The Hero Pot | Lentil Vegetable Healing Soup

Split red lentils cook in just 10 minutes and are an awesome source of iron, protein, fiber, and disease fighting properties. And to me, they almost take like cheese! Ugh so GOOD!  I make a different version of this soup at least every week lately.  Broccoli and onions one day.  Zucchini and mushrooms another.  The ginger, turmeric though.  So divine.  Give this a try!

The Hero Pot

  • A large pot
  • 1 red onion
  • 2 garlic cloves
  • 1 small chunk of ginger
  • 1 tbsp ground or fresh turmeric
  • 1 sweet potato
  • 1 cup red lentils
  • ~6 cups filtered water
  • ~1/2 cup broccoli
  • ~1/2 cup celery
  • ~1/2 cup mushrooms
  • ~1/2 cup peas
  • Lime and avocado to garnish
  1. Prep ingredients: chop vegetables, mince garlic + ginger
  2. Sautee onions and garlic in pot in 1/3 cup of water (keep a jug of water nearby to add as needed)
  3. Add turmeric, lentils, sweet potato, and 5 cups of water and bring to boil for about 10 minutes
  4. Turn down heat to simmer and add in rest of ingredients to simmer for about 15 minutes
  5. Take your superhero medicine 😛 enjoy

 

Vegan Lentil Sweet Potato Sloppy Joes

My mother

(the brilliant gourmet food always from scratch 100% necessary organic plant based goodness genius)

has been flooding my email with recipes from Food52.  And the site is right, this recipe is easy! It is filling! And oh boy it is inexpensive!

sloppyjoes2

I know this ingredients list looks long, but don’t worry, it’s mostly from the spice cabinet 🙂 I just had to buy some lentils (cheap in bulk section) an onion, a bell pepper, and a couple cheap cans of organic tomatoes/ tomato paste!

Serves 6

  • 1cup brown or green lentils, soaked for a few hours (or overnight) and rinsed
  • 2 to 3cups water
  • 2tablespoons olive oil
  • 1cup white or yellow onion, chopped
  • 1green or red bell pepper, chopped (about 3/4 to 1 cup)
  • 1clove garlic, minced
  • 2teaspoons chili powder
  • 1/2teaspoon smoked paprika
  • 1teaspoon mustard powder, dried
  • One15-ounce can crushed, fire-roasted tomatoes (I like the Muir Glen brand)
  • 3tablespoons tomato paste
  • 1tablespoon organic brown sugar or maple syrup (I didn’t add any sweetener)
  • 1tablespoon apple cider vinegar (I didn’t add vinegar)
  • 1/4 to 1/2teaspoon sea salt (adjust according to taste; how much is needed will also depend on the tomatoes and tomato paste you use) (I didn’t add any salt)
  • 1/4teaspoon black pepper (or to taste)
  • 1/2cup vegetable broth (or more as needed) (I didn’t add any)
  • 6sprouted grain buns
  • Toppings of choice (Tabasco sauce, sriracha, pickles, onions, sauerkraut, coleslaw, avocado slices, etc.)
  1. Place lentils in a large pot, and cover with water (enough so that there’s at least a full inch or two of water above the lentils). Bring to a boil and reduce to a simmer. Cook for 15 to 20 minutes, or until the lentils are chewable, but still have some firmness to them. Drain them and set aside.
  2. Heat olive oil in a large pot over medium heat. Add the onion and pepper, and cook for 5 to 8 minutes, or until the onion is soft and clear, stirring frequently. Add the garlic, chili, paprika, and mustard, and continue cooking for another minute or two, until the garlic is quite fragrant.
  3. Add the lentils, fire-roasted tomatoes, tomato paste, brown sugar or maple syrup, apple cider vinegar, salt, and pepper. Bring the mixture to a simmer. Add more broth as needed. Simmer until the mixture has thickened to your liking, about 15 to 20 minutes (I like thick sloppy joes, but if you like ’em sloppier, that’s fine, too!).
  4. Remove mixture from heat and allow to cool for a few minutes. Divide sloppy joes onto the buns and top with toppings of choice, including some Tabasco or sriracha for heat, if desired. Serve.

Doable and delicious!  I added a sweet potato, chopped into little cubes and steamed, have fun making messes with this recipe!

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