Easy-As-F*ck Comfort Foods That Won't Leave You Feeling Like Sh*t: Chapter Two



I’m gonna write a cookbook for lazy people everywhere called “Just Dump Shit In.” This lentil soup will be Chapter Two, right after the cookies.


I wish I could tell you how much my life changed when I really got serious about feeding my body good vegan, gluten-free food. People don’t understand what a difference it can make until they really give it a shot. So if you’re interested in eating more plant-based or more planet-friendly or less sugary or saying buhbye to meat and dairy (DO ET), even just now and then, soup is your best friend.

I make a big pot of this stuff about once a week. Throw in whatever you’ve got. No need to be uptight about recipes. Then you have lunch ready to go, literally every day, packed with protein and fiber and rainbow-colored veggies and comfort food vibes. 

Just dump your ingredients in a crockpot and let them all cook for a few hours. Today I threw in:

- 2 cups lentils (soak 'em first)
- 4 cups vegetable stock
- quinoa
- celery
- carrots
- onions
- 15 oz can of diced tomatoes
- butternut squash
- snap peas
- corn
- peppers
- 2 cloves garlic
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp oregano
- 1 1/2 tsp salt
- 1/2 tsp pepper
- dash of red pepper flakes

You really can’t mess it up. When it's ready to eat, I like to top my bowl with hummus, let it melt, and then eat the whole thing with crackers. Perfect, easy, vegan and gluten-free winter lunch. Boom.💥 

(PS Oh, and don’t be shy about letting Trader Joe’s chop your veggies for you, or using frozen veggies if you’ve got them on hand. No apologies, friends. Gotta start somewhere, right?!)




If you missed the first installment, here's your link to Mac 'n Cheese and homemade vegan ice cream.



Rachel Meyer is a Boston-based writer and yoga teacher. Her work has appeared in The Washington Post, On Being, Yoga Journal, Tricycle, Yoga International, HuffPost, and more. You can find her at www.rachelmeyeryoga.com or @rachelmeyeryoga.

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