Triple Lentil Recovery Soup & Booty Camp Fitness Giveaway!

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The lovely ladies from Booty Camp Fitness recently sent me their new Ultimate Home Edition 11-disc workout plan to try out. I am a big fan of their first workout DVDs, so I was really excited to try their newest series. Sammie Kennedy- the Creator of Booty Camp Fitness- and the other amazing boot-camp instructors have a very friendly and laid-back style, making even the biggest exercise newbie feel confident. When you think of a “boot camp” workout, you often think of instructors screaming at you and lots of intensity. This isn’t Booty Camp’s style at all. It’s all about having fun, empowering women, and making it seem like you are working out with a few of your girlfriends (who just happen to know some killer workout exercises).

The 11-disc series contain the following workouts:

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The DVDs come with a workout calendar, jump rope, measuring tape, lifestyle guide, and e-cookbook as well. I’ve been testing out the workouts since the end of December and I’m starting the 2-month plan this week.

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The workout that I love to hate? 20-minute Bounce ‘n Burn (jump rope)

Burn isn’t even the word! My legs feel like bricks when I do this workout. The last time I jumped rope was probably in grade school so it wasn’t pretty the first time I did it. After a couple painful sessions, I’ve relearned how to jump rope without whipping myself like silly (tip: wear long pants!). It will probably take me at least a few more sessions until I’m not gasping for air..it’s an intense 20 minutes, even with alternating jumping rope with strength exercises.

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So far the videos are going well and I’m loving the variety of the 11 workouts. My muscles hate me though, so I’ve been making sure to stretch a lot, take my rest days when needed, and get lots of protein following tough workouts.

Like with this Triple lentil Recovery Soup!

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5 from 3 reviews
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Triple Lentil Recovery Soup

Vegan, gluten-free, nut-free, soy-free

By

Packed with over 25 grams of protein per serving, this soup will aid with post-workout recovery and get you back in the game in no time.

Yield
4 servings
Prep Time
Cook time

Ingredients:

  • 1 tsp extra virgin olive oil
  • 1 sweet onion, chopped (~2 cups)
  • 4 garlic cloves, minced
  • 1 heaping cup chopped celery
  • 1/2 tsp coriander
  • 1 tsp cumin
  • 1/4 tsp cinnamon
  • 1/4 tsp cayenne pepper
  • 5-6.5 cups vegetable broth, depending on how thin/thick you want it
  • 1/2 cup dry red lentils
  • 1/2 cup dry black beluga lentils
  • 1 cup dry green/brown lentils
  • Kosher salt & pepper, to taste (I used about 1/2 tsp salt)

Directions:

  1. In a large skillet or pot, add the oil and sauté the onion and garlic over low-medium heat for about 6-7 minutes.
  2. Add in the celery and sauté another few minutes. Stir in the spices and cook for another couple minutes on low.
  3. Now, rinse and drain the lentils and stir into skillet/pot. Add the broth and stir well. Increase heat and bring to a boil. Reduce heat to low, cover, a simmer until thick and lentils are cooked, about 45 minutes to an hour. Watch closely and stir frequently so it doesn’t stick to the pot. Add more broth to thin out if desired. You can also use an immersion blender to blend some of the soup a bit. I did this, but left it mostly chunky. Add salt and pepper to taste.
25 grams

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Prepare yourself for a high protein and flavourful soup, great for all those sore muscles that we often have at the beginning of the year. A little bit goes a long way with this soup! It’s extremely filling and lovely with a toasted bun or piece of bread.

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It’s a bit of an “ugly duckling” soup, but I think we learned not to judge food by its appearance long ago. ;)

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Booty Camp Fitness Giveaway!

The ladies from Booty camp Fitness are giving away one of their Ultimate Home Edition 11-disc workout plan (this includes the 11 workout DVDs, the calendar, jump rope, measuring tape, and lifestyle guide) to a lucky OSG reader!

If you’d like a chance to win the Ultimate Home Edition 11-disc workout plan, simply leave a comment below telling me: Something you’d like to do in 2012 (maybe a goal you’d like to accomplish or something fun you want to do!). Contest is open until Wednesday. Goodluck!

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{ 9 comments… read them below or add one }

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Rachel June 10, 2016
Recipe Rating:

My husband and I love this soup. I make it so often, that I keep all the ingredients on hand (except for the celery). This way, if I get home from a trip- I can whip it together with minimal fuss and enjoy it all week. Thank you for sharing this fantastic recipe.

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Jackie January 12, 2016
Recipe Rating:

This is FABULOUS soup. Made it twice–once, I made it on Sunday and portioned it out into six glass bowls, froze it, and microwaved it at work for lunch all week! Made it for dinner for my husband the second time. It lasted two nights, soup only (and my husband is not a huge soup fan, but he LOVED it). I used Imagine low sodium vegetable broth (I think the kind you use matters quite a bit), added about a cup of frozen corn, and chopped up some carrots I had in the fridge and tossed those in, too. The carrots and corn give it a little extra color. So yes, this is awesome amazing soup. I like it thick, so I left it uncovered when I simmered. It’s very quick to put together and makes a lot!

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Helena May 30, 2015

I’m loving lentil soups so this recipe is great!! I’ve recently recreated my roommates black lime lentil soup! Couldn’t believe how good it tasted!
http://www.maikindacrazy.com/2015/05/yasamins-black-lime-soup.html

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Jessica April 26, 2015
Recipe Rating:

Yum!! So good! Thank you!!!!!

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Ruth September 26, 2014

love the recipe

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Beth February 7, 2014

Hi Angela! I have been wanting to make this lentil soup – it looks great! Do you have any input on how this could be made in the crock pot instead of the stove top? I love to have soup on these cold weeknights, but I often get home too late to make it happen! Any input is appreciated :)

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Suze December 7, 2013

Aw! I was looking for a lentil soup recipe (Mine has “heretofore” simply turned into lentils and water.) and saw this post. I’d like to use canned lentils (organic and already picked over because, I understand, there can be pebbles in the dried ones). I guess I’d only need to heat them with the other ingredients – but I think I’ll save it for next day eating so the flavors meld together. Thx!

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Lindsay October 31, 2013

I made this yesterday and really enjoyed the wonderful flavor. My one year old loved it too. My hubby unfortunately HATES lentils so it wasn’t a hit with him or the five year old.

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JAMI GARBER March 1, 2012

i want my little girl to look up to me : )

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