FarmerLynn has added a photo to the pool:
The only negative of making soup most weeks for a single is that they often make 6-8 servings so I’m eating the same thing every day. I finally decided to try #SouperCubes to freeze batches to keep in the deep freeze so I can mix and match (I actually got these off-brand copycats amzn.to/3JxjEyV). I’m doing a soup a day for a week to get the ball rolling.
Does anyone else have these? How are they working for you?
Red lentil soup
2 cups red lentils, rinsed
8 cups broth
3 cloves garlic, minced
2 carrots, diced
3 roma tomatoes, chopped
1/2 onion, diced
1/2 cup cilantro, chopped
1/2 tsp cumin
1/2 tsp turmeric
1/2 tsp paprika
1/2 tsp garam masala
Pepper, to taste
2 cups chopped spinach (or chard)
3 TBSP lemon juice
Gently simmer lentils in broth for 30 minutes. Add vegetables and spices and simmer 30 more minutes. Add spinach and allow to wilt. Turn off heat and stir in cilantro and lemon juice. Optionally garnish with lemon wedge and cilantro.
Makes 8 servings. 199 calories, 1g fat, 31mg sodium, 36g carbs, 12g protein
via Vegetarian Food and Recipes! {ALL WELCOME!} Pool https://www.flickr.com/photos/farmerlynn/52267340813/in/pool-74921284@N00
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