Red Lentil Soup

Unfortunately, no creative name for this soup.  It's a no-nonsense, GBOMBS friendly workhorse in our house, getting lots of nutrients into us in a short time.  We make it on Monday and eat on it for a few days.




Ingredients:

Large onion, diced
Bell pepper, diced
3 -5 garlic cloves, minced

1 pound carrots, shredded
1/2 pound red cabbage, shredded
1 pound mushrooms, sliced or diced
1/2 - 1 pound kale or other green, chopped

Optional - other vegetables like snap peas, cauliflower, etc.

1 pound red lentils
1/2 pound organic corn kernels, frozen
2 tablespoons nutritional yeast
2 tablespoons cashew butter
1 pound frozen broccoli

Sauté the onions, garlic, peppers, in water or two teaspoons of olive oil in a soup pot for about ten minutes, chopping the other vegetables meanwhile.   Add carrots, cabbage, mushrooms, kale, etc. to the pot with 2 cups of water and continue to cook for 15 minutes.  Add lentils and 3 more cups of water, cover, and simmer for 20 minutes.   Remove from heat, stir in the corn and yeast.   Remove a half cup of broth and whisk in the cashew butter, then return to the soup pot.   Serve individual servings over steamed / cooked broccoli.