Source: Monkey & Me Adventures | Serves: 4-6 | Time: 1+ hr
Changes: Didn't blend anything; used russet, not Yukon potatoes; replaced maple syrup with agave nectar; replaced tamari with coconut aminos
Ingredients
Base Ingredients
1 cup yellow onion, finely dice
3 medium #carrots, roughly chopped
2 medium #celery ribs, roughly chop
1 large or 2 small russet #potatoes, diced
2 tbsp minced garlic
2 tbsp tomato paste
1 tbsp hot sauce
½ teasp Dijon mustard
1 tsp agave nectar
1 ½ cups vegetable broth
1 ½ cups water
1 tbsp coconut aminos
1 teaspoon distilled white vinegar
2/3 cup dry #lentils, rinsed
¼ cup nutritional yeast
Spice/Herb Ingredients
1 tsp garlic powder
1 tsp onion powder
2 tbsp dried minced onions
½ tsp sweet paprika
¼ tsp smoked paprika
½ tsp dried ground mustard powder
1 tsp salt or to taste
1 bay leaf
Optional Toppings: Chopped parsley
Instructions
Place the Spice/Herb Ingredients (except the bay leaf) in a small bowl, mix well, set aside. Add all the Base Ingredients and Spice/Herb Mix, stir well to combine, then tuck the bay leaves into the mixture. Bring the mixture to a boil, then lower to a simmer and cover with a tight-fitting lid. Simmer for 40 to 50 minutes or until the lentils are tender, stirring occasionally. Ladle into bowls. Sprinkle with parsley and enjoy!
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