Tangy lentil soup (easily vegan, gluten free)
Ingredients
1 1/3 cup red lentils - soaked for at least 1/2 hour, then drained
1 onion
3 stalks celery
1/2 large sweet potato, grated
1 box low sodium organic chicken broth (sub veggie for a vegan option)
1 cup orange juice
1 tsp tarragon
1 tsp rosemary
Splash grapeseed oil (or other)
Pepper to taste
Directions
1- sauté chopped onions and celery in oil on med/low until translucent (approximately 5 mins)
2- add pepper, tarragon and rosemary to the pot and sauté one additional minute- mix well
3- add lentils and sweet potato, mix well and stir for one additional minute.
4- add 3/4 of the broth (approx 3 cups) and orange juice
5- bring to a boil, then turn the heat down, cover and simmer on low for approx 40 minutes.
6- blend using an immersion blender or by pouring into your regular blender.
7- return to pot, add in last cup of broth and stir.
So simple. So ridiculously creamy and good.
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