Winter Lentil Soup

Since I am currently feeling a bit under the weather, (I’ve been fighting a cold/flu-ish type bug this past week), I decided to post about this yummy soup. Although, I’m much too tired at the moment to make it, I sure do wish I had some right about now.

This recipe comes from my friend Alexis’ sweet, adorable mom, Cynde. A couple years ago when I was laid up with a fractured vertebrae from a car accident I was in, Cynde made me food for like a week straight. This was one of the dishes she sent over with Alexis. I was SO grateful for a good home cooked meal, and this soup was incredibly comforting and delicious. I highly recommend it on a cold winter’s day, or whenever you are feeling a little blue or under the weather.

Winter Lentil Soup
Recipe from Cynde O’Connor

INGREDIENTS:
4 leeks, white and light green parts only
1 package frozen collard greens
1 Tspn olive oil
1 28-ounce can whole tomatoes, drained
6 cups water or broth (I use chicken for more flavor)
2 sweet potatoes, peeled, and cut into 1/2-inch dice
1/2 cup brown lentils
1 Tbsp fresh thyme leaves
2 tsp kosher salt
1/4 tsp black pepper
12 fresh basil leaves
1/4 cups grated parmesan cheese (optional)

INSTRUCTIONS:

• Slice each leek in half lengthwise, then slice each half into 1/4″ thick half-moons (about 3 cups).Place in a large bowl of cold water and swish to remove any grit (take my word for it, you’re going to want to do this step). Drain and pat dry.
• Thaw and drain collard greens.
• Heat the oil in a saucepan over medium heat. Add the leeks and cook for 3 minutes.
• Add the tomatoes and cook, breking them up with a spoon, for 5 minutes.
• Add the water (or broth) and bring to a boil.
• Stir in the collard greens, sweet potatoes, lentils, thyme, salt, pepper and basil.
• Simmer until the lentils are tender, about 30 minutes.
• Spoon into bowls, and sprinkle with parmesan cheese.

Add comment December 11th, 2008

Vegetarian Hamin

A long time ago now…my friend Annabel was teaching a cooking class and invited me to be her prep cook. At that class, she made this delicious dish. And whenever I am feeling like I need a little love from Annabel, I will make it. It’s super healthy, hearty, and a perfect dish for a cold winter’s day.

Vegetarian Hamin
Recipe from Annabel Cohen

INGREDIENTS:
3 Tbsp Olive Oil
1 large onion, chopped in a small dice
2 cloves garlic, minced
3 cups chick peas (canned is fine), drained
2 – 10 oz packages frozen spinach (or collard greens) thawed, and drained
2 tsp. curry powder, or to taste
1 tsp. cinnamon
1/ tsp. allspice
salt and pepper to taste
golden raisins (optional)

RECIPE INSTRUCTIONS:
In an ovenproof large pot or Dutch oven, heat the oil over medium-high heat. Add onions and garlic and sauté until translucent. Add the chickpeas, greens, salt, pepper, curry powder, cinnamon and allspice. Stir until combined. Add enough water to reach half way up the mixture. Place in a 350ºF oven and cook for 1 hour, stirring occasionally. The mixture should be slightly soupy. Adjust seasonings and serve alone with golden raisins OR over brown rice. Makes 8 servings.

Add comment December 11th, 2008