What you'll be getting:

Green Lentil Soup

Per Serving

2 c broth with lentils (carrots, squash, green lentils, grapeseed oil, nutritonal yeast, salt, and pepper) 

100 g veggies (sweet potatoes, delicata squash, carrots)

25 g onions in oil

50 g caggage and kale

1 ciabatta roll (tortilla chips provided for gf diets)

Equipment needed: 1 pot for soup, large enough for all of the ingredients and 1 sheet pan​

Preheat oven to 425

Start heating up your oven, while you are waiting for it to reach 425, start heating up a pot. When hot, add the onions to the pot. 

Cook cabbage, kale, and onions until your oven reaches 425. Then add the lentils and lower the temperature to a low simmer. 

Cook on high heat until they begin to brown, then add the cabbage and kale.

When the veggies are cooked add them to the soup.

After you add the lentils put the veggies on a sheet pan and place in the oven. You can also place the bread in the oven at this time too. Roast for 12 minutes. 1-2 servings may only take 10 minutes. 

Let the veggies simmer in the soup for a minute or two before plating. Slice up the bread and then dish up the soup. From start to finish this dinner takes less than 20 minutes. Enjoy. 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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