Lentil Soup

*from The Plant-Based Path Workbook

  • 1 + teaspoon Thai Red Curry Paste

  • 1-2 tablespoons of Olive Oil

  • 16 oz Sprouted Green, Brown and/or Black Lentil

  • Celtic Sea Salt , Red Pepper & Cayenne Pepper

  • 3-4 Vegan Chicken Bouillon Cubes

  • 1/2 teaspoon Agave Syrup

ingredients

  • Yellow Onion

  • 2 Celery Stalks

  • 1 Red Bell Pepper

  • 1/2 cup Chopped Oyster or Cremini Mushrooms

  • 1 teaspoon Cumin

  • 1 teaspoon Thyme

  • 1/2 teaspoon Parsley

  • Dash of Rosemary

preparation

  1. Dice your celery, onion and bell pepper and combine in a large pot with avocado oil.

  2. Cook down until onions are translucent and soft.

  3. Continue to mix evenly.

  4. Add lentils and mix for 2 -3 minutes.

  5. Add your red Thai curry paste and mix evenly.

  6. Fill the pot with water.

  7. Add your bouillon cubes, salt, pepper, parsley, thyme, rosemary, cumin and agave syrup.

  8. Bring to a boil, cover and simmer for 1 hour - stirring every 10-15 minutes.

  9. Serve with toasted sourdough bread.

Cucumber & Tomato salad

Ingredients

  • 2 - 3 Roma Tomatoes

  • 1 Large Cucumber

  • Sliver of Red Onion

  • Fresh Parsley Bunch

  • 1-2 Tablespoons of Olive Oil

  • Lemon Juice

  • Celtic Sea Salt & Pepper

  • 1 Can of Chickpeas

  • Red Peppers

  • Dairy-Free Feta Cheese

preparation

  • Grab a large sized mixing bowl, and a large spoon.

  • Start with your tomatoes! Dice 2-3 Roma tomatoes and add to the bowl.

  • Next, dice 1 cucumber and add to your mixing bowl.

  • Add a sliver of red onion.

  • Add in a can of chickpeas

  • Add in vegan feta cheese if you like.

  • Add in diced red peppers if you like.

  • Add in 1/2 a bunch of finely chopped fresh parsley.

  • Toss with olive oil & lemon juice to your liking.

  • Don’t forget to add salt & pepper!

  • Toss all together and Enjoy!