- Time Saver…We are far too busy with life, work and family to cook at home every night.
- Help your mood… For those feeling the seasonal changes with your mood, cooking is a fun and nice way to take care of yourself on a Sunday afternoon.
- Pack in the health… Its easy to find recipes and customize them for your needs (iron? add leafy greens… protein? add chicken breast or tofu. Make it yours
- made some modifications to keep in healthy and add more fiber…
- 2 quarts low-sodium chicken broth (or vegetable broth
- 1-2 packages small button mushrooms, sliced
- 1 nine-ounce bag baby spinach (bok choy or any leafy green)
- 2 pounds baby carrots
- 12 oz Crushed tomatoes (unsalted)
- 2 yellow summer squash, sliced into wheels & 3 zucchini squash, sliced into wheels ( I used a 1/2 butternut squash to make it more fall-time)
- 1 large sweet potato, cut into thick slices or chunks
- 3-4 whole garlic cloves (
- 2 yellow onions, sliced
- 3 cups water
- 1 cup lentils (save time and get the steamed ones for Trader Joe’s
- Kosher salt, to taste
- ground black pepper, to taste
- add ginger or a little cinnamon, if you like
Non- vegetarian options add some ground turkey or chicken
Add the broth, mushrooms, spinach, carrots, summer squash, zucchini, sweet potato, garlic, onions, and water to a large pot and bring the liquid to boil.
Reduce the heat to low and simmer, covered, for 45 minutes, stirring occasionally. After the soup has simmered for 45 minutes, use a potato masher to mash the vegetables.
Add the lentils to the pot and stir. Simmer for an additional 30 minutes. For thinner soup, continue to cook the soup covered. For thicker soup, remove the cover after adding the lentils.
Season with salt and pepper to taste and serve.