Splendor is always in season. This delicious soup is all veggie vitality. Yes, it’s Summer and soup is not always the first thing you have on your mind, but eating light and having lots of nutrition packed into the dish hits the spot. I make a big pot and freeze the rest to pull out when I need a quick meal. The great thing about veggie lentil soup is that it tastes great hot or cold. You can even ladle off the broth and put the mix on salad or a yummy baguette with a drizzle of balsamic dressing.
What went into this lentil soup? Well, lentils of course and a load of other fabulously fresh stuff. Garlic, shallots, tomatoes, carrots, celery, unsalted pumpkin seeds, corn, green tea, rice wine vinegar, lite soy sauce, mustard, habanero chiles, serrano chiles, sriracha hot chili sauce, red peppers and veggie broth.
Serve it with some grilled garlic bread and you’ll have one completely tasty repast.
Serve it with some grilled garlic bread and you’ll have one completely tasty repast.
Seconds anyone?
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