Super Yummy Vegan Soup/Salad Bowl
This is a meal with options! The ingredients can either become a soup or a salad, depending on the weather. Add meat for meat-eaters, otherwise it is vegan.
1 cup black lentils
1 head cauliflower or brocolli, chopped
yams, cubed
edamame
pea shoots or machette
mushrooms
1 cup dried porcini
diced carrots/onions/celery
pepitas, toasted
- Make the porcini broth: Add dried porcini, carrots, onions, and celery to a couple cups of water. Simmer for 30 minutes.
- Simmer lentils in 2-3 cups water with a little salt until tender. Reserve.
- On a lightly oiled sheet pan, place the yams and cauliflower and roast at 400F for ~30 minutes, checking half way.
- Dry roast mushrooms in a pan. When they start to release the juices, add oil or butter and saute. Also add soy sauce if desired.
- To assemble: place a large scoop of lentils on the bottom of the bowl. Add yams, then greens. Add roasted veggies and edamame. Top with pepitas. Carefully pour the porcini broth around the base of the lentils.
