Ingredients 1 Tbsp. coconut oil 3 large cloves of garlic 1 medium yellow onion-minced 1 Tbsp. Thai red curry paste (more or less) 1 tsp. fresh ginger, minced 1 fresh jalepeno, finely chopped (optional) 1 cup chopped red bell pepper 1/2 tsp. sea salt 1 cup dried lentils (I use split red lentils) 1 14.5 oz. can of garbanzo beans 2 sweet potatoes, peeled and cut into 1 in. cubes 2 -14.5 oz cans of diced tomatoes, including juice 2 cups of coconut milk or 1 14 oz. can and add enough water to make 2 cups 1/2 cup minced cilantro juice from 1 lime
Directions Heat a large pot over medium heat. Saute garlic, onion, ginger, jalapeno, red pepper, curry paste and salt in coconut oil until onions are soft. Add lentils, sweet potatoes, tomatoes, garbanzo beans and coconut milk. Cover and simmer over medium heat 20 to 30 minutes or until potatoes and lentils are soft. Remove from heat and add lime juice and cilantro. You could garnish this dish with extra cilantro and vegan sour cream.
A delicious soup that can be made in no time! Ingredients: ¼ cup butter 2 cups onion, finely diced 1 ½ tbsp curry powder 1 tsp ground ginger 4 cups chicken (or veggie) broth 2 pounds butternut squash, peeled, seeded and chopped 2 apples, peeled cored and diced 1 cup apple juice salt, to taste pepper, to taste
Directions: Melt butter in large soup pot. Add onions, Curry and Ginger. Cook, covered, over low heat until onion is tender, about 5 minutes. Add broth, squash and apples, and bring to a boil. Reduce heat and simmer, partially covered, for about 20–25 minutes, until squash and apples are tender. Working in batches, purée solids with an immersion blender, blender or food processor. Return purée to pot. Add apple juice and heat. Season with Sea Salt and Black Pepper. Garnish with grated apple or cream if desired
Tonight’s dinner: soup to accommodate my new state of wisdom-toothlessness
Ingredients: 1 onion 2 cloves of garlic 12 or so mushrooms 3 stalks of celery 2 Roma tomatoes 1 cup broccoli 1/2 head cauliflower 1/2 cup lentils (I used split red lentils) 8 cups water with 2 stock cubes OR 8 cups vegetable stock 2 gigantic hands full of fresh baby spinach
Method: Chop the onion and garlic and add to about a tablespoon of oil or butter. Cook on medium heat until it starts to brown. Add chopped mushrooms and celery and stir over heat until softened. Add chopped tomatoes and cook just until it starts to break down. Chop the broccoli and cauliflower into bite-sized chunks and add along with the lentils and water or stock. Bring it the boil, then reduce heat and simmer slowly for about half an hour. Remove from the heat and then add the whole baby spinach leaves. Stir it through and allow it to stand for just a few minutes to wilt the leaves. Serve right away so that the spinach still has a little bit of a bite to it. Delicious with freshly ground black pepper and a slice of fluffy whole-wheat bread!