Rosemary & Mushroom Lentil Soup


This one really makes your belly full and your body happy. I created this recipe this after getting two wisdom teeth taken out and could have easily indulged in the entire pot.

What You'll Need:

3 tbsp olive oil, cold pressed

2 sprigs rosemary

2 cloves garlic, minced

32 oz Pacific Organic Low Sodium Veggie Broth

1 C French lentils

1 C baby Bella mushrooms, chopped

4 radishes, finely chopped

1 tsp chipotle chili flakes (red pepper flakes, if you don't have)

salt to taste

freshly ground black pepper to taste

Preparation: In a large pot, lightly simmer the garlic, chili flakes and rosemary in the oil until the garlic is a nice golden brown. Add the broth. On medium heat, bring the broth to a soft boil, then stir in the lentils, mushrooms and radishes. Cover for about 20 minutes, stirring occasionally. Blend together using a hand blender until smooth. Let cook for another 15 minutes, stirring occasionally. Enjoy!

Alyssa D'AdamoComment