Tomato Moroccan Lentil Soup & vegan “BLT”

tomato moroccan tomato soup and vegan blt

Healthy and hearty soup and sandwich combo. The soup is a great main course for dinner, or pair it with a sandwich for lunch. With rich, healthy spices, this soup is great comfort food on cold winter nights, and it’s loaded with protein and other nutrients.  The vegan “BLT” is made with tempeh, a fermented soy product. With its crispy and salty taste, you will never miss the meat. No one needs to go hungry or sacrifice enjoyment in order to be healthy!

INGREDIENTS: Moroccan Tomato-lentil soup (Gluten Free)
4 Tbs olive oil
1 medium Spanish onion, chopped
1 bag lentils, rinsed and sorted
3 quarts vegetable broth
2 bay leaves
1 28 oz. box chopped tomatoes
Handful fresh cilantro or parsley, chopped
2 stalks celery, chopped
2 carrots, peeled and chopped
1 tsp. turmeric
1/2 tsp. cinnamon
1 Tablespoon cumin
Salt and pepper to taste

INGREDIENTS: “BLT” a.k.a “TLT”
1 package Lightlife tempeh (any flavor)
1/4 cup grapeseed oil
2-3 Tablespoons of Tamari, soy sauce, or Bragg’s amino acids
Veganaise or other vegan mayonnaise
1 large tomato, sliced
4 large leaves lettuce, washed and drained
8 slices whole grain bread

STEPS:
For soup: Sautee onion in oil over medium heat. When slightly browned, add lentils, stir to coat with oil. Add broth, bay leaves. Bring to boil. Reduce heat and simmer until lentils are tender (about 40 min.)  Add tomatoes, cilantro, carrots, celery, all dried herbs, salt and pepper.  Continue to simmer 20 more minutes.  Remove bay leaf and blend half the soup, stir well to combine. Serves 8.

For BLT: Slice tempeh really really thin, about as thin as possible. Heat oil over med-high heat. Add tempeh and sautee until golden. Flip tempeh, and sautee until golden on both sides. Remove tempeh from oil and drain on paper towels. Discard oil. Return tempeh to pan and add a few good splashes of tamari, soy sauce, or Bragg’s to coat the tempeh slices, and continue frying until absorbed.  Assemble sandwich by spreading veganaise on each slice of bread and adding lettuce, tomato and tempeh, just as you would a BLT. Makes 4 sandwiches.

The Pure Vegan
www.thepurevegan.com
Deliveries Monday nights
Other hours vary
(251) 510-2418
tracey@thepurevegan.com

The Pure Vegan helps people live healthier lives through plant-based nutrition and mindful living by offering a weekly organic plant-based meal delivery service, cooking and nutrition classes, meal planning and wellness coaching, plus offering yoga and meditation classes.

INFORMATION ON GUEST
Tracey Glover is a Registered 200 hour yoga teacher, Juris Doctor (JD), Certified Nutrition and Wellness Consultant and is the chef/owner at The Pure Vegan. Tracey studied law at the University of Michigan Law School, and practiced health care law for eight years before travelling to India to study yoga and meditation. Since returning from India, she has been teaching yoga and meditation in Mobile, AL as well as providing vegan cooking courses and a vegan meal delivery service through her business The Pure Vegan. Tracey’s personal philosophy in the unity of all life and the belief that all things are interconnected provide the driving force behind her life and her work.

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