by Vincent Alvarez
To complete examples of the 5s (Smoothies, Salads, Salsa, Soups, and Saute) as different ways to get more fruits and veggies into your meal plan, here is a wonderful soup that is a favorite for lunch or dinner, or anytime for that matter. Add different spices and veggies to make it your own. Have fun and enjoy!!
Ingredients:
1 tablespoons avocado oil
1/2 cup chopped onion (yellow or brown)
2 carrots, chopped
1 cup chopped spinach, kale, or chard
4 cloves garlic, finely chopped
1 1/2 cups dry lentil beans, cleaned (pick through to remove rocks and soil) and rinsed
4 cups low sodium broth, vegetable or chicken
4 cups water
1/2 teaspoon ground cayenne pepper
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1 large bay leaf, snapped in half
1 tablespoon Bragg’s Liquid Amino’s
Garnish:
1 tomato, chopped
1 handful of cilantro, chopped
1 avocado, sliced
2 green onions, chopped
sprinkle of feta cheese
lime wedge
dash of Tabasco, sprinkle of cayenne pepper, or Sriracha Sauce (optional)
Directions:
In large heated soup pot on medium heat, add avocado oil. Add onion and sauté for 2 minutes. Lower heat to medium low then add garlic and bay leaf, sauté for two more minutes until garlic and onions create fragrant aroma. Becareful not to burn garlic. Add broth and water and turn up heat to high. When broth simmers add lentil beans. Leave pot uncovered. Stir. Adjust heat to maintain gentle simmer for 40-45 minutes. Test the beans to see if they are done. Older beans take longer to cook. Keeping pot uncovered do not over-stir the beans. Slowly add water as needed for desired thickness. Stir in carrots, spices, Bragg’s Liquid Amino’s, and simmer for 10 more minutes. Stir in spinach at the very end.
Generously ladle soup into serving bowls and top with garnish. Serve with lime wedges, Tabasco, cayenne pepper, or Sriracha on the side. enjoy!