Lentil Cilantro Soup with Avocado and Lime

This vegan nourishing and simple soup is inexpensive and easy to make.

Suitable for those who follow Flat Belly Diet.

Ingredients:

2 tbsp olive oil                                                                            4 c water

3 garlic cloves, minced                                                          Salt & pepper to taste

3 spring onions (white & green parts), chopped         1/2  avocado, chopped    

1 c green lentils                                                                          Lime wedges                                                                                                                         

1 c fresh cilantro, chopped                                                 

Optional: hot sauce, sour cream, pepitas

Heat oil in heavy soup pot, add garlic, onions and cilantro and sauté for 3 – 4 minutes.  Add lentils, and water; season well.  Bring soup to a boil, reduce the heat and let it simmer for 30 min.

Serve hot with chopped avocado, cut limes wedges to squeezed into the soup.

If you wish add some hot sauce, sour cream or vegan sour cream and a sprinkle of roasted pepitas.

Flat Belly Diet Scones

Sometimes I make a batch of these yummy scones on the weekend.  They freeze well and are great for a healthy breakfast-on-the-go or a late night snack.  There is no added sugar and very little fat!  I started baking them 3 years ago when I discovered Flat Belly Diet and they are somewhat a staple now.

Adapted from Flat Belly Diet Cookbook

Ingredients:

2 c whole wheat flour                                          ¼ c water

1 c pepitas (hulled pumpkin seeds)                2 tbsp canola oil

2 tsp baking powder                                            1 tsp orange zest, freshly grated

½ tsp baking soda                                                 1/3 c dried black currants

½ tsp salt                                                                   1/3 c raisins

1 ¼ c low-fat vanilla yogurt

1. Preheat the oven to 400F.  Light coat a 9” round baking pan with cooking spray.
2. Mix together the flour, pepitas, baking powder, baking soda, and salt in a large bowl.
3. Whisk together the yogurt, water, oil, and orange zest in a small bowl.
4. Pour wet ingredients into dry; add black currants and raisins.  
5. Mix well until blended.
6. Press into the prepared pan.  Score the dough with a knife to form 8 triangles. 
7. Bake for 20 to 25 minutes or until lightly browned and a wooden toothpick inserted in the center comes out clean.