BEST LENTIL SOUP

BEST LENTIL SOUP RECIPE
I think this is my favorite one.  So good! Good comments on the website.  I took the suggestion of one person and did 1 can regular diced tomatoes and 1 with chiles and didn't add red pepper flakes.  Just the right spice level.  Could easily be doubled.  I thought the kale would cook down,but it didn't so next time need to chop or cut smaller. This is what the person put who posted the recipe:

https://cookieandkate.com/best-lentil-soup-recipe/

This simple vegan lentil soup recipe comes together quickly with mostly pantry ingredients. Be sure to have your ingredients prepped and ready before you start cooking! Recipe yields four large bowls of soup, or six more modest servings.

¼ cup extra virgin olive oil - didn't add
1 medium yellow or white onion, chopped
2 carrots, peeled and chopped
4 garlic cloves, pressed or minced
2 teaspoons ground cumin
1 teaspoon curry powder
½ teaspoon dried thyme
1 large can (28 ounces) diced tomatoes, lightly drained (1 regular, 1 with chilies)
1 cup brown or green lentils, picked over and rinsed
4 cups vegetable broth
2 cups water - don't remember adding this since I had already precooked lentils
1 teaspoon salt, more to taste
Pinch of red pepper flakes - didn't add
Freshly ground black pepper, to taste
1 cup chopped fresh collard greens or kale, tough ribs removed (chop small)
1 to 2 tablespoons lemon juice (½ to 1 medium lemon), to taste (had a fresh lemon)

Warm the olive oil in a large Dutch oven or pot over medium heat. One-fourth cup olive oil may seem like a lot, but it adds a lovely richness and heartiness to this nutritious soup.
Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.
Pour in the lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer. Cook for 25 to 30 minutes, or until the lentils are tender but still hold their shape.
Transfer 2 cups of the soup to a blender. Securely fasten the lid, protect your hand from steam with a tea towel placed over the lid, and purée the soup until smooth. Pour the puréed soup back into the pot. (Or, use an immersion blender to blend a portion of the soup.)
Add the chopped greens and cook for 5 more minutes, or until the greens have softened to your liking. Remove the pot from the heat and stir in 1 tablespoon of lemon juice. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. For spicier soup, add another pinch or two of red pepper flakes.
Serve while hot. Leftovers will keep well for about 4 days in the refrigerator, or can be frozen for several months (just defrost before serving).

ARUGULA AND SPINACH STIR FRY

ARUGULA AND SPINACH STIR FRY
We doubled this but could of tripled it.  Cooked down a lot.  Scott made it and didn't add any curry, but it would have been so good with it.

1 cup chopped arugula
1 cup chopped spinach
1 large onion chopped (would not double)
3 green chilies chopped (used 1 can diced green chiles)
salt to taste
1 T oil (just use vegetable broth)
1 spring curry leaves
2 T grated coconut (used Trader Joe's chunks)
1/2 tsp mustard seed

Heat pan and add mustard seeds.  When they begin to splutter add the onion, green chilies and curry leaves and fry until onions are slightly brown.

Toss in greens.

Add salt and coconut.

Cover and cook for a few minutes till all the water dries.

LENTIL SOUP

GERMAN LENTIL SOUP

We all liked this. It was posted on the Allred Biggest Loser Blog by Melody. This is what she said about it:

I made this soup for my family, my parents, and my sister's family. Everybody gobbled it up and wanted more, even the kids. We realized that it is actually quite healthy! It's got lots of fiber and nutrients, as well as being relatively low-calorie. Yes, it has bacon in it, but is also makes about 8 servings, so you are only getting a half a slice of bacon, which isn't bad at all. Enjoy!

4 bacon slices, diced
1 onion, diced
3 carrots, sliced
3 or 4 celery stalks, sliced
1 ham steak, cut up
1 16 oz package brown lentils
1/2 tsp pepper
1/2 tsp thyme
2 bay leaves
8 cups hot water
2 tsp salt

---2 T lemon juice (the lemon juice makes it!)

In 5 quart pon over medium-high heat, fry bacon until lightly browned (next time I would cook it until almost crisp). Add onions, celery, and carrots and cook until onions are tender, about 5 minutes. Add ham, lentils, pepper, thyme, bay leaves, hot water, and salt. Cover and simmer over low heat 1 hour or until lentils are tender. Discard bay leaves.

Stir in lemon juice.

INSTANT POT LENTILS
https://www.pressurecookrecipes.com/instant-pot-lentils
I really liked this recipe.  Tasted like minestroni soup.  Really good with croutons or crackers.
I soaked and rinsed my lentils.  I also cooked them for about 2 minutes in the instant pot and then rinsed again.  I felt this helped a lot with the gassiness.

2 cups lentils
4 cups vegetable stock
2 bay leaves
2 carrots, roughly diced
2 ribs celery, roughly diced
2 T unsalted butter or olive oil (I didn't use this - just used vegetable stock)
1 # smoked kielbasa sausage (didn't add)
1 onion, roughly diced
1 shallot, roughly diced
6 cloves garlic, roughly diced
14 oz crushed tomatoes
1 tsp cumin seed, ground
1 T regular soy sauce
1 T fish sauce (can substitute with regular soy sauce)

Garnish: (didn't do this)
dash of balsamic vinegar
freshly grated parmesan cheese

Brown sausage in saute more function to heat up Instant Pot.  Wait until HOT appears on the screen (8 min)

Add to 2 T butter or oil or broth - add in sausage and saute 5 min

Add in diced onion, shallots and saute for 3 minutes.  Add in minced garlic, 1 tsp ground cumin and 2 bay leaves then saute another minute.

Pour in 1/2 cup unsalted stock, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot.  Give it a quick mix.

Add in 2 cups green lentils, diced carrots,, diced celery, 1 T soy sauce 1 T fish sauce.  Pour in 3 1/2 cups stock then give it a quick mix.  Layer 14 oz crushed tomatoes on top of the other ingredients in Instant Pot - do not mix!

Make sure venting position is on sealing.  Pressure cook 10 minutes - natural release 10 minutes.

If you want it thicker, change to saute more function.  Take a little out and put in a bowl to see if you like the balsamic vinegar before adding to the whole pot.

Curried Sweet Potato, Lentil and Chicken Soup

1	large or 2 medium dark-orange sweet potatoes, peeled, cut into 1/2-inch cubes (2 cups)
1/4	cup chopped onion
1/2	cup apple juice
1/2	cup water
2	cans (19 oz each) Progresso® Vegetable Classics lentil soup
1 1/2	cups Green Giant® frozen cut green beans
1	cup finely chopped cooked chicken
2	to 3 teaspoons curry powder

1.

In 3-quart saucepan heat sweet potatoes, onion, apple juice and water to boiling over medium-high heat. Reduce heat to medium-low. Cover; cook 5 minutes.

2.

Stir in soup, beans, chicken and curry powder. Heat to boiling. Reduce heat to medium-low. Cover; simmer 10 to 15 minutes, stirring occasionally, until vegetables are tender. 1 Serving: Calories 220 (Calories from Fat 30); Total Fat 3 1/2g (Saturated Fat 1g, Trans Fat 0g); Cholesterol20mg; Sodium 670mg; Total Carbohydrate 34g (Dietary Fiber 6g, Sugars 6g); Protein 14g Percent Daily Value*: Vitamin A 150%; Vitamin C 6%; Calcium 6%; Iron 15% Exchanges: 2 Starch; 0 Other Carbohydrate; 1Vegetable; 1 Very Lean Meat Carbohydrate Choices: 2 *Percent Daily Values are based on a 2,000 calorie diet.

THAI HEAVENLY PINEAPPLE FRIED RICE

THAI HEAVENLY PINEAPPLE FRIED RICE

This is seriously so good. We all LOVED it. A new family favorite. Two tips for the next time I make it:

*Start rice at least 2 hours before wanting to make (I had some frozen in the freezer and just defrosted it)

**Have everything cut etc. before starting. This is very important! Once you start you don't have time to prepare things.

http://thaifood.about.com/od/vegetarianthairecipes/r/thaifriedrice.htm

This classic Thai pineapple fried rice recipe is real vegetarian Thai food. Make this easy fried rice at home - it's as good or better than take-out fried rice! Thai jasmine rice is fried up with chunks of pineapple, plus cashews, peas, and currents with a curry-flavored sauce. Includes cooking tips to create perfect fried rice every time. Proof that vegetarian Thai cooking is anything but boring. Mmmm - heavenly!

Prep Time: 30 minutes

Cook Time: 8 minutes

Total Time: 38 minutes

Ingredients:

• SERVES 2-4
• 1 small can pineapple chunks, drained, OR 1 whole pineapple
• 3 cups cooked rice, preferably several days old (Tip: if fresh, leave for an hour or more in the refrigerator uncovered)
• 3-4 Tbsp. vegetable or faux chicken stock for stir-frying (or regular chicken stock if non-vegetarian)
• 2 shallots, thinly sliced
• 3 cloves garlic, finely chopped or pressed
• 1 red or green chili, thinly sliced (reduce or leave out if you prefer very mild fried rice) I think diced green chilies would work too.
• 1 egg (vegans can omit)*
• ½ cup frozen peas
• optional: 1 small carrot, grated (about 1/4 cup)
• ¼ cup raisins or currants
• ½ cup raw unsalted whole cashews
• 3 green onions finely sliced
• 1/3 cup fresh cilantro (we don't really like, so I would either not put any in or just a little bit)
• STIR-FRY SAUCE:
• 2 Tbsp vegetarian fish sauce, OR 3 Tbps. soy sauce (use regular fish sauce if non-vegetarian)
• 2 tsp. curry powder

Preparation:

For instructions on preparing fresh pineapple (or to create a "pineapple boat" for your fried rice), see: How to Buy/Prepare Fresh Pineapple.

For a non-vegetarian version of this recipe, see: How to Make Thai Heavenly Pineapple Fried Rice, step by step.

1. Mix 1 Tbsp. oil with the rice, using your fingers to separate any chunks into grains. Set aside.
2. In a cup, stir the soy sauce/fish sauce together with the curry powder.
3. Drizzle 1-2 Tbsp. oil in a wok/large frying pan over medium-high heat. Add shallots, garlic, and chili, stir-frying until fragrant (1 minute). Whenever the wok/pan becomes dry, add a little stock (1/2 to 1 Tbsp. at a time to keep the pan sizzling).
4. Crack egg (if using) into wok and stir quickly to cook (like making scrambled eggs).
5. Add the carrot (if using), peas, cashews. Stir-fry 1 minute in the same way, adding more stock if needed.
6. Now add the rice, pineapple chunks, and currents. Drizzle the fish/soy sauce mixed with curry powder over and gently stir-fry to combine over medium-high to high heat until the rice "dances" (begins to make popping sounds) - about 3 minutes.Tip: Avoid adding any more stock from here on, or your rice will turn out soggy. The wok/pan should be hot and dry.
7. Remove from heat. Do a taste-test for saltiness, adding a few shakes of salt or up to 2 Tbsp. more [veggie] fish sauce or soy sauce, as needed. (If you happen to over-salt the dish, add a squeeze or two of lime juice.)
8. To serve, scoop rice onto a serving platter (or in a carved-out pineapple, if serving at a party - see link at beginning of recipe). Top with green onions and cilantro, and ENJOY!