Prep Time: 20 minutes
- 2 cups red lentils (I just use regular lentils from the average grocery store)
- 2 T tomato paste
- 1/2 c. smooth, natural, no-salt peanut butter at room temperature
- 4 T Dr. Fuhrman's VegiZest (I use Vogue VegeBase instead)
- 4 c. carrot juice (I use tomato juice, as pure as I can find)
- 2 cups frozen chopped onion (to save time; but I usually just chop a fresh onion since that's cheaper)
- 16 oz. frozen okra, thawed and cut in half crosswise (um, I just buy frozen okra that's already chopped and throw it in the pot, still frozen)
- 16 oz. frozen chopped kale or collard greens (I use frozen chopped spinach since it's easier to find - although the kale and collard greens have a higher nutrient density, so they would make the soup more "filling")
- 1 15-oz. can whole no-salt crushed or chopped tomatoes
- 1 medium sweet potato, chopped
- 4 cloves garlic, minced or pressed
- 3 tsp chili powder
- Pinch cayenne pepper
In large saucepan (HA! more like "super-large cooking pot"), simmer red lentils in 3 cups of water for 15 minutes.
In mixing bowl, whisk tomato paste, peanut butter, VegiZest, and carrot juice [or various substitutes], then add to simmering lentils. Add remaining ingredients and bring to a boil. Reduce heat, cover, and simmer for about 20 minutes.
Uncover and simmer another 20 minutes.
One serving contains:
[Remember, this is an ENTREE soup, hence the higher numbers] Calories 413.6, Protein 23g, Carbohydrate 65.2, Fat 9.5g, Sodium 137.9mg