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Warming Soups for Cool Weather

by Gentle World on November 4, 2010

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Hearty Lentil Soup
serves 5–6

(see previous page for a lighter version)

2 cups dry lentils
1 Tbsp. oil or water
2 onions, chopped
3 cloves garlic, diced
2 celery stalks, diced
2 cups carrots, sliced
1 eggplant, diced (optional)
1 Tbsp. nutritional yeast
1 Tbsp. tamari
2 cups water
1 tsp. sea salt
1/2 Tbsp. garlic powder
1/2 tsp. dill weed
3/4 cup lentils, cooked
1/4 cup tomato paste
1 Tbsp. tamari
1 Tbsp. vegetable bouillon
1/4 cup of the cooked carrots (see below)
1/4 tsp. cumin powder
1 tsp. herb salt such as Herbamare
1 cup zucchini, diced

1. Cook the lentils in a separate pot (see Cooking Guide for Beans).
2. In a soup pot, sauté the onion and garlic in oil or water, then add celery and carrots. Allow the carrots to soften then add the eggplant. Add the yeast and tamari with a little water, and cover. Cook until carrots are completely soft.
3. In a blender, blend half of the remaining ingredients except the zucchini and herb salt. Pour into the soup pot. Repeat the blender process another time.
4. Add 2–4 cups of additional water, then add the zucchini.
5. Add 2–4 cups, or the desired amount of the remaining whole cooked lentils to the pot. Add herb salt to taste. Simmer until the zucchini is soft.

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