Lentil Soup with Whole Grain Rotini and Veggies

Plant-Based Eating Made Easy

Eating a plant-based meal does not have to be intimidating or difficult. But sometimes it seems that way, at least for me it did in the beginning. Now, I eat a plant-based dinner at least twice a week.

Whole grains and legumes are complimentary proteins, meaning that these two foods together provide the full array of the 20 essential amino acids. While you do not have to exactly combine the whole grain with the legume at the same meal, I find that pairing complimentary proteins helps me feel at ease that I am consuming enough protein, plus it ensures the meal is more filling.

This meatless lentil soup is full of flavor, fiber, nutrients, and protein.

Ingredients:

• 1 bag of chopped quick-steam mixed frozen veggies
• 1 cup lentils, rinsed
• 4 cups of vegetable broth or stock
• 1 tbsp extra virgin olive oil
• 1/2 of a 1 lb whole grain pasta packet
• 1/2 yellow onion, chopped
• 1/4 tsp of black pepper
• 1/2 tsp salt
• fresh chopped parsley (optional)

Directions:

1. Heat oil in a large soup pot on low-medium heat. Add onions and cook until soft and translucent (about 5 minutes).
2. Add the lentils, vegetable broth, salt, and pepper. Bring to a simmer.
3. After lentils have been cooking about 15 minutes, add pasta and cook until pasta is al dente.
4. Steam the mixed veggie pack according to package instructions and add to soup.
5. Serve topped with fresh chopped parsley and enjoy!