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So excited! Expecting SNOW! What's your go-to comfort food? (W or w/o snow)
- Thread starter barb_b
- Start date
mariadnoca
Moderator
I want to try this lentil soup. Just found the site and I'm loving it!
Vegan Lentil Soup
Prep time: 10 mins Cook time: 45 mins Total time: 55 mins
Serves: 4 servings
This simple vegan lentil soup recipe comes together quickly with mostly pantry ingredients. Be sure to have your ingredients prepped and ready before you start cooking! Recipe yields four large bowls of soup, or six more modest servings.
INGREDIENTS
1/4 cup extra virgin olive oil
1 medium yellow or white onion, chopped
2 carrots, peeled and chopped
4 garlic cloves, pressed or minced
2 teaspoons ground cumin
1 teaspoon curry powder
1/2 teaspoon dried thyme
1 large can (28 ounces) diced tomatoes, drained
1 cup brown or green lentils, picked over and rinsed
4 cups vegetable broth
2 cups water
1 teaspoon salt, more to taste
Pinch red pepper flakes
Freshly ground black pepper
1 cup chopped fresh collard greens or kale, tough ribs removed
Juice of 1/2 to 1 medium lemon, to taste
INSTRUCTIONS
Warm the olive oil in a large Dutch oven or pot over medium heat. One-fourth cup olive oil may seem like a lot, but it adds a lovely richness and heartiness to this nutritious soup.
Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.
Pour in the lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer. Cook for 30 minutes, or until the lentils are tender but still hold their shape.
Transfer 2 cups of the soup to a blender. Protect your hand from steam with a tea towel placed over the lid and purée the soup until smooth. Pour the puréed soup back into the pot and add the chopped greens. Cook for 5 more minutes, or until the greens have softened to your liking.
Remove the pot from heat and stir in the juice of half of a lemon. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. Serve immediately.
Leftovers will keep well for about 4 days in the refrigerator, or can be frozen for several months (just defrost before serving).
http://cookieandkate.com/2015/vegan-lentil-soup-recipe/
Vegan Lentil Soup
Prep time: 10 mins Cook time: 45 mins Total time: 55 mins
Serves: 4 servings
This simple vegan lentil soup recipe comes together quickly with mostly pantry ingredients. Be sure to have your ingredients prepped and ready before you start cooking! Recipe yields four large bowls of soup, or six more modest servings.
INGREDIENTS
1/4 cup extra virgin olive oil
1 medium yellow or white onion, chopped
2 carrots, peeled and chopped
4 garlic cloves, pressed or minced
2 teaspoons ground cumin
1 teaspoon curry powder
1/2 teaspoon dried thyme
1 large can (28 ounces) diced tomatoes, drained
1 cup brown or green lentils, picked over and rinsed
4 cups vegetable broth
2 cups water
1 teaspoon salt, more to taste
Pinch red pepper flakes
Freshly ground black pepper
1 cup chopped fresh collard greens or kale, tough ribs removed
Juice of 1/2 to 1 medium lemon, to taste
INSTRUCTIONS
Warm the olive oil in a large Dutch oven or pot over medium heat. One-fourth cup olive oil may seem like a lot, but it adds a lovely richness and heartiness to this nutritious soup.
Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.
Pour in the lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer. Cook for 30 minutes, or until the lentils are tender but still hold their shape.
Transfer 2 cups of the soup to a blender. Protect your hand from steam with a tea towel placed over the lid and purée the soup until smooth. Pour the puréed soup back into the pot and add the chopped greens. Cook for 5 more minutes, or until the greens have softened to your liking.
Remove the pot from heat and stir in the juice of half of a lemon. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. Serve immediately.
Leftovers will keep well for about 4 days in the refrigerator, or can be frozen for several months (just defrost before serving).
http://cookieandkate.com/2015/vegan-lentil-soup-recipe/
richard-in-cincy
Well-known member
My grandmother's kitchen: meatloaf with mashers and gravy,
fried chicken with milk gravy, beef and noodles, tafelspitz with spätzle, oyster dressing, baked mac & cheese, baked steak and gravy, German's Chocolate cake, red velvet cake, apple pie...sigh. that woman could certainly cook. Miss her every day.
fried chicken with milk gravy, beef and noodles, tafelspitz with spätzle, oyster dressing, baked mac & cheese, baked steak and gravy, German's Chocolate cake, red velvet cake, apple pie...sigh. that woman could certainly cook. Miss her every day.
Back in the day of having kids at home and a snow day when they were in and out
of the house to play in the snow and then come in, dry off, have hot chocolate and out again--great memories.
Sausage Corn Chowder
1 28 oz. can diced tomatoes
1 tomato can of water
1 can cream style corn
1 can whole kernel corn
1 large onion, diced
1 # sausage, browned and drained
3 TBS (YES!!) dried basil
ground black pepper
red potatoes, peeled and quartered - optional
Put all together and simmer for 45 minutes or so.
Add small can of evaporated milk at serving time and bring to simmer.
Good served with a fruit salad and corn bread.
of the house to play in the snow and then come in, dry off, have hot chocolate and out again--great memories.
Sausage Corn Chowder
1 28 oz. can diced tomatoes
1 tomato can of water
1 can cream style corn
1 can whole kernel corn
1 large onion, diced
1 # sausage, browned and drained
3 TBS (YES!!) dried basil
ground black pepper
red potatoes, peeled and quartered - optional
Put all together and simmer for 45 minutes or so.
Add small can of evaporated milk at serving time and bring to simmer.
Good served with a fruit salad and corn bread.
Great, easy soup and no doubt delicious. Lucky kids! All these little things
we do for our kids seem to go unnoticed, we think. Later in years when our kids started talking about their childhood, they brought up so many things, little things just like this soup. One memory that our youngest son remembers, and one I love hearing him talk about, were the times I drove him to the local sawmill about a mile from our house. They would throw small pieces of wood out by their burners on a certain day. I would gather up my boy, and take him to the mill, He would exit the car with his bag and gather up all the wood he wanted. We had a shed in back of our house and he would go there and build things all day long.
One of the funniest stories regarding soup is the one all three of them recall while on an RV trip to Canada, I made a cheese cauliflower soup that turned out awful. They still remember that!
we do for our kids seem to go unnoticed, we think. Later in years when our kids started talking about their childhood, they brought up so many things, little things just like this soup. One memory that our youngest son remembers, and one I love hearing him talk about, were the times I drove him to the local sawmill about a mile from our house. They would throw small pieces of wood out by their burners on a certain day. I would gather up my boy, and take him to the mill, He would exit the car with his bag and gather up all the wood he wanted. We had a shed in back of our house and he would go there and build things all day long.
One of the funniest stories regarding soup is the one all three of them recall while on an RV trip to Canada, I made a cheese cauliflower soup that turned out awful. They still remember that!
cynupstateny
Well-known member
Crazy pork chop dish my mom useed to make. Pork chops, potatoes, a few
carrots and a handful of green beans. Cover with golden mushroom soup and throw it in the oven for a couple of hours. Don't even brown the chops. We were supposed to get 1-3 inches...still snowing and we have about 5 inches!
carrots and a handful of green beans. Cover with golden mushroom soup and throw it in the oven for a couple of hours. Don't even brown the chops. We were supposed to get 1-3 inches...still snowing and we have about 5 inches!
cynupstateny
Well-known member
I want to come to your house, Karen!
Ha, I have some old recipes that called for browning the chops first and now I never do it.
Why brown the chops? One dish I make the chops are topped with thick onion slice, one thick red bell pepper slice and one of orange bell pepper. Chops are surrounded with rice, drowned in tomato sauce and red wine. Chops are dusted with poultry seasoning, salt and pepper. So again, why brown?
Why brown the chops? One dish I make the chops are topped with thick onion slice, one thick red bell pepper slice and one of orange bell pepper. Chops are surrounded with rice, drowned in tomato sauce and red wine. Chops are dusted with poultry seasoning, salt and pepper. So again, why brown?
Thanks Cyn, my mom made a similar dish with beef stock instead of the mushroom - we called it
Pork Chop Stew. So simple, but those potatoes where the best! I haven't made or eaten that in too long, so thanks for the reminder!
We used to make baking powder biscuits to serve with it - Sunday dinner at our house!
Pork Chop Stew. So simple, but those potatoes where the best! I haven't made or eaten that in too long, so thanks for the reminder!
We used to make baking powder biscuits to serve with it - Sunday dinner at our house!
cynupstateny
Well-known member
Ha! Had some leftover buttermilk so I did make biscuits.