Rosemary Mushroom Lentil Soup
This one really makes your belly full and your body happy. I created this recipe this after getting two wisdom teeth taken out and could have easily indulged in the entire pot.
What You'll Need:
3 tbsp olive oil, cold pressed
2 sprigs rosemary
2 cloves garlic, minced
32 oz Pacific Organic Low Sodium Veggie Broth
1 C French lentils
1 C baby Bella mushrooms, chopped
4 radishes, finely chopped
1 tsp chipotle chili flakes (red pepper flakes, if you don't have)
salt to taste
freshly ground black pepper to taste
In a large pot, lightly simmer the garlic, chili flakes and rosemary in the oil until the garlic is a nice golden brown. Add the broth. On medium heat, bring the broth to a soft boil, then stir in the lentils, mushrooms and radishes. Cover for about 20 minutes, stirring occasionally. Blend together using a hand blender until smooth. Let cook for another 15 minutes, stirring occasionally. Enjoy!