Cooking & Baking

Red lentils cooked in veggie broth with bay leaves until they cream out. Meanwhile in a separate pot steam fry in evoo and veggie broth: chopped onions, carrots, celery, orange bell pepper, cabbage, zucchini and garlic until done. Add sliced mushrooms and steamed peas, then add the cooked veggies to the lentil pot. Spice with cumin, parsley, hot pepper flakes and salt and black pepper. Toasted multigrain bread spread vegan cream cheese with chives to go with the soup. Iced black tea with lemon. Cheers! 🥂