DAY IN THE LIFE | MAKING CANDLES AND COOKING HEALTHY RECIPES // LoveLexyNicole

DAY IN THE LIFE | MAKING CANDLES AND COOKING HEALTHY RECIPES // LoveLexyNicole
Hey friends!
Spend the day with me :) I share my morning routine and take you guys with me to a candle making class! I also share a yummy winter soup recipe. Give this video a thumbs up if you enjoy it and don't forget to hit that subscribe button!!
Love,
Lexy Nicole
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Smoothie:
-1 banana
-1 cup of frozen mixed fruit
- 1 date
-ice
-1 cup almond milk
Blend and top with chia seeds!
Lentil Soup:
Ingredients
-2 medium carrots
-1 medium yellow onion
-4 cloves garlic
-2 cups dried red lentils (about 1 pound)
-3 tablespoons olive oil
-1 tablespoon curry powder
-1 teaspoon ground cumin
-1 teaspoon dried thyme
-1/2 teaspoon kosher salt
-1 (15-ounce) can tomato sauce
-6 cups low-sodium chicken or vegetable broth
-5 cups baby spinach ( I used kale)
Directions:
-Peel and dice 2 medium carrots and 1 medium yellow onion. Mince 4 cloves garlic.
-Place 2 cups dried red lentils (about 1 pound) in a fine-mesh strainer. Pick through the lentils, discarding any broken or discolored ones. Rinse under cool water until the water runs clear, about 1 minute. Set aside to drain while you cook the vegetables.
-Heat 3 tablespoons olive oil in a large pot or Dutch oven over medium-high heat until shimmering. -Add the carrots and onion and sauté until softened, about 5 minutes. Add the garlic, 1 tablespoon curry powder, 1 teaspoon ground cumin, 1 teaspoon dried thyme, and 1/2 teaspoon kosher salt. Cook until fragrant, about 1 minute.
-Add the lentils, 1 (15-ounce) can tomato sauce, and 6 cups broth, stir to combine, and bring to a simmer. Cover and reduce the heat to maintain a gentle simmer. Cook, stirring occasionally until the lentils are tender, 18 to 22 minutes.
-Remove from the heat and stir in 5 cups spinach until wilted.
*** Taste the soup and add a little more of each seasoning if needed!
ENJOY!
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