This is the very first recipe of my 2018 resolution to try one new whole-food, plant-based (WFPB) recipe each week!
If you haven't seen the documentary Forks Over Knives yet, I highly recommend it. It's available on Netflix. You can see the trailer here.
What I like about this recipe (besides the fact that it's healthy):
- It consists of 7 simple ingredients (plus a little salt and pepper to taste). The ingredients are inexpensive and easy-to-find in any grocery store.
- All of the ingredients I bought got used in the soup (no leftover ingredients).
- It's a hearty and comforting dish. An excellent meal to prepare on a cold winter day.
- My kids and husband went for seconds!
What I ended up using:
Note: I rarely follow a recipe exactly. And I'm all about large-batch cooking (for freezing or reheating leftovers later in the week). I made a double(ish) batch.
- A 5-lb bag of golden potatoes, diced (with skins)
- 2 16-oz bags of dry lentils - one bag of brown lentils and one bag of red lentils (because that's what I had on hand)
- A 10-oz package of shredded carrots (which I chopped up a little more so they weren't so long)
- 3 medium-sized onions, diced
- 2 16-oz cans of fire-roasted tomatoes
- A 5-oz package of fresh spinach, chopped.
- 16 cups vegetable broth
- Salt and pepper to taste
You basically throw all of these things (except the spinach) into a LARGE pot and cook until the vegetables and lentils are thoroughly cooked. The spinach is added at the end. Super easy.
What I would do different:
Really, nothing. I'll be making this one again!
Note: For soup that will go in the freezer, I'd leave the spinach out and add it later when the soup is reheated. This will give the spinach a bright green color and fresh texture.
This post was originally published on January 5, 2018.