Serves 8
4 cups low-sodium vegetable (or chicken) broth (or water), divided
11/4 cups lentils, rinsed
2 cups cooked sweet potatoes, peeled and cubed
1/2 onion, diced
1/2 cup diced celery
2 garlic cloves, minced
1 teaspoon tamari soy sauce
1 teaspoon cumin
1/2 teaspoon coriander
11/2 cups diced zucchini
11/2 cups chopped broccoli florets
In a large pot or Dutch oven, combine 3 cups vegetable broth with lentils; bring to a low boil. Reduce heat to medium and cook until lentils are barely tender (about 20 to 30 minutes).
Add sweet potatoes, onion, celery, garlic, additional 1 cup broth, tamari, cumin, and coriander. Cook uncovered on medium heat, stirring occasionally, for about 40 minutes.
Add zucchini and broccoli, and continue to heat another 10 minutes, until veggies are tender. Serve warm in shallow bowls. Makes eight 1-cup servings.
Per Serving: 399 Calories; 1g Fat (trace Sat.); 32g Protein; 69g Carbohydrate; 33g Dietary Fiber; 0mg Cholesterol; 135mg Sodium.