Red Lentil and Vegetable Soup

Still May, still cold. This shift in cold weather has meant those pesky winter colds and coughs are back and I have fallen victim to the sore throat and chest cough that comes with it. As a result, all the tea and soup!

This recipe come from the Oh She Glows cookbook which I'm slowly but surely cooking my way through. I've previously made the curry and cauliflower stew and peanut vegetable stew which were amazing so was excited to try something new, especially when it's called 'on the mend soup'. Just what I need.

 

The onion and garlic are sauteed until translucent. Spices and all the peppers are added: cumin, cayenne, paprika and chilli powder. So much spice, it's great. Allow the spices to simmer a bit before adding the vegetable broth (you could use chicken broth too if you're not going veggie), diced tomatoes, red lentils, and carrots.

All the work is done now, allow the soup to come to a boil and then simmer until the lentils are cooked through. The final stage is adding some chopped kale or spinach while the soup is still hot. The leaves will wilt but not overcook.

 

While I hope you enjoy this soup, I think I hope more that you're already warm and enjoying iced coffee in the sun.

Recipe

• 1 Tablespoon coconut oil
• 1 sweet onion, chopped
• 3 cloves garlic, minced
• 1 1/2 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon chilli powder
• 1/4 teaspoon cayenne peper
• 5-6 cups vegetable broth
• 3 stalks of celery, chopped
• 1 cup of carrots, chopped
• 1 cup red lentils, uncooked
• 2 cup chopped spinach or kale

1. In a large pot, heat the coconut oil. Saute the onion and garlic until the onion is translucent.
2. Add the spices and celery. Cook for another 5 minutes.
3. Add the broth, carrots and red lentils. Bring the mixture to a boil and then reduce to a simmer.
4. Cook until the carrots are soft and the lentils are cooked.
5. Stir in the spinach (or kale) while the soup is still hot so it wilts but doesn't overcook. 
6. Enjoy not on a warm spring day but only when it's grey and raining. 

Cabbage and Sausage Stew

I am not a cabbage fan. I never had a cabbage patch doll and I don't like cabbage stews. I'm a terrible Pole. But I'm coming around to it.

Over the holidays (yes, the Christmas holidays all those moons ago), my mom made a cabbage stew that actually wasn't the terrible soggy lettuce I expected from cabbage (not a reflection of my mom's cooking). I'm also not a huge leek fan, not sure of their purpose but let's give them a go. Browned sausage and root vegetables really made this a hearty and warming stew.

And even though it's MAY, it's freezing by British standards so yes, we're talking about stew. We start by browning the sausage in a soup pot with a little bit of oil to keep them from sticking to the pan. This is the basis of our flavoring.

Once the sausage is browned, remove from the pan and cut into bite-sized chunks. Return to the pan and add the broth along with chopped carrots. Carrots will take the longest to cook so we give them a head start. Next, add some great northern beans (drained) and the cabbage leaves and leeks, roughly chopped.

Recipe

• Olive oil
• 6 chicken sausages (I used spicy ones but you can use plain if desired)
• 1 small head of cabbage, chopped
• 2 cup carrots, chopped
• 2 leak, chopped
• 1 14 oz. can of white beans (cannellini or Great Northern)
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1 teaspoon dried rosemary
• 2 Tablespoons tomato paste

1. In a large sauce pan, heat the olive oil. Brown the chicken sausages until all sides are light brown.
2. Remove the chicken sausages and cut into bite-sized pieces. Return to the pan.
3. Add the cabbage, carrots and leaks. Saute with the sausage for about 5 minutes.
4. Pour in the broth. Stir in the seasonings and tomato paste.
5. Stir in the beans.
6. Bring the soup to a boil and then reduce the heat to a simmer until the vegetables are soft (30-40 minutes).
7. Eat with some hearty bread or you can freeze this soup for a rainy day!