High-Protein Vegetable Soup

Calories: 238

Protein: 22g

Carbs: 33g

Fat: 9g

Key Nutrients: Potassium, Fiber, Vitamin A

Ingredients:

• 1/2 cup red lentils (115 calories, 9g protein)

• 1/2 cup diced carrots and celery (30 calories, 1g protein)

• 1/2 cup plain Greek yogurt (50 calories, 5g protein)

• 1 tsp olive oil (40 calories, 0g protein)

• 1 clove garlic, minced

• 1/2 tsp ground cumin

• 1/4 tsp turmeric

• Salt and pepper to taste

• Optional: fresh parsley for garnish

Instructions:

1. Heat olive oil in a medium pot over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.

2. Add diced carrots and celery, cooking for 3-4 minutes until they begin to soften.

3. Add red lentils, cumin, turmeric, salt, and pepper. Pour in 2 cups of water.

4. Bring to a boil, then reduce heat and simmer for 15-20 minutes until lentils are tender and soup has thickened.

5. Remove from heat and let cool slightly.

6. Stir in Greek yogurt until well combined.

7. Serve hot, garnished with fresh parsley if desired.