• Light Protein Breakfast Soup

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    by Victoria Alara Alcoset
    3 recipes
    Soup for breakfast! Quick to make. Bright flavor. Goes well with tortilla or plain rice. Also a great opener at a dinner party.


    • Red Lentil Soup
    • 1 c. Red Lentils
    • 4 c. Water
    • 1 T. Sunflower oil
    • 1/2 t. Brown Mustard seeds (yellow = too hot)
    • 1/4 Green Chile, chopped (optional)
    • 1 1/2 t. Rock salt
    • 2 t. Coriander powder
    • 3 T. Lemon Juice
    • 1/2 t. Turmeric, powdered
    • 2 T. Barley malt (or 1 t. sugary sweetener)
    • 1 T. Ginger Root, fresh - chopped
    • 1 T. Cilantro, chopped (optional)


    1. Wash lentils.
    2. Bring to boil, then simmer 15 minutes. [If using a pressure cooker or InstaPot, use 3 c. water instead of 4 c. and cook for 5-10 minutes.]
    3. In a small frying pan, heat oil and add mustard seeds. Measure out turmeric.
    4. When mustard seeds start to crackle and pop, add turmeric to the pan. Then add this oil to the cooked lentils, whether in pressure cooker or pot.
    5. Add 3 c. water, plus all other spices.
    6. Over medium heat, cook additional 10 minutes.
    7. Garnish with cilantro, if using and serve.
    8. Makes a thin but nutritious soup.

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