Lately I've noticed that even more than usual, hours or chunks of the day just pass in a flash. Before I know it, 6 hours have past since my last meal, then all of a sudden I am starving and left with a MUST EAT WHATEVER IS AVAILABLE RIGHT NOW type of panic. Then, my only options are raw almonds or a bag of tortilla chips... that is so NOT how I want to live my life or how I would want anyone else to live theirs. So for me, I know it is important to make a meal that can carry me for a while that can also get me through at least 3 days of lunches... I can't however expect myself or my partner to eat squash soup 3 days a week for the rest of our lives, so I have to mix it up a bit. This week's soup was one I had never made before but found really rather simple to make.
SERVING SIZE 8-10 bowls : what you need :
BIG soup pot. 6 stalks celery, 6 carrots, 1 yellow onion, 4 cloves garlic, 2.5 cups lentils of choice, salt, pepper, 2 veggie broth cubes, olive oil. Prep time 25 minutes. Cook time 1.25 hours.
Start by chopping all ingredients.
Line the bottom of soup pot with olive oil- warm the oil on medium heat for about 1 minute.
Put garlic in pot. After 2 minutes, add onion, cook for 3-4 minutes. Once onions are translucent, and mixed well with garlic, add carrots and celery. Season with salt and pepper (lightly) Mix. Cover the pot for 4-5 minutes.
Then add dry uncooked lentils to the pot. Mix. Then fill pot with water so that everything is generously covered in water. Then turn heat to high, bring soup to a boil. Add in veggie broth cubes, mix well. Bring temp to low and let simmer until fully cooked.
**because the lentils are uncooked, they will soak up a LOT of water. Each time you check the pot to stir the soup, check the water level. You want to keep everything covered in water. So you may need to add more throughout the cooking process.**
The soup is done once the lentils are fully cooked.
I like to serve mine with sprouted toast and hardboiled eggs. YUM and filling.