This week's recipe goes with last week's blog post about fiber. Lentils are a great source of fiber. This is a delicious way to get them into your diet!
I've wanted to make a lentil soup for the blog for a long time but have put it off because I don't have a lot of experience cooking lentils. I was very pleased with the results of this recipe, super yummy and also freezable for batch cooking.
Keep in mind I like my soups like stew, super thick, so just add more water/veggie broth for your desired thickness.
Italian Lentil Soup - vegan/gluten-free
Servings 6-8 - Preparation and cooking time - 1 hour
1 onion, diced
5 cloves of garlic, minced
3 medium carrots diced
3 celery stalks diced
1 medium sweet potato, diced
1 28oz can of diced tomatoes
6-8 cups of water or veggie stock. Depending on your preference of thickness.
1 ½ cups of green lentils
1 1/2 tsp oregano
1 1/2 tsp basil
2 tbsp fresh parsley thinly chopped
½ tsp red pepper flakes
I featured this recipe before in my batch cooking blog post and decided I wanted to give this soup it's own spotlight because it's so yummy. You can cook this in a crockpot or also right on the stovetop. It's pretty quick and easy to prepare also!
4 - 15 oz. of black beans rinsed and drained
1 Yellow onion, diced
5 Cloves of garlic minced
3 Carrots, diced
1 Stalk of celery diced
1 Jalapeno, sliced
1 tbsp. Chili powder
1 tbsp. Cumin
1/8 tsp. Paprika, smoked if you have it.
2 – 15oz. Can of diced tomatoes
1 ½ Cups of frozen corn
1 1/2-2 Cups of veggie broth (Or to your desired thickness)
Add all ingredients, except corn, to the crockpot and cook on low for 6 hrs. after 4 hrs take 2 cups of mixture and put in a blender and puree, add back to soup.
You could also use an immersion blender if you have one. Add corn and let cook for the remaining time. Enjoy!
For leftovers, let cool and freeze...
I had a completely different recipe planned this week but I decided with all the freezing weather going on I would do something to warm you up!
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Minestrone is basically a vegetable soup so don't be afraid to do freestyle!
What You Will Need
2 15.5 oz cans of beans rinsed. I use cannellini or garbanzo.
1 28 oz can of diced tomatoes
2 tbsp. olive oil
1 yellow onion, diced
2 carrots, sliced
2 celery stalks, sliced
1 cup of shredded cabbage
4-5 cloves of garlic, diced
1 tsp dried oregano
1 tsp dried basil
1 tsp dried parsley
1 bay leaf
½ tsp red pepper flakes, optional
4-5 cups of veggie stock(might need more if you're adding pasta or rice)
Salt and pepper to taste
Things you can add:
2 small potatoes, diced.
1 small zucchini, diced
4 cups of chopped spinach
½ cup pasta
½ cup brown rice
What you need to do
In a Medium to large stock pot heat olive oil on...
I love the cooler months just because I can eat soup. My favorite during the cold months. This is one is an absolute gem, I find it irresistible. I got this recipe a while back off of findingvegan.com and the author I believe is Veggie and the Beast. Be sure to show them some love.
WHAT YOU'RE GOING TO NEED
1 1/2 Tablespoons of coconut oil
3 Cloves of garlic minced
1 Bunch of green onions sliced and tops reserved for garnish
5 Celery stalks, diced
1 Red bell pepper, diced
4 Sweet potatoes, peeled and diced into 1-inch cubes
1 Can of light coconut milk
1 Can of full-fat coconut milk
Salt to taste
1 Tablespoon of curry powder
1 1/2 Teaspoons of cumin
1/2 Teaspoon of chili powder
1/4 Teaspoon of ground cayenne
1/2 Lime juiced
1 Cup of water
2 Tablespoons of flour
WHAT YOU'RE GOING TO DO
Heat coconut oil on medium heat in a large stock pot and take all those veggies and toss them in, except for sweet potatoes. Cook for around 3-4 minutes and then add the...