12 Steps to Whole Foods

Making Plant-Based Main Dishes
* Green Lentil Soup
Lentil soup is better the second day, but you may need to add water, as it absorbs water as it sits.
½ lb. green or red lentils
½ C brown rice, rinsed well
1½ large onions, diced
1 leek, diced (use green part too, throwing away only the top few inches)
4 stalks celery, diced
2½ carrots, diced
1½ cloves garlic
C coconut oil
1½ tsp. sea salt
1 tsp. freshly ground black pepper
½ tsp. dried thyme
½ tsp. cumin
1½ qt. vegetable broth
½ small (8 oz.) can tomato sauce
1½ tsp. red wine vinegar
Cover the lentils and rice with boiling water and let sit for 15 min., then drain. In a large stock pot, sauté the
onions, leeks, and garlic with the coconut oil and seasonings until the vegetables are tender. Add the carrots and
celery and sauté another 5-10 min. Add the vegetable broth, tomato sauce, and lentils.
Bring to a boil and simmer uncovered for one hour. Add the vinegar and serve. Serves 6-8.
© Copyright Robyn Openshaw 12 Steps to Whole Foods 187