Curried Sweet Potato and Lentil Soup

The most revered legume in Biblical times was the lentil, especially in the Jewish religion where lentils were eaten during mourning symbolizing the circle of life. Although viewed since ancient times as the poor mans food, in Arab culture it is considered an energizer and has flourished into many different dishes.

Preparing this soup transports me to my biblical and ancestral ties Lentils were part of the staple diet along the Spice Route; a region well known for its curry blends. Combining an ancient legume from the East with this orange fleshed potato creates a thick and hearty soup packed with spicy flavor. This soup uses the brown lentil, which has a bland flavor, however holds their shape well in cooking and so it's ideal for a soup stew. 

Servings 8

Ingredients

2 tablespoons canola oil
1 large onion, chopped
4 garlic cloves, minced

2 medium sweet potatoes (about 12 ounces each), peeled and cut into 1/2-inch chunks
2 large stalks celery, chopped
1 tablespoon curry powder
1 tablespoon freshly grated ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1/8 teaspoon ground red pepper
3 1/2 cups vegetable broth
1 ¾ cup dry lentils, rinsed and picked through
6 cups water
2 teaspoon salt

Directions

      1      In a large saucepot, heat oil over medium heat. Sauté the onions and garlic until the onions start to soften. Add the sweet potatoes and celery, and cook, stirring occasionally, until sweet potatoes turn a bright orange, about 10 minutes.

      2      Add curry powder, fresh ginger, cumin, coriander and ground red pepper; cook, stirring for 1 minute.

      3      Pour in vegetable broth, lentils, and water; heat to boiling over high heat. Reduce heat to low; cover and simmer, stirring occasionally, until lentils are tender, 40 to 50 minutes. Add salt and adjust as necessary.

Broccoli and White Bean Salad with Chutney Dressing (Gluten Free)

A wholesome salad that is perfect as a starter or a light lunch. I love crunchy foods.... something about it is just satiating. This salad is just that, with the crispiness of the fresh broccoli and the crunchiness of the almonds. Pack that with smooth creamy white beans and the sweet spicy chutney and you will find yourself on a flying carpet to the Taj Mahal.

Serves 8


Ingredients
1 broccoli head, cut into florets
2/3 cup plain non fat yoghurt
1/4 cup mango chutney
1 teaspoon curry powder
1 (15 ounce) can of cannellini beans *
1/3 cup slivered almonds
8 large lettuce leaves (for garnish)


* If you don't have a can of cannellini beans soak 3/4 cup of dried beans in a large bowl of cold water overnight.  Drain.  Place the beans in a large sauce pan of water, bring to a boil, and cook for 20 minutes.  Drain.  Return the beans to the pan, cover with cold water, and bring to a boil again. Cook until the beans are tender, 1-2 hours.

1. Place a steamer tray in a saucepan, pour about 2 inches of water into the pan, and bring to boil over medium high heat. Place the broccoli in the steamer tray, cover the pan and cook until barely fork tender (about 5 minutes). Transfer the broccoli to a colander, rinse with cold water and stop the cooking.
2. Meanwhile, place the yoghurt in a small bowl and whisk in the chutney and curry powder. Set aside.
3. Drain the beans in a colander and rinse. Pay them dry with a paper towel. Transfer the broccoli to a large bowl and add the beans and almonds. Pour in the yoghurt dressing and toss to combine. Season with salt.

To serve:
Line 8 salad bowls with a large lettuce leaf and mound the broccoli salad on top.

Vegetarian Chili (Vegan, Gluten Free)

Originally known as chili con carne which is taken from the Spanish, meaning "peppers with meat." Traditional versions are made, minimally, from chili peppers, garlic, onions, and cumin, along with chopped or ground beef. Beans and tomatoes have become frequent additions to this classic Tex- Mex dish. In fact, Chili con carne is the official dish of the U.S. state of Texas due to bordering Mexico which has influenced the Southwest significantly in regards to cuisine.

Tomatoes were not part of the original recipe and not everyone uses it in their dish, but since I have received over 20 pounds of tomatoes in the last month.... why not?? Plus my version is a stovetop vegetarian chili with a medley of assorted vegetables. I adapted this recipe and tweaked it several times until it has come out just perfect with the blend of just the right amount of spice, sweetness and the balance of vegetables to beans.

So Break out your soup pot and fix up a batch of this delicious, spicy vegetarian chili today. It's ready in no time, and packed with vegetables, beans - and flavor. This chili is SO easy to make and you can empty out the fridge with the glutton of veggies on the verge of turning. A colorful, satisfying bowl of chili that packs plenty of flavor — even for the most dedicated meat eaters will be satisfied due to the high protein from the beans. This yields a lot which is great because chili tastes even better when refrigerated overnight to seal in the flavor. Serve with corn bread, tacos or or over your favorite rice. Serve into a large platter, garnish with cilantro and adorn with sliced avocados.


Ingredients

• 1 tablespoon olive oil
• 2 medium onion, chopped
• 2 bay leaves
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 tablespoon salt
• 1 teaspoon ground coriander
• 3 medium sweet potatoes, peeled and cut into 1 1/2 inch cubes
• 6 carrots, peeled and cubed
• 2 stalks celery, chopped
• 2 green bell peppers, chopped
• 2 tablespoons chili powder
• 1 jalapeno pepper, chopped
• 3 cloves garlic, chopped
• 6 tomatoes, coarsely chopped or 1 (28 ounce) can crushed tomatoes
• 1 teaspoon sugar
• 2 (15 ounce) can black beans, rinsed and drained
• 1 cup water
• 1/4 cup chopped cilantro, for garnish
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Serves 6

Directions

1. Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, salt and coriander. Cook and stir until onion is tender, then mix in the sweet potatoes, carrots, celery, green bell peppers, jalapeno peppers, and garlic. When vegetables are heated through, reduce heat to low, cover pot, and simmer 5 minutes.
2. Mix the tomatoes into the pot with sugar and stir in the black beans.  Add the water, and bring to a boil, reduce heat to low, and simmer 45 minutes.

Tuscan White Bean Soup (Vegan, Gluten Free)

Old fashioned comfort foods are back in style with this modest pot of beans in a creamy tomato base soup. Of course, some of us never stopped cooking with dried beans, for we know that they are handy (they store nearly indefinitely), reliable, inexpensive, practical, and extremely good for you. In short, they're indispensable.


Dried beans need to be soaked in water for several hours before cooking, so on a bleary day when there are gray cloud outside saying "stay in", head to the kitchen, fill up a pot water, and toss in some beans. Hours later when the beans are ready to be cooked, this hearty soup will feed 6 people or you're lucky enough to be serving only two or three people, you'll be able to store nicely for a few days in the fridge. You will have a ready made hearty meal when you come home from work starved.

Dried cannellini beans or other white beans, garlic, onions, carrots and celery create a thick white puree at the heart of this country style Tuscan soup.


Serves 6


Ingredients


1 1/2 cups dried cannellini or other white beans
1 bay leaf
5 tablespoons olive oil
1 medium onion, finely chopped
1 carrot, finely chopped
1 celery rib, finely chopped
3 medium tomatoes, peeled and finely chopped
4 cloves garlic, minced
1/2 teaspoon dried thyme
3 cups boiling water
Salt and freshly ground pepper
Olive oil to serve


Directions

1. Pick over the beans carefully, discarding any stones or other particles. Rinse thoroughly in cold water. Then soak in large bowl of cold water for several hours or overnight.
2. Drain the beans and place them in a large saucepan of water. Bring to boil and cook for 20 minutes. Drain and return the beans to the pan, cover with cold water and bring to boil again. Add the bay leaf and cook for 1-2 hours until the beans are tender, Drain again. Remove the bay leaf.
3. Puree about three-quarters of the beans in a food processor to create a smooth paste.
4. Heat the oil in a large saucepan. Stir in the onion and cook until it softens. Add the carrot and celery and cook for 5 minutes more, until they are soft but not mushy.
5. Stir in the tomatoes, garlic and thyme. Cook for 6-8 minutes more, stirring often.
6. Pour in the boiling water. Stir in the beans and the bean puree. Season with salt and pepper. Simmer for 10-15 minutes.
7. Serve the soup in individual bowls sprinkled with a little olive oil.