Ingredients
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1 1/2 cups lentils
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10 cups water
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1/2 cup brown rice
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1 cup diced onion
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2 tablespoons lemon juice
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2 tablespoons Braggs liquid aminos (can use soy sauce instead, but Braggs is healthier)
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1 tablespoon onion powder
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1 tablespoon salt (this is the amount the cookbook suggests, but I usually use about a 1/2 Tbsp salt so you might want )
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1 tablespoon chicken-flavored vegetarian seasoning (I use McKay's Chicken Seasoning which is like chicken bouillon but it's vegetarian and healthier)
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1 teaspoon garlic powder
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1 teaspoon dill weed
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2 teaspoons cumin
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1 cup frozen chopped spinach
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15 ounces diced tomatoes
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ginger (optional, this is an option my family adds because we like a little ginger flavor)
Instructions
- Place all ingredients in kettle except spinach and tomatoes. Bring to a boil, reduce heat, and simmer for 1 hour or until lentils are tender.
- Add spinach and simmer 1 minute. Add tomatoes just before serving.
- Leftovers can easily be frozen for another meal. I usually just freeze the soup in a ziplock freezer bag. Take it out the day before and put it in the fridge to thaw. Then reheat over the stove in a pot.