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. 

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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.

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When the veggies are cooked add them to the soup.

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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. 

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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. 

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