Plenty of protein and a great vegetarian option, this lentil soup is not only bursting with flavor but definitely filling. Invite some friends over to try it–this recipe serves 6!
2 tablespoons of olive oil
2 cloves of garlic
1 cup finely chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
2 teaspoons kosher salt
1 pound lentils, picked and rinsed
1 cup peeled and chopped potatoes (optional)
2 quarts vegetable broth
1/2 teaspoon fresh thyme
Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the garlic, onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, potato, broth, thyme and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Serve with chopped fresh parsley. Serves 6.
A vegetarian delight–these stuffed peppers are unexpectedly flavorful, thanks to the anchovies and capers. They’re easy to prepare and a great meal when you want to serve something just a little different than usual.
1- 16 oz plain tofu
1.5 pints of vegetable stock
3 tablespoons of olive oil
1 large onion, finely chopped
3 gloves of garlic
2 medium carrots, cubed
2 medium Idaho potatoes, cubed
1.5 teaspoon of paprika
1 tablespoon salt
16 oz canned peeled tomatoes
2.5 cups of vegetable stock
1 teaspoon fresh chopped fresh dill (optional)
1/2 cup of sour cream (optional)
Place the tofu and the and the 1.5 pints of vegetable stock in a large bowl and soak for an hour. Drain the tofu and discard the liquid. Set the tofu aside.
In a large sauce pan, heat the oil add the onions, garlic and carrots. Stir occasionally for 5 to 7 minutes or until the onions are soft and translucent but not brown. Stir in the paprika and the salt, add the stock, tomatoes with juice, potatoes, and the drained tofu. Bring to a boil, stirring constantly. Reduce the heat to low and simmer for 40 minutes, stirring occasionally. Sprinkle over the dill, then stir in the sour cream and serve.
1.5 lbs celeriac
1 tea salt
3 oz mayonnaise
1 tablespoon finely chopped chervil
1 tablespoon chopped parsley
2 apples cored and sliced
4 oz of cashews nuts finely chopped (optional )
Put the celeriac in a medium-sized pan, pour over enough water to cover the celeriac, add salt and boil on high heat. Reduced the heat and cook for 15 minutes. Drain and dry in paper towels. Allow it to cool and then slice it thinly.
In a medium size bowl, beat together the mayonnaise, chervil and parsley .Add the apple and celeriac slices and stir to coat them with the mayonnaise dressing .
Sprinkle the nuts over the top and serve.