Organic Recipes 

No-Oil Lentil and Bell Pepper Soup | Everyday, Oil-Free, Vegan Dinner Recipe

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At the Uliano house, we eat this soup at least once per week. It’s a major crowd pleaser, and it is SO EASY so it’s a Sophie pleaser too. The best part is that if you make a double batch, it freezes perfect for a whole foods, plant-based dinner that’s ready ANY time. If you’re new to a vegan diet, this recipe is a must do – Plus, it’s oil-free! For all of us who are trying to be heart healthy, this recipe rocks. So, I’m using my favorite pans in the world to make this sauce – 360 Cookware. You MUST read up on this amazing company. And for a limited time, they’re offering YOU 20% off your entire order. Click the link below, and use the code SOPHIE20 at checkout! https://goo.gl/CB7g4L • 1 yellow onion, chopped • 1 stick celery, minced • 1 carrot, shredded or chopped • 2 garlic cloves, minced • 1 tsp cumin powder • 2 tbsp low-sodium veggie broth • 1.5 cup red lentils • 3-4 cups veggie broth, based on your soup preference • 1.5 bell peppers, halved, deseeded and slow roasted • 1 tsp balsamic vinegar • 1 tbsp lemon juice Pop the onion, celery and carrot in a large saucepan with veggie broth, and “sauté” for 5 minutes, stirring constantly. Add the remaining ingredients. Turn down heat low, and simmer for 20 minutes. Transfer to blender, and blend until smooth. Subscribe to Sophie’s weekly newsletter at http://sophieuliano.com/starterguide/ and get her free Wellness Starter Guide (over 50 pages of healthy living tips, tricks, recipes and reviews)! This is a great way to start your wellness journey TODAY! You can also subscribe to my channel – I post three videos each week! http://bit.ly/1KXKBt6 Be sure to follow me on social media!! Blog // http://bit.ly/1IbnU0R Facebook // http://on.fb.me/1RIBRb4 Twitter // http://bit.ly/1Q5Rps4 Instagram // http://bit.ly/1If2kvo Pinterest // http://bit.ly/1KCAd6N
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