Tag Archives: greens

Creamy Curry Red Lentil (yes, lentil!) Soup

20 Sep

Hi Everyone!!!

I’ve been on somewhat of a hiatus for a while, as there’s been a lot going on and was trying to squeeze the last few rays of sunshine from summer!

To be honest I’m also getting sick of “summer food” and this is another reason I haven’t been posting so often- most of my meals have been some sort of salad or grilled meat/veg/potato combo.  I’m excited for soup season!!!  Wohoooo soup!!  I’ve had quite a weekend, from finding out that I am really, REALLY allergic to dog dander, to the Food Star competition (which I did not make it to the final round but still had fun, more on that soon!), to preparing cheesecakes, cobblers, and cabbage and noodles for hundreds at the Scottdale Fall Festival.  By the time I arrived home Sunday night, I was tired, sore, and already feeling a little “phlemmy.”  To top it off I had aired out my apartment from said dog-sitting adventure and it was FREEZING.  Yep, I’m pretty sure I’m getting my annual cold.  I am such a delicate flower.

I ventured to Costco yesterday for the first time (again, expect a post soon as I am thrilled with my “haul”) and I picked up some red lentils for perhaps my favorite soup of all time.  Yes, I am perfectly aware lentils are on the “Paleo Blacklist” along with oats, beans, grains, etc. for phytic acid and lectin content.  But whatevs.  My opinion is that if it makes you feel bad, avoid it.  This is the case with beans, grains, and oats- in MY experience- but not rice, split peas, or lentils.  These are pretty low in phytic acid content anyway, and I always soak for at least an hour just to be safe.  Maybe I’m just biased as this is one of my favorite recipes from vegan days-gone-by and my idea of “comfort food.”  It keeps my tummy happy for hours and gives me plenty of flu-fighting energy!’

Creamy Curry Red Lentil Soup

Vegan, Gluten-Free, Dairy-Free, Soy-Free
Raspberry & Coconut
Serves 8

  • 1 c. dry red lentils
  • 1 Tablespoon coconut oil
  • 2 leeks, sliced paper thin
  • 3 cloves garlic, minced
  • 1 t. minced ginger
  • 32 can diced tomatoes
  • 1 Tablespoon Red Curry Paste
  • 1 can coconut milk
  • 1 Tablespoon packed brown sugar (you can omit this but it’s “worth it” IMHO)
  • 2 T. fish sauce (sub Tamari if vegan)
  • 2 limes, zest and juice
  • 4 c. (fresh) or 2 c. (frozen) spinach

Wash the lentils in cold water until the water runs clear, then soak in a bowl of warm water for about an hour.  Drain and add to a pot with enough water to cover by about two inches.  Bring to a boil, stir, and reduce heat to a simmer for ~10 minutes.  Drain and set aside.

Heat the coconut oil in a large saucepan over medium heat. Add the thinly sliced leek and sauté until beginning to brown, then add the garlic and ginger and sauté for another minute. Stir in tomatoes, lentils, and curry paste and bring to a low boil.  Reduce heat to low and stir in the remaining ingredients.  Allow to simmer for 20-30 minutes before serving.  As with any curry dish, it makes for awesome leftovers and freezes well- the flavors meld together the longer it sits!

Spicy Summer Collard Greens

3 Aug

Collard greens are so, so good for you and so, so yummy when cooked just right- 30 to 45 minutes seems to be the sweet spot. I also whipped up Son of Grok’s BBQ sauce, threw it in my crockpot with frozen chicken tenderloins, let if cook on “low” all day, and enjoyed this tasty supper after work. Anyone know a good recipe for coconut flour cornbread?

 

Spicy Summer Collard Greens
Raspberry & Coconut
Serves 4-6

Ingredients:

  • 1/4 to 1/2 package bacon
  • 1 red onion, chopped
  • 2 jalapenos or 1 t. red pepper flakes
  • 2 bunches collard greens (about 10 cups or so), chopped and stems removed
  • 2-3 cloves garlic, minced
  • 2 T apple cider vinegar

Preheat a  large pot over medium-high.  Chop bacon into bite-sized pieces (it will shrink during cooking) and fry until almost crispy.  Remove bacon bits from the skillet and set aside.  Add onions, jalapenos, and garlic to the hot grease, give them a toss, and cover with collards.  Cover the pot and let steam for 3-4 minutes.  Season with salt and pepper, then add vinegar and 3 T.water.  Mix well and simmer over medium-low for 30-45 minutes, stirring occasionally, then add bacon bits before serving.

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