Best Lentil Soup

  • 3 medium carrots, diced
  • 1 large sweet onion, diced
  • 5 T olive oil
  • 4 t minced garlic
  • 2 1/2 t cumin
  • 1 1/2 t thyme
  • 1 t turmeric
  • 1 t ground coriander
  • 3/4 t salt
  • 1/8 t cinnamon
  • 1/8 t cayenne
  • 1/8 t black pepper
  • 1/8 t ginger
  • 1/16 t ground nutmeg
  • 1 1/2 pounds dried lentils, rinsed
  • 1 (15-ounce) can tomato sauce + 1/2 can tomato sauce
  • 9 C chicken or vegetable broth
  • 7 1/2 C baby spinach (about 7 1/2 ounces)

In a large pot, saute carrots and onion in olive oil until softened (about 5 minutes). Add the spices and cook until fragrant (about 1 minute). Add the lentils, tomato sauce, and broth. Bring to a simmer. Cover and reduce the heat to maintain a gentle simmer, stirring occasionally. Cook just until the lentils are tender (20 minutes or so). Remove from heat and stir in the spinach until wilted. Serve immediately.

Optional: Omit spinach and serve over quinoa.

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Stuffed Peppers

  • 6 bell peppers
  • olive oil
  • 4 garlic cloves, minced
  • 1 small jalapeno, finely diced
  • 4 green onion, chopped
  • 1/2 C cilantro, chopped
  • 2 t lime zest
  • 3 T lime juice
  • 2 t cumin
  • 2 t coriander
  • 1 t salt
  • 1/2 t cayenne
  • 2 cans black beans, drained and rinsed
  • 2 1/2 C cooked corn kernels
  • cheddar cheese, grated
  • avocado slices or guacamole for serving
  • tortilla chips

Slice the peppers in half lengthwise, remove the seeds and membranes, and place on a parchment-lined baking sheet cut side up. Drizzle with olive oil. Sprinkle with salt and pepper. Bake for 10 minutes at 450 degrees. Discard any liquid that pools inside the peppers. Set the peppers aside.

In a large bowl, mix 3 T olive oil and other ingredients through cayenne. Fold in the black beans and corn. Fill the peppers with this mixture. Top with cheese and broil for 3 minutes or until the cheese is bubbling and browned. Alternatively, bake at 450 degrees for 10-15 minutes. Serve with the avocado slices and tortilla chips.

adapted from: Costco Connection, January, 2024

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Amy’s Spaghetti Sauce

  • 2 (15 oz.) cans diced tomatoes
  • 1 t each of basil, parsley, and garlic powder
  • 1/2 t each of salt, thyme, and onion powder
  • 4 (15 oz.) cans tomato sauce

In a stockpot, simmer diced tomatoes and spices until fragrant. Add tomato sauce, turn heat to low, and let it simmer until your patience runs out.

Makes 10+ cups

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Rice and Spice

  • 1/2 t turmeric
  • 1/2 t ground mustard
  • 1/2 t caraway
  • 1/4 t salt
  • 1/4 t cumin
  • 1/4 t coriander
  • 1/8 t cardamom
  • 1/8 t celery seed
  • 1/8 t pepper

Combine the above in a small bowl.

  • 2 T ghee
  • 2 T olive oil
  • large onion, chopped
  • 2 ribs celery, finely chopped
  • 4 cloves garlic, minced
  • 1 1/2 c jasmine rice, uncooked
  • 4 cups chicken broth

Heat ghee and olive oil in a large skillet. Saute onion and celery until onion is wilted, adding garlic halfway through. Add spice blend and rice; stir for two minutes. Pour in chicken broth and simmer over medium heat, covered. Stir occasionally until rice is cooked and liquid is absorbed (about 20 minutes).

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Vegetarian Hoppin’ John

  • 5 C vegetable broth
  • 2 C long grain rice
  • 1/4 C olive oil
  • 2 onions, chopped
  • 1 T garlic, minced
  • 4 (15 oz.) cans black-eyed peas, rinsed and drained
  • 1 t Cajun seasoning
  • 1/2 t salt
  • 1/4 t pepper

Bring broth and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender (20 minutes).

Heat olive oil in a pot over medium-high heat. Saute onion in hot oil until translucent. Stir rice, black-eyed peas, and spices into the onion, cover and cook until flavors blend (about 10 minutes).

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Falafel Patties

  • 1 C chopped fresh parsley
  • 12 cloves garlic, minced
  • 4 t ground cumin
  • 1 t ground coriander
  • 1 t salt
  • 1 t baking soda
  • 4 (15 oz.) cans garbanzo beans, drained and rinsed
  • 1 C chopped sweet onion
  • 1/4 C flour
  • 4 eggs, beaten

Mix spices in a small bowl. Coarsely puree garbanzo beans one can at a time adding some of the spices to each batch. Combine the pureed beans in a large bowl.

Wrap onion in cheese cloth and squeeze out as much moisture as possible. Add onion to the bean mix. Stir in the flour and egg. Shape mixture into 16 large patties and let stand for 15 minutes.

Preheat oven to 400 degrees.

Heat olive oil in a large skillet over medium-high heat. Cook patties until golden brown, about 3 minutes on each side. (Consider using an oven-safe skillet so you can transfer it to the oven.)

Bake the patties in the oven until heated through, about 10 minutes.

adapted from allrecipes.com

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Roasted Cauliflower and Chickpea Stew

  • 1 1/2 t turmeric
  • 1 1/2 t cumin
  • 1 1/2 t cinnamon
  • 1 t salt
  • 1 t coriander
  • 1 t cardamom
  • 1/2 t sweet paprika
  • 1/4 t pepper
  • 1 large head cauliflower, cut into small florets
  • 10 medium-sized carrots, peeled and cut into 1/2″ pieces
  • olive oil
  • 2 medium sweet onions, chopped
  • 9 garlic cloves
  • 3 15-oz cans chickpeas, drained and rinsed
  • 3 15-oz cans diced tomatoes
  • fresh parsley

Preheat the oven to 475 degrees.

Mix the spices in a small bowl.

Place the cauliflower florets and carrot pieces on a large baking sheet covered with parchment paper. Drizzle or spritz generously with olive oil. Sprinkle half of the spice mixture over the veggies, then toss.

Bake for 20 minutes. Remove from heat and set aside. (Turn the oven off.)

Heat 1/4 C olive oil in a large stock pot on medium. Add onions and saute for 3 minutes, then add the garlic and the remaining spices. Cook for 2-3 more minutes, stirring constantly.

Add the chickpeas and tomatoes. Stir in the veggies. Bring everything to a boil, then reduce to medium-low, cover part way and cook for another 20 minutes. Stir occasionally, adding a little water if needed.

Remove from heat and transfer to serving bowls. Garnish with fresh parsley. Enjoy over couscous or quinoa.

adapted from themediterraneandish.com

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Easy Yellow Split Peas Soup

  • 21 oz. yellow split peas (soak an hour or so to reduce cooking time)
  • 3 big carrots, chopped in bite size pieces
  • 5 celery stalks, chopped in bite size pieces
  • 1 large sweet onion, chopped
  • 3 cloves garlic, minced
  • 1 1/2 t thyme
  • 3/4 t salt
  • 3/4 t pepper
  • pinch of paprika
  • 3 bay leaves
  • 12 C chicken broth
  • 8 oz. fresh spinach

In a large pot, saute carrots in olive oil for 5 minutes. Add celery and onion; saute 5 more minutes. Add garlic and saute until onion is soft.

Add spices, broth, and rinsed peas. Bring to a boil. Reduce to a simmer for 30-50 minutes (depending on whether or not you soaked the peas). Add spinach and cook for another 5 minutes. Serve.

adapted from mediterraneanlatinloveaffair.com

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Basil Potato Soup

  • 6 large leeks (white and light green parts), diced and rinsed
  • 4 celery stalks, diced
  • 4 medium carrots, diced
  • 4 C chopped green cabbage
  • 4 potatoes, diced
  • 1/4 C minced garlic
  • 3 cans cannellini beans, drained and rinsed
  • 12 C vegetable broth
  • 1 C chopped basil
  • 1 T salt
  • 1/2 t pepper

Place the leeks, celery, and carrots in a large stockpot with some olive oil. Saute for 10 minutes over medium heat. Add cabbage, potato, garlic, beans, and chicken stock and bring the soup to a boil over high heat. Reduce the heat to medium and cook uncovered for 15 minutes (or until the potatoes are tender). Add the basil, salt and pepper.

Adapted from Forks Over Knives–The Cookbook (Tuscan Bean Soup)

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Hearty Vegetable and Bean Soup

  • 2 T coconut oil
  • 2 large onions, diced
  • 1 1/2 T minced garlic
  • kale, Swiss chard, or any variety of greens, coarsely chopped (I use a bag of kale and 5 oz. fresh spinach.)
  • 8 carrots, sliced 1/2″ thick
  • 5 celery stalks, sliced 1/2″ thick
  • 1 T salt
  • 1 t pepper
  • 8 C vegetable stock (or chicken broth)
  • 1 (15 oz.) can great northern beans, drained and rinsed
  • 1 (15 oz.) can garbanzo beans, drained and rinsed

Prep veggies and set aside. Heat a large pot on medium-high heat. Add coconut oil and onions, stirring often. When opaque and lightly browned, add garlic and cook until browned. Add carrots and celery, stirring occasionally for a few minutes. Add salt, pepper, and chicken broth. When the liquid comes to a boil, add the chopped greens and the beans. Cook another 10 minutes until greens have wilted and carrots can be pricked by a fork. Serve hot.

adapted from fromjessicaskitchen.com

 

 

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