Ingredients: 1 cup pecan halves 1 cup cashew halves ¼ cup Red Palm Oil 2 Tbsp. Coconut Sugar 2 Tbsp. fresh rosemary, chopped 2 Tbsp. fresh thyme, chopped 1...
This healthy & tasty soup is packed with vegetables and lentils – it’s low fat, full of flavour, and perfect during cold afternoons!
1). Roughly chop the onion, carrots, potatoes, and mushrooms. Mince or thinly slice the garlic.
2). Finally, bundle rosemary sprig and bay leaf in a spice bag or cheesecloth tied with string.
3). Heat a large soup pot over medium high heat. Add olive oil and then chopped onion, garlic and rosemary-bay leaf bundle. Cook, stirring occasionally for 5 to 7 minutes.
4). Add potatoes, carrots, and 1 tablespoon of the kosher salt. Cook 3 to 4 minutes, stirring.
5). Add broth and bring to a boil.
6). Add in quartered mushrooms and kidney beans.
7). Cover, reduce heat to a simmer and cook 25 minutes, stirring occasionally.
8). Remove lid and remove bay leaf packet, then add in baby spinach, cumin, red pepper flakes and Sherry Vinegar. Cook uncovered for an additional 10 minutes.
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