BLE – Easy Red Lentil Soup

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This recipe has been modified for BLE structured meal planning. 

Makes 6 servings (about 10 oz). Each serving provides:
½ protein           5 oz vegetables

Ingredients

Use any combination of vegetables that will equal 30 oz

(3 protein)     7 oz red lentils* 

(partial veg)     5 oz onions, chopped

(free)               1 clove garlic, minced

(partial veg)     5 oz carrots, chopped

(partial veg)     4 oz celery, chopped

(partial veg)    3 oz daikon, diced

(partial veg)    2 oz sweet peppers

(free)               2 Tbsp mushroom powder

(partial veg)     10 oz tomatoes, crushed

(free)               4 cups water

(free)               2 Tbsp Chicken Flavored Seasoning

(free)               ½ tsp of each sage, basil and oregano

(free)               1 tsp salt

(free)               ¾ tsp Sambal Oelek chili sauce, optional

Instructions

  1. In a large pot add onions. Sauté until they begin to caramelize. Learn how to sauté without oil.
  2. Add garlic and cook for another minute, taking care that it doesn’t burn.
  3. Wash the lentils then add them to the pot along with the carrots, celery, daikon, sweet peppers, mushroom powder, tomatoes, and water. Bring to boil, cover and cook until the lentils and vegetables are tender. (If using Instant Pot, cook 3 minutes then quick release).
  4. Add the Chicken Flavored Seasoning, sage, basil, oregano, and salt. Stir to combine.
  5. Divide the soup into 6 servings.
  6. Serve soup hot. Store leftovers in refrigerator and use within 5 days or freeze.

Notes