Sunday's Soup/Lentil Harvest Soup

I am SOOOO excited!!!

As I've shared many times, I enjoy the blog, Design Sponge. A few weeks back, there was a contest sponsored by Design Sponge to introduce a new cookbook, Coconuts and Collards.

For a chance to win, the challenge was to share what food reminds you the most of home. Here is what I wrote;

When I think of home, I think of my grandmother's kitchen, a rather sparse space in comparison to today's kitchen, a small enamel topped table, a large Hoosier cabinet, a sink that stood on legs, and a massive stove. She loved to make muffins with Malt-O-Meal cereal. She kept them in a pan in the lower section of her Hoosier cabinet, always on hand for that unexpected visitor. Just the right amount of sweet to accompany a cup of tea.

I thought the recipe was lost once she died, but to my surprise, it's on the box, and called Magic Muffins. Such a fitting name.

I do not keep them on hand as she did, but when I need to feel her presence, I make a batch, sit down with a cup of tea, and she is there, if only in spirit. 

What an honor it is to have been chosen the winner. 

Once the book arrives, I will share lots more of what's inside. Can't wait! :)

Today's soup recipe is just a twist on other soups I've shared. When I've had to eat things for a period of time that are a little rich for my diet, be it because of having guests, or traveling, I begin to crave something that's basic and nourishing. That's what this soup is, very basic, but quite nourishing. And then, there's the added bonus of...it tastes really good! I'm calling it Lentil Harvest Soup as there's basically a harvest of garden vegetables, with lentils providing protein.

The recipe is simple and quick enough for a weeknight meal. Be sure to add the sweet potato. Adds just a bit of sweet which is so nice. Leftovers are great for lunches! 

Lentil Harvest Soup
printable recipe

1 cup red lentils
1 large onion chopped
3 cloves garlic minced
1 large sweet potato, peeled and cubed
1 28 oz. can fire roasted diced tomatoes
3 large carrots sliced
2 cups chopped kale
3 teaspoons dried oregano
2 tablespoons olive oil
6-8 cups vegetable broth
salt and black pepper to taste

Begin by placing the olive oil in a large pot. Add the onions and cook until tender. Add garlic and continue to saute for another minute to bring out the flavor, but not burn.

Add lentils, cubed sweet potato, carrots, tomatoes, kale, dried oregano, and 6 cups of vegetable broth. Bring to a boil, reduce heat and simmer until lentils are tender, approximately 20 minutes. The lentils will absorb some of the broth, so adjust once lentils are tender. 

Add salt and black pepper to taste.

Serve and enjoy! 

   
When I eat a bowl of soup, I am so bad about drinking the broth out first and then enjoying the vegetables. 

As always, if you decide to give it a try, I hope you enjoy the soup!
Rhonda

Sunday's Soup/Voodoo Hippie Chili

There was an episode of the television show, 'Friends,' where Phoebe wanted so badly to be Monica's maid of honor. But, of course, Rachel thought she should be the maid of honor. Realizing that she had lost the battle, Rachel said, "well, okay, let's see how Monica likes your Voodoo Hippie bridal shower." My quote isn't exactly perfect, but it was the Voodoo Hippie part that stuck in my mind as I thought it was hilarious! Now, I finally have a place where I can use the words!!!

I love chili. There's just something about a bowl of chili that warms my soul. My only problem with making chili is that I like it rather spicy. After setting many mouths on fire, I have learned to turn down the heat, and allow all to add their own level of fire! So, the only magical aspect of this chili is that it tastes great just as it is, and all can customize it for their own level of heat.

This is a super simple recipe, and can easily be made during the week when time is at a premium, especially during the holiday season . So no excuse not to have a nutritious, and delicious meal.  It's also FULL of protein, so it will leave you very satisfied :)    

Begin by sauteing the chopped onions in olive oil until tender. Add the chopped red and green bell peppers. It will look a little like Christmas in a pot :)

Add garlic, canned tomatoes, red lentils, garbanzo beans, pinto beans, bay leaves, oregano, dried cilantro, chili powder and vegetable broth. Bring to a boil, reduce heat, and allow to simmer until lentils are tender, about 20-30 minutes. 
Serve and enjoy.
   

Voodoo Hippie Chili
printable recipe

ingredients
2 tablespoons olive oil
1 large yellow onion chopped
1 green bell pepper chopped
1 red bell pepper chopped
3 cloves garlic, minced
2 25 oz.cans diced fire-roasted tomatoes
1 14.5 oz. can pinto beans, drained and rinsed
1 14.5 oz. can garbanzo beans, drained and rinsed
2 cups dried red lentils, rinsed
2 bay leaves
4 teaspoons chili powder
1 teaspoon dried oregano
1 tablespoon dried cilantro
8 cups vegetable broth
salt and black pepper to taste 

Heat oil in a large soup pot. Add onions and saute until tender. Add green and red peppers and saute about 10 minutes over a medium flame. Add garlic and saute another minute, being careful not to burn the garlic. 
*If you would like a non-vegetarian version, add meat or sausage of choice at this point. Brown until cooked through.   
Add lentils, diced tomatoes, bay leaves, oregano, chili powder, dried cilantro, and vegetable broth. Bring to a boil, and then reduce heat and cook until lentils are tender, about 20-30 minutes. 
Add salt and black pepper to taste.

Top with slices of jalapeno peppers, chopped green onion, grated cheddar cheese, sour cream, and/or sliced avocado. 

A great idea for a casual party is to make the chili and then have toppings available on a buffet so all of your guests can customize to their preference. 

Serve with a hot pan of cornbread and lots of butter ;) 

   
I've learned that entertaining doesn't need to be an elaborate meal. Something as simple as a pot of chili can bring people together and make the best of evenings. So in a way, I guess it is rather magical :)

Hope you will make a little magic of your own!
Rhonda     

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

Nutty For Fall/Lentil-Nut Loaf

What a wonderful week I had! The sewing expo was a blast, a lot of work, but a blast. So many lovely compliments on my classes. 

After talking and standing on my feet for 3 days, I need a comfort day, a nice hot bath with lots of Epsom salts for my tired body, and a lentil-nut loaf to feed my soul.

This nut loaf recipe is something that I have been making for years. I absolutely love it! It's chuck full of protein, eggs, nuts, and lentils. Variations can be made. Shredded carrots make a wonderful addition, as does chopped and sauteed kale or spinach. 

The recipe is below. If it sounds good, just click on "printable recipe" and you'll be good to go!  

Lentil-Nut Loaf
printable recipe

ingredients;

2 cups cooked lentils
4 cloves garlic minced
3 stalks celery chopped
1 large onion chopped
1 cup bread crumbs
2/3 cup oats
1 cup chopped walnuts
1 cup chopped pecans
6 eggs beaten
1 tablespoon dried basil
2 teaspoons dried thyme
1 teaspoon dried sage
1 28 oz. can diced tomatoes
Salt and black pepper to taste

Preheat oven to 375 degrees.

Cook lentils according to package directions.
Saute onions and celery until tender. Add minced garlic and saute for about a minute longer. 

Mix in lentils, basil, thyme, sage, salt, pepper and set aside.

In a large mixing bowl, beat eggs. Add bread crumbs, oats, walnuts, pecans and mix well. 

Add lentil mixture and stir well. Add diced tomatoes. 

Grease 2 loaf pans and divide lentil-nut mixture between the 2 pans.

Place in preheated oven and bake for 1 hour, or until set. 

Slice and serve with sauteed mushrooms or your favorite tomato sauce. 

What I especially enjoy is that the recipe makes 2 loaves, so I have one for now, and one for later. Wrap well and store in the freezer until you're ready for the second loaf. 

I also make open face sandwiches out of the loaf. A little vegan mayo on a slice of good bread, some greens of your choice and a slice of tomato, and you'll have a wonderful lunch!

Hope you enjoy the loaf as much as I do if you give it a try :)
Rhonda 

Sunday's Soup/Eating For Your Future

Last week I shared a soup recipe that I found on a site called Pop Sugar. I really like this site as there are so many incredible recipes. Today we have another soup that is not only good, actually, it's really good, but it's also super easy to throw together. The recipe calls for the soup to be cooked in a crockpot, but I didn't want to wait 3 hours for my soup to cook, so I made the soup in a pot on the stove. So if you would like to make the soup in the crockpot, head over to this site for the instructions. Basically, all you do is throw all of the ingredients in the crockpot and cook on high for 3 hours. Easy! If you would like to have your soup a little sooner like me, my instructions are below.

Mushroom, Barley and Lentil Soup

Ingredients
6 cups vegetable broth
1 cup water
3 large carrots, chopped
2 stalks celery, chopped
1 medium onion, diced
4 cloves garlic, minced
3/4 cup pearled barley
1/4 cup brown or green lentils
16 ounces button mushrooms, chopped
2 bay leaves
1 teaspoon thyme
1 teaspoon oregano
1/2 teaspoon celery seed
1 1/4 teaspoon salt (or to taste)
Freshly ground black pepper

Saute chopped onion and celery in a tablespoon of olive oil until onion is translucent. Add chopped garlic and mushrooms. Continue to saute until mushrooms are tender.
Add barley, lentils, spices, vegetable broth, water, salt, pepper and bay leaves. Bring to a boil then reduce heat and cover. Cook until barley is tender, approximately 45 minutes.

The original recipe did not include the oregano or the celery seed. Those were my additions. Also, watch the pot a bit as I found that I needed to add more liquid the as the soup was becoming more of a stew than a soup. 
My husband absolutely loved the soup and has told me that he is already putting in his request for more. So give it a try, I think you'll enjoy too!