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
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….