Moroccan lentil soup

Soup use this one.jpg

The LA Times reported that the top food trends for 2018 spotted on Pinterest include Moroccan cuisine, plant-based proteins and soup. So here’s an on trend recipe that’s easy to make and delicious. It’s also ridiculously good for you with garlic, ginger, turmeric and iron-and-fibre-rich lentils.

My first thought when I encountered this recipe, which is from Healthy Starts Here, was “This is just weird enough to work.” And it certainly does with a hint of tanginess, a touch of sweetness from the apricots and mellow spices.

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Ingredients

1 tbsp canola or peanut oil

2 onions diced

4 cloves garlic minced

1-2 inches of ginger root peeled and grated

3 stalks of celery sliced

1 cup of red lentils

1 cup of water

4 cups of vegetable broth

28 oz can diced tomatoes

8 dried apricots

1 tsp cinnamon

1 tsp cumin

1 tsp turmeric

¼ tsp allspice

Optional but awesome – a cup of fresh kale, chard or spinach torn to bite sized pieces.

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You can add some fresh leafy greens for extra colour, texture and nutrition.

Directions

Measure out your spices and have the garlic and ginger prepped.

Sauté the onion and celery in a very large pot for about 5 minutes until the onion gets a bit golden. Add the spices, garlic and ginger and stir for another minute, heating everything through. Add all the other ingredients and bring to a boil, then reduce to a simmer. Simmer for 45 minutes. Taste and add salt if needed.

If you’re adding any leafy greens, add them after the soup is done cooking, but while it’s still hot. You want to wilt, but not cook the greens.

This recipe makes 4-6 servings and freezes well. I love it with warm pita bread.

 

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Indian chili – no fail, tasty and a bit different

IndianChili

This is one of the easiest and fastest recipes ever and pretty much no-fail. The taste is familiar but with an eastern twist that’s flavourful and fun. As with most chilis and tomato-based dishes, this dish is even better the next day and freezes well. Serve it over rice or naan bread.

Ingredients

3 cups of beans (that’s two 15-ounce cans). DO NOT DRAIN. If you’re using freshly cooked beans, then you’ll want to add about ½ cup water to the chili pot.

I used red kidney beans and great northern beans, because that’s what was in the pantry. You could go all white kidney bean, navy bean, black bean, all red kidney bean or even a mixed bean. Whatever suits you.

398 ml (10 ounces) can tomato sauce

1 tomato diced. I used one red and one yellow “cocktail” tomato – they are sized somewhere between a regular tomato and a cherry tomato. You want about ½ cup of diced tomato.

1 onion diced

1 jalapeno pepper minced

2-3 cloves garlic

1 thumb size piece of ginger root, peeled and grated. You’ll have a heaping tablespoon of grated ginger

1 Tbsp olive or coconut oil

1 cup of chopped spinach or kale – optional but nice for greenery

1 tsp salt

1 tsp cumin

1 tsp ground coriander

½ tsp ground turmeric

¼ tsp cayenne

Directions

Put the oil, onion, garlic, jalapeno and ginger in a pot and sauté the ingredients over medium heat for about 1 minute. Add the chopped tomato, tomato sauce, salt and spices and cook for about another 3 minutes or so. Add the beans (and water if using). Bring to a boil, then reduce the heat to simmer and let simmer for about 10 minutes uncovered. Stir in the kale or spinach, if using.

Serve with rice or naan. Enjoy!