(original recipe by me)
traditionally i am only a fan of meals that take under 15 minutes to prepare.
it’s a bad habit. i drink a lot of smoothies, eat a lot of tahini on rice cakes and snack on a lot of carrots. for breakfast i blend as many veggies as i can with some homemade milk and top with chopped fruit and homemade granola. lunch i chop up vegetables, sprinkle on some nuts, and toss with a quick vinaigrette.
the only thing i like to spend any time making is treats. they are worth it.
but today i made soup - are you impressed? i was. it took an hour and 15 minutes. well, actually it only took about 10 minutes, but then i left it on the stove to simmer for an hour.
i’m just not a fan of planning ahead!
in my attempt to continue eating excessive amounts of vegetables despite my recently developed aversion to raw salad, i came up with soup. and it is REALLY EASY!
chop up whatever vegetables you desire into small pieces. i used:
- half a purple onion
- 3 carrots
- 3 stalks of celery
- 3 cloves of garlic (i was going with a 3 theme)
- 1/4 of a purple cabbage
- one tomatoe
- half a sweet potato
sautee veggies in a pan paying attention to the order you add them (ie. add the onions & carrots first, they take longest).
meanwhile, add two GMO/salt free stalk cubes to a few cups of water in a pot.
heat until boiling. stir to mix.
add green lentils (or any other lentils…mine were sprouted), an inch of chopped ginger, and sautéed veggies. stir.
cook on low for 45 minutes - 1 hour. add water as necessary.
once lentils are cooked through, spice to taste. i added pepper, cayenne pepper and a pinch of salt. i also stirred in a couple of handfuls of spinach.