"Souper" Saturday

Hello! I hope you had an enjoyable week - mine flashed by in the blink of an eye! Today's soup recipe is as easy as homemade soup comes and on a rainy day like today it is sure to satisfy. Enjoy!


Lentil & Spinach Soup

Ingredients:

* 1 Tbsp olive oil
* 1 cup onions, chopped
* 1 cup carrots, matchstick size
* 1 jar salsa (use your favorite)
* 1 1/4 cups red lentils, rinsed
* 1 pkg (10 oz) spinach, stems removed
* 6 cups water
* 1 loaf Italian bread

Equipment needed:

* Large saucepan

Directions:

1.) Heat oil in large saucepan on low.
2.) Add onions and carrots and cook, covered, on low for 5 min.
3.) Stir in salsa, lentils, spinach, and water.
4.) Heat to boiling, about 5-6 min.
5.) Reduce heat to low and cover.
6.) Simmer 30-35 min until lentils are tender.
7.) Serve with bread.


Have a great day and remember: Go Ahead & Indulge!

Souper Saturday!

Hello! I know it is still summer, but on these cooler days my thoughts turn to fall! It is my favorite time of the year - I am giddy with excitement at the thought of picking apples, pumpkins, red peppers, etc.. I feel soup goes hand-in-hand with the season. It is a simple one dish meal, yet very hearty and wholesome. Today's recipe is not for the faint of heart - it is spicy! However, you can tweak the recipe and tone it down a bit if you would like! Enjoy!



Spicy Red Lentil Chili
Servings: 7 Cups

Ingredients:

* 1 cup red lentils (Goya)
* 4 cups + 2 Tbsp water, divided
* 2 Tbsp butter
* 1/2 cup onion, peeled & finely diced
* 1/4 cup celery, finely diced
* 2 Tbsp chopped garlic
* 1 medium tomato, cored & diced
* 2 cups vegetable stock
* 1 Tbsp Tabasco sauce
* 1/8 tsp turmeric
* 1/8 tsp cumin
* 1/8 tsp cayenne pepper
* 1 tsp sea salt
* 1/2 tsp black pepper
* 1/8 tsp chili powder
* 2 Tbsp cornstarch
* 1/4 cup green pepper, minced

Equipment Needed:

1.) Food processor (blender will work also)

Directions:

1.) Bring lentils & 2 cups water to boil on high.
2.) Turn off heat.
3.) Remove half the lentils & liquid; place in food processor & puree, about 1 min.
4.) Set pureed and whole lentils aside.
5.) Melt butter in soup pot on medium-low.
6.) Add onions: saute' about 2 min, until soft but not browned.
7.) Add celery & garlic: saute' about 5 min, until soft but not browned.
8.) Add tomato and cook 5 min more.
9.) Mix in stock, 2 c. water, Tabasco, turmeric, cumin, cayenne pepper, sea salt, black pepper, & chili powder.
10.) Bring to simmer.
11.) Add all lentils plus the liquid to the soup pot.
12.) Cook about 15 min, until lentils are tender.
13.) Combine cornstarch and remaining 2 Tbsp water in small bowl.
14.) Bring soup to boil; add cornstarch/water mixture.
15.) Stir 30 seconds to thicken slightly.
16.) Turn off heat & add green peppers.
17.) Ladle into bowls and serve warm.

Have a great day and remember: Go Ahead & Indulge!

Souper Saturday!

Every winter,
When the great sun has turned his face away,
The earth goes down into a vale of grief,
And fasts, and weeps, and shrouds herself in sables,
Leaving her wedding-garlands to decay -
Then leaps in spring to his returning kisses.
-Charles Kingsley


Hello! I live in upstate New York, so soup is always welcomed, especially in winter. For those of you living in warmer climates, soup may not be needed to ward off the chills - however, it is always sure to "warm" you in other ways! Enjoy!


"Shipping is a terrible thing to do to vegetables. They probably get jet-lagged, just like people."
-Elizabeth Berry



Moroccan Lentil & Chick Pea Soup

Serves: 8
Cost Per Serving: $2.25

Ingredients:

* 2 Tbsp extra virgin olive oil
* 1 cup (8 oz) mirepoix (finely chopped carrots, celery and onion)
* 4 cloves garlic, minced
* 16 oz organic green lentils, sorted and rinsed
* 1 can (28 oz) cut roma tomatoes with seasonings
* 2 cartons (32 oz each) vegetable stock
* 1 tsp coriander seed or ground coriander
* 1 tsp cumin
* 1 tsp turmeric
* 1 tsp cinnamon
* 1/4 tsp cayenne pepper
* 1 can (15.5 oz) garbanzo beans, rinsed and drained
* 2 Tbsp chopped fresh cilantro
* Salt to taste


Tools needed:

* Hand-held or regular blender


Directions:

1.) Heat stockpot on medium and once warmed, add olive oil.
2.) Add mirepoix and garlic. Cook, stirring, 5-6 min, until soft but not browned.
3.) Stir in lentils, tomatoes, stock, coriander, cumin, turmeric, cinnamon, and cayenne.
4.) Cook, covered, 20-25 min.
5.) Puree briefly (15 secs) with hand-held blender or in regular blender, just to thicken (don't puree all the lentils).
6.) Return to stockpot if you used a regular blender.
7.) Stir in garbanzo beans and cilantro.
8.) Season to taste with salt.
9.) Simmer about 5 min on medium until heated through.


"Great eaters and great sleepers are incapable of anything else that is great."
-Henry IV of France


Enjoy the day and remember: Go Ahead & Indulge!