lentil stew
It's soup weather and this lentil stew is definitely comfort food. I love to use leeks in recipes, so remember to slice them lengthwise first, then slice into half-moons. Give them a bath in water to remove any sandy sediment. I used a head of escarole in this recipe, but you could substitute any other greens. I also used Passata, which is a tomato puree, strained of seeds and skins, and does not contain seasonings. It is traditionally used in many Italian dishes. This recipe is quick and easy.
Ingredients
- 1 leek, sliced
- 1 shallot, diced
- 5 cloves garlic, minced
- 2 quarts vegetable broth
- 24 oz bottle Passata
- 1 cup uncooked orzo
- Lentils (prepare 1 cup lentils separately)
- 3 bay leaves
- 1 teaspoon each dried basil & oregano
- 1 head escarole, roughly chopped
- Salt & Pepper to taste
Instructions
Cook 1 cup raw lentils according to package directions until tender and set aside. Sauté leek and shallot until translucent, stirring frequently (no oil needed) add garlic and stir a few minutes more. Add the vegetable broth, passata and all the remaining ingredients. Simmer until the orzo is done. Add the lentils and simmer until heated through. Should serve 5.
roasted butternut squash bisque
This Butternut Squash Bisque is thick and creamy, thanks to the addition of cashews. If you don't want the added fat of the cashews (12 grams of fat per ounce), you can skip them. The key is to soak them in hot water for at least an hour. I used 2 medium sized squash for this recipe.
Ingredients
- 2 medium butternut or honeynut squash
- 1 onion
- 4-5 cloves of garlic
- 1-2 cups vegetable broth
- Salt & pepper to taste
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1 can cannellini beans, drained.
- 1/2 cup soaked cashews
Instructions
Preheat oven to 350 degrees. Cut the squash in half and scoop out seeds. Cut the onion into quarters. Peel the garlic cloves and leave them whole. Place the squash cut side down on a parchment paper lined baking sheet. If I have fresh thyme and rosemary, I usually place a few stems under the squash. It makes the kitchen smell delicious. Place the onions and garlic alongside the squash and roast together until the squash is fork tender. Usually around 30-40 minutes. Remove the squash and let cool until it's comfortable to the touch. Scoop out the squash into a high-speed blender, add the roasted onions and garlic, cashews and cannellini beans. Add about 3/4 cup of the veggie broth. Puree on high until the mixture is thick and creamy. If it is too thick for your taste, add more vegetable broth. Once the mixture is pureed, pour into a sauce pot, add the herbs, salt and pepper, and more broth if needed. Heat and stir for about 15 minutes on medium heat. Should yield about 4-5 servings. Top with pumpkin or sunflower seeds!
P.S. I had a little left over the next day and added it to some rice. It was delicious!
Easy Orzo Soup
Ingredients
- 8 Cups Vegetarian Vegetable broth (2 cartons),
- 5 cups water,
- 1 small onion,
- 3-4 cloves fresh garlic,
- 3 carrots,
- 1/2 bag frozen peas,
- 1 cup orzo,
- Italian seasoning (I used oregano & basil or you can use the jarred seasoning),
- 1 bay leaf,
- 2 Tablespoons tomato paste
- Dice onions and garlic and simmer in a small amount of broth until tender; add the seasonings and carrots and simmer until aromatic; add the broth and water; simmer about 30 minutes until broth is hot; add the peas and simmer another 15 minutes; add the orzo (uncooked). Add salt and pepper to taste. You can add more than 1 cup if you want more pasta. Simmer until orzo is tender.
The base for this broth is easy. You can sub any kind of pasta or potatoes if desired. Throw in some sliced zucchini or any other vegetable if you don't like peas.
I love to make easy soups and stews any time of the year. Keeping your pantry stocked with broth, beans and canned tomatoes makes dinner prep fast and easy. This recipe makes around 8 servings. I added fresh chopped spinach to this recipe, only because the spinach was going expire! 
Ingredients
8 cups vegetable broth
2 cups cooked brown or white rice
1 can black beans (rinsed)
1 can ranchero beans or chili beans (don't rinse)
1 can fire roasted tomatoes
1 red onion, chopped
4-5 cloves garlic, sliced
2 carrots, sliced or diced
1 teaspoon cumin
1 teaspoon turmeric
1/2 teaspoon chili powder (more if you like spicy)
Dried or fresh cilantro (optional)
Fresh lime (optional)
Avocado (optional)
Instructions
Heat a large saucepan, add onion and sauté, stirring frequently so that it doesn't stick to the pan, until translucent, add garlic and continue stirring for 2-3 minutes. Add carrots, broth, beans, tomatoes and all spices. Simmer until carrots are tender. Add the rice, cilantro, and squeeze 1/2 fresh lime. Continue simmering for about 10 minutes.
Top with sliced avocado
