Lentil Soup with Roasted Peppers and Spinach

YIELD:  8 Servings

WHY THIS RECIPE WORKS

This hearty soup is full of flavor and rich with outstanding ingredients to promote good health.  Lentils and spinach provide a great source of folate protein, rich in iron, and polyphenols, which can reduce heart disease.  It only takes an hour to prepare and is a meal in its self!

INGREDIENTS:

  • ¼ cup olive oil
  • 4 or 5 shallots (depending on size) cut lengthwise and then thinly sliced
  • 1 tablespoon cumin
  • 1 teaspoon smoked paprika
  • 1 bay leaf
  • Kosher salt
  • 1 teaspoon black pepper
  • 1 cup green lentils
  • 1 cup roasted red pepper, drained and chopped
  • 1 ½ quarts of vegetable or chicken stock
  • 5 ounces fresh spinach  

INSTRUCTIONS:

  1. Add olive oil to a saucepan over medium heat
  2. When oil is hot add shallots.  Salt to sweat and cook, stirring occasionally, until softened, about 5 minutes
  3. Add cumin, paprika, bay leaf, and black pepper, stir for 30 seconds
  4. Add stock and roasted peppers.  Bring to a boil
  5. Reduce heat to low, cover and cook, stirring occasionally, until the lentils are tender, about 45 minutes
  6. Remove from heat, discard bay leaf
  7. Add spinach and stir until wilted
  8. Taste for salt & pepper

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Red Curry with Vegetables and Lentils

We bring you a great recipe for red curry with vegetables and lentils, mostly if you are trying to eat a healthy plant based diet!!!

YIELD:  4 – 6 Servings

WHY THIS RECIPE WORKS

This recipe is an inspiration from my dear friend Pratibha, who make amazing Indian food.  Since this is my first attempt of making a red curry I did some research to find if you brown the vegetables first it deepens the flavor.  I used dried Ancho Chile peppers, which I purchased at a small Hispanic grocery store, as in the regular grocery store they are hard ( the peppers should be somewhat soft).  I feel it will turn out good if you would like to use fresh peppers as well.  I served it over Basmati rice. 

INGREDIENTS:

  •  4 T Olive Oil
  • 1 sweet potato, peeled and cut into one inch cubes
  • Cauliflower, one inch flowerets, about the same amount as the potato
  • Broccoli,  one inch flowerets, about the same amount as the potato
  • 1 medium sweet onion, rough chopped
  • 3 to 4 T red curry paste
  • 3 clove garlic, chopped
  • 1 T fresh ginger, grated
  • 2 Ancho Chile peppers, remove seeds and chop
  • 1 t ground turmeric
  • 1 cup red lentils, rinsed
  • 1 32 Oz carton vegetable stock
  • 2 t kosher salt, or to taste
  • 1 13 Oz can coconut milk
  • 13 Oz bag of fresh baby spinach
  • Juice of one lime, optional
  • Fresh chopped cilantro, optional
  • Toasted unsweetened coconut flakes, optional

INSTRUCTIONS:

  1. In a Dutch oven heat three tablespoons of olive oil over medium high heat sauté potato, cauliflower, and broccoli until brown, about 7 to 10 minutes.  Transfer to a bowl.
  2. Reduce heat to medium low and add remaining olive oil.  Add onion and cook until translucent, about 5 minutes.  Add curry, garlic, ginger, peppers and turmeric and cook just until fragrant, about 1 minute
  3. Add stock, lentils, salt and vegetables.  Raise heat and bring to boil, then reduce the heat to low and simmer, uncovered, stirring occasionally, for about 25 minutes.  The lentils will be slightly tender. 
  4. Add coconut milk and simmer, stirring occasionally, until the liquid reduces and the lentils become creamy and are starting to fall apart, about 20 minutes
  5. Add spinach, stirring to wilt, about 3 minutes.  Adjust salt if needed.  Remove from heat and add lime juice
  6. Serve over rice, topping with cilantro and coconut