OK, so sometimes you simply have to lunch and are in a hurry. So today I decided I wanted Lentil soup and luckily I had some in the freezer because you can’t cook a small batch and there’s always leftovers . So, out they came…and this happened:
- 1 package Vegetable broth or 32 oz homemade stock plus four cups water
- 2 cups cooked lentils
- 1 small onion chopped
- 4 stalks of celery, sliced
- 6 baby portobello mushrooms, sliced
- 1 cup baby spinach
- 3 Carrots sliced
- Cumin, Paprika, Herbs De Provence, salt, pepper, red chili powder
And that became soup in under 30 minutes by putting it all in a pot, everything, and cooking for 30 mins! Then, what to serve?
So, in the freezer I went. I don’t really do the Impossible or Beyond burgers, I actually prefer a plant based burger that, well, doesn’t taste like meat. I don’t need the taste of dead flesh any more, I’m fine after almost three years of plant-based food. It’s made by Gardein.
So..let’s use the Brava! I set it for frozen veggie patty and put the burger, a generous onion slice, and a cut up red pepper on the solid tray. Then, I sprayed the onion and pepper with olive oil from a kitchen sprayer and put a little salt, pepper, and Herbs on top. In the Brava it went for 10m30sec
When it was done, I put it on top of my home made BBQ sauce, sliced a tomato, sprinkled the tomato with Balsamic and herbs, but some Daiya Mozzarella on top, smothered it with the peppers, added in a bowl of soup, and Lunch!
And I have a TON of soup left.