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Lentil Soup Recipe

1/8/2021

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Check out my website blog for more tips and recipes.
Winter makes me want to cook soups or stews and have hot foods. Try this delicious lentil soup recipe.

​Lentil Soup by Norene Gilletz
This recipe yields 8-10 servings ( if that's too much for you freeze half of it for another meal.) 
It freezes well for up to 4 months. I changed the recipe a little bit from the original recipe.

Lentils are high in fibre, and protein and low in calories and fat. Lentils have B vitamins and potassium. Enjoy this tasty soup!

Ingredients
2 cups dried red lentils
2/3 cup rice (basmati or long-grain)
2 Tbsp Olive Oil
2 large onions, chopped
2 Cloves garlic (about 2tsp minced)
12 cups of chicken or vegetable broth  plus 2 cups of water
1 TBsp of ground cumin
1 tsp salt ( to taste)
1/2 tsp freshly ground black pepper
1 TBsp lemon juice (preferably fresh)
1/4 cup minced fresh parsley or 1 Tbsp dried

Instructions
1) Rinse the lentils and rice in a strainer. Drain well and set aside.
2) Heat the oil in a large soup pot on medium heat. Add the onions and garlic, sauté until golden, about 5 minutes. Add the broth and water, cumin, lentils and rice. Bring to a boil. Reduce heat, cover partially and simmer for 20-25minutes, stirring occasionally. Add the salt and pepper, lemon juice, and parsley. If too thick, thin with a little water.
3)Add broth to the pot and bring to a gentle boil. Cover pot from heat and let soup cool slightly.
4) Using either a canister blender or stick blender, puree soup until completely smooth. 
5)Return soup to pot and rehear on medium. Stir in 35% cream, if using. Season to taste with salt and pepper.
Enjoy as a great starter to a dinner, a light lunch or even a healthy snack.
Serves 4-6.



​
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Butternut Squash Soup

9/17/2020

1 Comment

 

Credit to Elise Burton

Ingredients
1Tbsp Olive Oil
1Tbsp Butter
1 Butternut Squash, peeled, seeded & cubed
1 Medium onion, chopped
1tsp Curry Powder
1tsp Brown sugar
1/4 tsp Cayenne Pepper
1/4tsp Nutmeg
4cups Chicken or Vegetable Broth
1/4 35% cream (optional)
Salt and pepper to taste

Instructions
1) In soup pot, heat oil and butter over medium-high heat. Add in squash, apple, and onion. Season with a pinch of salt and a little pepper. Cook for 5 to 10minutes until squash and apple begin to soften and onion becomes translucent.
2) Add curry powder , brown sugar, cayenne pepper and nutmeg to pot and gently toss with squash mixture. Cook for another 2 to 3 minutes to toast spices.
3)Add broth to the pot and bring to a gentle boil. Cover pot from heat and let soup cool slightly.
4) Using either a canister blender or stick blender, puree soup until completely smooth. 
5)Return soup to pot and rehear on medium. Stir in 35% cream, if using. Season to taste with salt and pepper.
Enjoy as a great starter to a dinner, a light lunch or even a healthy snack.
Serves 4-6.
1 Comment

A Delicious Summer Dessert​

6/23/2020

2 Comments

 
Summer Strawberry Rhubarb Crisp
by Holly Nilsson

Ingredients
3 cups of Rhubarb cut into 1/2"
3 cups of sliced strawberries
1/3 cup plus 3 Tbsp all purpose flour ( could us almond flour)
2/3 cup of sugar
1/2 teaspoon cinnamon

Topping
3/4 cup rolled oats ( could use whole grain)
3/4 cup of brown sugar 
6 Tbsp flour (could use almond flour)
1/2 tsp cinnamon
6 Tbsp butter ( if vegan can use coconut oil 3-4 tbsp)

Instructions
1)Preheat oven to 375 degrees F
2) Wash and rinse rhubarb and cut into 1/2" pieces
3)Toss rhubarb with flour, sugar and cinnamon. Place in a 2qt baking dish.
4)In a separate bowl, combine topping ingredients with a fork or pastry blender.
Sprinkle over strawberry/rhubarb mixture.
5) Bake for 35 min. or until topping is golden.
6)Cool 5-10 min before serving. Top with ice cream or cream if you wish.
Enjoy!
2 Comments

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    Andrea Gilbert-Clark shares her fitness and wellness tips to help you fulfill your full potential.

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  • About
  • Services
    • Holistic Nutrition and Wellness Services
    • Metabolic Balance Coaching
  • Calendar
    • Class Sign Up
  • Testimonials
  • Andrea's Blog
  • Contact