Lemony Lentil Soup Digest Diet Grocery Stores

How to Lose 15-20 Pounds by Eating Soup

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Weight Loss Soups

Lemony Lentil Soup Digest Diet Grocery Stores Fat Burning Soup Diet Before And After Photos

Digest Diet FAQs

You asked, we answered: Fans of our book, The Digest Diet, posted these questions at facebook.com/digestdiet.

"The recipe for Lemony Lentil & Chard Soup on page 173 seems to be missing a liquid. Help!"

Our mistake! Step 3 should begin: Add 7 cups of water, the chard leaves.

"I've just started the Fast Release phase. Any tricks to know about?"

If you get hungry, try drinking a huge glass of water or seltzer with a squeeze of fresh lemon juice. If that doesn't satisfy you, you can try the small glass of fat free milk. Or, eat a salad of veggies with 1 teaspoon of Digest Diet Vinaigrette.

"I'm in the Finish Strong phase, but I love the shakes and I don't want to give them up for a week."

While it is okay to keep having the Fade Away shakes for breakfast in the Finish Strong phase, we do encourage people to branch out and try other breakfasts as much as possible. In general, the more varied your diet, the more likely you are to get enough of different vitamins, minerals, and other micronutrients.

"Is the Digest Diet diabetes-friendly?"

The Digest Diet has many diabetes-friendly options, but always consult with your physician or a nutritionist before starting a diet program.

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"I'm vegetarian/lactose intolerant/on a gluten-free diet. Can this diet work for me?"

We recommend you follow the diet as closely as possible, but substitutes for certain foods are an option. For instance, if you're a vegetarian, you can get protein from beans, tofu, or similar. If you eat fish, salmon and shrimp are great sources of protein.

Most of the meals on the diet (and most of the fat releasing foods) are already gluten-free. For those that aren't, you can just substitute any gluten-free equivalents for the gluten-containing ingredients.

If you're lactose intolerant, sub milk with lactose-free milk. You can substitute coconut milk, soy milk, or almond or other nut milks for milk in the shakes and snacks.

Similarly, you can substitute yogurt made from coconut milk, soy milk, or almond milk.

You can substitute soy cheese for any cheeses or just leave out any recipes that call for cheese (just sub in an alternate recipe from the same phase).

And be sure to load up on other calcium-rich foods such as almonds, Brazil nuts, sesame seeds, bok choy, broccoli, kale, spinach and other dark greens (like collard, turnip, dandelion, and turnip), and watercress.Some

people with lactose intolerance issues are able to eat yogurt.

Overall: Be sure to consult your doctor or a nutritionist about specific concerns. With the variety of food in this plan, it's easy to avoid certain foods that don't work with your diet.

"I'm having issues finding certain foods. What are some swaps I can make?"

The book gives a list of suggested substitutes in Chapter 9. Here are a few:

Pumpkins seeds (or any other seeds) for sunflower seeds.

4 or 5 large roasted red peppers pureed with 2 cups water and seasoned with cayenne pepper for ancho chiles.

1/2 jalapeno for 1 serrano pepper

Regular almond butter or natural peanut butter for raw almond butter

Nonfat yogurt for skim milk

One possibly hard-to-find ingredient is flaxseed meal. If your local stores don't carry it, try bobsredmill.com or hodgsonmill.com.

"I'm traveling during the 21-day plan. What do I do?"

You should try to stick to the recipes in the diet, which were carefully developed to maximize the plan. For our test panel, we had several people who had real-world travel plans either for work or over the holidays. They found that it was much simpler than they thought to make the shakes while away, or bring what they could and store it in a fridge.

"I'm getting some muscle cramps. What can I do?"

A common cause of muscle cramps is dehydration, so try drinking more water. Low levels of calcium, magnesium, and/or potassium can also contribute to cramps. Happily, many of the Fat Releaser Foods are high in all three of these minerals, including:

spinach, sweet potatoes,

white beans and yogurt. So you may want to repeat recipes you like that feature more of those ingredients.

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"I'm going crazy without coffee!"

You may be going through caffeine withdrawal. A gradual decrease of caffeine is best. Remember: It's fine to have one cup of caffeine a day while on the Digest Diet.

"I don't like the taste of yogurt. How can I make the smoothies taste better?"

Try adding more skim milk and nonfat milk powder instead of the yogurt.

"I've done the 21-day plan and still have weight to lose. What should I do?"

Make sure to take a look at Chapter 8, which gives tips on what to do if you still want to lose more weight after the 21-day cycle. Basically, you’ll want to repeat Phase 2 (Fade Away) for 10 days then Phase 3 (Finish Strong) for 2 weeks. Keep repeating that cycle (no need to take a week off) until you’ve reached your goal weight. Chapter 8 gives additional other tips and variations if needed.

Lemony Lentil and Greens Soup

Lemony Lentil and Greens Soup- prepared with fresh leafy greens and tart lemon juice. All you need is 5 ingredients and 30 minutes to make it! (vegan, gluten-free+ grain-free)

Okay, so listen. I know this soup isn’t going to win any beauty contests but you have to trust me when I say that it tastes WAY better than it looks. And the ingredient list is crazy short which is always a plus, right?

The idea for this recipe came from the intense lemon craving I’ve been having over the last couple of months.

I’ve been using them for salad dressing, avocado toast, cookies, you name it. It’s like my body knows they’re in season and wants me to eat them with everything. Especially soup, because it’s freaking cold.

You know what else in season? Dark leafy greens!

Our patio garden is flourishing with them right now. We planted little seedlings back in October and now they’re UUGE. I almost don’t want to eat them because they’re so big and pretty. But don’t worry, I will. :)

My favorite to way to cook leafy greens is sauteed with shallot in olive oil along with a touch of vegetable broth, lemon juice and crushed red pepper. Simple yet SO good. But rather than just have them as a side item, like I usually do, I decided to add some lentils to the mix and call it dinner.

The end result is nourishing and hearty with a touch of lemony brightness.

Plus, between the lentils, the greens and the lemon juice, it’s also a good source of protein, fiber, and vitamins A & C, making it the perfect plant-based meal to get you through a cold winter night.

I hope you love it as much as we do! If you end up trying it, please let me know by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. It always brightens my day to hear from you!

Lentil Soup with Lemon

Directions

1 h 15 m

  1. Heat 3 tablespoons of olive oil in a large pot over medium-high heat. Stir in the onion and garlic, and cook until the onion has turned golden brown, about 5 minutes. Stir in the tomato paste, cumin, kosher salt, black pepper, and 1/8 teaspoon of chili powder. Cook and stir 2 minutes more until the spices are fragrant.
  2. Stir in the chicken broth, lentils, and carrot. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils are soft, about 30 minutes.
  3. Pour half of the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Do not puree all of the soup, leave it a little chunky.
  4. Stir in the lemon juice and cilantro, then season to taste with salt. Drizzle with olive oil and a sprinkle of chili powder to serve.

Warm, Autumn comfort in every spoonful!

An elevated and exciting broccoli soup!

A light, berry-filled refreshment!

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  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup

Nutrition Facts

Per Serving: 351 calories; 16.2 g fat; 37.7 g carbohydrates; 14.6 g protein; 6 mg cholesterol; 1247 mg sodium. Full nutrition


2:16 pm Updated by

Fat Burning Soups For Weight Loss. A simple 3-step plan to lose weight fast, along with numerous effective weight loss tips. If only losing weight was as easy as gaining it, right? While there are plenty of advertised ways to shed some pounds, there are only a handful of methods that actually work.

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From low-carb diet, hi-protein diet, low fat diet and eating small meals 5-6 times a day diet, Fat Burning Soup Recipes is the only diet where I lost weight and most importantly kept it off!

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Fat Burning Soups For Weight Loss

No massive shift in what you eat (you can still eat the same foods you do now).

No need to exercise or working out.

No silly dietary restrictions to follow.

No starving yourself and feeling miserable.

And just picture the envious glances you’d enjoy from the opposite sex and the astonishment of your friends because you’ve lost a total of 55 pounds.

Too good to be true?

That’s what Emily Sanders of Bristol in the UK though – until she actually achieved it.

Just look at her amazing transformation …

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