An amazing meal for anytime of the year! Rich in plant based protein and fiber. One cup provides you with about half of the daily recommended amount of fiber. Adding a squeeze of Lemon right before serving improves the absorption of iron into your system. My favorite way to serve this soup is over Raw spinach with lemon and sour cream with a piece of sourdough toast.
Ingredients:
Lentils- 8 ounces
Onion- 1 medium red; finely chopped
Celery- 4 stalks; finely chopped
Carrots- 3 medium; finely chopped
Potato- 1 medium russet; small cubed
Sweet Potato- 1 medium; peeled and small cubed
Apple Cider Vinegar-3 Tbs
Parsley- half a head; chopped finely
Tomato- 1 cup; finely chopped
Calabrian chili paste-2 Tbs
Soy Sauce- 3 Tbs
Garlic- 2 Tbs; powder
Oregano- 2 Tbs; dried
Mild Chili Powder- 1 tsp
Olive oil- 1/8 cup
Fresh Thyme- 6 sprigs de-stemmed chopped
Salt and Pepper- to taste at the end
Love- all you have!
Serves 8
Always start with adding the love first! Then put the onion, celery and carrots into a pot with olive oil and soy sauce. Sautee on medium to medium/high until caramelized. Deglaze the pan with Apple cider Vinegar. Add both kinds of potatoes, lentils and four cups of water to the mixture. Cook on medium until the lentils are soft. Add all of your dry ingredients- garlic, oregano and all the chili powder. Add the tomatoes and Calabrian chili next. Cook until potatoes are completely cooked through.Add fresh thyme. Finish with chopped parsley.