Mexican Red Lentil Soup

Yummy!

Healthy!

Easy to make!

What else do you want?

This soup was easy and came together in under an hour.  We will definitely make this one again. We had dinner for two with this recipe, plus another 6-8 servings ready to go in the freezer, perfect for a lunch or a starter on a cold night.

A word about the canned tomatoes, you could easily used diced tomatoes with green chilies, or just regular diced. I only had an Italian spiced diced tomato, so I used that.  If you had people that don't like bigger chunks of tomatoes, used either crushed tomatoes or petite diced instead.

If you don't want it too spicy, you can omit the jalapenos and the hot sauce! I like everything kind of spicy though.

Makes about 8-12 servings (Freezes well)

Ingredients:

2 cup dry red lentils

4 cups water

1 T olive oil

3/4 cup onion, finely chopped

3/4 cup finely chopped celery

3/4 cup red bell pepper, finely chopped

1/4 cup jalapeno, finely chopped (optional)

1 1/2 T minced garlic

1/2 tsp. ground turmeric

2 tsp. ground cumin

2 tsp. chili powder

1 (14.5 oz.) can diced tomatoes

4 cups vegetable broth (or chicken if not doing a vegan soup)

1 T. hot sauce (optional)

salt and fresh ground black pepper to taste

1/4 cup fresh squeezed lime juice

1/2 – 1 cup chopped fresh cilantro

Serve with additional lime wedges, sour cream and a sprinkling of cilantro

Put red lentils in a small pot, rinse and drain if needed, then add 2 cups water. Bring to a boil, turn off heat and cover. Let lentils sit in the hot water 30 minutes.

Meanwhile, finely chop onions and celery and mince garlic. Heat olive oil in heavy soup pot, add onion and celery and saute for 3-4 minutes, just long enough that vegetables are starting to soften. Add garlic and cook a few minutes more. Add ground turmeric, ground cumin, and chili powder, stir, and cook 1-2 minutes more.

Add diced canned tomatoes, vegetable broth, and hot sauce. Add lentils after they have soaked for 30 minutes.

Let soup simmer for 15-30 minutes (or until lentils are as soft as you’d like them, about 25 minutes.) When the lentils are softened as much as you’d like, stir in chopped cilantro and lime juice and cook 5 minutes more. If it seems too thick for your liking, add a bit of water and adjust seasoning with salt and pepper.

Serve hot, with additional cut limes to squeeze into the soup. Can top with sour cream or vegan substitute if desired.

It was a great soup to enjoy on a very snowy day!

Black eyed Pea Salad with Lime, Cumin & Cilantro

This salad came to be while I was making another salad, the Spanish Chickpea and Tuna salad I posted yesterday.  While I was cutting up the veggies, I started thinking of the bag of frozen black eyed peas that I had thawed, that was sitting in the fridge waiting for me to become inspired. I didn't intend to blog this one, but it was so good I had to share. Sorry for the lack of photos here.

Making two salads at once it a real time saver, and on a hearty salad like this one, and the one from yesterday, they are good keepers for your lunches, plus they are very healthy!

NOTE(S):

• While I used frozen black eyed peas for this, I suggest the canned for this recipe.  I think they are a bit more tender and flavorful.

• Also, I had some leftover smoked chicken breasts in the fridge, which I cubed up and threw into the salad when someone requested a "meaty" salad.
• Other veggies would be good too... tomatoes, jalapenos, cucumbers.  What have you got, what do you like?

Makes about 5 cups
Ingredients

2 cans (15 oz) black eyed peas, drained and rinsed.
1/3 cup cilantro, chopped
1/2 cup bell pepper, diced small (I used a combo of yellow and red)
1/4 cup red or white onions (or even green onions)
Juice of 1-2 limes (about 2 Tbsp) 
2 Tbsp oil (olive or vegetable)
1 tsp cumin
1/2 tsp red pepper flakes (optional)
Salt and Pepper to taste
1 1/2 cups of cooked chicken, diced (optional)

In a large bowl, add the black eyed peas, cilantro, peppers, onions. Combine well.  Add the lime juice, olive oil and spices.  Stir and adjust flavors with salt and pepper.  Add chicken, if using.  Allow flavors to stand and meld for 15-20 minutes before serving.


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Garbanzo, Cherry Tomatoes & Basil Salad

Easiest salad ever.
End of story.
It's got some freshness, it's got some protein and some interest with fresh basil.  Enjoy.
If you want to keep it Vegan, then substitute the honey for agave syrup.

Serves 3-4
Ingredients

1 15oz can garbanzo beans, rinsed and drained
11/2 cup cherry tomatoes, halved
1 cup basil leaves, chopped
4 cloves garlic, minced
2 tbsp fresh lemon juice
1 tbsp honey, or agave (optional)
1 tbsp olive oil
Salt and pepper to taste

First thing, mix up the dressing in the bottom of the bowl by mixing the garlic, lemon juice, honey and olive oil together with a whisk.  Add Salt and pepper. 

Toss with the cherry tomatoes, chopped basil and the drained garbanzo beans.  Chill for a couple hours and serve. 

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Tangy Lentil & Chickpea Soup

This soup has so many great flavors and variety of textures that I don't think anyone will figure out that it is meatless! This one is nice and hearty, perfect for a Fall Day.

Serves 6

Ingredients

2 tsp olive oil

1 cup chopped celery
1 cup chopped carrots

2 medium yellow onions, chopped (about 1 cup)

2 cups, 5-6 small yellow potato, diced

1 tsp. mild curry powder

1 tsp. ground turmeric

1 can (28 ounces) diced plum tomatoes , with juice

4 cups of water 
4 cups vegetable broth

1 cup dried lentils (preferably red)

1 cans (15 ounces) chickpeas,  rinsed and drained

Salt to taste (might need 1-2 tsp)

Juice of lemon

1 Tbsp. white balsamic vinegar

1/4 cup chopped fresh cilantro 
1 cup fresh spinach, chopped

Place olive oil in large pot over medium heat; sauté celery, onions, and potatoes, along with curry powder, and turmeric, 5 to 8 minutes. Add canned tomatoes and 8 cups of broth/water and the lentils, chickpeas, and salt. 

Bring to a boil, then simmer, partially covered, for 45 minutes to 1 hour (check that there is enough liquid; add 1 extra cup of water if necessary).

Just before serving, add lemon juice, balsamic vinegar, and cilantro, if using.

Original recipe from Oprah Magazine

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Spicy Sweet Potato Salad

I had this salad at a friend's house recently and I was instantly in love with it!
She used yams and sweet potatoes for a nice yellow and orange look, but I had a hard time locating yams at my grocery store, so I improvised.

This has the sweetness of the potatoes, tang from the lime, spice from the chili powder and cumin.  Add the flavor of cilantro and a drizzle of olive oil.  I can also see so many other variations like diced jalapenos, red onion, green onions, heck throw in some quinoa and serve it over some greens for a very healthy dinner or lunch.

Serves 5-6 
Ingredients
  
3 large Sweet potatoes, peeled cubed, roasted (or use a sweet potato & yam combo)
1 lime, juiced
1/2 cup Cilantro, chopped
1 tsp Cumin
2 tsp Chili Powder
2/3 Tbsp Olive Oil
1/2 tsp Salt
Pepper to taste

Preheat oven to 375

Peel sweet potatoes, cut into cubes, toss with 2-3 tbsp of olive oil, salt, cumin and chili powder and spread out on a large baking pan.  Roast for 17-20 minutes, until tender, but not too soft.

Toss with lime juice and let cool.  Add chopped cilantro and stir to combine.  Taste to adjust seasonings, as you may decide you want a bit more chili powder and cumin.

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Pineapple Cucumber Salad

How about a four ingredient salad?
Yep, this one is so easy, fresh and tangy. And good for you.

I know some of you don't like cilantro, that's okay, I'd suggest substituting mint, or parsley.

This would be great for a barbecue, or a picnic, or even a weekday salad with some grilled fish.

Serves 4
Ingredients

1/2 fresh pineapple, cut into chunks
1 English cucumber (or 6 Persian cucumbers) cut into chunks
2 limes, juiced
1/3 cup fresh cilantro, chopped
Salt, to taste (optional)

Cut the pineapple and cucumbers up and put in a large serving bowl.  Chop the cilantro, add to the pineapple mixture.  Juice the limes and stir to combine.  Taste and see if you'd like to add salt.  You could add a sprinkle of sugar too.. I guess it depends on your taste buds.

Enjoy!


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Spinach Chickpea Soup

We absolutely adored this soup- bright and interesting flavors, easy to make and very satisfying for a meatless dinner.  Flavors are kind of Spanish, maybe North African.  Just yummy to us. 

However, maybe this one isn't for everyone, in reading the online reviews I was shocked to see that not everyone did.  People said rude things, but I just cannot relate.  Haters of spinach?  Not sure what their problem was.
I mean... ask yourself the following:
- Do you like spinach?
- Do you like chickpeas (or garbanzos, ceci beans)?
- Do you like curry?
If you answered yes, then try this soup.

My recommendation is to make the curry, lime and oil "drizzle" to serve on the top of the soup. We thought it was really the thing to do.  I may use this drizzle stuff for other things, it was that good.

This recipe hails from Sunset Feb 2015. I will make it again and again.

Serves about 4

Ingredients

3 Tbsp olive oil

3/4 cup diced onion, or shallots

1 tablespoon minced garlic

2 tablespoons minced fresh ginger
1 tsp curry powder

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

5 cups vegetable broth (or chicken)

1 teaspoon kosher salt

6 cups packed spinach leaves, stems removed

Curry Drizzle

1 1/4 teaspoons curry powder

1 1/2 tablespoons lime juice

1 Tbsp Olive oil

Heat 3 tbsp. oil in a medium pot over medium heat and add shallots. Cook, stirring occasionally, until softened and translucent, about 5 minutes. Add garlic, curry powder and ginger and cook until aromatic, about 1 minute more.

Add chickpeas, broth, and salt. Cover and bring to a boil. Reduce to a simmer and cook until flavors are well blended and chickpeas are very soft, about 10-15 minutes. Add spinach and cook just until softened and bright green, about 2 minutes. Let cool 5 minutes.

Whirl half of soup at a time in a blender, starting on low speed, until very smooth. Ladle into bowls. Just before serving, stir lime juice, curry powder and olive oil together and drizzle over soup.

Farro, Cherry & Walnut Salad

Farro isn't a grain that everyone knows, but it's a chewy, nutty grain that is very satisfying.
Mixed with a bit of crunch from walnuts and celery, sweetness from honey and cherries and tangy goodness from lemon and dijon mustard.  
As you can see from the photo I used whole frozen black cherries in this salad...  I just couldn't wait until next Summer to get fresh cherries! However, I must say I think this salad would also be good with other fruit like peaches, or orange sections. Use your imagination, what have you got, what do you like?

I served this at room temperature as a side dish for my Bourbon glazed chicken. It would also be great for lunches, or even as a meatless entree with a green salad, or some soup, on the side.

The original recipe came from Cooking Light in 2013.

NOTE- You can buy farro in the whole foods bulk section, or at Trader Joe's, like I did.
NOTE NOTE- Farro is not gluten free, but is more easily digestible than most wheats.

(I used the 10 minute farro from Trader Joe's but I included the instructions for regular farro)

Serves about 6-8
Ingredients

5 cups water 

1 1/2 cups uncooked farro

1/2 teaspoon salt, divided 

3/4 pound sweet cherries, pitted and halved (about 2 cups) 

2/3 cup diced celery 

1/2 cup coarsely chopped walnuts, toasted

1/4 cup packed fresh flat-leaf parsley leaves

2 tablespoons fresh lemon juice 

1 tablespoon Dijon mustard, whole-grain or regular

1 tablespoon honey, or agave

1/4 teaspoon freshly ground black pepper

3 tablespoons extra-virgin olive oil 

Bring 5 cups water to a boil in a large saucepan. Add farro and 1/4 teaspoon salt to boiling water; cook 15 minutes or until al dente. Drain; cool at room temperature 15 minutes. Combine farro, cherries, celery, walnuts, and parsley in a large bowl.

Combine lemon juice, mustard, honey, pepper, and remaining 1/4 teaspoon salt, stirring with a whisk. Gradually add oil, stirring constantly with a whisk. Pour dressing over farro mixture; toss to coat. Add salt and pepper to taste.

Need some other ideas for farro?
Farro Mushroom Risotto