Category Archives: Legumes

Slit Pea Soup with Herbes Provencal

 

Split Pea Soup with Herbes Provencal

Course Soup
Cuisine French
Prep Time 20 minutes
Cook Time 8 hours
Total Time 16 hours 20 minutes
Servings 8
Calories 248 kcal

Ingredients

  • 3/4 lb bacon uncured
  • 1 onion, medium minced
  • 1 carrot minced
  • 1 celery stalk minced
  • 3 cups split peas
  • 4 cups chicken stock
  • 1 cup water
  • 1/2 cup white wine
  • 2 tsps organic Herbes Provencal
  • 2 tsps fine sea salt
  • 1 tsp organic ground black pepper

Instructions

  1. In a large saucepan, cook bacon over medium heat, remove from pan and dice into small pieces.

  2. Add onion, garlic, carrots, and celery to the pan an sauté for 4 minutes

  3. Add bacon and split peas and sauté for one more minute

  4. Combine all of the ingredients in a stockpot. Cook on low for 8 hours.

Recipe Notes

Green Lentil Soup with Spinach and Coconut Milk

Green Lentil Soup with Spinach and Coconut Milk

High on spice, flavor and nutrition.  This soup has a rich broth flavored with cinnamon, nutmeg, cloves, turmeric, and cayenne.
Course Main, Soup
Cuisine Indian, Mediterranean
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 2 hours 15 minutes
Servings 6

Ingredients

  • 3 tbsp coconut oil
  • 2 carrots peeled and minced
  • 2 stalks celery minced
  • 1 onion minced
  • 3 cloves garlic minced
  • 1 1/2 tsp organic thyme dried
  • 1/2 tsp organic ground cayenne
  • 2 tsp organic turmeric
  • 1/4 tsp organic ground coriander
  • 4-5 cups vegetable stock
  • 1 1/2 cups green lentils rinsed
  • 1/2 tsp organic ground cardamom
  • 1/2 tsp organic ground cinnamon
  • 1/8 tsp organic whole cloves
  • 1/8 tsp organic fresh ground nutmeg
  • organic ground black pepper to taste
  • 1 cup coconut milk
  • 2 cups fresh spinach chopped
  • more water if needed

Instructions

  1. Melt the coconut oil in a medium saucepan over medium-high heat. Add the onions and sauté for 5 minutes.
  2. Add garlic, celery, and carrots and sauté 5 more minutes.
  3. Reduce the heat and add the thyme, turmeric, coriander and cayenne. Continue cooking for another 2 or 3 minutes.
  4. Pour in the vegetable stock and lentils bring to a boil, reduce heat and simmer for 40 minutes. If soup gets too thick, add more water to pot as the lentils cook.
  5. Add the spinach, coconut milk, cardamon, cinnamon, cloves, nutmeg and pepper, and stir until well combined, and let simmer for another 15 minutes

Eat More Soup!

I realize we are getting to the end of soup season in Colorado. But, I’m sure there is one more snow storm left in the system … so run out and get these ingredients so that you can hunker down and make some soup (if and when the snow finally comes). And if it doesn’t snow, make some anyway. I just had some leftovers for lunch, cold, and it was still very tasty.

Curried Lentil and Cauliflower Soup

Course Soup
Cuisine Indian
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 -6

Ingredients

  • 1/2 head of cauliflower cleaned and cut into florets
  • 1 tbsp olive oil
  • 1 tsp fine sea salt
  • 1 cup red lentils
  • 1 onion minced
  • 1 stalk celery minced
  • 4 cups vegetable stock
  • 2 cups water
  • 2 organic cinnamon sticks
  • 1-2 organic bay leaves dried
  • 2 tsp organic turmeric
  • 1 tsp organic ground cayenne
  • 1 tsp organic ground cumin
  • 1 tsp fine sea salt
  • 1/2 tsp organic ground black pepper
  • dash Cholula sauce

Instructions

  1. Toss the cauliflower with olive oil, sprinkle with sea salt and roast in oven at 425°F for 30 minutes.
  2. Meanwhile, saute the onion and celery in olive oil until the onions are translucent (about 5 minutes).
  3. Add lentils and saute for 2 minutes.
  4. Add chicken stock, bay leaves, cinnamon sticks, and bring to a boil.
  5. Reduce heat and simmer for 20 minutes.
  6. Remove and discard cinnamon sticks and bay leaves. Add turmeric, cayenne, and cumin.
  7. Add roasted cauliflower to the lentils, along with water and blend together either with an immersion blender, or in small batches in a blender … (make sure soup is cool, don’t burn yourself!) I think this soup is better after it sits for a bit to let the flavors meld together.
  8. Return soup to pot and heat.
  9. Season to taste with salt and pepper.
  10. Top with a dash of Cholula hot sauce (and a spash of chimichurri sauce if you are so inclined) before serving.

Mediterranean Lentil Salad

For Christmas last year, my friend Mary gave me a new cookbook, The Cancer Fighting Kitchen. The cookbook, written by Rebecca Katz, is chock full of nutrient dense recipes that Rebecca developed while working with cancer patients. This was the first recipe I tried, and the second time I used the cookbook, I made this again because I liked it so much the first time! It took me a few weeks to branch out and try her other recipes… which are also fabulous, but this is still my favorite. Often, I just make the marinated lentils (through step 2) and store them in the fridge. Then, I toss them with whatever veggies I have, for a quick, tasty, nutritious salad.

Mediterranean Lentil Salad

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • 1 cup dried lentils preferably Le Puy green lentils
  • 1 tsp minced garlic or
  • 1/8 tsp organic minced garlic
  • 1/4 tsp organic oregano dried
  • 2 organic bay leaves dried
  • 1 tsp organic cinnamon sticks
  • 1/4 cup extra virgin olive oil
  • 1 tbsp brown rice vinegar
  • 2 tbsp freshly squeezed lemon juice
  • 1 tsp lemon zest
  • 1/2 tsp organic ground cumin
  • 1/4 tsp fine sea salt
  • 1 red bell pepper seeded and diced small
  • 1 small cucumber diced
  • 1/4 cup pitted kalamata olives rinsed and sliced
  • 3 tbsp fresh mint or 2dried organic peppermint
  • 3 tbsp organic parsley dried
  • 2 oz organic feta cheese crumbled

Instructions

  1. Combine the lentils, garlic, oregano, bay leaf, and cinnamon stick in a saucepan and cover with water or broth by 2 inches. Bring to a boil, then cover, lower the heat, and simmer until the lentils are tender, 20 to 25 minutes. Drain the lentils thoroughly and discard the whole spices.
  2. In a separate bowl, whisk the olive oil, vinegar, lemon juice, lemon zest, cumin, and salt together. Toss the lentils with the vinaigrette, then refrigerate for 20 minutes.
  3. Stir in the bell pepper, cucumber, olives, mint and parsley and combine. Season as desired with salt, pepper, or lemon juice. Serve with feta cheese sprinkled over the top.

Spiced Toasted Walnuts

These spicy/sweet treats are handy to have around for snacking, throwing in a salad, or sprinkling around a warm melted wedge of brie cheese.

Spiced Toasted Walnuts

Course Appetizer
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • 1 cup raw walnuts or pecans
  • 2 tbsp maple syrup
  • 1/2 tsp organic ground paprika
  • 1/8 tsp organic ground cayenne
  • 1/8 tsp organic ground cinnamon
  • 1/8 tsp fine sea salt to taste

Alternative spices

  • 1 tsp organic Coriander·Cumin Rub or
  • 1 tsp organic Apple Pie Spice or
  • 1 tsp organic Sweet Potato Seasoning

Instructions

  1. Preheat oven to 350° F.
  2. Toss walnuts with maple syrup and spices until evenly coated.
  3. Spread nut mixture on a sheet pan and bake for 7-10 minutes.
  4. Let cool to room temperature.