Lentils and Chard

Lentils and Chard

2 tbsp olive oil
1 bunch chard, leaves chopped, stems sliced
1 stalk celery, chopped
1 carrot, chopped
2 cloves garlic, chopped
1 cup lentils
3 cups water
2 sprigs thyme
2 tbsp soy sauce
Pepper

Sauté stems, celery, carrots, and garlic in the olive oil. Cover and let stems soften Add lentils and water (pictured) and bring to a boil. Simmer covered for 15 minutes. Add the chard leaves and simmer 15 minutes. Remove lid and cook off excess liquid. Remove thyme stems and add soy sauce. Makes two servings at about 325 calories.

Cauliflower Leek Soup

Cauliflower Leek Soup:
4 Tbsp olive oil
3 large leeks, halved and sliced
1/2 large head cauliflower, sliced
1 stalk of celery, sliced
12 oz of small potatoes, chopped
6 cups water
Sea salt
1 cup soy milk, plain unsweetened

Sauté leeks, add celery and cauliflower and continue to sauté. Add potatoes and water and bring to a boil. Simmer until vegetables cooked about 45 minutes. Purée with emersion blender and add salt to taste. Stir in soy milk. (I probably would have used more soy milk if I had it.)

Good hot and cold. I considered it 4 large bowls of soup at a little over 2 cups each. Yum.