Tomato and Red Lentil Soup

03/10/2011

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1 large onion chopped
2 stalks celery chopped
2 TB olive oil
3/4 c red lentils
15 oz can diced tomatoes with juice or 4 fresh plum tomatoes chopped
4 c vegetable broth or water with bouillon cubes
1/2  tsp thyme
1/2 tsp oregano
Salt and pepper to taste

1. Saute onions and celery in oil for 5 minutes on medium heat.
2. Add lentil and saute for 2 more minutes.
3. Add tomatoes, broth and seasonings and simmer for 30 minutes.
4. Blend half the soup to create a thickened consistency but to maintain texture.
Delicious served hot with crusty bread. Garnish with parsley and sour cream.

Serves 4

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Chickpea Garlic and Spinach Soup

02/17/2011

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2 TB olive oil
5 cloves garlic pressed
1 onion chopped
2 tsp ground cumin
2 tsp ground coriander
5 c  vegetable broth
3 potatoes peeled and cubed
15 oz can chickpeas
1 TB cornstarch
1 c cashew cream (1/4 c cashews and 3/4 water soaked and bleneded)
2 TB sesame seeds or tahini
7 oz chopped spinach
cayenne pepper
Salt and black  pepper

1. Heat oil in large sauce pan, saute onions and garlic about 5 minutes on medium heat, until softened.
2. Stir in cumin and coriander and cook 1 minute
3. Add stock and potatoes Bring to a boil and simmer for 10-15 minutes.
4. Add chickpeas and spinach.
5. Blend yogurt, sesame seeds, and cornstarch until smooth.
6. Add cashew cream mixture to soup, bring to a boil, stirring and simmering for 2 minutes.
7. Season with cayenne, salt and pepper.
8. Serve with crusty bread or crackers.
Serves 5

Note from Barbara: I love this recipe...the potatoes, spinach and chickpeas are such a yummy combination, while the garlic, cumin and coriander make it taste exotic. One of my favorites! Can be ready to serve in about 30 minutes. I like to use whole cumin and coriander and grind it myself in a coffee grinder or mortar and pestle.
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