Leftover Chili Taco Bowls
This week's lentil chili recipe makes a fantastic base for a healthy weeknight taco bowl!
When Pete, Aggie and Sidney were over the other day, Dave made homemade pho for dinner. Delicious homemade vegetable broth simmered all afternoon in our kitchen. Later we added the rice noodles, lime, sriracha, sprouts and more to make this beauty.
Turns out, it was excellent pre-race food as we both did very well in the Portland Shamrock Run the morning after! And like many soups, it was unreal the next day at lunch.
Here’s what you need:
Then, the mix-ins:
At least three hours before meal time, clean and chop your veggies into bite-sized pieces, and add them to the water in a large stockpot. Add the star anise, cinnamon and a hearty pinch of salt. Cover and simmer for at least three hours.
Twenty or so minutes before you plan to serve, stir about a quarter cup of soy sauce into the soup and remove the anise and cinnamon sticks. Separately, place the rice noodles in a large mixing bowl and pour boiling water over them. Allow to soak for a few minutes, tossing once and a while to make sure they don’t stick together. Add to the broth just before serving.
Serve the mix-ins family style at the table so each person can create their own soup. Talk about comfort food!