Balanced Healthy Diet With Lentils

This balanced healthy diet with lentils is perfect for women who want to lose weight naturally and be healthy and graceful.

Radical low calorie diets almost always leads to exhaustion and decrease of energy.

With ‘quick’ diets you might get great results but they are extremely difficult to maintain.

On the other hand the following balanced healthy diet with lentils is a nutritious dieting plan that will help you easily loose weight at the gradual pace.

It does not require much will power and you will not feel hungry and think about the food all the time.

Try it, and you will see for yourself that losing weight hasn’t been easier and healthier. :)

Balanced Healthy Diet With Lentils Menu

balanced healthy diet

Note: All of the recipes for balanced healthy diet are calculated for two servings.

DAY 1

Lentil pancakes with cottage cheese sauce.

Ingredients: 1 cup of canned or boiled lentils, 1 red onion, 1 egg, 2 tbsp of all purpose flour, 6 oz of plain cottage cheese, cumin, salt, pepper.

Preparation method: Puree lentils until even; add diced onion, egg and flour; season with salt and pepper; Form 8 pancakes and place them on the baking sheet covered with parchment paper.

Heat the oven to 375 F and bake the pancakes for approximately 30 minutes. Season cottage cheese with salt, pepper and cumin and blend in the food processor for 1 minute.

Serve lentil pancakes warm with fresh vegetables and cottage cheese sauce.

DAY 2

Thick lentil soup

Ingredients: 1 cup of lentils, 1 carrot, 2 potato, 1 celery stick, 1 small red onion, 2 cups of vegetable stock, 7 oz of lean beef or chicken, 1 tbsp of olive oil, thyme, 1 tbsp of sour cream, salt, pepper.

Preparation method: Slice carrot, onion and celery in circles. Cut 1 potato in small cubes. Combine all the vegetables with lentils and vegetable stock in the boiling pot and boil for about 45 minutes on medium heat.

Cut beef or chicken into cubes, season with salt and pepper and fry in a pan with olive oil until golden brown.

Grate the remaining potato and add to the soup together with fried meat. Add water if needed. Season soup with salt, pepper and thyme and serve with sour cream.

DAY 3

Omelet with lentil puree

Ingredients: 1 cup of vegetable or chicken stock, 1 tbsp of butter, 1 cup of boiled lentils, few sun dried tomatoes, 1 tbsp of olive oil, 2 eggs, fresh parsley.

Preparation method: Combine lentils with vegetable or chicken stock, puree in the mixer and boil on medium high heat for about 15 minutes.

Add butter, sun dried tomatoes and season with salt pepper. Prepare omelet with 2 eggs and serve with lentil puree. Sprinkle with fresh parsley.

DAY 4

Spicy lentils with rice

Ingredients: ½ cup of rice, 1 onion, 1 clove of garlic, 1 tbsp of vegetable oil, 1 can of diced tomatoes, salt, sugar, cayenne pepper, 1 cup of canned or boiled lentils.

Preparation method: Boil rice until ready. In a dip pan combine diced garlic and onion and fry until golden brown. Add diced tomatoes, seasoning, and simmer on medium low heat for about 30 minutes.

Mix rice with lentils and heat them up. Serve with tomato sauce.

DAY 5

Lentil with mashed potatoes

Ingredients: 1 cup of lentil, 1 cup of chicken stock, 1 cup of warm mashed potatoes, 3 oz of grilled chicken, any fresh vegetables.

Preparation method: Combine lentils with chicken stock and heat them up. Mix mash potatoes with lentils and serve with chicken and fresh vegetables.

DAY 6

Hearty lentil soup

Ingredients: 1 cup of canned or boiled lentils, 3 oz of smoked sausage, 1 apple, 2 cups of chicken stock, salt, pepper, fresh thyme.

Preparation method: Cut the sausage and apples into cubes. Heat the chicken stock in boiling pot; add lentils, apple and smoked sausage. Season with salt, pepper and thyme and boil for about 20 minutes.

DAY 7

Lentil quenelle

Ingredients: ½ cup of boiled or canned lentils, 1 egg, 1 tbsp of flour, 1 red onion, fresh parsley, 1 tbsp of olive oil, 1 ½ cup of sliced mushrooms, 1 tbsp of butter, ½ cup of white wine, 2 tbsp of light cream, 1 tsp of flour, salt, pepper.

Preparation method: Puree lentils; add egg, flour, red onion, parsley, salt and pepper and form 4 quenelles (round balls). Fry them in olive oil until ready.

Fry the mushrooms in butter for about 10 minutes, add white wine, light cream and flour and simmer for 10 minutes. Serve lentil quenelle with mushroom sauce.