As Charlie and I embark on a new way of eating, whole-foods and plants-based, we are discovering all sorts of new recipes and becoming rather creative with legumes, grains, and veggies (the main staples in this new eating regime). During one of our snow days (yippee, no school or work) I looked over many on-line lentil soup recipes. This final recipe is a mash-up of a few different recipes and it turned out really good.What you need:
Olive oil, onion, carrots, 4 garlic cloves (diced), 2 bay leafs, 1 tbsn. oregano, 1 tbsn. basil, (you may also want to add mushrooms), lentils, broth, water, canned tomatoes, balsamic vinegar, and arugula.
Saute 1 medium sized yellow onion (diced). Once golden, add carrots, mushrooms (the more veggies, the better), garlic, and spices. Then add 1 cup lentils, 4 cups water and/or vegetable broth (vegetable broth is better...but you can also mix water with broth). Add 1 can diced tomatoes. Bring to boil and then simmer for 1 hour. Add 2 tablespoons of balsamic vinegar and top soup bowl with fresh arugula. Delicious!
You can double this recipe to ensure left-overs...the soup freezes well and tastes delicious after marinating in the freezer.
No comments:
Post a Comment