|2 servings||calories per servings 530||protein serving 27 g||carbs per serving 64 g||total fat per serving 22 g|
Soup and salad don’t always have to act as supporting roles to the main event at the dinner table! By starting lentils in a fragrant base of garlic, ginger, and celery before signing off with freshly chopped rosemary and lemon, you created a plant-based soup that’s packed with protein, fiber and loads of flavor to leave you feeling no less than satisfied. It’s served next to a crisp spinach salad dressed simply in olive oil and a pinch of salt, and while crunchy almonds and savory-sweet sun-dried tomatoes add texture and flavor contrast to the soup, they’re perfectly happy on the salad as well.
|Nutrition Facts||/ Per Serving|
|Total Fat||22 g|
|Saturated Fat||2 g|
|Trans Fat||0 g|
|Total Carbohydrates||64 g|
|Dietary Fiber||23 g|
MISE EN PLACE
• Peel and mince shallot.
• Dice celery.
• Peel and mince garlic.
• Peel and mince ginger.
• Pick and chop rosemary.
• Discard any tough spinach stems.
• Zest and juice lemon.
Place a saucepan over medium-low heat. Add 1 tablespoon olive oil. When oil is hot, add shallot, celery, garlic and ginger. Cook, stirring, until vegetables are translucent, 3-4 minutes.
• Add lentils, 4 cups water and 1/4 teaspoon anise salt. Increase heat to medium-high.
• When mixture simmers, reduce heat. Simmer until lentils are tender, 10-12 minutes.
Stir in liquid aminos, half of lemon juice, lemon zest and rosemary. Taste and adjust seasoning as desired with anise salt and pepper.
• In a bowl, toss spinach with remaining lemon juice and 1 teaspoon olive oil. Sprinkle with 1/4 teaspoon anise salt.
• Divide between 2 plates.
• Divide soup between 2 bowls.
• Garnish each with sun-dried tomato, almonds and 1 teaspoon olive oil. Enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...