1 cup brown or green lentils, picked over and rinsed
4 cups vegetable broth
2 cups water
1 teaspoon salt, more to taste
Pinch red pepper flakes
Freshly ground black pepper
1 cup chopped fresh collard greens or kale, tough ribs removed
Juice of ½ to 1 medium lemon, to taste
DIRECTIONS
Warm the olive oil in a large Dutch oven or pot over medium heat. One-fourth cup olive oil may seem like a lot, but it adds a lovely richness and heartiness to this nutritious soup.
Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.
Pour in the lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer. Cook for 30 minutes, or until the lentils are tender but still hold their shape.
Transfer 2 cups of the soup to a blender. Protect your hand from steam with a tea towel placed over the lid and purée the soup until smooth. Pour the puréed soup back into the pot and add the chopped greens. Cook for 5 more minutes, or until the greens have softened to your liking.
Remove the pot from heat and stir in the juice of half of a lemon. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. Serve immediately. Leftovers will keep well for about 4 days in the refrigerator, or can be frozen for several months (just defrost before serving).
VEGAN SPLIT PEA SOUP adapted from Vegetarian Split Pea Soup in Light & Tasty February/March 2004, p61.
INGREDIENTS
1 tablespoon avocado or other vegetable oil 1 medium onion, chopped 1 cup carrots, chopped 8 cups vegetable both 3 cups dried yellow split peas, rinsed 2 garlic cloves, minced 1/2 teaspoon dried marjoram 1/2 teaspoon dried basil 1/4 teaspoon ground cumin 1/2 teaspoon salt 1/4 teaspoon pepper
DIRECTIONS
In a large Dutch oven or pot heat avocado oil over medium heat. Add chopped onion and carrots, and cook until onions are golden.
Add the vegetable broth, split peas, garlic, marjoram, basil, cumin, and bring to a boil. Reduce heat; cover and simmer for 1 hour or until peas are tender, stirring occasionally.
Add salt and pepper. Simmer 10 minutes longer.
Cool slightly. Garnish with chopped green onions, if desired.
MUSHROOM COUSCOUS "RISOTTO" A personal recipe; cutting out rice from my diet after finding out that it can contain high levels of arsenic.
INGREDIENTS 2 tablespoons avocado or other vegetable oil, divided 8-16 ounces baby bella mushrooms Salt Pepper 1 medium onion, chopped 2 garlic cloves, minched 4 cups vegetable broth 2 cups whole wheat pearl/Israeli couscous 1/2 teaspoon salt 2 tablespoons butter, divided 1 cup Parmesan cheese, grated (about 2 ounces) DIRECTIONS
Add 1 tablespoon avocado oil to large pot and warm over medium heat. Add mushrooms and cook until golden. Remove from heat.
While mushrooms are caramelizing, heat the remaining oil in a medium pot and add chopped onion. Cook until golden, stirring occasionally. Add minced garlic and cook for another 30 seconds.
Add broth and bring to a gentle boil. Add couscous and salt, then reduce heat to a simmer. Cover and cook until broth is absorbed, about 15-20 minutes.
Remove couscous from heat and let sit for 2 minutes. Mix in butter and grated Parmesan cheese.
Re: The Healthy Recipe Thread
by Cookie + Kate
INGREDIENTS
DIRECTIONS
adapted from Vegetarian Split Pea Soup in Light & Tasty February/March 2004, p61.
INGREDIENTS
1 medium onion, chopped
1 cup carrots, chopped
8 cups vegetable both
3 cups dried yellow split peas, rinsed
2 garlic cloves, minced
1/2 teaspoon dried marjoram
1/2 teaspoon dried basil
1/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
DIRECTIONS
A personal recipe; cutting out rice from my diet after finding out that it can contain high levels of arsenic.
INGREDIENTS
2 tablespoons avocado or other vegetable oil, divided
8-16 ounces baby bella mushrooms
Salt
Pepper
1 medium onion, chopped
2 garlic cloves, minched
4 cups vegetable broth
2 cups whole wheat pearl/Israeli couscous
1/2 teaspoon salt
2 tablespoons butter, divided
1 cup Parmesan cheese, grated (about 2 ounces)
DIRECTIONS
For non vegetarians/vegans I love searching for whole30 compliant meals. So yummy without all the yucky ingredients.