The Tastiest Lentil Soup…. pretty much ever

Sorry for the crappy ipod pho

Ingredients

• Olive Oil
• 1/2 onion, chopped
• 1 leek, white (and a little bit of green) parts chopped
• 1 large carrot, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1.5 cups brown lentils
• 6 cups water
• 1/3 head cauliflower, chopped (I would have used more, but the pot is full
• 10 oz. diced tomatoes
• 4 leaved swiss chard, shredded
• salt to taste

Saute onion, garlic, leek, carrot, and celery in olive oil for 8-10 minutes.  Add salt, lentils, tomatoes, water.  Bring to a boil and simmer for 35minutes.  Add cauliflower.  Simmer for another 20ish minutes, until lentils are done.  Add swiss chard in the last few minutes of cooking.

Sweet Potato Black Bean Soup

It’s been awhile since I’ve posted.  I’ve been busy with life….the usual stuff: work, visiting friends, doing yoga, running (yes, I did just write running).  Sundays are usually my cooking days, but I’ve been feeling a little under the weather and am laying low today.  Here is what I just cooked up.  It will be my lunches this coming week and I already can’t wait to eat it.

Sweet Potato Black Bean Deliciousness

Here’s what went into the pot:

• 1 onion, diced
• 1 clove garlic, minced
• 1-2 tablespoons of olive oil

I sauteed the onion and the garlic in the olive oil for 5 or so minutes and then I added:

• about 2 tablespoons cumin
• about 1 tablespoon chili powder
• dash of cinnamon
• salt

I mixed that up and added:

• 4 cups veggie broth
• 1 sweet potato, chopped
• 1 can diced tomatoes with chilies
• 1 can black beans
• 1 bunch of cilantro, chopped

I let all of that simmer together until the sweet potato was cooked, about 30-40 minutes.  It’s warm and comforting and absolutely delicious.  Plus, it’s healthy too.  Go ahead, try it!

April 2nd- Swiss Chard Minestrone

Isn’t this stuff the prettiest?I picked some up today because I wanted to try out this recipe that I read in the NY Times: Swiss Chard and Chickpea Minestrone. I, of course, can’t follow a recipe to save my life.  Or rather, I don’t even try….I just use them to get ideas and as a place to jump off.

The grocery store didn’t have any leeks so instead of one onion and one leek, like the recipe calls for, my first modification was to use 2 onions.  I put in 2 chopped celery stalks instead of one, 6 cloves of garlic instead of 8.  I didn’t have thyme or chickpeas.  I just left out the thyme and used Great Northern beans instead of chickpeas.  Any of you who have seen me in the kitchen might have realized that I can’t bother tying things up in a cheese cloth.  I’m about good food that’s easy to make and clean up.  Hence the “One Pot Wonders.” I also just added some Parmesan cheese at the end instead of cooking it with the rind.  I’m sure that’s delicious…..I just didn’t have one lying around the house.

And the verdict is: You should make this.  It is delicious. I give it two thumbs up.  If you try it at home (my way or the recipe’s way) let me know how it comes out.

March 24, 2011- Spring Lentil Soup

Hi Friends!  Sorry it’s been awhile…. report cards, conferences, and getting ready for my photo show consumed my life over the past couple weeks.  If you live anywhere near The Village Cup in Jericho, VT you should go check it out.  The Village Cup promotes the work of local artists and they contacted me a couple weeks ago.  I have 9 photos on display.  If you get a chance to stop in, let me know what you think.

I know it’s not Sunday, but I do have something cooking up.  I’ll add a picture when it’s finished. My neighbor asked me for the Coconut Red Lentil Soup recipe yesterday which is an all time favorite.  Well, that got me thinking about lentils. I wasn’t in the mood for red lentils (plus, I didn’t have enough of them in the house).  So, here’s what I’ve got for you:

Spring Lentil Soup

• 1 large sweet onion, chopped
• lots of garlic, minced (I used 4 cloves)
• 4 carrots, chopped
• 3 celery stalks, chopped
• 10 white button mushrooms, cut up
• 1 1/2 cups green lentils
• 8 cups veggie broth
• juice from 1 lemon (I might add more when it’s done…I’ll have to taste it and let you know

I dumped all of the ingredients in my crock pot so it’s slowly cooking away.  I haven’t added any salt or pepper yet, but I might when it’s done.  I’ll have to taste it and see.  I can’t tell you that it’s amazing yet since it’s not done cooking, but it looks like it’s going to be amazing.  I already can’t wait to eat this for lunch next week!

** I added some salt when it was finished cooking.  It is delicious, but really garlicy.  If you are not a fan of garlic, cut it down to 1 or 2 cloves.  Enjoy!

One Pot Wonder- What’s simmering away today?

It’s Sunday afternoon and yup, you guessed it, something is simmering away on the stove.  Before I tell you what it is, I want to tell you that Sunday is my favorite day of the week.  Usually, Saturday is spent doing the have-tos: Laundry, cleaning, school work, etc. (these things have been blown off on occasion this winter to ski on Saturdays). Sunday mornings always start the same way: with one of John’s yoga classes at Evolution.  That is, my favorite class of the week.  The people and community are great and we always have a lot of fun.  Today we went deep into the hips which I’ve needed to do for a few weeks now.  Thanks John! Yesterday, I pretty much did nothing because the cold that I have been fighting decided to show it’s face (I’m feeling way better today).  So, some of the have tos were done today, but that’s okay….I’m still enjoying this somewhat mellow day.  What is your favorite day of the week?

On the stove right now is a soup made of the veggies I had.  Into the pot went:

These 2 always go into the pot...

• 1 onion, chopped
• 2 cloves garlic minced
• 3 carrots, chopped
• 2 small mini zucchini, diced (1 would have been sufficient if they were a normal size)
• 2 portobello mushrooms, chopped
• about 3-4 cups shredded cabbage
• 1 can of Great Northern beans (I intended on using dried beans, but I forgot to soak them last night so I resorted to the can)
• 4 cups veggie broth
• 2 cups water
• 2 bay leaves (just for cooking- take them out when you eat this)
• salt and pepper

Directions: Put all ingredients in the pot and simmer for awhile 🙂

Happy Sunday Everyone!

One Pot Wonder- Winter Veggie Soup

We’ve got a snow day today!  It’s snowing like crazy out there.  I’ve been dreaming of skiing during this storm for a couple of days, but the conditions of the roads have not allowed that. BUMMER!  Most people that live around here put snow tires on their cars for the winter.  I’ve never done it, but I might give in next winter. Since I can’t go play on the mountain, I am enjoying a low key day here at home.  And as I’m sure those of you who know me could have guessed…..I’m cooking up something yummy.

Winter Veggie Soup

Here’s what went into the pot today.  As usual I started with a little olive oil.  I haven’t eaten it yet, aside from the few tastes that always happen along the way, but I think I might be topping a bowl of this goodness with parmesan cheese for lunch.  I cooked the onion and garlic for a few minutes before adding the potatoes, squash, broth and tomatoes.  That all simmered for about 40 minutes before I threw in the beans and kale.

• 1 onion, chopped
• 3 cloves garlic, minced
• 1 potato, cubed
• 2 cups butternut squash, cubed
• 4 cups veggie broth
• 1 24 oz. can pureed tomatoes
• 1 can cannellini beans
• 1 bunch of red kale torn into small pieces

One Pot Wonders

What are you cooking tonight?  I am cooking one of my famous “One-Pot Wonders”.  They are definitely world famous and if you have not been lucky enough to taste one of these, you are missing out!  Lindsay used to have the privilege of eating these for dinner with me when we lived together, but she moved to Boston and now she is totally missing out.  You might be wondering, what exactly is a one pot wonder? By definition, of course, it is anything that requires only one pot to cook the entire meal.  I hate doing dishes.  This is perfect for me.  Tonight’s one pot wonder will serve as my dinner tonight and some lunches this week.  I started with a couple tablespoons of olive oil and threw in the following:

An entire onion, chopped

An eggplant, cut into cubes

2 cloves of garlic. I love my garlic press.

I only used one of the 2 cans of diced tomatoes along with a can of cannelini beans.

Crushed Red Pepper, salt, and ground black pepper

One pot wonders that involve tomatoes or tomato sauce are traditionally topped with parmesan cheese. You should try this at home.