November 22, 2016
Lentil Noodle Soup
When switching to a plant based diet, I had a difficult time leaving meat stock out of soup and I had a difficult time trying my son to try legumes.
This soup is really tasty and creamy and is a good soup if you are in the process of transitioning to a plant based diet. Lentils are small and are easy to incorporate into soups. I like adding Pad Thai rice noodles. They are gluten free and they hold their shape well without going mushy. My son will eat any legume soup if there are noodles in it.
The peanut butter and organic soy sauce add some fat and extra flavour compared to other vegetable soups.
Ingredients:
- 2 tbsps of olive oil
- 1 Large onion, diced
- 2 celery stalks diced
- 2 large carrots diced
- 900ml of organic vegetable broth
- 28oz can of diced tomatoes
- 1/2 cup of corn
- 1/4 package of Pad Thai rice noodles
- 1 clove of garlic
- 4 cups of water 1 15oz can of green lentils
- 1/4 cup of organic peanut butter
- 2 tbsp of organic soy sauce
- salt and pepper to taste
Instructions:
- In a large pot, fry onions and garlic until slightly browned.
- Add garlic carrots, celery, tomatoes, water, and vegetable broth.
- Bring to a boil, then simmer for 15-20 minutes.
- Add noodles, corn and simmer for another 10 minutes.
- Add lentils, peanut butter and soy sauce.
- Stir well and simmer for another 2 minutes.
- Add salt and pepper to taste.
Enjoy!
