Vegan Lentil Soup + Greens

Chock full of fiber-rich lentils, veggies and greens, this nourishing, microbiome loving soup hits the spot every time. This nourishing soup will stay fresh in the fridge for up to 5 days, but it will keep for months in the freezer. We love to make a double batch and freeze the soup in individual containers for an easy, nourishing meals when time is tight.

Ingredients

• 2 tablespoons extra virgin olive oil

• 1 large onion, chopped

• 2 large carrot, chopped

• 2 stalks celery, chopped

• 3 garlic cloves, chopped small (add more or less garlic depending personal preference)

• 1 cups white button or baby bella mushrooms, chopped

• 2 (14-ounce) cans chopped tomatoes, with liquid

• 2 quarts low sodium vegetable broth. We love Dr. Blums Vegan Bone Broth

• 1 pound lentils (brown or beluga), washed, picked over and drained

• 1 bay leaf

• 3 sprigs fresh Italian parsely or whatever fresh herbs you like.  

• 4 cups washed and chopped hearty greens, such as kale or swiss chard

•  Freshly ground black pepper to taste

•  Flaky Sea Salt to taste (We like Malden Sea Salt)

• 1-2 tablespoons of fresh lemon juice, balsamic vinegar or red wine vinegar to taste

• *Nutritional yeast for serving (optional)

Vegan Lentil Soup with Greens

Directions

1. Heat the olive oil in a large soup pot over a medium heat. Add the celery, onions and carrots to the pot. Cook until the onions are translucent and veggies are tender, about 6-8 minutes minutes. 

2. Stir in the mushrooms and garlic and cook for another 2-3 minutes, until the garlic softens and smells fragrant. 

3. Add in the tomatoes and their juices, cooking and stirring until the tomatoes have softened, about 12 minutes.

4. Mix in the lentils, broth and herbs. Bring the soup to a boil, then reduce the heat, cover and simmer for about 35 minutes, until the lentils are tender, but hold their shape.. 

5. transfer  two cups of soup to a blender and puree until smooth. Add the pureed soup back into the pot. You can also use an immersion blender and blend directly in the pot to desired consistency.

6. Stir in the chopped greens. Simmer for another 5 minutes, until wilted and tender. 

7. Remove the pot from the heat. 

8. Taste and season the soup with sea salt, black pepper and 1-2 tablespoons of fresh lemon juice or vinegar of choice. The lemon juice and vinegar add a depth of flavor and brightness to the soup.

**NOTE:  If the soup seems too thick to you, you can add some extra broth or water to the pot.

TO FINISH AND SERVE:

Serve hot. Add a sprinkle of nutritional yeast for a salty, cheesy flavor or, if you enjoy dairy, sprinkle with freshly grated parmesan cheese. 

Roasted Butternut Squash Hummus

Roasted Butternut Hummus: A wintery take on traditional hummus, featuring roasted butternut squash and savory herbs.

Ingredients:

• 1 small yellow onion, chopped

• 1 cup butternut squash, chopped

• Extra virgin olive oil

• ½ tsp salt

• 1 tsp fresh thyme

• 1 tsp fresh rosemary

• 1 tsp fresh sage

• 1 can garbanzo beans drained and rinsed. You can use navy or great northern beans too.

• ¼ cup tahini 

• 3-4 tablespoons apple cider vinegar, depending on taste

• 1 clove garlic

• Sea salt

• Freshly ground black 

• Fresh parsley to garnish (optional)

• Smoked paprika (optional)

Directions:

1. Preheat oven to 400 degrees

2. Wash and chop onion + butternut squash.

3. Toss mixture with 1-2 tablespoons of olive oil and ½ tsp sea salt.

4. Add fresh herbs and roast on a parchment lined sheet pan at 400 for 15-20 minutes or until the onion and squash are soft and caramelized.

5. In a food processor add beans, tahini, and garlic. While processing, add in apple cider vinegar and 1 tbsp olive oil until the mixture comes together.

6. Once veggies are roasted add them to the food processor with the bean and tahini mixture.

7. Puree, adding extra olive oil for desired consistency

8. Add sea salt and black pepper to taste

9. Top with fresh parsley, a dusting of smoked paprika, chickpeas and olive oil.

10. Serve with crudités + your favorite crackers, or spread on sourdough bread with a drizzle of olive oil and sea salt for a savory treat.