The fridge was almost empty, the cupboards were basically bare and our tummies were grumbling for supper so we had to get creative.
I pulled out the stock pot and threw in everything I could find in the kitchen. Everything but the kitchen sink…
1 Tbsp Oil
1 sliced Leek
1 diced Red Pepper
2 Stalks of chopped Celery
4 Cloves minced Garlic
2 Sliced Carrots
1 bunch chopped Beet Greens
1/2 Cup chopped Parsley
1/2 Cup copped Cilantro
1 1/2 Cups Red Lentils
6 Cups Vegetable Broth (or Water)
A splash of Bragg
A splash of Tamari
A pinch of ground black pepper
A pinch of dried basil
I Sautéed leek, celery and garlic over medium heat until slightly translucent.
I added carrots and red pepper and continued to cook until carrots were slightly tender.
Then I added the parsley and red lentils.
Once lentils were evenly coated in oil I added the vegetable broth and seasonings and brought soup to a boil.
I allowed it to simmer until lentils were tender and threw in the beet greens for the last couple of minutes
I added cilantro and served.
It isn’t very pretty but it tastes so good!!