One of my favorite meals to make when I'm crunched for time is soup. You can throw TONS of healthy ingredients in one big pot, flavor it with the herbs and seasonings you love, and let it simmer on the stove while you take care of other important matters . . . such as a quick at-home workout. Last time I made this soup, I popped in my 25 minute Jillian Michaels "30 Day Shred" DVD while the soup simmered, and by the time I was done, my veggie-packed lentil minestrone was ready for devouring! Talk about good use of extra time!
I've had several requests for gluten-free dinner ideas. This one was a total cinch with all the veggies and the G-F elbow noodles. Remember, the longer you let this soup sit and simmer on the stove, the more the flavors release.
1 tbsp extra virgin olive oil
1 TJ's frozen garlic cube (or 1 fresh clove)
1 TJ's frozen basil cube (or chopped fresh basil)
1 package TJ's Mirepoix (chopped carrots, celery, and onions)
1 package TJ's steamed lentils
3 - 4 cups chicken/veggie broth (amount depends on how
hearty you like your soup)
1 can diced tomatoes
2 cups kale (spines removed)
3/4 cup gluten-free brown rice pasta (I used
Lundberg's elbow noodles)
1 sprinkle of chopped flat-leaf Italian parsley for garnish
Freshly shaved parmesan cheese - serve on top of soup
Salt & Pepper to taste
This makes at least 4 big servings. Share with friends or pack it for your lunch the next day!
July 28th, 2016
December 6, 2016
Lindsay is a Holistic Nutritionist who lives for a great meal, a beautiful farmers market, daily matcha lattes, and homemade chocolate chip cookies. Weeknight Bite is Lindsay's happy place where her nutrition practice, simple recipes, and wellness tips come together to inspire you to live a healthy, balanced life.