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Posts Tagged ‘cheap meals’

Clockwise from top: Lentil Soup, French Bread, 65% Cocoa Chocolate Chips and an Apple.

I made the lentil soup that I posted a link to a while back.  Once I did everything according to the directions, I tasted it….uh, yeah, no.  It was seriously lacking in spices.  Once I got it all doctored up, it was okay…but, I will go back to how I make it.  😦  Otherwise, dinner was pretty good.

LENTIL SOUP

2 c. brown lentils
4 c. water
2 med. onions, cut in quarters and sliced
2-3 Tbsp. EVOO
3 cloves garlic, minced
1 to 2 Tbsp. cumin
1 to 2 tsp. coriander (dried)
½ to 1 tsp. fennel
2 bay leaf
1 hot pepper, diced very, very small (I used about 1/2 of a pepper)
2 med. carrots, diced (about ½ c.)
2 med. zucchini, diced (about ½ c.) (I used one)
2 green pepper, chopped
2 med. potato, diced (about ½ c.)

Spices (to taste): Garlic Powder, Onion Powder, Red Curry, Salt, Pepper, Maggi, Celery Salt

Start with the lentils and water in a large pot.  Bring to a boil, cover, turn heat to low and simmer until they become crunchy-tender, about 30 to 45 minutes.  You should not need to add any water during this stage, but check on it periodically to make sure.

In a large skillet, heat the oil and caramelize the onions.  Just before they finish, add the garlic, cumin, coriander and fennel and stir until the scent rises.  Remove from heat.

When the lentils are crunchy-tender, add the onions etc. mixture (including the oil) and the rest of the ingredients to the lentils.  Stir well and add just enough water to barely cover everything (about 4 cups).  Bring to a boil again, cover and reduce heat to simmer for 20-30 minutes, until the vegetables and lentils are tender and the broth is nice and thick.

From: http://theamerarabwife.wordpress.com

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Clockwise from top-left: Leek and Potato Soup, Cantalope and Apples with Gourmet Peanut Butter (Peanut Butter, Raisins and Cinnamon)

The soup was pretty darn good (recipe below). The fruit was yummy as well. I really missed my vegan meals even if “eating out” was more convenient.


LEEK and POTATO SOUP
5 Potatoes, sliced or diced
5 leeks, trimmed, cleaned, then thinly sliced
Salt, Pepper, Celery Salt, Onion Powder, Garlic Powder, Maggi…to taste4–6 tbsp. whipping cream
2–3 tbsp. minced fresh parsley or chives

Optional

1. Put potatoes, leeks, salt to taste, and 10 cups of water in a large saucepan over medium heat and simmer, partially covered, until vegetables are tender, 40–50 minutes.

 2. Mash vegetables in the soup with a fork, pass the soup through a food mill or blend small amounts at a time.  (I blended the soup.) 

Correct seasonings if necessary.

 3. Off heat, just before serving, stir in the cream by spoonfuls (if using). Pour soup into a tureen or soup bowls and decorate with the herbs. Add a little freshly ground white pepper, if you like.  

Serves 4-6

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