Loading...
A hearty and nourishing soup packed with protein from red lentils and egg whites. This perfect low-fat, high-fiber meal is a wonderful choice for a healthy lunch or light dinner, ready in under 40 minutes.
For 4 servings
Prepare the hard-boiled eggs
Build the soup base
A vibrant and nourishing bowl packed with fluffy quinoa, roasted sweet potatoes, and black beans, all brought together with a zesty lime dressing. This is the perfect plant-based meal for a satisfying and flavorful lunch or dinner.
A quick, refreshing salad of crisp radishes tossed in a light lemon-dill vinaigrette. It's the perfect crunchy side to cut through richer main dishes, ready in just a few minutes.
A crisp, tangy, and refreshing cucumber salad tossed in a simple rice vinegar dressing. It's a perfect light side dish that comes together in minutes and complements any meal.
A simple, refreshing bowl of creamy nonfat Greek yogurt topped with a vibrant mix of fresh berries. It's a protein-packed, healthy start to your day or a perfect light snack, ready in just minutes.
A hearty and nourishing soup packed with protein from red lentils and egg whites. This perfect low-fat, high-fiber meal is a wonderful choice for a healthy lunch or light dinner, ready in under 40 minutes.
This american recipe takes 40 minutes to prepare and yields 4 servings. At 474.51 calories per serving with 31.94g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or supper.
Simmer the soup
Finish and serve
To make this soup vegan, simply omit the hard-boiled egg whites. The soup is still delicious and protein-rich from the lentils.
For an extra protein boost, increase the red lentils to 2 cups and add an extra 1-2 cups of water to adjust the consistency.
Add a finely chopped green chili along with the garlic, or stir in 1/4 to 1/2 teaspoon of red chili flakes with the other spices for a bit of heat.
Blend the soup until smooth before serving to hide the texture of the vegetables. Serve with a side of crusty bread for dipping.
Combining lentils and egg whites provides a powerful dose of high-quality protein, essential for muscle repair, growth, and overall body function.
Red lentils are rich in fiber, which aids in digestion, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
This soup is naturally low in fat, especially since it uses only egg whites, making it a heart-healthy choice.
The variety of vegetables provides essential vitamins and minerals, such as Vitamin A from carrots and iron from lentils, supporting overall health.
Yes, it is very healthy. It's packed with plant-based protein and fiber from lentils, and lean protein from egg whites. It's low in fat and contains essential vitamins and minerals from the vegetables.
One serving of this Egg White Lentil Soup (about 1.5 cups) contains approximately 330-350 calories, making it a satisfying and light meal.
Yes, this soup freezes well. Let it cool completely, then store in freezer-safe containers for up to 3 months. It's best to freeze it without the egg whites and add them fresh upon reheating.
You can use the leftover egg yolks to make egg salad, deviled eggs, or crumble them over salads. They can also be used to enrich pasta sauces or homemade mayonnaise.
