Before the daily streak ends tomorrow, I thought we had best feature one more scrumptious dish from Lisa’s 4Leaf Kitchen. As she says:
This hearty soup is one of our staples. It is easy to make and makes a lot. It is especially good with farm fresh organic vegetables.
Scoring high in the 4Leaf range, this versatile meal is a health-promoting dynamo.
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 small onion, diced
- 2-3 carrots, diced
- 1 zucchini, quartered lengthwise and cut into 1/2-inch slices
- 1 yellow squash, quartered lengthwise and cut into 1/2-inch slices
- 4-6 cloves garlic, minced
- 1 teaspoon dried marjoram
- 1 teaspoon dried thyme
- 1/4 teaspoon cayenne powder
- salt and pepper to taste
- 8 cups low-sodium vegetable broth/stock
- 2 cups red lentils (you can use any type)
- 1 1/2 tablespoon low sodium tamari or soy sauce
- 1 tablespoon apple cider vinegar
- 2 14.5 can low-sodium diced tomatoes (with juices)
- 1 bag spinach (about 7 ounces)
- Heat an 8 quart pot over medium heat.
- Using any liquid, add the peppers and onions, stirring occasionally for a few minutes .
- Add the zucchini, yellow squash, carrots, garlic, salt, pepper, marjoram, thyme, and cayenne, stirring occasionally for a couple of minutes.
- Stir in the vegetable broth/stock, lentils, apple cider vinegar and tamari or soy sauce. Increase heat to high and bring to a boil.
- Reduce to simmer and cook until the lentils are tender, about 40 minutes.
- Add the spinach and tomatoes, and cover until spinach has wilted.
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