Pistou Soup

This is my version of my mom’s pistou soup. Pistou is the Provencal version of pesto: basil, garlic and olive oil! Pure green-gold in a spoon! For this version, however, I’ll be using my kale-parsley pesto because it is less expensive and also helps me use up all the kale that seems to appear magically in my fridge.

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Here is what you need:

  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 1 bunch of green onions, minced (about 1 cup)
  • 3 zucchinis, cubed
  • 5 potatoes, cubed
  • 2 cups cherry tomatoes, cut in half
  • 2 cups green lentils
  • 2 tbs of fresh thyme (about 6-7 stalks)
  • 2 bay leaves
  • salt and pepper to taste
  • 1/2 cup pesto
  • optional ingredients: 3 carrots (chopped), 2 stems of celery (chopped), 1 leek (minced), 1 cup walnuts

Here is what you do:

  1. In a large soup pot, saute the onion and garlic with a few tablespoons of water until fragrant.
  2. Add the rest of the ingredients but keep the pesto last. Put on high heat.
  3. Cover with water, and add to more cups of water. Bring to a boil, then lower the heat and let simmer until the lentils are done.
  4. Remove from heat and add pesto. Give a quick stir.
  5. Serve hot with some warm bread.

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Using lentils also makes it super fast to prepare because there is no soaking required.This makes for a great lunch. It is super filling and comforting, while not being heavy. The flavours all work so well together, and the kale-parsley pesto is a great alternative to basil pistou.

Let me know if you give this a try!

 

Corn Chowder, the ultimate comfort soup?

The weather over here has been a little bit moody: rain, snow and fog. Spring is clearly waiting to make a grand entrance. Any day now! (I really hope!) So, with this going on outside, I really felt like some comfort food. And what is more comforting than some chowder?

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This soup does the trick! It is thick, spicy, creamy and simply amazing! It is also extra easy to make and is fairly quick to prepare. I really like that with the corral lentils, this soup makes for a complete meal. How easy!

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Here is what you need:

  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 3 potatoes, peeled and cubed
  • 3 cans of corn niblets, drained ( I use 341mL/ 12 oz cans, about 5 cups)
  • 2 cups of red corral lentils, rinsed and drained
  • 2 tbsp dark miso paste
  • 1/2 to 1 tsp of red chili pepper flakes
  • salt and pepper to taste
  • Toasted sesame seeds to garnish

Here is what you do:

  1. In a large pot, sauté the onion and garlic with 1/3 cup water.
  2. Add the potato chunks and mix well. Let cook for a few minutes.
  3. Add the corn and mix well. Pour some water so that the vegetables are just covered. Bring to a boil.
  4. Add the lentils and the hot pepper flakes. Give a quick stir. Add 4 cups of water. Let boil on medium heat until the lentils are completely cooked. Remove from the heat. Mix in the miso paste, and add salt and pepper to taste.
  5. With a wand mixer, pulse until most of the potato chunks are creamed. I like to leave some corn and potato chunks whole, but you could of course grind everything up.
  6. Serve hot with some sesame seeds.

You really have to try it out! It is so simple and incredibly delicious! This will definitively be a staple in our house from now on. I made enough so that we could bring some for lunch this week: yum!

Let me know if you try this out and what’s your favourite soup!

Spicy Bean Purée, a nice sub for hummus!

I love hummus! It goes great with everything:  bread, veggie sticks, salads, soups, by the spoonful… I really like adding hummus everywhere as it adds great flavour to any dish: it makes a nice substitution to salad dressing, adds protein to vegetable soups and is (of course) great in sandwiches. However, sometimes it gets old, despite all the different things you can add and all the flavours that are popping up in stores.

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Here is what you need:

  • 2 cups of mixed cooked  legumes (I used a mix of green lentils, black beans, and red kidney beans)
  • 2 tbsp olive oil
  • 1 tbs paprika
  • 1 tbs turmeric
  • 1 tbs ground coriander seeds
  • 1 tbs ground curry powder
  • hot pepper flakes to taste
  • salt to  taste

Here is what you need to do:

  1. Add all of the ingredients in your food process and process until smooth.

I love this! The Indian spices are a nice addition to any dish for us, so this really hits a sweet spot. It brings out any dish and makes it more special. It goes great in salads and can be used everywhere hummus can. I usually make a big batch of this and keep it in the fridge. Like this I can add it everywhere for a week or so.

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Here we ate this with lettuce, shredded carrots, preserved beet roots, sweet fried tofu and a little bit of pistachio oil for a delicious salad! Seriously, try it out!

Lentil soup

Lentils are very underestimated and sometimes purposefully forgotten at the back of the pantry. Well this recipe will hopefully change your opinion on lentils! It is very easy to make, and oh-so delicious!

The Turmeric makes this soup a must for winter!

The Turmeric makes this soup a must for winter!

Here is what you will need:

– 4 cups soaked green lentils
– 2 onions
– 1 tbs olive oil
– 1 tsp lemon spice mix
– 1 tsp oregano flakes
– 1 tsp turmeric powder
– 2 tbs miso paste
– 1 tsp curry paste
– 1/2 tsp chili sauce
– 1/2 tsp salt
– pepper to taste
– 6-8 cups water

Here is what you want to do:

– Don’t forget to soak your lentils over night. You will need 4 cups of already soaked lentils.

1) Cute the onions and toss them into a large saucepan with the olive oil. Cook on medium heat until slightly translucent. Add the lemon spice, oregano and turmeric powder. Stir well.
2) Warm half a cup of water and dissolve the miso and curry paste.
3) Add the lentils to your saucepan and stir.
4) Add the miso mixture and stir well.
5) Add 4 cups of water, and stir well until all the water has been absorbed by the lentils. Then, add enough water to cover your mix.
6) Let sit until the lentils are cooked. You light need to adjust the amount of water to get the right consistency. Add the salt and pepper.
7) Optional: You can blend this, or eat it as is.

Really, step 7 is optional. I had the worst experience trying to blend this soup. I don’t know what is wrong with me an blenders these days, but they just seem to hate me! I used my parents blender for this soup, and for the first time ever, when I started to blend the soup, everything exploded. Luckily, I was holding on to the lid, but I still had lentil soup all over my arms and hair. So, I suggest you be careful when blending.

Besides from that, this soup is pretty amazing, and as my dad said: “this makes lentils enjoyable”. I have to admit, I am not a big fan of lentils, but I know they are good for you and so I try to eat my share. Well, I can’t get enough of this soup. It is filling, so it would make a perfect lunch to pack!

Let us know if you try it out!