Meet Ellexa

Hi everyone! My name is Ellexa and I am the oldest of Sara’s 4 children. I’m a twenty-something attending Liberty University in Lynchburg, VA. I’m pursuing a business entrepreneurship degree and I graduate in December of 2019. I couldn’t be more excited. My perfect day would consist of sailing the ocean with my family/friends, eating yummy food, and drinking a good cup of coffee. I’ve got a thing for nature and the outdoors, and my dream job {as of like 2 months ago} would be to own a sailing business with my dad. Currently I am a barista in this cute little shop downtown. I work with some of the greatest people of VA.
More recently I have really gotten into reducing waste, making my own cosmetics, and eating “clean.” Most of this comes from my desire to spend less (haha, because I am a poor college student)! However, I also want to love my body and the earth well. As a result, I’ve found I enjoy this unique niche is a great creative outlet too. Therefore, I’ll be stopping by here from time to time as a guest blogger. I’ll share my recipes, discoveries and any other creative items I think you’ll enjoy.

For today, I will be sharing a recipe that is a house favorite! It’s super easy, inexpensive, and healthy.
I first made this soup after a weekend trip my roommates and I took to Nashville. We had nothing in the fridge. I mean seriously… nothing. One of my roommates was healing from strep throat and we both wanted something warm and filling. With the limited ingredients in our fridge, I threw this together, and to our surprise, we both really enjoyed it!

Cook Time: 30 minutes
Prep Time: 10 minutes
Leftovers: In the fridge, store soup in reusable
containers from home and reheat over the stove.
Feeds: 5

2 cloves of garlic, minced
4 scallions, chopped
4 large carrots, thinly sliced
2 roma tomatoes, chopped

3 stalks of celery, thinly sliced
½ onion, diced
6 cups of vegetable broth
2-3 sprigs of thyme and rosemary
2-3 hand-fulls of spinach, chopped
1 ½ cups of green lentils, rinse and drain (or whatever the bulk store has. green lentils were on sale this week.)
Small handful of basil leaves (optional, I just had some growing on our plant at home, so I threw them in.)
Salt and pepper to taste

1. In a large pot, begin by sautéing garlic, scallions, carrots, tomatoes, celery, and onion in
about a cup of water. Sauté for about 5 minutes until the veggies begin to soften and
2. Over medium-high heat, add vegetable broth and season with salt, pepper, thyme,
rosemary, and basil. Bring ingredients to a rolling simmer for about 2 minutes.
3. Stir and add lentils. Allow lentils to cook and soften for about 15 minutes.
4. Add spinach, mix ingredients together well, and allow to the soup to cook for about 3
more minutes over low-medium heat.
5. Serve and enjoy, I topped ours with more basil and rosemary.


Weekly Tip to Reduce Waste: Next time you’re at your local antique store check for embroidered, cloth, or linen napkins in place of your paper towels and/or napkins. They last forever, cost almost nothing, and look beautiful on your table. (The ones in the photograph, I scored earlier this week!)

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