AuthorLesia PetrizioMakes Five, two cup ziplock soup containers
Each Container Counts as 1Protien/1 Veggie/ 1 Starch/ 1 Fat
Put the lentils in a large pot with 2 cups of water, and 1 teaspoon of curry power. Bring lentils to a boil, then reduce the heat and simmer, covered, for about 10 minutes, until lentils are soft.
Meanwhile, heat a large pot over medium heat. Add the oil and sauté the onion and ginger until soft, about 5 mins. Add the sweet potato and leave it on the heat for about 10 minutes to soften slightly, then add the zucchini until soft. Add in pepper, and salt, and stir the veggies to coat.
Add the veggie broth and 1 cup of water, bring to a boil, then turn down to simmer and cover. Let the veggies slowly cook for 20-30 minutes, or until the sweet potato is tender.
Add the fully cooked lentils and any liquid in the pot to the soup. Add salt, toasted sesame seed and spinach. Stir until spinach is wilted.
Remove from the heat, divide into containers when cooled.
Ingredients
Directions
Put the lentils in a large pot with 2 cups of water, and 1 teaspoon of curry power. Bring lentils to a boil, then reduce the heat and simmer, covered, for about 10 minutes, until lentils are soft.
Meanwhile, heat a large pot over medium heat. Add the oil and sauté the onion and ginger until soft, about 5 mins. Add the sweet potato and leave it on the heat for about 10 minutes to soften slightly, then add the zucchini until soft. Add in pepper, and salt, and stir the veggies to coat.
Add the veggie broth and 1 cup of water, bring to a boil, then turn down to simmer and cover. Let the veggies slowly cook for 20-30 minutes, or until the sweet potato is tender.
Add the fully cooked lentils and any liquid in the pot to the soup. Add salt, toasted sesame seed and spinach. Stir until spinach is wilted.
Remove from the heat, divide into containers when cooled.
