Cool Spring Evening Vegan Supper

Vegan Supper

for cool spring evenings

Recently we had a beautiful but cool spring evening.  My family needed to warm up a bit - lentil soup, whole wheat bread, cabbage salad, and fruit salad for desert.  


Lentil Soup:

1 Garlic Clove Finely Chopped

1 Carrot Finely Chopped 

1 Celery Stalk Chopped

1 Onion Finely Chopped

1 Handful of Italian Flat Leaf Parsley Finely Chopped 

1 Cup Black Lentils

6 Cups of Water

Bring water to a boil.  Add lentils.  Cook according to directions.  Usually about 20-25 minutes.  Add the carrots, onions, and celery.  Add the parsley at when the lentils are finished cooking.  

Season with a drizzle of olive oil, sea salt and black pepper.



Red Cabbage Salad:

Chop as many handfuls of red cabbage as people you are serving.  Season with sea salt and black pepper.  Drizzle with oil and mix until all the cabbage has olive oil on the surface area.  Then drizzle lightly white balsamic vinegar.  



Whole wheat bread and add a drizzle of olive oil.  



Fruit Salad:

1 Clementine Peeled and Separated

1 Banana Sliced

Several Strawberries Sliced

Toast almond slivers lightly




Buon Appetito!