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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 1 |
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So easy, very adaptable, easily doubled, and allergy-safe! Enjoy... Ingredients:
0.5 (8 ounce) can condensed tomato soup |
1 carrot |
1 parsnip |
1/4 cup red lentil |
onion powder, to taste |
garlic powder, to taste |
Directions:
1. If you are packing this in a thermos, pre-heat the thermos by filling it with boiling water and letting it sit while you do the following:.
2. First, re-constitute the soup with an equal amount of water. Stir well.
3. Grate the vegetables into the pot. Add the lentils. Season to taste.
4. Bring to a boil, reduce heat and simmer 5 minutes. Pack into a thermos and go! Or, simmer 2-3 more minutes and eat right away.
5. Tip: You can grate the vegetables into the pot the night before and leave them there, covered, until ready to go.
6. Variations: Grate zucchini instead of parsnip. Add minute rice, couscous or cooked pasta. Replace the lentils with canned red beans, pinto beans or black beans.
7. NOTE: You must use RED lentils in this recipe! Green lentils take much longer to cook. Red lentils cook very quickly.
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