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healthy vegetarian meals to lose weight

Hearty Mulligatawny Soup & White Bean Avocado Bowls

Enjoy a comforting Mulligatawny soup filled with lentils and winter vegetables alongside quick no-cook white bean and avocado bowls. Perfect for weight loss!
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 minute
Course: Soup
Cuisine: Indian
Calories: 530
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon red pepper flakes
  • 4 cups vegetable broth
  • 1 cup lentils, rinsed
  • 1 medium sweet potato, diced
  • 2 cups kale, chopped
  • 1 can white beans, rinsed and drained
  • 1 ripe avocado, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, chopped
  • 2 tablespoons lemon juice
  • Salt and pepper to taste

Method
 

  1. In a large pot, heat olive oil over medium heat.
  2. Add onion, carrots, and celery; cook until softened, about 5 minutes.
  3. Stir in garlic, ginger, cumin, coriander, turmeric, cinnamon, and red pepper flakes; cook for another minute.
  4. Add vegetable broth and lentils; bring to a boil, reduce heat to a simmer for 20 minutes.
  5. Add sweet potato; cook for another 15 minutes.
  6. Stir in kale and cook until wilted; season with salt and pepper to taste.
  7. For the no-cook bowls, in a bowl, combine white beans, avocado, cherry tomatoes, and red onion.
  8. Drizzle with lemon juice; season with salt and pepper, then toss gently to combine.

Notes

Nutrition Information Source: Data from USDA FoodData Central, estimated where needed Values are approximate and may vary based on specific brands and preparation methods.