Ingredients for 4 large servings:
2 cup red lentils
3 Tbsp tomato paste
3 cup not chicken broth or vegetable broth
1 large onion sliced thin
1 (10.5) oz package Gardein Chick'n strips
6 oz button mushrooms sliced
2 large handfuls spring green mix or fresh spinach
1 cup unsweetened plant based milk (I used flax milk)
2 tsp ground cumin
2 tsp smoked paprika
2 tsp rubbed sage
Salt and pepper to taste
Instructions:
Rinse red lentils and add to large soup pot. Add tomato paste and broth. Bring to a boil. Cover, reduce heat to simmer and cook for 30 minutes.
While lentils are cooking add onion, chick'n strips and mushrooms to a large skillet. Saute until browned and softened. You can use a little oil or just use a bit of water to keep from sticking. Toss in spring mix and stir until wilted. Set aside.
When lentils are done cooking remove from heat. Add milk, cumin, paprika and sage. Blend with an immersion blender (or add to a regular blender but be careful it is hot) until smooth. Check for seasoning and add salt and pepper to taste. Ladle into a bowl and top with the mushroom, chick'n mixture.
Enjoy!!!
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