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It’s time for a new soup flavor! This delectable Italian-flavored soup is mildly spicy. Adjust the black pepper and crushed red pepper amounts to your own liking…Enjoy!
Italian Lentil Soup (NSNG)
INGREDIENTS
1 T coconut oil
6 cloves garlic, minced
1 medium onion, chopped
1/2 green pepper, chopped
1/2 red pepper, chopped
1 celery stalk, chopped
2 carrots, chopped
2 broccoli stems, chopped
1/2 cauliflower, chopped
20 crimini mushrooms, sliced
dash garlic powder
dash celery salt
1/4 t ground rosemary (use a mortar and pestle)
1/4 t black pepper
1/4 t crushed red pepper flakes
1 t thyme
1 t oregano
1 t fennel
1 t parsley
1 t basil
1 t sage
4 t Vegebase broth powder
1 T nutritional yeast
1 C lentils, rinsed
28 oz can organic fire roasted crushed tomatoes
5 C water
ASSEMBLY:
Put the coconut oil in your soup pot. Saute the vegetables with the spices over medium heat for several minutes. Add the rest of the ingredients. Simmer covered for about an hour, until the lentils are cooked. Portion in 1/2 to 1 pint glass wide mouth freezer jars. Makes about 8 1/2 pints.
(NSNG = No Sugar No Grains)
Here, I challenged myself to create a sugar-free BBQ sauce for tempeh. I was tempted to add a tablespoon of molasses, but I resisted the urge and kept this recipe strict NSNG (No Sugar No Grains). If you want to add a little bit of sweetener, go for it. I imagine it would balance out the acidity just a bit. But anyway, I consider this recipe a success. The Frank’s RedHot sauce provides a little kick.
INGREDIENTS
1 T coconut oil
8 oz thawed tempeh (slice lengthwise, then in cubes)
3 large cloves minced garlic
1 small or 1/2 large onion, sliced
1 large stalk broccoli (finely chop the stem)
15 oz can organic tomato sauce
1 1/2 T apple cider vinegar
1 T tamari or soy sauce
1 t mustard
1 t Frank’s RedHot sauce
1 t liquid smoke
dash garlic powder
1/4 t sea salt
1/4 t black pepper
1/4 t chili powder
1/4 t oregano
1/2 t BBQ seasoning blend (I found it in the bulk section of my Co-op. You could probably omit.)
2 t smoked paprika
ASSEMBLY
Melt the oil on medium heat in a high-sided 9 1/2″ saute pan. Saute the tempeh and veggies for several minutes, then add the liquid ingredients and the spices. Simmer and reduce the liquid for about 30 minutes uncovered, stirring frequently. The sauce will bubble and splatter, so you may need to adjust the heat periodically.
SERVING
I kept the whole meal NSNG by serving this over chopped romaine leaves and under avocado slices.
Of course, this would also be quite tasty on a toasted bun. (Duh. What isn’t tasty on a bun?)
Serves 2 generously.
Thank YOU for not eating animals!
#PPNSNG
(Plant Powered No Sugar No Grains)
