This week's version used the following ingredients - portions of ingredients were determined by how much we had on hand, so your recipe will likely be very different:
- Onion, 1 medium
- Garlic, 3 roasted cloves
- Bell Peppers, 4 small
- Mushrooms, about 8
- 1 pound carrots
- 1/2 pound red cabbage
- Broccoli florets, about a cup
- Broccoli slaw, about a cup
- Greens
- Red lentils
- Nutritional yeast
- Seasonings (pepper, paprika, garlic powder, cayenne) to taste
First, I chopped the onions, bell peppers, mushrooms and water sauteed. While this was cooking, I put the carrots, cabbage, and broccoli into the food processor and pulsed into small pieces. Then, I added these to the pan and cooked about 10 minutes.
Lastly, I added the roasted garlic (leftover from hummus making), the red lentils, and water and cooked about 20-30 minutes.
When the lentils were finished, I seasoned it with nutritional yeast and seasonings and served.
It's a very thick soup without a broth because the lentils thicken so much, but you could easily add a broth or water to it to thin it.
The last of the pepper harvest that I picked after the freeze killed the plants:
