Spiced Lentil Soup

Get ready for winter with this Indian spiced lentil soup that is spicy, garlicky, and perfect for cold nights! 

Ingredients:

3 cups red lentils

5 cups water (can add more for desired consistency towards the end)

4 cups vegetable stock

juice and zest of half a lime

1 cup diced onion

8 cloves garlic, minced

2 teaspoons minced ginger

2 jalapenos, finely chopped

½ teaspoon mustard seeds

1 teaspoon coriander seeds 

2 tablespoons oil

1 tablespoon butter

1 teaspoon garam masala

¾ teaspoon cumin

1 teaspoon turmeric

¾ teaspoon chili powder

1 cup tomato sauce

1 teaspoon salt

Directions:

Rinse the lentils thoroughly (sometimes there will be small dirt clods or particles) and drain. Add the lentils, water, chicken stock, lime zest, and lime juice to a large pot. Let boil for 20 min.

While that's happening, prepare the onion, garlic, ginger, and jalapenos. Grab your mustard and coriander seeds and grind coarsely in a mortar and pestle.

After the 20 minutes has gone by, heat the oil and butter in a saucepan over medium-high heat. Add the ground mustard and coriander seeds. Let fry gently for a minute or so. Next, add the ginger and let fry gently. Add the onions and cook until translucent. When the onions are translucent, add the garlic, jalapenos, and the rest of the spices. Sauteé for a few minutes, stirring to combine. Next, add the tomato sauce. Cook for another 1-2 minutes.

Add the entire onion mixture to the soup pot and season with salt. Stir well and let cook for an addition 10-20 minutes. Season with additional salt to taste, and serve with naan on the side!

This soup keeps pretty well in the fridge. It has a tendency to thicken up, so don't hesitate to add a little water before reheating.

Source: adapted from The Woks of Life

Tortellini Soup

Before it gets too hot outside, I want to share this recipe that my mom made one night. This soup if full of flavor and satisfying as a main dish. (Of course mom made a bunch of other stuff to go with it.) It is a repeat in our house. We all loved it. Even the picky eaters :)

Ingredients:

Serves 12

2 Tbsp olive oil

2 cups chopped yellow onion

2 cups chopped fennel bulb

1/4 cup minced fresh garlic

2 (8-oz.) pkg. sliced mushrooms

2 Tbsp tomato paste

8 cups vegetable stock

2 cups water

1 tsp ground pepper

3/4 tsp salt

2 (15-oz.) cans fire roasted diced tomatoes, undrained

2 (15-oz.) cans chickpeas, rinsed and drained

4 cups stemmed, chopped kale  (used spinach in this picture)

1 1/2 (9-oz.) pkg. 3-cheese tortellini

1 1/2 Tbsp red wine vinegar

1/3 cup chopped fresh flat leaf parsley 

Directions:

Heat the oil in a large pot over medium-high heat. Add the onion, fennel (I love fennel), garlic, and mushrooms and cook 15 minutes. Stir in the tomato paste. Cook 1 minute then add the stock, water, pepper, salt, diced tomatoes, and chickpeas. Bring to a boil. Stir in the kale. Add the tortellini and cook until done. 

Remove pot from heat and stir in the vinegar and parsley. 

Source: Cooking light January/February 2017

Crockpot Lentil Soup

Throw everything together in a crockpot and you have a healthy lentil soup that actually tastes good. 

Ingredients:

for the crockpot:

2 cups butternut squash (peeled and cubed)

2 cups carrots (peeled and sliced)

2 cups potatoes (chopped)

2 cups celery (chopped)

1 cup yellow lentils

¾ cup yellow split peas 

1 onion (chopped)

5 cloves garlic (minced)

8 cups vegetable or chicken broth

2 teaspoons herbs de provence

1 teaspoon salt 

add at the end:

2-3 cups kale (stems removed, chopped)

1 cup parsley (chopped)

½ cup olive oil 

a few tbsp of lemon juice 

Directions:

Place all ingredients in the crockpot. Cover and cook on high for 5 hours or low for 7 hours.

Place about 4 cups of soup in a blender with the olive oil. Pulse gently until semi-smooth and creamy-looking (the oil will form a creamy emulsion with the soup). Add back to the pot and stir to combine. Stir in the kale and parsley. Turn the heat off and just let everything chill out for a bit before serving. 

Add the lemon juice at this point and serve with crusty bread and shaved Parmesan cheese. 

Source: Pinch of Yum

Quinoa, Sweet Potato, and Black Bean Chili

This is a super easy and delicious weeknight meal. Add everything to a crockpot and just a few hours later dinner is ready. 

Ingredients:

3 cups diced sweet potato (about 1 large)

1 cup diced red onion (about 1 medium)

1 cup diced bell peppers (about 1 large)

3 garlic cloves, minced

1 (15 oz) can organic black beans

1 (28 oz) can of fire roasted tomatoes

3 cups vegetable broth

2 tablespoons tomato paste

½ cup uncooked quinoa

1 - 1½ tablespoons chili powder

2 teaspoons cumin

2 teaspoons paprika

1 teaspoon coriander

½ teaspoon cayenne (more or less to taste)

Salt & pepper to taste

Directions:

Add all ingredients into a crock pot. Turn on high and cook for 4 hours, turn down to low and continue to cook until ready to serve. If too thick, stir in ½ cup of broth.

Serve with diced avocado and tortilla chips. It's the best way to eat it. 

Source: SimplyQuinoa