Vegetable + Lentil Noodle Broth
I made this one day when I was looking to use up a load of veggies. I LOVE broths with noodles…LOVE them! The more liquid the better for me (within reason of course!). The mushrooms make this IMO because they add a real depth to the broths. However, if you can’t stand them (because I know they are a bit like marmite) then you can add more flavour with more sea salt + nutritional yeast.
Ingredients:
2 medium onions, diced
3-4 garlic cloves, crushed or finely chopped
A punnet of mushrooms, chopped
6 carrots, diced
1 big head of broccoli, cut into very small pieces (I also use the stalk, cut into small pieces, but I remove the out layer first as it is very fibrous)
Green leaves of choice (in this one I used a bag of spinach - everything is organic by the way, in case that doesn’t go without saying)
2 cans of lentils (I used beluga) - drained + rinsed
1/2 cup of nutritional yeast
Fine rice noodles (I use these from King Soba) - 1 wrap per person
Enough filtered water to make it work (check out the method)
Enough sea salt to taste
Method:
Cook off the onion in a large pan with a little extra virgin olive oil (you don’t need much) until it has gone soft + translucent.
Add in the garlic + the mushrooms, stirring continuously so the garlic doesn’t burn. If it is starting to catch add in a splash of filtered water.
Add in the carrots + cook until starting to soften. Then add in the broccoli + cook a little.
Now add in enough water to cover the veggies in the pan. Add a good amount of sea salt (taste as you go - you want it salty but remembering you can always add more at the end).
If you are using cabbage as your green leaf, add it now, spinach you can add towards the end as it wilts quickly. Cover your pan and let it simmer until the veggies are cooked.
Add in your lentils, and let simmer to warm. You may need to add more water here, remembering it is a broth, so you want a good amount of liquid, so your noodles + veggies can swim a little.
Also add in the nutritional yeast + adjust salt if needed at this point.
Meanwhile cook the rice noodles in a separate pan.
Once the noodles are cooked, check the liquid levels of your broth, add more if needed, and again adjust the salt if needed.
Rinse your noodles so they are not sticky. Put them in a bowl + then top with the broth.
Add more salt if needed at the table (broths are meant to be salty, and it will bring out the flavour, but only to taste preference).
Enjoy!
Tag me @rochelle.a.hubbard on Instagram if you make it! I’d love to see it. You can also join me on Telegram here.