Red Lentil Soup

I make a double batch of this soup, as it never goes to waste in our house! This recipe is a double batch, feel free to halve it, which would make 8 and 1/2 cups instead of 17 cups per batch. Enjoy!

2 packages Bob Mill's Red Lentils
4 packets Herb Ox NO SODIUM ADDED chicken bouillon
9 cloves of garlic, minced
4.5 tsp of ground ginger
4.5 tbsp of onion powder
1 large can of Hunt's Crushed Tomatoes, undrained
1 small can of Hunt's NO SALT ADDED tomato sauce
4 tbsp of canola oil
2 and 1/4 tsp ground cumin
2 and 1/4 tsp paprika
2 and 1/4 tsp turmeric
1 tsp salt

8-10 tablespoons of honey, to suit your taste

1. Soak the lentils in cold water for one hour. Rinse and drain.

2. Combine lentils, broth packets, garlic, ginger, onion powder, crushed tomatoes and tomato sauce and enough water to cover in a large sauce pan over medium heat. Bring to a boil, then lower heat and simmer for 30-45 minutes, or until lentils are tender. Whisk the lentils to release some of the starch.

3. Add the rest of the ingredients to the pot. Stir to combine, mixing well. Heat for another five minutes. Serve with any garnish you like- some folks use yogurt and cilantro. Makes 17 one cup servings.

Nutrition per one cup serving:

calories- 303
fat- 4.4
saturate fat- 0.28
polyunsaturated fat- 0.9
monounsaturated fat- 2.1
carbohydrates- 54
dietary fiber- 9.24
protein- 15

Daily value of vitamins and minerals:

vitamin A- 5.4%
vitamin B6- 4.9%
vitamin C- 5.4%
vitamin E- 10.4%
calcium- 3.4%
copper- 1.7%
iron- 21.8%
magnesium- 1.7%
manganese- 14.4%
niacin- .82%
pantothenic acid- .29%
phosphorus- 1.7%
potassium- 14.8%
riboflavin- .94%
selenium- .88%
sodium- 7.8%
thiamin- 12.8%
zinc- 1.52%

Healthy High Fiber Chia Seeds Cookies

1/4 cup egg whites
1/2 tsp Stevia liquid drops
1/4 cup peanut butter- I used half regular, half Walden Farms, will try PB2 soon!
1/4 cup chia seeds 4 packets of Quaker High Fiber Maple and Brown Sugar Instant Oatmeal

1/4 tsp baking powder
2 tbsp brown sugar
1/4 cup butterscotch morsels (or any morsels or dried fruit such as raisins or cranberries)

 2 tbsp to 1/4 cup water

1. In large bowl, mix egg whites and Stevia drops well. Add peanut butter, stir with a fork until "liquidy". Add Chia seeds, stir with a fork until all seeds are coated with egg mixture. Set aside for 15 minutes to let the seeds gel.

2. In a smaller bowl, mix oatmeal packets, baking powder, and sugar, using a fork to break up oatmeal and brown sugar chunks. Add butterscotch morsels, add to wet ingredients after the 15 minutes is up. Mix well, add enough water to just moisten.

3. Drop by rounded tablespoon on a sprayed cookie sheet- you should get 15 cookies total. 4. Bake in a 375 oven for 14-18 minutes. Let sit for 20 minutes on cookie sheet to harden- you can gently push a metal spatula under cookies after five minutes to help prevent them from sticking, but let them continue to cool on cookie sheets after you do this. Store in an air tight container for up to two weeks in a dry, cool place.

Nutrition per cookie (with butterscotch morsels):
calories- 101
fat- 3.7 grams
saturated fat- 1.2 grams
carbohydrates- 14.8 grams
dietary fiber- 3.8 grams