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Warm & hearty lentil soup for the new & improved- 2016 you!

Happy New Year!

Sorry about the long hiatus; I took some time off to spend the holidays and ring in 2016 with my family. I’m back from a restful trip, ready to start working on new and exciting projects planned for the upcoming year.

If your new years resolution is to eat healthier or jump on the plant-based wagon, then look no further! I will be releasing some new videos for family cooking, with recipes that your kids will love making and that you’ll enjoy devouring!

And on that note, here’s a great recipe for those cold and rainy, winter days. What can I say- I’m a lentil fan!

Italian Lentil & Rice Soup
Serves 4-6

4 C vegetable broth
1 1/2 C cooked brown lentils
1 C cooked brown rice
1 medium zucchini, diced
1 small red onion, diced
2 stalks celery, diced
1 small fennel, diced
2 cloves garlic
2 sprigs thyme, leaves removed
1 sprig rosemary, leaves removed and minced
2 Tbsp tamari
Juice from one lemon
Olive oil or water for sauteing

Heat a large soup pot on medium heat. Add 2 tablespoons of oil or water (for low fat cooking) and add onions with a pinch of salt. Cook for 2-3 minutes or until soft. Add the zucchini, celery, fennel, garlic and herbs. Toss together with another generous pinch of salt and let cook for another few minutes. *If you are using lentils that you cooked yourself, you will need to add additional salt. Add the lentils, rice and broth and bring to a boil. Reduce down to a simmer and let cook for about 10-15 minutes. Add the tamari and adjust seasoning if necessary. Turn off the heat and add the lemon juice. Ladle into bowls and enjoy!

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