Posted in Vegan Blog

St. Pattie’s Day Lentil and Bean Soup

snowy tulips 2_0241 cup soaked lentils

1 cup soaked white cannenelli beans

5 good sized potatoes (cleaned and diced)

7-8 carrots (cleaned and sliced)

6 cups water

2 1/2 tbsp. Better Than Boiullion Veggie Boulion

curry powder

basil

oregano

celery seed

 

Soak beans overnight. Prepare potatoes and carrots and mix with 6 cups of water into big pot. Add sprinkles of curry poweder (I used several), basil and oregano (a few sprinkles) and celery seed (used sparingly, just a couple sprinkles). Bring to boil, then add boillion to dissolve. Simmer on low until carrots and potatoes are easily pierced with a fork. Serve over your favorite rice or enjoy alone. Nutritious, delicious, and animal free!

Apologies for the not-so-great picture of this soup…I had to take this pic today as I was having leftover soup because I totally flaked out and forgot to take a pic last night when I made it. I’m gonna blame that on hunger and St. Pattie’s Day wine! 🙂

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