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truRoots and my Amazing Sprouted Green Lentil Coconut Curry Soup

Posted Feb 22 2011 8:50pm
I found Nutmeg Notebook through my weight watcher message boards. The photos of her healthy recipes are just gorgeous and occasionally she does product reviews.  The one I came across that intrigued me was for an Organic Sprouted Bean Trio from truRoots .  Per 1/3 cup there is 160 cals, .5 g fat, 11 g fiber and 11 g protein.  Is that unbelievable or what?

I was so excited I contacted the company to find out where I could purchase their product and they advised where and that they could send me a sample to see if I liked it before purchase. 

Of course I gave a resounding yes!
This would be the "sample" pack they sent.

Sprouted Mung Beans, Sprouted Quinoa, Whole Grain Quinoa


Germinated Brown Rice, Sprouted Green Lentils


Organic Chia Seeds and Organic Haiga Rice

The first thing I thought of was a curry lentil soup because the last time I had some from Native Sun it was so amazing I haven't been able to get it out of my head.  Every time I go back I ask if they have the soup and no far no luck.
To my complete happiness this came out just as amazing and was super easy.  It's so creamy, flavorful and has a hint of sweetness.
Thank you to truRoots for this amazing sample pack!
Sprouted Green Lentil Coconut Curry Soup ***3 WW Pts Plus10 to 12 servings Printable Recipe
Organic Ingredients

1/2 Tbsp butter
1/2 Tbsp EVOO
1 onion, diced
2 carrot, peeled and chopped
2 Tbsp minced ginger
4 cups (1 carton) vegetable broth
2 cups water
2 rounded Tbsp curry powder
10 oz frozen cubed butternut squash (or fresh will be fine too)
6 Tbsp or about 1/3 cup tomato paste
1 cup lentils, I used truRoots Organic Sprouted Green Lentils
1/4 cup golden raisins
1 14-ounce can light coconut milk

 Directions



1. Heat butter and olive oil in Dutch oven over medium high heat; add onion, carrot and ginger and cook until softened but not brown, about 5 minutes.


2. Pour broth and water in to vegetable mixture; stir in curry, squash and tomato paste and bring mixture to a boil.


3. Add lentils and gently boil for 5 minutes, reduce heat and simmer 30 minutes.


4. Remove from heat; stir in coconut milk and raisins.

Nutrition Facts
***3 WW Pts Plus
10 Servings
Amount Per Serving


Calories 134.9
Total Fat 2.1 g
Saturated Fat 0.8 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.7 g
Cholesterol 1.6 mg
Sodium 458.1 mg
Potassium 282.4 mg
Total Carbohydrate 23.9 g
Dietary Fiber 7.4 g
Sugars 4.9 g
Protein 6.2 g


Vitamin A 81.2 %
Vitamin B-6 5.6 %
Vitamin C 13.3 %
Vitamin E 2.9 %
Calcium 4.1 %
Copper 4.5 %
Folate 3.3 %
Iron 16.5 %
Magnesium 5.0 %
Manganese 8.9 %
Niacin 3.9 %
Pantothenic Acid 1.7 %
Phosphorus 3.2 %
Riboflavin 2.1 %
Selenium 1.3 %
Thiamin 3.2 %
Zinc 1.4 %
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