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Winter makes me want to cook soups or stews and have hot foods. Try this delicious lentil soup recipe. Lentil Soup by Norene Gilletz This recipe yields 8-10 servings ( if that's too much for you freeze half of it for another meal.) It freezes well for up to 4 months. I changed the recipe a little bit from the original recipe. Lentils are high in fibre, and protein and low in calories and fat. Lentils have B vitamins and potassium. Enjoy this tasty soup! Ingredients 2 cups dried red lentils 2/3 cup rice (basmati or long-grain) 2 Tbsp Olive Oil 2 large onions, chopped 2 Cloves garlic (about 2tsp minced) 12 cups of chicken or vegetable broth plus 2 cups of water 1 TBsp of ground cumin 1 tsp salt ( to taste) 1/2 tsp freshly ground black pepper 1 TBsp lemon juice (preferably fresh) 1/4 cup minced fresh parsley or 1 Tbsp dried Instructions 1) Rinse the lentils and rice in a strainer. Drain well and set aside. 2) Heat the oil in a large soup pot on medium heat. Add the onions and garlic, sauté until golden, about 5 minutes. Add the broth and water, cumin, lentils and rice. Bring to a boil. Reduce heat, cover partially and simmer for 20-25minutes, stirring occasionally. Add the salt and pepper, lemon juice, and parsley. If too thick, thin with a little water. 3)Add broth to the pot and bring to a gentle boil. Cover pot from heat and let soup cool slightly. 4) Using either a canister blender or stick blender, puree soup until completely smooth. 5)Return soup to pot and rehear on medium. Stir in 35% cream, if using. Season to taste with salt and pepper. Enjoy as a great starter to a dinner, a light lunch or even a healthy snack. Serves 4-6.
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Credit to Elise Burton Ingredients 1Tbsp Olive Oil 1Tbsp Butter 1 Butternut Squash, peeled, seeded & cubed 1 Medium onion, chopped 1tsp Curry Powder 1tsp Brown sugar 1/4 tsp Cayenne Pepper 1/4tsp Nutmeg 4cups Chicken or Vegetable Broth 1/4 35% cream (optional) Salt and pepper to taste Instructions 1) In soup pot, heat oil and butter over medium-high heat. Add in squash, apple, and onion. Season with a pinch of salt and a little pepper. Cook for 5 to 10minutes until squash and apple begin to soften and onion becomes translucent. 2) Add curry powder , brown sugar, cayenne pepper and nutmeg to pot and gently toss with squash mixture. Cook for another 2 to 3 minutes to toast spices. 3)Add broth to the pot and bring to a gentle boil. Cover pot from heat and let soup cool slightly. 4) Using either a canister blender or stick blender, puree soup until completely smooth. 5)Return soup to pot and rehear on medium. Stir in 35% cream, if using. Season to taste with salt and pepper. Enjoy as a great starter to a dinner, a light lunch or even a healthy snack. Serves 4-6. Summer Strawberry Rhubarb Crisp
by Holly Nilsson Ingredients 3 cups of Rhubarb cut into 1/2" 3 cups of sliced strawberries 1/3 cup plus 3 Tbsp all purpose flour ( could us almond flour) 2/3 cup of sugar 1/2 teaspoon cinnamon Topping 3/4 cup rolled oats ( could use whole grain) 3/4 cup of brown sugar 6 Tbsp flour (could use almond flour) 1/2 tsp cinnamon 6 Tbsp butter ( if vegan can use coconut oil 3-4 tbsp) Instructions 1)Preheat oven to 375 degrees F 2) Wash and rinse rhubarb and cut into 1/2" pieces 3)Toss rhubarb with flour, sugar and cinnamon. Place in a 2qt baking dish. 4)In a separate bowl, combine topping ingredients with a fork or pastry blender. Sprinkle over strawberry/rhubarb mixture. 5) Bake for 35 min. or until topping is golden. 6)Cool 5-10 min before serving. Top with ice cream or cream if you wish. Enjoy! |
AuthorAndrea Gilbert-Clark shares her fitness and wellness tips to help you fulfill your full potential. Archives
April 2025
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