Lentils are a staple in our house. Though by themselves they are high in carbs, they make an excellent filler in a hearty winter soup. One cup of this vegetable soup has 26 grams of carbs. If you are aiming for 45 or less for dinner, you can even enjoy a nice slice of buttered bread to dip in the broth.
Low Carb Curry Vegetable Beef Soup
-1 cup chopped beef (I used the leftovers on a couple of steak bones and boiled the whole lot to get the benefits of the bone broth, too)
-1 cup chopped celery
-1 cup diced carrots
-1 small onion
-1 cup grated zucchini (I dry loads of this in the summer to use in soups all winter)
-1.5 cups rinsed lentils, your choice of color (these are green)
-1 tablespoon curry powder
-1 teaspoon turmeric
-1 teaspoon garlic powder
-1 teaspoon oregano
-1 teaspoon salt
Throw everything in a pot and add water to cover plus 1 inch in a large pot or 2 inches in a small pot. Bring to a boil and simmer on medium for 30 minutes. Makes 8 servings.
The beauty of this soup is that you can add any flavoring you like. Lentils take on the flavors they are cooked with and have a rich, hearty role in the soup pot. Last week, we made this soup, sans the meat, with taco seasoning – cumin, chili powder, garlic powder and pepper. Then, we topped it with crushed tortilla chips for a taco soup.