Sunday's Soup/Hearty Curried Lentil and Garbanzo Bean Vegetable Soup

 YOU MUST MAKE THIS SOUP!

That is, if you like lentils and curry :)

A friend stopped by after having a difficult day. I asked, "would you like a bowl of soup?" The reply, "did you make it?" "Yes."
"Then I would LOVE a bowl of soup!" Such a nice compliment :)

If I say so myself, this is a fantastic soup.

Begin with a large chopped onion. Saute in a little oil until translucent. Add 3 ribs of chopped celery, and saute until tender. Add 3 chopped cloves of garlic and saute for just another minute to bring out the flavor but not burn the garlic. 

Meanwhile...
*cook 1 cup of dried lentils in 4 cups of vegetable broth until tender. About 20 minutes.  
*cook wild rice.

Once lentils are tender, add 2 cups of sliced carrots to the pot.
  

Then,
2 cups of chopped kale.
1 14 oz. can of garbanzo beans drained and rinsed.
1 cup of cooked wild rice.
4 teaspoons curry powder
2 teaspoons thyme
1 teaspoon dried oregano
Salt and black pepper to taste

Add 4 additional cups of vegetable broth. Bring to a boil and then reduce to simmer until carrots and kale are tender.
  

Before serving, add juice of 1/2 lemon.

Ladle into bowls and top with fresh crumbled feta cheese. If you opt for a vegan version, then omit the cheese.

The soup is fantastic for leftover lunches. The recipe will make 8 hearty servings. The aroma will warm your soul :)

Hearty Curried Lentil and Garbanzo Bean Vegetable Soup

printable version

ingredients

2 tablespoons olive oil 
1 large onion chopped
3 ribs celery chopped
3 cloves garlic finely chopped
1 cup dried lentils
8 cups vegetable broth
2 cups sliced carrots
2 cups chopped kale
1 14 oz. can garbanzo beans drained and rinsed
1 cup cooked wild rice
4 teaspoons curry powder
2 teaspoons dried thyme
1 teaspoon dried oregano
salt and black pepper to taste
Juice  1/2 lemon
Crumbled feta cheese to top

Begin by rinsing dried lentils. Place in a large post and add 4 cups of vegetable broth. Bring to a boil and cook until lentils are tender, about 20 minutes.

Meanwhile, heat olive oil and saute onion until translucent. Add chopped celery and cook until tender. Add chopped garlic and saute another minute just bring out the flavor without burning.

Once lentils are tender, add chopped carrots, chopped kale, sauteed onion mixture, rinsed and drained garbanzo beans, cooked wild rice, curry powder, thyme, oregano, salt and pepper. Bring to a boil and then reduce heat and cook until vegetables are tender. 

Before serving, add fresh squeezed lemon juice. 

Ladle into bowls, and if you would like, top with crumbled feta cheese. Then savor the aroma and flavor!


This soup was a HUGE hit in my house. Hope you enjoy it too if you give it a try :)
Rhonda

Sunday's Soup/Red Lentil, Tomato and Kale Soup

This past week has been a little difficult as my little dog has been quite ill. She's 15 years old, so time is not on her side. She is doing a little better, we'll see what this week brings.

Whenever my heart is heavy, soup is just about all I want to eat. So soup it is today, and probably for a few days to come.

I didn't intend it to be so, but this soup is perfect for the holiday season with the red and green colors. The best part is that it tastes so good and it's comforting to eat. It also makes up rather quickly as well. It would be great for lunch and will also freeze well. 

Red Lentil, Tomato and Kale Soup

1 large yellow onion chopped
1 tablespoon olive oil
1 tablespoon minced garlic
2 teaspoons paprika
1/2 teaspoon thyme
1/2 teaspoon cumin
1 cup red lentils
1 large can of chickpeas, drained and rinsed
1 large can of fire roasted diced tomatoes
6 cups vegetable broth
4 cups chopped kale
salt and pepper to taste 

Over medium heat, add oil to large soup pot. 
Add onions and saute until browned. 
Add garlic and spices and saute for approximately 2 minutes.
Add broth, lentils, chickpeas, tomatoes, and chopped kale. 
Bring to a boil and then reduce heat and simmer until lentils are tender, about 30 minutes.
Serve and enjoy. 

The soup is hearty, yet light. And even better, it's packed full of nutrients. So serve up a big bowl and enjoy.
Rhonda

Eating For Your Future/Sunday's Soup

After I posted this recipe for Lentil Soup a few weeks ago, I received a message from Debbie of http://lilysageandco.blogspot.com/ As it turns out, Debbie is not only a gifted sewist, she's also a nutritionist. She told me about a soup recipe that she had made with lentils and she shared it with me...and now you :) You can see the original recipe HERE  I made a few changes to the recipe, so I'll post my version below.

Sweet Potato, Carrot and Red Lentil Soup

1 tablespoon of olive oil
1 large onion diced
1 large clove of garlic, chopped
1 teaspoon ground cumin
1/2 teaspoon turmeric
1 teaspoon garam masala
4 cups vegetable broth
1 cup red lentils
3 cups diced sweet potatoes and carrots
2 tablespoons peanut butter
1/2 teaspoon cayenne pepper
salt and black pepper to taste

1. Heat oil and then saute onions garlic and spices until onions are transparent.
2. Add broth.
3. Add sweet potatoes, carrots, lentils and peanut butter. Cook until vegetables are tender.
4. Once vegetables are tender, puree the soup with a hand held blender.
Debbie recommends serving the soup with a dollop of yogurt and fresh coriander.

I thought the combination of the vegetables and the lentils was absolutely beautiful!
I was not able to get a fresh pumpkin and so I settled for the sweet potatoes and the carrots. And since I am not feeding children, and I love spice, I added the garam masala and the cayenne pepper. I posted a recipe for garma masal HERE.

The soup is quite flavorful and very satisfying. I actually made up a double batch as we are back in sub zero temperatures this week. I am going to want lots of soup!!!

If you enjoy lentil soup, give this one a try as it's a nice change especially with the addition of the peanut butter.
Thanks Debbie!!!

Eating For Your Future/Sunday's Soup

We are so fortunate to have an array ethnic markets in Chicago and believe me, I take advantage of them!! I love the aromas, the energy and the thrill of finding something that is at least,  new to me. One market that I often shop at is a middle eastern market. They bake fresh pitas and other middle eastern flat breads. Their spices are unbelievable, and as I said, I always find something new to me.
One item that I buy quite often is lentils. I especially love red lentils. They are just so pretty!

And they make the loveliest soup. Today's soup is basically off the package. I made a few changes by adding carrots and celery, but that's it. This is a wonderfully easy soup to whip up and it will last throughout the week for lunch. As you can see below, the lentils in their dried form are a golden orange, but when cooked become a golden yellow. Lentils are high in B vitamins, fiber and protein. When you are following a vegan diet, it's very important to be very aware of your protein intake.

Lentil Soup or "Shorabat Addas"

2 cups red lentils
8 cups water
1/2 teaspoon ground cumin
1/2 teaspoon turmeric or paprika
1 large onion diced
2 large carrots chopped
2 stalks celery chopped
2 cloves garlic minced
2 Tablespoons olive oil
Juice of 1 lemon
salt and pepper to taste
2 bouillon cubes (optional)

1. Wash lentils. Add to water and bring to a boil. Reduce heat, cover for 1/2 hour, stirring occasionally.
2. When lentils are tender, add spices and optional bouillon cubes. I used vegetable based bouillon.

3. Saute the onion and garlic in olive oil until golden brown. Add chopped carrots and celery and cook until tender. Add to lentils.
4. Simmer for approximately 5 minutes. Add lemon juice and stir.
5. Garnish with parsley, and or paprika. Serve with extra lemon slices on the side.
Yields 6 servings

As you can see, the soup is very easy to prepare. I really like the addition of the vegetables. A red pepper would also make a nice addition and make the soup a little heartier.

My Daniel Diet is going fairly well, but I must confess, I have made a few slip ups. I'll post more on that later this week.