WILD RICE, MUSHROOM & LENTIL SOUP IN A JAR

SERVES TWO 1-QUART JARS

1/2 cup dried onion flakes

1/4 cup nutritional yeast

1 tbsp. dried thyme

1 tbsp. dried parsley

1 tbsp. dried rosemary

2 tsp. garlic powder

1 tsp. paprika

1 tsp. salt

1/2 tsp. black pepper

1 1/2 cups green or brown lentils

4 bay leaves

1 1/2 cups wild rice

1 cup yellow split peas

2 cups roughly chopped dried shiitake mushrooms (or porcini mushrooms, or a mix)

NUTRITIONAL VALUES

Calories: 936kcal
Fat: 4.6g (0.8g S.Fat)
Carbs: 181.3g
Protein: 56.2g
Sugar: 18.5g
Sodium: 1226mg

METHOD

In a cup or small bowl, combine the onion flakes, nutritional yeast, thyme, parsley, rosemary, garlic powder, paprika, salt, and pepper.

Fill each jar with 3/4 cup lentils. Distribute the spice mixture evenly between the two jars. Place two bay leaves in each jar, pressed up against the side, and secure the bottom tips in the lentils and spices. Pour 3/4 cup rice into each jar while holding the leaves in place. You can let go of the leaves once the rice has held them in place.

Fill each jar halfway with split peas. 1 cup dried mushrooms should be added to each jar. Each jar's lid should be tightly screwed on. Attach a card to the jar with the following instructions:

In a large pot, combine the contents of the jar with 1 quart low-sodium vegetable broth. Bring to a boil, then reduce to a low heat, cover, and leave to cook for 25 minutes. Add 2 cups of water, return to a boil, and reduce to a simmer. Cook for another 20 minutes, uncovered, or until the lentils and split peas are tender. Add another 2 cups broth or water and cook for 5 minutes, or until thoroughly heated. Take the pan off the heat and season with salt and pepper to taste. When serving, add a squeeze of lemon juice or a sprinkling of chopped fresh parsley for an extra flavor boost. Enjoy! (Serves 6 people)

SMASHED LENTIL TACOS

SERVES 12 TACOS

1 quart low-sodium vegetable broth

2 cups brown lentils, rinsed and picked through

2 tsp. ancho chile powder

2 tsp. ground cumin

1 1/2 tsp. ground coriander

1 tsp. garlic powder

1 tsp. onion powder

1/2 tsp. smoked paprika

3 tbsp. liquid aminos (or gluten- free tamari; use coconut aminos to be soy-free)

2 tbsp. lime juice

Salt and black pepper to taste

12 corn tortillas

Shredded cabbage

Guacamole or sliced avocado, optional

Salsa, optional

Pepperjack Cheese Sauce, optional

NUTRITIONAL VALUES

Calories: 60kcal
Fat: 0.8g (0.1g S.Fat)
Carbs: 11.6g
Protein: 2.2g
Sugar: 0.4g
Sodium: 35mg

METHOD

Combine the broth, lentils, ancho chile powder, cumin, coriander, garlic powder, onion powder, and paprika in a medium pot. Bring the water to a boil in a covered pot. When the water is boiling, remove the lid and reduce the heat to a low simmer. Allow to simmer for 15 to 20 minutes, or until the liquid has evaporated. Take the pan off the heat.

Combine the liquid aminos, lime juice, salt, and pepper in a mixing bowl. Smash the lentils with a potato masher until they resemble taco meat.

You can make the tortillas while the lentils are cooking. Over medium heat, heat a large frying pan, preferably cast iron. Place a tortilla in the pan and cook until the edges curl up (about 30 seconds), then flip and cook for another 30 seconds. Cover the heated tortilla with aluminum foil and place it on a plate. Repeat with the rest of the tortillas.

Scoop some of the smashed lentils onto a tortilla to serve. Top with cabbage and guacamole, salsa, and/or cheese sauce to taste (if using).