Red Lentil Soup in Roasted Acorn Squash
Red Lentil Soup in Roasted Acorn Squash Bowl
This is a fun presentation for this hearty soup. The acorn squash and the lentils add a lot of fiber to this filling meal. Lentils cook quickly, so you can have a complete and filling meal for 6-8 people in under an hour. Or a meal for four people with leftovers.
(more…)
Spring Green Pea Soup
Spring Green Pea Soup
This simple soup is just delightful. Fresh spring pea taste is available any time of year when using frozen peas, which have wonderful flavor. Don’t be afraid of using a bit of cream or half and half. It ends up only 1 tablespoon or less per serving, depending on if you serve it as a main course or an appetizer. Plus it gives it just a little bit of richness. Remember, you are not adding any olive oil or butter, so there is no other fat.
(more…)
Ribollita
Ribollita
Here’s a classic Tuscan peasant dish using beans and day old bread. The vegetables listed below are just a guide. Kale, chard, cabbage and potatoes would all work well. This is a great way to clean out your vegetable drawer and cook anything on its way out. Also, it’s even better the next day. Super thick by then, so you may want to add a bit more broth. But, I like it thick.
(more…)
Ginger and Garlic Red Lentil Soup
Ginger and Garlic Red Lentil Soup
I whipped this soup up the other week. I have a whole jar full of red lentils and I had a lot of ginger that needed using. At first I was going to start with a traditional mire poix mix (carrot, onion, celery). But, then I changed my mind and geared it more towards a more Asian flavor profile of ginger, onion, and garlic. All the fresh ginger adds a bit of zing and bite, which mellows a bit the next day if you have leftovers.
(more…)
