Vegetarian Keto Diet for Beginners by Michael Stewart - HTML preview

Light Vegetable KETO Soup from Zucchini and Lentils

Sometimes you want a light meal, zucchini grown on your site or purchased from a farmer will be the main ingredient in the recipe of this light soup. Lentil will give it density, a little fat from vegetable oil. The soup is very vegetarian and low-calorie.

Details

Preparation Time: 15 minutes

Cooking time: 20 minutes

Serves: 6

Nutritional Values (Per Serve)

Kcal. per serve: 22.6

Fat: 3.6 g.

Protein: 1.55 g.

Carbs: 1.7 g.

Ingredients

• 7 oz. Red lentils
• 2 Carrots
• 3 tbsp. Vegetable oil
• 1 Onion
• ½ Young squash
• ½ oz. Zucchini
• 1 Tomatoes
• 22 fl. oz. Water
• 2 tbsp. Chopped greens
• Salt, to taste
• Ground black pepper, to taste
• 2 Garlic, cloves

Preparation

- Fill the lentils with water and set on fire, bring to a boil, add carrots, cut not large. Leave to cook until done.

- Finely chopped onion fry in vegetable oil in a frying pan.

- Zucchini finely cut and add to the onions.

- Cut the tomatoes into small cubes and add them to the rest of the vegetables in the pan. Fry for about 7 minutes.

- Add the vegetables to the pan with lentils, salt, and pepper, bring to a boil. Add chopped greens. Light vegetable soup of zucchini and lentils - a vegetarian dish is ready!

Bon Appetit!