Never go hungry again!
As I’ve mentioned, it’s easy to get hungry eating a plant based whole food diet. Meat products remain in the digestive tract a lot longer than plant based foods. Make this hardy, tasty lentil soup with barley and store it in the freezer for those hungry moments when you don’t have time to cook.
INGREDIENTS
- 1 bag of lentils
- 1 c barley
- 2 potatoes, sliced (optional)
- 2 carrots, sliced
- 4 cloves garlic
- 1 onion
- 1 small can of tomato sauce
- 1 box of vegetable broth
- 1 tbs adobo
- 1 tsp turmeric
- 2 cubes sofrito
(See sofrito recipe in Aracelis’ Creamy Dominican Red Beans and Rice Recipe at
https://greenleaflunchbox.com/?p=476}
Instructions
Soak lentils overnight, Drain and place in pot. Fill pot 3/4 full of water and cook approximately 20 minutes
In another soup pot, brown garlic and onions in olive oil
Add 2 small potatoes sliced and brown for 3 minutes
add can of tomato sauce and 2 cubes of sofrito and spices
add your cooked barley, cooked lentils and vegetable broth
Salt and pepper to taste
Add kale or spinach (optional)
I use these old Peruvian roccoto jars to store the soup and place them right in the freezer. They’re perfect!! I can grab one on the go and heat them up in the oven or microwave at work.
