry powder
- 1 teaspoon salt
- 1 cup coconut milk
- 3/4 cup fresh or frozen green peas
- 10 sugar snap peas
- 1 small bok choy, roughly choppe
- cilantro, roughly torn
- 1 lime, cut in wedges
Instructions
Heat olive oil in a large soup pot over medium-low heat. Add shallot and cook until translucent, about 3 minutes.
Add carrots, lentils, green beans and curry powder and cook until fragrant, about 4 minutes, stirring occasionally.
Stir in four cups of water and bring to a boil. Add salt and reduce to a simmer. Cook for 12 minutes.
Add the coconut milk, green peas, sugar snap peas and bok choy and continue to cook for 5 minutes more.
Divide among serving bowls, garnish with fresh cilantro, and serve immediately with fresh limes on the side.
Related Stories & Recipes
