Green Lentil Soup by Matea Zajec Girl in the Raw

gluten free, soy free, high protein, low fat

1/2 cup dry green lentils (3/4-1 cup cooked)
1/2 cup romanesco broccoli florets
1/2 cup cauliflower florets
1/2 carrot, sliced
1/4 cup peas (raw or frozen)
1/4 cup corn kernels (raw or frozen, always organic)
1 vegetable bullion (I use Rapunzel, with sea salt)
pinch black pepper

Lentils take longest to cook, so they go into the pot first. I like my veggies as raw as possible, so I always cook them shortest. Green lentils will take about 25-35min to cook, depending on if you have soaked them (the longer you soak, the quicker they cook) and on your stove as well. Put water to cook, and you can already put lentils in (that counts as soaking too!). Add just a small pinch of water to add a bit of flavor.

Once it boils, lower the heat as the lentils can spill over. Cook for 20 minutes, and prep your veggies in the meanwhile.

To check the progress of your lentils, you will see them growing. But the best way is to pull out a few pieces, and gently squeeze them and see if they break apart – if they do, they are ready. Otherwise, break a piece into half and check the middle. If it’s dry, they are not done, if it’s soft then you are there or almost done. The middle should also be the same color as the outside, if it’s lighter then it is not done. (Same works for grains like rice as well).

Chop your veggies to the size you please, and the carrots, broccoli and cauliflower go in first. The lentils should be almost done or even done when you put them in. They are more digestible (read: less gassy!) if they are very well cooked, so don’t fear overcooking them.

Allow the veggies to cook for about 5 minutes, and put your peas and corn in to cook for only a minute (if they are raw of frozen, they don’t need much).

Put in your bullion, spices and stir well for them to combine and the bullion melts. And you are done. Serve hot.

Option: Serve with a side wrap. I used brown rice, gluten free wraps from Trader Joe’s.

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