It’s hard to believe this is the last installment of these Meatless Meal Plan Alms!  I hope you’ve enjoyed it! 

I’m ending with my favorite Lentil soup.  This is one of those go to meals for me – when I have a full day ahead and no time to cook!  It just takes a few minutes to throw together (you could even combine all the ingredients the night before) and is super filling and delicious.  It freezes really well!  I like freezing it in single serve containers that can be thawed and reheated for quick lunches. 

The soup is so hearty that it really is a main dish (especially if you add the spinach!  Gotta have our greens!!). However, serving it with a grilled cheese sandwich is such a treat!  A grilled cheese tip:  spread some bakery sour dough slices with coconut oil instead of butter, use some Colby cheese, cook slowly over medium heat on a nonstick griddle.  Makes a SUPER crispy and gooey grilled cheese!  Serve with sliced tomato.

Creamy Lentil Soup

Ingredients

• 1 c. brown lentils
• 1/2 c. barley (not quick cook)
• 4 carrots (sliced)
• 4 stalks celery (sliced)
• 2 medium onions (chopped)
• A few handfuls of fresh spinach or chopped kale (optional)
• 6 c. water
• 2 small cans condensed cream of mushroom soup (about 20 oz)
• 2 TBSP Better-Than-Bouillon (flavor of choice – I’ve used veggie, chicken or beef in this recipe.  If they have the mushroom flavor, I’m sure that would be good too)
• 1 TBSP Herbes de Provence
• Snipped fresh parsley
• Sour Cream or Cottage Cheese or Plain Greek Yogurt

Directions

In a slow cooker, combine all ingredients except the last 2.  Cover and cook on low for 8-8 ours or high for 4 hours.  Top each serving with some parsley and a dollop of sour cream.