Chef:  Dr. Allan Kalmus
Makes:   4 servings
Prep Time:  10 minutes
Cooking Time:  15 minutes

 

 

Ingredients:

  • 1 package red lentil penne noodles (12 oz)
  • 1 sweet red bell pepper chopped
  • 1 small green zucchini chopped
  • 12 thinly sliced brussel sprouts
  • 15 snap pea pods chopped
  • 1 clove garlic chopped
  • 1 large portobello mushroom cap chopped (remove the ribs)
  • 1 c of chopped parsley plus a few sprigs as garnish
  • 1 t dried cilantro
  • 1 t curry powder
  • 1 t lemon pepper
  • 1 T basil 
  • 1 c vegetable soup stock 

Directions:

  1. Cook the noodles in salt water for 8 to 10 minutes per package directions. Strain but don't rinse.
  2.  In a large pot or wok bring the soup stock to a boil. 
  3. Cook the vegetables stirring constantly until tender. 
  4. Turn down the heat to medium and stir in the seasonings. 
  5. Add the noodles
  6. Continue stirring until the liquids have been absorbed.

TIP:  Sprinkle with nutritional yeast and garnish with a sprig of parsley.

Source: http://01reluctantvegan.blogspot.com/2015/04/how-i-eat-to-lose-weight

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