Vegan Lentil Soup

Lentils come from the legume family. They are small, round and come in a variety of colors and sizes. Lentils are a cooking favorite as they retain their shape after cooking, are inexpensive, nutritious and can be stored for prolonged periods of time without refrigeration. When compared to other beans, lentils are easy to prepare. They are great for absorbing flavors from other foods and seasonings and are available yearlong. Lentils contain a very high amount of protein, making them a staple for vegetarians. They are also high in iron, fiber and folate.

So why NOT this recipe a try?

Ingredients

1 ½ cup lentils
1 cup brown rice (or barley)
6 cups or more cold water
1 tbsp olive oil
2 tbsp sesame oil
1 clove garlic
2 ribs celery chopped
2 carrots chopped
2 tbsp fresh parsley chopped
2 tbsp Braggs (or more to taste) (a liquid protein concentrate)
1 ½ tbsp miso
¼ cup nutritional yeast

Instructions

Heat sesame and olive oil in skillet and sauté garlic, celery, carrots and parsley. Add lentils and rice. Add water. Add Braggs and cook until lentils have opened and softened- about 1 hour. Remove ½ cup soup broth and mix with miso until smooth. Return to kettle. Add nutritional yeast and serve.

For variety, try adding some greens, such as spinach before serving!
Click here to learn more!

Sources:
http://nourishmentnow.com/lentil-soup/
http://foodreference.about.com/od/Ingredients_Basics/a/What-Are-Lentils.htm
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=52

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