Tuesday, October 4, 2016

A Lesson And Lentil Soup With Lemon & Dill

I went to several appointments today thinking I was going to hear some very bad news. I thought I could just get up and go back to eating meat. Instead, my blood labs confirmed what I knew myself. That I cannot eat meat if I want to feel better or live to see my daughter grow or have any grandchildren. My weight has stayed consistent at least. Hasn't gone up, hasn't gone down though. I think we may have found a good combination to lower my sugars...FINALLY where meds are concerned. Maybe I'll actually see the scale go down and have more energy to get through a workout and my day.

I started a new Reboot. Today I've eaten all plant based and the best part is Doug has made my favorite soup. Lemon-dill lentil soup. I'm happy!


PRINT PREP TIME 10 mins COOK TIME 25 mins TOTAL TIME 35 mins Author: Amanda Maguire 
Additions in parenthesis made by my husband, Papa Bear.
Recipe type: Soup Serves: 6-8 INGREDIENTS 3 C. Dried Green Lentils 8 C. Vegetable Stock 2 C. Water 6 Garlic Cloves, thinly sliced 1 Tbs. Dried Dill 8 Carrots, roughly chopped 8 Stalks of Celery, roughly chopped Juice of 2 Lemons Salt & Pepper to Taste
INSTRUCTIONS In a large stock pot, combine lentils, garlic, carrots, celery, and dill. (I put them in an Instant Pot pressure cooker) Add vegetable stock and water. Cover and bring to a boil.(In the Instant Pot, press the Soup button and let it cook for 20 minutes) Reduce heat to simmer, and cook uncovered for 25-30 minutes, until lentils are tender. Stir in lemon juice and season with salt and pepper.(I added 2 more cups of water at the end because it was too thick for our taste. Also added 2 tablespoons of Better Than Bouillon No Chicken Base) Serve with your favorite crusty bread. NOTES Fresh dill would be excellent in this recipe instead of dried. If you're using fresh, I'd recommend about 1 C. of roughly chopped dill as a garnish, rather than adding it in with the other ingredients. I ended up not using any oil in this recipe, but I think a drizzle of olive oil just before serving would be awesome.

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