Red Lentil and Vegetable Soup

Still May, still cold. This shift in cold weather has meant those pesky winter colds and coughs are back and I have fallen victim to the sore throat and chest cough that comes with it. As a result, all the tea and soup!

This recipe come from the Oh She Glows cookbook which I'm slowly but surely cooking my way through. I've previously made the curry and cauliflower stew and peanut vegetable stew which were amazing so was excited to try something new, especially when it's called 'on the mend soup'. Just what I need.

 

The onion and garlic are sauteed until translucent. Spices and all the peppers are added: cumin, cayenne, paprika and chilli powder. So much spice, it's great. Allow the spices to simmer a bit before adding the vegetable broth (you could use chicken broth too if you're not going veggie), diced tomatoes, red lentils, and carrots.

All the work is done now, allow the soup to come to a boil and then simmer until the lentils are cooked through. The final stage is adding some chopped kale or spinach while the soup is still hot. The leaves will wilt but not overcook.

 

While I hope you enjoy this soup, I think I hope more that you're already warm and enjoying iced coffee in the sun.

Recipe

• 1 Tablespoon coconut oil
• 1 sweet onion, chopped
• 3 cloves garlic, minced
• 1 1/2 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon chilli powder
• 1/4 teaspoon cayenne peper
• 5-6 cups vegetable broth
• 3 stalks of celery, chopped
• 1 cup of carrots, chopped
• 1 cup red lentils, uncooked
• 2 cup chopped spinach or kale

1. In a large pot, heat the coconut oil. Saute the onion and garlic until the onion is translucent.
2. Add the spices and celery. Cook for another 5 minutes.
3. Add the broth, carrots and red lentils. Bring the mixture to a boil and then reduce to a simmer.
4. Cook until the carrots are soft and the lentils are cooked.
5. Stir in the spinach (or kale) while the soup is still hot so it wilts but doesn't overcook. 
6. Enjoy not on a warm spring day but only when it's grey and raining. 

Cabbage and Sausage Stew

I am not a cabbage fan. I never had a cabbage patch doll and I don't like cabbage stews. I'm a terrible Pole. But I'm coming around to it.

Over the holidays (yes, the Christmas holidays all those moons ago), my mom made a cabbage stew that actually wasn't the terrible soggy lettuce I expected from cabbage (not a reflection of my mom's cooking). I'm also not a huge leek fan, not sure of their purpose but let's give them a go. Browned sausage and root vegetables really made this a hearty and warming stew.

And even though it's MAY, it's freezing by British standards so yes, we're talking about stew. We start by browning the sausage in a soup pot with a little bit of oil to keep them from sticking to the pan. This is the basis of our flavoring.

Once the sausage is browned, remove from the pan and cut into bite-sized chunks. Return to the pan and add the broth along with chopped carrots. Carrots will take the longest to cook so we give them a head start. Next, add some great northern beans (drained) and the cabbage leaves and leeks, roughly chopped.

Recipe

• Olive oil
• 6 chicken sausages (I used spicy ones but you can use plain if desired)
• 1 small head of cabbage, chopped
• 2 cup carrots, chopped
• 2 leak, chopped
• 1 14 oz. can of white beans (cannellini or Great Northern)
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1 teaspoon dried rosemary
• 2 Tablespoons tomato paste

1. In a large sauce pan, heat the olive oil. Brown the chicken sausages until all sides are light brown.
2. Remove the chicken sausages and cut into bite-sized pieces. Return to the pan.
3. Add the cabbage, carrots and leaks. Saute with the sausage for about 5 minutes.
4. Pour in the broth. Stir in the seasonings and tomato paste.
5. Stir in the beans.
6. Bring the soup to a boil and then reduce the heat to a simmer until the vegetables are soft (30-40 minutes).
7. Eat with some hearty bread or you can freeze this soup for a rainy day!

Cauliflower & Lentil Curry Stew

This weather! Early in April, it was snowing. Now it seems like it's raining every day. I know, "April showers" but what about April temperatures? None of this high of 49 business, I want the 60's! I guess the silver lining to this dreary weather is I can up my soup game. Last year, I made a lot of soups because of all the snow. This year was more about stews and slow cooker recipes.

 

This recipe comes from the Oh, She Glows cookbook. When I'm thinking about my meal prep for the week, I like to take a look through my cookbooks to see what's new and what I haven't tried before. Now that I've accepted that maybe cauliflower isn't the worst vegetable in the world, I'm open to giving it a go.

 

What's more is this also takes a second look at lentils. The lentil stew from a couple weeks ago was a hit with me, myself and I (what about you?) so was all in for trying red lentils. Fun fact: red lentils are actually orange and they don't really cook up to be red either. Huh.

Garlic and onion are sauteed in oil with spices to get things cookin'. Nice and fragrant. Next, we add the broth and lentils to start softening them up. Once the broth reaches a low boil, in goes the cauliflower and sweet potato. I had intended to add carrots but I forgot! The soup is left to simmer until the vegetables are nice and tender. I like to see how the cauliflower is dyed yellow from the curry powder.

 

Lastly, we add some greens. You can use kale or spinach, I went with spinach. Chop up a couple handfuls and stir into the stew. You can turn the burner off for this part, the hot soup will wilt the leaves all on its own.

Serve hot and curl up with dreams of summer dresses and picnics.

 

Recipe

• 1 medium yellow onion, chopped
• 2 cloves of garlic, minced
• 2 teaspoons curry powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon cumin
• 6 cups vegetable broth
• 1 cup red lentils
• 1 medium sweet potato, peeled and diced
• 1 medium head of cauliflower, chopped with stems removed
• 1-2 handfuls of spinach, roughly chopped

1. In a large saucepan, heat 1 Tablespoon of olive oil. Saute the onion and garlic until slightly translucent.
2. Add the spices and cook until fragrant.
3. Next, add the vegetable broth and lentils. Stir to incorporate the spices. Bring the mixture to a low boil.
4. Once the soup is at a low boil, add the diced sweet potato and cauliflower. Return to a low boil, then reduce the heat and simmer (covered) for 20-25 minutes until the vegetables are soft.
5. Lastly, add the chopped spinach. Stir into the soup and allow to wilt. It's okay if the burner is off for this part.
6. Serve hot or save for reheat. 

Lentil & Vegetable Soup

Remember that day a couple weeks ago when it was close to 80 degrees outside? People emerged from their offices, skirts without leggings were worn and the sun was shining. Wasn't that the beginning of spring? Apparently not because once again, it's chilly and windy and I just want to be outside without a jacket on.

So I guess that means it's still soup season too. This soup is another great recipe from The Perfect Portions Cookbook. I added some leftover Easter ham to this as well but it's delicious as-is.

I didn't think I liked lentils, probably from being force fed them as a kid along with brussel sprouts and cauliflower, but my taste buds have matured with age. Onions, garlic and carrots are sauteed to give them a head-start in the cooking process. The lentils are added along with the broth and diced tomatoes.

 

Everything is brought to a boil and then simmered until the lentils are nice and soft. The last step is adding some chopped spinach or kale for some extra greenery.

 

This soup is carrying me through the (hopefully) final days of chilly weather, warming my frosty heart as it pines for summer.

 

Recipe
From The Perfect Portion Cookbook

• 1 cup carrots, chopped
• 1/2 yellow onion, diced
• 2 cloves garlic, minced
• 1 cup green lentils
• 1 15oz. can of diced tomatoes
• 4 cups chicken or vegetable broth
• 1 cup chopped spinach or kale

1. Saute the carrots, onion and garlic in a saucepan with a little olive oil (about a Tablespoon).
2. Once the onions are soft and slightly translucent, add the lentils, tomatoes and broth.
3. Bring the soup to a boil, then reduce to a simmer.
4. Cover and cook until the lentils are soft.
5. Stir in the chopped spinach or kale.

 

Crockpot Chicken Tortilla Soup

I'm taking my New Year's resolutions/goals to heart. At least when it comes to using my crockpot more. I've even rearranged some of my kitchen cabinets to make the crockpot more accessible. That's like giving it its own drawer in a relationship, I'm in it for the long haul.

I made a similar tortilla soup last year but on the stove top instead. This year, I don't have a giant soup pot anymore (#moving) and the crockpot is the largest bowl I have to seemed worth some Googling to find a good recipe. I'm learning that it's really easy to make things up to cook in the crockpot, especially with soup where as long as you have enough liquid, you're good. Also, I know this is called chicken tortilla soup but I didn't add tortilla this time and chicken soup is already a thing so it's just chicken tortilla soup, sans tortilla.

This recipe comes from The Pioneer Woman, Ree Drummond. Her recipe came up at the top of my Google search and I used to watch her show back when I had serious cable and the Food Network. Now I just follow her on Instagram and check for recipes.

As always, all of the ingredients go into the pot: chicken, black beans (drained), diced tomatoes, bell peppers, corn, onion, jalapeno, garlic, tomato paste, spices and all of the broth. The chicken came out so tender, I was in awe. Even trying to spear a piece with a fork to shred, it literally just fell right off. If there were bones to chicken breasts, I would say the meat fell right off the bone (in this case, it fell right off the fork).

 

You can garnish this any which way you choose: crispy tortilla chips, cheese, sour cream, avocado. I stuck with just avocado, another kitchen love affair in the making.

Recipe
adapted from The Pioneer Woman

• 1 1/2-2 lbs. chicken breasts
• 1 14.5oz can black beans (drained and rinsed)
• 1 14.5 oz can diced tomatoes
• 1 cup corn (I used frozen but you can use canned if you drain it first)
• 2 bell peppers, chopped
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 jalapeno, chopped
• 4 cups chicken broth
• 6 oz. tomato paste
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon cumin

1. Add all ingredients to the crockpot, making sure everything is covered with broth. You can use more broth if you want more of a soup, less if you want more of a stew.
2. Stir to combine the spices and tomato paste.
3. Set to high and cook for 3-4 hours (or low for 7-8). Cook until the chicken is cooked through and tender.
4. Using two forks, shred the chicken.
5. Serve hot with avocado (or cheese or sour cream or tortilla chips).