Soup: 1/4 cup garlic, minced 1/4 red wine (optional) 4 Tbsp tomato paste 1/2 cup dried black lentils, washed 1/2 cup dried mung beans, washed 1-25oz can kidney beans, drained and rinsed 3 quarts vegetable stock (or water) 2-14.5oz cans fire roasted tomatoes 1-2 tsp Chinese five spice 1 tsp smoked paprika 2 bay leaves salt & pepper to taste (approximately 1-2 tsp salt & 1 tsp pepper) 2 cups sliced kale 1 1/2 C cooked sweet potato, cut into 1” chunks 8 oz brown rice elbow macaroni Cilantro, chopped (optional)
Mix tempeh dry rub ingredients, except liquid smoke & oil. Coat tempeh with dry rub ingredients, then add liquid smoke and oil then mix again. Marinate for 30 minutes, or up to overnight. Spread in an even layer onto baking sheet covered with parchment paper and bake for 15 minutes at 350*. Increase heat to broil and bake for an additional 10-15 minutes turning occasionally for even browning—watch carefully so it doesn’t burn. Soup: Add celery, carrot & onion into soup pot with 2 Tbsp oil. Sauté until translucent, not brown. Add garlic. Cook for a couple of minutes until you can smell the garlic bloom. Add tomato paste and mix well. Allow to brown. Add wine, if using, and cook for a couple of minutes. Add all the beans and the vegetable stock (or water). Add tomatoes, Chinese five spice, smoked paprika, bay leaves, salt & pepper. Simmer on medium heat for 20-30 minutes until lentils and mung beans are tender. Add tempeh, kale and sweet potatoes and cook for 10 more minutes. Add uncooked macaroni and turn off heat. Let sit for 10 minutes. Noodles will cook with remaining heat from soup. Taste for seasoning and add more Chinese five spice, salt or pepper as desired. Top with chopped cilantro, if desired. Let’s Eat!