MIDDLE EASTERN LENTIL SOUP

May 10, 2017

2 Tbsp. olive oil 

1 1/2 red onions, chopped

1 potato, diced

1- 16 oz. bag frozen carrots, peas and corn

1- 16 oz. bag frozen, cut green beans

2 Tbsp. sea salt

2 Tbsp. nutritional yeast

1 Tbsp. Italian herbs

1 tsp. garlic powder

2 tsp. cinnamon

1 tsp. cumin

1 tsp. allspice

1 1/4 cup beluga lentils

3 1/2 quarts water

slices of lemon

slices of avocado

crushed baked organic corn chips

 

Directions:

 

In a large soup pot, heat olive oil on a medium flame.

Saute' onions until translucent.

Add potato and stir.

Add carrots, peas, corn and green beans.

Saute' about 5 minutes.

Sprinkle vegetables with sea salt, nutritional yeast, Italian herbs, garlic powder, cinnamon, cumin, and allspice.

Stir and warm the spices until aroma is released, about 1 minute.

Rinse the lentils and then pour into the pot.

Add water, stir, bring to a boil then simmer for an hour.

 

Notes:

 

Top with:

Crushed corn chips

Sliced avocado

 

 

 

 

 

 

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