Mushroom and Lentil Soup
This hearty vegan soup will keep you satisfied in the cold weather. It is filling but low calorie and has a warm earthy flavor.
2 cups veggies, cooked till soft
1/4 c sprouted almonds (soaked in water overnight)
2 cups sprouted lentils (1 cup dry)
2 T fresh sage
2 T parsley
1 t tumeric
1c can or cup straw mushrooms
1 t sea salt
If you have random, old or leftover veggies that need to be eaten up, using them as a base in beans or soup is a perfect way to prevent waste and add extra nutrients to the dish.I actually used the leftover veggies from vegetable broth I made (and drank).
Blend up the veggies and the almonds till completely smooth. Add to the lentils with other ingredients except parsley and 1 quart of water or more to suit your taste. Simmer on low with mushrooms for 1-3 hours. Add parsley before serving.
If you are a gourmand who loves cheese, some raw milk blue cheese is a wonderful savory addition. You could also add brewers yeast or dashi (a sea weed) in increase your B6 or get iodine, minerals and small amounts of omega-3’s (DHA and EPA) without eating fish.
For the vegans I suggest adding a drizzle of olive oil at the end, before serving. One should be eating some olive oil on a daily basis and it should be added to food after cooking.