lentils

Another Meatless Monday, another Meatless Monday recipe. A nice, chunky lentil stew, I like to make a semi-Thai version lots of Cilantro, coconut milk to add creaminess, and a little Curry powder for some flavor depth. On a hot Summer day, this stew can be enjoyed at room temperature. Try adding some avocado slices with basmati rice and you have a delicious meal. Let’s Cook!!

Chunky Lentil Vegetable Stew

Servings: 4-6
Difficulty: easy
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A filling Lentil stew filled with flavor

Ingredients

4 Carrots

1 large onion

2 Red peppers

1/2 Butternut squash

4 stalks of celery

2 scallions

1 1/2 Cup of dried lentils

1 Can of whole tomatoes

2 Cups of Vegetable broth

1/2 Cup chopped fresh cilantro

2 cloves of garlic

Fresh hot pepper to taste

2 tbls extra virgin olive oil

1 can of coconut milk

Curry powder to taste

Salt and pepper to taste

Directions

In a soup pot, add olive oil, chopped or crushed garlic lightly brown. Add onions, scallions, hot pepper,curry powder continue to cook until onions become translucent, add lentils

Clean and chop all vegetables into bite sized cubes add to onion mixture, add tomatoes in their juice, broth, salt and pepper to taste.

Simmer for about 45 minutes until lentils and vegetables are soft

Stir in coconut milk and cilantro

Serve with avocado slices and basmati rice

Buon Appetito!

Hopefully this creamy, healthy, spicy soup will keep our friends warm in the cold weather….This soup is fast, easy and nutritional, with tons of veggies and lentils. I like making it a little spicy, and love using a fresh mexican salsa, avocado, tomato and cucumber salsa and/or even shredded radicchio salad on top…a dollop of sour cream works too!!

Creamed Lentil and Vegetable Soup

Servings: 1 pot
Time: 1 1/5 hour
Difficulty: easy
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Ingredients

-2 1/2 cups of green lentils rinsed

-4 stalks of celery chopped in chunks

-1 large yellow onion cut in chunks

-3 scallions peeled and quartered

-5 carrots peeled and chopped in chunks

-2 cups of chopped mushrooms

-1 red bell pepper cut in chunks

-1 red hot pepper fresh chopped finely

-4 cloves of garlic, peeled whole and smashed

-1 ripe tomato cut in pieces or 1tbls tomato paste

-5 cups of broth vegetable, chicken of beef

-2 tbls olive oil extra virgin

-1 tsp cumin seeds

-1 tbls of chili powder

-1tsp of ground oregano

-sea salt and ground pepper

Directions

-in a soup pot add olive oil, garlic cloves and hot pepper, lightly brown the garlic to release it’s flavor

-add all the vegetables and lentils, stirring with the pepper and garlic

-add the broth and seasonings

-cook on low heat until all vegetable and lentils are soft 45-60 minutes (note-if lentils absorb cooking liquid add more broth at anytime during cooking)

-off of the heat, with an immersion blender puree the soup into a cream

-serve with chopped avocado, fresh salsas and or sour cream

Buon Appetito