This is one of my favorite gluten free vegan recipes – hearty and budget-friendly!
- 1 Cup Green Lentils
- 2 Large Potatoes (I prefer Yukon)
- 2 Zucchini Squash
- 12oz Organic Frozen Peas & Carrots (You can always use fresh if you prefer)
- Green Kale
- 2 Cloves Minced Garlic
- 1 Gallon of Water
- 1 1/2 Vegetable Bullion Cubes
Prep Veggies. Start by getting out a knife, cutting board, large pot, and your veggies (Potatoes, zucchini, garlic). Next, peel and rinse both Yukon potatoes, cut them into cubes, and throw them into your large pot. Rinse your zucchini and chop off the ends. Cut your zucchini into vertical strips then dice into cubes. Throw into the large pot. Get your two garlic cloves peeled, minced, and throw those into the large pot as well. Then, get your peas and carrots from the freezer and throw in equal parts.
Lentils. Add 1 cup of lentils to your pot along with water. (For every 1 cup of lentils we will need 3 cups of water.) Since we are making soup, it is safe to pour in a little over half a gallon. (Use your best judgment. You have the flexibility to make it as brothy or as dense as you’d like) Turn the stove on to medium-high heat.
Season Soup. Now, Sprinkle in thyme, oregano, a generous amount of salt, as well as your bouillon cube. (You want to break it up into little pieces and throw them in random spots of your soup. Get a wooden spoon and mix everything around.
Cook Soup. Cover with a lid and set a 30-minute timer
Kale. Once your timer goes off get two large pieces of kale. Remove the long stem, group the kale, and cut it into 1-inch strips. Place them in a strainer and rinse thoroughly, ( I like to squeeze out the water that builds up and move around the pieces while rinsing.) Once it is cut and washed, put it into your soup.
Side Note. *** You may have noticed your water reduce from the lentils, don’t be shy and add some more water in along with another 1/2 bouillon cube. Cover and cook for an additional 20 minutes. (The lentils should be fully cooked now, but if you taste them and they still feel a little hard continue cooking them. Check-in every 7-10 minutes until they are just right.)
Plate. By this time your house should be filled with the amazing aromas of this soup! Get a bowl and spoon and pour up as much as you can. Dig in and enjoy!
You can add diced onions into your soup and swap the water for vegetable stock.
(I have gut issues which is why I decided to omit them both from this recipe.)
You can replace frozen peas and carrots with fresh ones, but I saved a few dollars on this recipe by opting for frozen.
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