I cook vegan almost every night (even though I am not vegan by definition). You’ll never see me use frozen “protein” substitutes or tofu or anything made with soy or even a frozen “veggie” burger. I have realized overtime that in order for companies to make those types of products, they truly denature the protein you want to get into your body in the first place. Let’s take a look at Trader Joe’s Masala Burger, one of the cleanest burgers out there.
Ingredients: Potatoes, canola oil, carrots, green beans, water, bread crumbs (wheat flour, sugar, yeast, salt), bell peppers, onions, corn, salt, green peppers, sugar, ginger, cellulose gum, spices, citric acid, turmeric, mustard seeds.
There are three ingredients which are questionable in my mind even before realizing the product is obviously not organic…
- Cellulose gum – Made from indigestible wood that is added because they want to increase the fiber and lower the fat content in the burger, however, they are really adding it because it is cheaper to use than real food. Boo!
- Spices – What spices? Aren’t ginger, turmeric, and mustard seeds spices? Why are they not listing the rest? Luckily putting the word “spices” on a list means it can’t be a chemical made flavor. Thank goodness for that.
- Citric acid – This is not just lemon juice, like you would think – but this is a industrial man made product via corn (likely genetically modified) not citrus fruits and can make the body more acidic vs. alkaline. When this denatured preservative is consumed it makes the body primed for disease.
Now see why I don’t buy these types of products? – Even one of the best has questionable ingredients. You have a choice on what you bring into your home, what you cook and what you eat. Remember this every single day.
So how do I get my protein? Mainly through nuts, seeds, high quality whey and hemp protein powders, and by making soup like this!
My husband and I ate this Carrot Ginger Lentil soup 3 nights in a row last week. What? 3 days in a row? Yes it was that good. The sweetness of the carrots, married with the spiciness of the ginger and creaminess of the beans…so freaking yummy.
This soup is so supremely satisfying because each serving contains a serving of lentils which is packed with protein and fiber. This is my favorite part of this soup – because most carrot ginger soup recipes don’t really add a protein component or they add stuff that just isn’t necessary like butter, cheese, milk or cream. Did you know one serving of lentils has 18 grams of protein!? This is just crazy for a bean. Plus beans are super duper cheap when you buy them from the dry bulk section of your grocery store.
This recipe is just perfect to make on a Sunday like today and to have throughout the week.
Hope you enjoy this as much as we did!
- 1 and ½ cups yellow split lentils soaked for at least 8 hours or overnight
- 2 tsp coconut oil
- 1 large onion diced
- 1 pound or 6 large carrots diced
- 2 cloves of garlic minced
- 2 inches of ginger minced (an inch more if you really like ginger)
- 1 tsp cinnamon
- ⅛ cup maple syrup or about 3 tablespoons
- 1 bay leaf (optional)
- 4 cups vegetable stock
- 2 cups water
- salt and black pepper to taste
- Soak yellow lentils for at least 8 hours or overnight
- In a large pot, heat coconut oil on medium
- Sautee onions and carrots for about 5 mins
- Next add ginger, garlic and cinnamon and cook another 2-3 minutes
- Add all other ingredients including the soaked lentils, bring to a boil and then reduce heat and simmer for at least 30 mins
- Before pureeing make sure lentils are soft but still intact – if they are still hard, simmer for another 10 mins or so
- Remove bay leaf, then puree soup in batches using a blender or directly in the pot using a hand blender
- Serve immediately
Got questions about the recipe or about my food philosophy? Leave me a comment here or come visit me on my Facebook Fan Page.
Cheers,
Food Babe
P.S. Why yes – don’t even think twice. Of course that is an organic candy cane I am holding 
