Tuesday, December 12, 2017

Split Pea Soup



Ingredients
  • 1 medium onion, chopped
  • 2 medium carrots, sliced and then quartered
  • 3 ribs of celery, chopped
  • 25oz potatoes, diced
  • 2 cups dry green (or yellow) split peas
  • 1 tablespoon Better than Bouillon Vegetable
  • 8 cups water*
  • 2 tablespoons Nutritional Yeast
  • 1/2 teaspoon red pepper flakes
  • salt and pepper to taste

Directions
  • Throw everything into a large pot and bring to a boil, reduce heat and simmer, covered for 30-45 minutes or until you get a thick creamy consistency.
  • I like to mash mine up a bit using a potato masher (you don't have to) and I serve it with some rice.  

Makes 12 servings, 1 cup per serving.


* Water should be covering all the vegetables, if not add more until it is.




Tuesday, December 05, 2017

Red Lentil and Chickpea Dal



Ingredients
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 teaspoons ginger, minced
  • 2 cups dry red lentils
  • 540ml canned chickpeas, drained and rinsed
  • 500ml diced tomatoes
  • 3/4 cups light coconut milk
  • 3 cups and 2 tablespoons water 
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 2 tablespoon curry powder 

Directions
  • Add 2 tablespoons of water to your nonstick pan with the chopped onion, cook onion for a few minutes on medium-high until translucent.  Add more water if needed.
  • Add in minced ginger, cumin, chili powder, and curry powder.  Stir well and let cook for a minute or two.
  • Add in lentils, chickpeas, tomatoes, water and coconut milk.  Stir everything together, bring to a boil and then reduce to medium-low, cover and simmer for 25-30 minutes stirring occasionally.

Makes 6 servings, 1 heaping cup per serving.  I like to serve mine with some rice and/or over some baby spinach.






Lentil Veggie Loaf