My apologies for the recent hiatus. My boyfriend and I are visiting his parents for the holidays and their wi-fi is a little shoddy, which makes it difficult for me to update. Hopefully we can figure out the problem soon, but, if all else fails, I will be back to regular posting by the new year.
Hope you’re all having wonderful, cruelty-free holidays! And thanks to all that have recently started following. Feel free to say hey!
@ Trader Joe’s
TOTAL = $42.45
**Hothouse cucumbers are apparently super long, so instead of buying two cucumbers like I normally do, I only bought one.
Fill a large pot with dry lentils and water. Bring to a boil, then lower heat and cook for about 30 minutes or until desired texture is reached. Drain and rinse the lentils. Pour 4 cups of fresh water and 1 cup of almond milk into the pot over medium heat. Add the can of sweet potato and whisk until fully dissolved. Carefully add the lentils and then season with onion powder, red pepper flakes, salt and pepper.
The red lentils in this soup actually lose their color when you cook them, so they’re much better for the recipe than green lentils, which would probably turn the it a weird darkish green color. Anyway, this is one of my favorites! It’s really simple, tastes great, and makes a huge batch, so it will last you a while if you store it in an airtight sealed container in the fridge.