(makes about 10 cups; 1 serving = 1 cup)
- 1 lb. asparagus
- 1 box of mushrooms
- 1 tbs. olive oil
- 1 tomato
- 1/2 onion
- several gloves of garlic or to taste
- 1 pepper - green or red
- 1 16oz bag of dried lentils
- 1 14oz can of low-sodium chicken broth
- salt and pepper to taste
1.) Wash and chop all veggies and mince garlic.
3.) Add veggies and saute for a minute or two, letting the flavors come together. Veggies should still be crisp. (My saute pan was too small... veggies were spilling over!)
(Veggies moved to a bigger pot.)
4.) Throw in the bag of washed uncooked lentils, the can of chicken broth, and a can of water. Add salt and pepper if you want to and stir together.
5.) Bring to a boil and lower heat to a simmer. Let lentils and veggies cook for about 30 minutes, stirring occasionally.
Like I mentioned earlier, I'm not vegetarian so I think this would be even better with some ground chicken or pork. But all things aside, this was good and I'll probably make it again. I LOVE split pea soup, so this reminded me of a 'hearty-less-soupy' version of it but I think next time some carrots and celery are in order to really make this yum!