Blegh, today was a tough day. There was a huge thunderstorm and hailstorm in New York that literally seemed like a hurricane storm. Walking through it to get home was very exhausting so by the time I came home, my mom and I just wanted to throw a quick dinner together with the least amount of dishes possible. So for dinner today, I mixed together whole grains, lentils, and vegetables to make this hearty soup. It was really filling, and I incorporated some great spices to make it savory and have some anti-inflammatory effects. Moreover, the soup was easy on my tummy so that was really perfect considering my big dinner last night at The Melting Pot. I hope you enjoy!
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The Recipe
Yields 1 Serving
Serving Size: 1 dinner entree bowl
1/2 cup cooked quinoa
1/2 cup cooked sprouted mothbeans – click here to learn how to sprout
1/2 cup mushroom, sliced
1/2 cup cooked kale, chopped
1 cup vegetable broth or water
1 tsp cumin seeds
1 tsp turmeric powder
1 – 2 tsp fresh grated ginger root
foodwithmalvi 