Chef:  Laura Theodore; Jazzy Vegetarian
Makes:  6-8 Servings
Prep Time:  20 minutes
Cook Time:  30 minutes
Total Time:  50 minutes

 

 

 

 

 

 

 

 

INGREDIENTS

  • 4 1/2 c cubed zucchini (cut in 1-11/2 " cubes)
  • 2 c chopped fresh tomatoes
  • 1 2/3 c sliced carrots
  • 1 c long-grain brown rice, rinsed
  • 1 c green lentils, sorted, cleaned and rinsed
  • 1 small sweet onion, chopped
  • 1/4 c sliced fresh garlic
  • 2 lg vegan bouillon cubes
  • 1 1/2 t reduced sodium tamari
  • 10 c filtered or spring water
  • 3 c lightly packed, thinly sliced kale
  • 1/4 c chopped fresh basil
  • Sea salt, to taste
  • Freshly ground pepper, to taste


DIRECTIONS

  1. Put the zucchini, tomatoes, carrots, rice, lentils, onion, garlic, bouillon cube and tamari in a large soup pot.
  2. Pour in the water and stir to combine.
  3. Cove and cook over medium-low jeat, stirring occasionally, for 40 minutes.
  4. Add the kale, cover and cook, stirring occasionally, for 20 minutes.
  5. Add the basil and cook for 5 to 10 minutes, or until the lentils and rice are soft.
  6. Season with salt and pepper, to taste.
  7. Serve hot with crusty whole-grain bread and a crisp green salad on the side.

With her love for good food, compassion for animals and enthusiasm for great music, multi-talented author,  Laura Theodore,  truly is the Jazzy Vegetarian.  Experience the JazzyVegetarian @ www.jazzyvegetarian.com, www.lauratheodore.com, www.vegan-ease.com
Streaming Online Television Channel:  www.jazzyvegetariantv.com
Social Media:  https://twitter.com/Jazzyvegetarian, https://www.facebook.com/JazzyVegetarian/
Youtube:  https://www.youtube.com/user/thejazzyvegetarian
 

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