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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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From Neva & Jim Brackett's 7 Secrets Cookbook. Makes a very healthy meal that's delicious! Spinach and tomatoes are added after the cooking is completed to keep their distinct green and red color, and give the soup eye appeal. I usually freeze half of this recipe to feed my family of four again later. Ingredients:
1 1/2 cups lentils |
10 cups water |
1/2 cup brown rice |
1 cup diced onion |
2 tablespoons lemon juice |
2 tablespoons braggs liquid aminos (can use soy sauce instead, but braggs is healthier) |
1 tablespoon onion powder |
1 tablespoon salt (this is the amount the cookbook suggests, but i usually use about a 1/2 tbsp salt so you might want ) |
1 tablespoon chicken-flavored vegetarian seasoning (i use mckay's chicken seasoning which is like chicken bouillon but it's vegetarian and healthier) |
1 teaspoon garlic powder |
1 teaspoon dill weed |
2 teaspoons cumin |
1 cup frozen chopped spinach |
15 ounces diced tomatoes |
ginger (optional, this is an option my family adds because we like a little ginger flavor) |
Directions:
1. Place all ingredients in kettle except spinach and tomatoes. Bring to a boil, reduce heat, and simmer for 1 hour or until lentils are tender.
2. Add spinach and simmer 1 minute. Add tomatoes just before serving.
3. Leftovers can easily be frozen for another meal. I usually just freeze the soup in a ziplock freezer bag. Take it out the day before and put it in the fridge to thaw. Then reheat over the stove in a pot.
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