Egg White and Lentil Soup
Egg White and Lentil Soup is a healthy, nutritious, and gluten-free dish that is perfect for a light lunch or dinner. This soup is low in calories and high in protein, making it an excellent option for those looking to lose weight or maintain a healthy diet. The soup is made with lentils, which are a good source of fiber, and egg whites, which are high in protein and low in fat. However, people with an egg or legume allergy should avoid this dish.
Allergen Information: Contains Egg
Nutrition Facts
Per serving
Energy
116 kcal
Protein
8 g
Carbs
15 g
Fat
3 g
Fiber
3 g
Ingredients
Yellow Moong Dal (Raw)
2 tbsp (30g)
Egg, poultry, white, raw
2 medium (66g)
Chopped Onion
0.5 medium cup (80g)
Clove Garlic, Chopped
1 tsp (5g)
Fresh cilantro (chopped)
1 tbsp (10g)
Cumin Powder
0.5 tsp (1g)
Turmeric powder
0.25 tsp (1.25g)
Common salt
0.5 tsp (2.5g)
Black Pepper
0.5 tsp (1g)
Olive Oil
1 tsp (5g)
Plain Water
3 small cup (600g)
Instructions
Cooking Steps
In a large pot, heat the olive oil over medium heat.
Add the chopped onions and sauté until they are soft and translucent, about 3-4 minutes.
Add the chopped garlic and sauté for another minute.
Add the green lentils, cumin powder, turmeric powder, salt, and pepper. Stir well.
Add the water and bring the soup to a boil. Reduce heat and let it simmer for 20-25 minutes, or until the lentils are tender.
Add the beaten egg whites to the soup and stir quickly to combine.
Cook for another 2-3 minutes, or until the egg whites are cooked through.
Garnish with fresh cilantro and serve hot.