Vegetarian Curried Lentel Soup….

After all the blustering about homemade stocks this one calls for water.  I love the simplicity of this soup.  Ready in only about 60 minutes.  Vegetarian, delicious, simple, flavorful.  Add any miscellaneous veggies you have hanging around in the refrigerator.  Feel free to add leftover rice or barley. 

Here we go…

First and foremost, you have to sort through the dried lentils.  You will find a few not so pretty ones but also be looking for small debris like stones.  Rinse well.

Next finely chop 1/2 cup each celery, carrots, and onion.  Add to your heavy soup pot over medium heat with a couple of tablespoons of olive oil.  Saute for about 10 minutes.

Add 4 large cloves of minced garlic and cook another minute.

Veggies should look like this….

Add the water, salt, and pepper, and begin to simmer over medium heat.  The lentils should cook in about 30-40 minutes.  Once the lentils are soft, put the chick peas, lemon juice, water, and parsley into a food processor and process until smooth.
Add to the soup….

Enjoy with crusty french bread or corn muffins (recipe below).  YUMMY!

Curried Lentil Soup

2 tablespoons olive oil
½ cup diced celery
½ cup diced carrot
½ cup diced onion
4 large cloves garlic, minced
9 cups water
1 tablespoon curry powder
2 cups lentils, sorted and rinsed
1 15 ounce can chick peas, drained and rinsed
2 tablespoons lemon juice
¼ cup water
¼ cup parsley
1 teaspoon salt, or to taste
½ teaspoon pepper

1) Heat a heavy and large soup pot over medium heat. Add olive oil. Add celery, carrot, and onion. Sauté for about 10 minutes or until vegetables are soft. Add garlic and cook another minute.
2) Add water, curry powder, and rinsed lentils. Simmer for 35-45 minutes or until lentils are soft. If the water is getting low, add a cup at a time. You want it to be more stew-like. Taste the lentils after about 30 minutes of cooking for doneness.
3) Put the chick peas, lemon juice, ¼ cup water, and parsley into food processor. Process until smooth. Add to the soup when the lentils are done. Serves 8.
*If you do not have a food processor, add a cup of prepared hummus.
*If you don’t care for curry, simply omit. 

Turkey Chili…..

There is nothing like a steaming bowl of hearty chili when it’s cold and snowy outside!  This easy recipe goes together quickly and is loaded with good stuff.  If you like it more spicy, feel free to add a minced and seeded fresh jalapeno with the peppers and onions.  Top with cheddar cheese, sour cream, or serve with Fresh Sage Cornbread.  Enjoy!
Hearty Turkey Chili

1 tablespoon olive oil
1 small green pepper, seeded and diced
1 small yellow pepper, seeded and diced
1 medium onion, chopped
3 cloves garlic, minced
1 ½ lbs ground turkey
2 tablespoons chili powder
1 tablespoon cumin
1 6 ounce can tomato paste
1 28 ounce can petite diced tomatoes with juice
1 28 ounce can water
1 can pinto beans, drained and rinsed
1 can red kidney beans, drained and rinsed
1 ½ tablespoons sugar
2 teaspoons salt
1 teaspoon pepper

1) Heat a large soup pot over medium heat. Add oil, then add green and yellow peppers and onions. Sauté for about 10 minutes.
2) Add ground turkey and cook through until you have little moisture left in the pot. Add garlic and cook a couple of minutes.

3) Add chili powder, cumin, and tomato paste. Cook for a couple of minutes stirring often. Add diced tomatoes with juice, water, sugar, salt, and pepper. Mix well. Simmer over medium heat for about 25 minutes. Serve immediately.
*Use any beans you like.  I drain and rinse to eliminate excess sodium.
**Use any meat you like.  Try half ground beef and half spicy Italian sausage.