Soak 2 cups lentils in water for an hour or so. Drain and rinse. Add 10 cups fresh water to rinsed lentils. Bring to a boil and then turn to simmer Saute in olive oil: 1/2 chopped onion, 2-6 chopped garlic cloves, 3 chopped carrots, 1-2 cups chopped Brussels sprouts, 1 cup chopped mushrooms (I
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I can’t remember the moment I fell in love with Brussels Sprouts. They have become a simple, delicious and loyal part of my culinary repertoire. I like to center my meal around what most people consider to be side dishes because after years of trying to be more entree friendly, it just doesn’t satisfy me.
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Ryan (my sweet husband chef) and I made this delicious Black Bean Soup last week. It is vegan, wholesome, full of nutrients and yummy. We worked from a recipe in The Healthy Kitchen by Dr. Andrew Weil & Rosie Daley. I love using a base recipe and then adding in what works for me. Experiment
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