Yesterday I made a batch of lentil soup, and today I had the leftovers over a salad. My recipes are easy, fast, gluten free, dairy free, and white sugar free.
To make the soup:
- 1.5 cups of baby lentils
- 4 organic carrots
- 1 small onion
- 2 cloves of garlic
- Seasonings
In a cast iron pot, I sauteed the onion, garlic, and diced up carrots. I added pink Himalayan sea salt, garlic powder, turmeric, and pepper. Cook for about 5 minutes. Then I added the lentils, and aprox 5 cups of spring water. I let it cook on medium for about 45 minutes, stirring occasionally. Add a dash of parsley or fresh herbs to serve.
After eating 2 delicious bowels of it yesterday, today I had the leftovers. It thickened up overnight and was perfect to top a salad. I cut up romaine and baby spinach and put 2 scoops of the leftover lentil soup on top. Today I added a dash of cayenne, and had a few Mary’s gone wild gluten free crackers with it.
Tonight I will freeze one last cup that is left for a rainy day when I don’t feel like cooking. I also usually don’t like to eat the same thing more than twice in a row and freezing it will help this delicious home cooked soup not go to waste, and nourish me with something healthy when I’m not in the mood to cook….
Enjoy!
Recent Comments