?? Get Our New 124 Vegan Recipes

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get our new 124 vegan recipes display image 0bb34b35

?? Get Our new 124 vegan recipes
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Worcester, Massachusetts

Is it still soup weather in your corner of the globe?
We had a random snowstorm yesterday and it has been chilly much to my dismay. This is not typical for mid April however ya never know what will happen here in New England since weather is a wild card? I sure am missing the California sunshine about now and outdoor living but at least we are safe and cozying up to soup bowls like these.
?LENTIL SOUP with basmati rice, rainbow raw salad and buttery avocado
?Lentil Soup Recipe
Prep:10 mins
Cook: 60 mins
Yield:6-10 servings
Ingredients: 1lb lentils, 1 onion, 3 cloves garlic, 3 celery stalks, 3 carrots, 1/2 butternut squash, 1 small can crushed tomatoes, 2 tsp italian seasoning, 1tsp umami seasoning, salt and black pepper
By ?? @betterfoodguru
How to:
1. Boil lentils in a large pot covered with water plus 3 inches above lentil line for 35 minutes stirring occasionally and adding water when the level goes too low.
2. In a sauté pan cook chopped garlic and chopped onions in 1 tsp neutral oil until toasty and fragrant then add chopped celery, peeled and cut carrots and butternut squash. You may sub potatoes or any other starchy vegetable you have for the squash. Salt lightly and cook until there is some color on veggies and they are getting tender. About 10 mins total.
3. Add some water to the sauté pan to loosen any of the flavor from caramelizing and then pour it into the pot of boiling lentils
4. If lentils are soft add can of tomatoes..if not, check every 5 minutes until they are then add tomatoes and spices to pot. Simmer an additional 10 mins then taste for salt and adjust accordingly.
This recipe is basic enough and delicious enough that my picky middle child ate several bowls of this, even choosing lentils as his afternoon snack (gasp)!
Eat it on its own or with your grain of choice for an immensely satisfying and cozy meal.
Are you cooking today?

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