Wednesday, November 19, 2014

Red Lentil Mushroom Vegetable Soup

With cold weather upon us we LOVE soups. Today we created a Red Lentil Mushroom Vegetable Soup. It will be served with raw onion bread and a spring mix salad to keep the meal 75% raw. Thanks Courtney for your help today!!!

Ingredients: serves 4
1 cup rinsed, split red lentils
1 organic carrot, diced
2 organic celery, stalks
1 onion, diced
1 pound of cremini mushrooms, sliced
2 cups carrot juice
2 cups vegetable broth
1 clove garlic minced
1/4 cup fresh parsley
1 TBS fresh thyme
1 tsp fresh rosemary
a couple of handfuls of fresh kale, chopped (it is growing in our hoop house, but spinach could be used as well)

Directions: Using the vegetable broth (or carrot juice), saute the garlic and onions. Then add the other vegetables and saute. Add the remaining liquid, herbs, and lentils. Bring to a boil. Cover and reduce heat until the lentils are soft. Add the greens, stirring until wilted. Serve.

Nutritional information:
Calories: 256
Carbs: 47 g
Fat: 1 g
Protein: 20 g
Fiber: 16.7 g

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