Sunday, January 8, 2017

Soup and Stew Weather!

Maybe I'm "on again" in posting to WoodmontCooks!  Who knows--the desire and ideas are there.  It's just the making the time.

It is cold and dark outside!  That means it is soup, stew and one-pot meal weather!  Soups are easy but they do take time to prepare the ingredients.  But there are also some "convenience" foods that are not processed foods that can shorten preparation time like pre-cubed squash.

The recipe that follows is for a vegetarian lentil soup.  If soup is going to be the main or only event, I like it thick.  This is thick and very satisfying for a vegan recipe.  Serve with a great bread and a glass of wine--yum!

Vegetable Lentil Soup

Makes 6 to 8 servings.

2 tablespoons olive oil
1 onion, chopped
2 carrots, diced
1 celery stalk, diced
3 cloves garlic, minced
1 large sweet potato, cut in 1/2 inch cubes.  (This is the orange flesh sweet potato that I call a yam.)
1 cup butternut squash, peeled and cut in 1/2 Inch cubes
1 cup brown-green lentils
1 quart vegetable broth (or chicken broth if you don't care about being vegan)
1 16 oz can chopped tomatoes with juice
2 bay leaves
1 tsp dried thyme
1 T fresh rosemary, chopped
Salt and pepper to taste
2 cups fresh chopped spinach

Using a large heavy pot, heat the olive oil over medium-high heat.  Add the onions, carrots, celery, garlic, sweet potato and squash.  Cook covered stirring occasionally until the vegetables are tender, about seven minutes.

Stir in the lentils, broth and tomatoes.  Add the bay leaves, thyme, rosemary and salt and pepper.  Cook covered on medium-low (just maintain a slow simmer) for 30 to 45 minutes.  When the lentils are soft, stir in the spinach.  Once the spinach has wilted, remove the bay leaves.  Serve!

If you like a soup with thinner broth, add more vegetable or chicken broth.

This soup was thick from the beginning and what I'd call stew-like.  I've found that many soups with lentils, beans or barley really thicken up the second day.  This soup is great the second or third day and will freeze well.

The soup tasted great even if I didn't use any of the Kitchen Aid products mentioned!