Ingredients:1 cup each: carrots, onions, celery (I put these through food processor before putting into sauté pan)
2 cups organic lentils, picked through and rinsed
3 cans organic vegetable broth
*All vegetables were organic.
For this soup, I cooked the vegetables first, adding ½ can broth to 4 quart sautéing pan. I sautéed the vegetables over medium heat until soft, adding broth and various seasonings as needed while stirring. After veggies were soft, I added lentils to the pan with the remainder of the first can of broth. I brought the broth to a boil, and added a second can of vegetable broth. I kept at a simmer while occasionally string lentils, adding the third can of vegetable broth and spices as needed. Once the lentils were soft, I took off the heat and waited about 3 minutes before putting in the food processor and blending until smooth. This made me 4 one cup servings. I pair with whole grain bread or add wild rice for better nutrition.
Our use week of 2/24/13:
Sunday: Soup for two with toasted organic wild harvest whole grain bread. My husband had butter with his bread.
Monday: Lunch for me, soup with ½ cup organic wild medley rice added. Very filling.
Tuesday: Dinner for two: Add ¼ cup almond milk, add 1 cup cooked organic brown rice, ½ cup each: cauliflower, snow peas; add 1 can water chestnuts; ½ each: rep pepper and onion; ½ tablespoon flaxseed and chia seed. Sauté together until cauliflower is soft. Yummy.
Planned use week of 3/10/13:
Sunday: Dinner for me soup with toasted organic quinoa flaxseed bread.
Monday: Lunch for two, with ½ cup black rice added to soup. Mike also to take bread with butter.
Tuesday: Lunch for me paired with leftover Monday dinner.