A cold rainy night and a potluck dinner with extended family, old friends and new – that calls for big pots of chile and vegetarian lentil soup. This lentil soup has been my favorite for as long as some of those childhood friendships! It’s healthy and satisfying, smells and tastes great, is inexpensive and easy to make, and a virtual “bottomless pot” as it’s delicious as a thick stew or as you add more water while it simmers to feed more people. Goes great with a glass of red wine or a chilled microbrew, a mixed green salad or a bowl of chips, depending on who shows up.
1 yellow onion, chopped
1 medium red potato, chopped
2-3 cloves garlic, minced
2-3 red Serrano or red thai hot peppers, minced
1 medium rutabaga, chopped
1 medium turnip, chopped
2 carrots, chopped
2 stalks celery, chopped
2 cups lentils, culled and rinsed
1/2 cup brown basmati rice
1 28 oz can crushed tomatoes
2-3 T each oregano, basil, thyme, and sage to taste
2-3 T red cider vinegar
1 t salt and fresh black pepper to taste, added after soup is cooked
In large 5 quart soup pot with lid, saute chopped onions and red potato in 2-3 T olive oil. After 2-3 minutes add minced garlic and red peppers, chopped rutabaga, turnip, carrots, and celery, oregano, basil, thyme, and sage, continuing to saute for 2-3 minutes. Add carefully culled and rinsed lentils and basmati rice, stir well. Add canned tomatoes including juice and red cider vinegar. Put 8 cups water on the stove top to heat til near but not boiling, then add 6 cups to the soup pot and stir well. Cover and bring to simmer, then lower heat and cook with lid just slightly cracked open for 1 hour-1.5 hours or so, checking and stirring occasionally. Add more water as it cooks, getting all 8 cups in to create a thick stew, or yet more water to create a thick soup. Test rutabaga, carrots, and lentils for doneness. Once vegetables are soft, lentils and rice fully cooked, add 1 t salt and fresh black pepper to taste. Serve topped with Parmesan cheese. Tastes even better the next day. Freezes well.
The warm days are ripening the last of my garden tomatoes and hot peppers, and the cooler nights tell me it’s the season again to roast some veggies and make a savory soup! I decided to make a tomato soup to enjoy with buckwheat zucchini bread, perhaps too a little grilled salmon?
12-14 medium-large roma and heirloom tomatoes
handful or two of cherry tomatoes
1 large yellow onion
3-4 large cloves garlic
2 large red serrano peppers
2 small red thai peppers
fresh lemon thyme, oregano and marjoram
1/4 t salt and black pepper to taste
2 T olive oil
2-4 c water or stock
toasted pumpkin seeds for garnish
1 cup spinach, cut into thin ribbons
Cut roma tomatoes in half, heirloom tomatoes into quarters, cut onion into half then 1/4 inch slices, and place all into large bowl. Dice the fresh lemon thyme, oregano and marjoram leaves until you have about 2 T each. Pour olive oil over tomatoes, whole peppers and peeled whole garlic, add diced spices and mix well. Place on lightly oiled baking sheet and roast at 375 until tomatoes soften and onions caramelize– check after about 10 minutes. When all are nicely roasted, remove from oven and allow to cool some. Press roasted garlic into blender, roughly chop the the roasted onions, then puree all in the blender in batches, being careful not to fill the blender full with too hot vegetables. Return to large soup pot. Depending upon desired thickness and intensity of flavors, add fresh water (or stock you have on hand) a cup at a time to fine tune the soup’s texture and flavor. Season with freshly ground black pepper. To serve, place 1/4 c spinach cut into thin ribbons into a deep bowl then ladle in soup and garnish with toasted pumpkin seeds.
Delicious Bajiya patties made by the Horn of Africa restaurant that we ate at the Oregon Brewers Festival recently were my inspiration for this recipe. I saw from their menu that theirs were made of ground garbanzos and split peas, lightly fried. I had some things I wanted to use up in my refrigerator, also some good cold beer, and a friend coming over… and came up with this, which we enjoyed.
1 can garbanzo beans, mostly lightly mashed
1 stock celery, finely chopped, about 1/2 c
3 leaves Lacinato kale, finely chopped, about 1 c
8-10 large leaves fresh basil, finely chopped
1-2 cloves garlic, minced
1 serrano pepper, including seeds, finely chopped
1 1/2 c cooked quinoa
scant 1/4 c oat flour
1/4 c parmesan cheese, or to make vegan use roughy ground walnuts
2 eggs, or to make vegan use 3T ground flax seeds mixed with water to same consistency as eggs
dash or two balsamic vinegar
1/8-1/4 t salt and black pepper to taste
Preheat oven to 375F, and lightly wipe baking sheet with 1-2 T of olive oil. Rinse canned beans very well, drain, then mostly lightly mash in a large mixing bowl: leave just enough partial bean chunks to provide for an interesting texture, but not so large chunks as to cause the patties to fall apart when baked. Chop and dice and mix all veggies, then add to the mashed garbanzos with the cooked quinoa and flour, parmesan, salt and pepper. Break and stir the eggs, or in lieu of eggs the ground flax seed, then stir the balsamic vinegar and eggs into the bean mixture. Batter will be very sticky and heavy. Use a 1/4 c scoop, then your palm to form lightly flattened round patties. Bake about 18 minutes, then check the bottoms; flip carefully and bake for another 10 minutes or so, until lightly browned both bottom and top, and a toothpick comes out clean. Makes 12-14. Cool on baking sheet for 5 minutes. These store well in an airtight container in the fridge for a couple days, also freeze well when separated by wax paper.
“There’s mosquitoes on the river Fish are rising up like birds It’s been hot for seven weeks now, Too hot to even speak now, Did you hear what I just heard?”
Well maybe not yet seven weeks, but it has been many weeks now of daily temps over 90F, and with the 4th of July and Fare Thee Well concert streaming potluck dinners to attend, it’s been a time to come up with easy to make and cooling, protein rich main dish salads…
3/4 c quinoa
1 can organic black beans, well rinsed
2-3 medium cucumbers, thick sliced into half rounds or quarters
1 yellow pepper, chopped
3 stalks celery, chopped
1 small red onion, diced
1 serrano pepper, diced, including seeds
10-12 leaves spearmint, diced
1 lime, squeezed for dressing
organic nonfat yogurt or feta cheese for garnish
Rinse quinoa well, then place in 1 1/2 c fresh water with a dash of salt, bring to boil then turn heat down to simmer covered for 18-20 minutes. Remove from heat and fluff with fork. Rinse beans well, chop and dice all vegetables and combine all. Dress with squeezed lime, and store in airtight container in refrigerator until ready to serve. Garnish with organic nonfat yogurt or feta cheese for additional protein.
Blazing hot sunny days therefore time for easy light salads with some protein too!
1 medium fennel bulb, cut into thin slices
3 medium celery stocks, chopped
1-2 c of snap peas, cut into chunks
5 green onions, chopped
1 serrano pepper, including seeds, chopped
1 can organic black beans, well rinsed
1 c or so of cooked quinoa
1 avocado, sliced
1 lime, squeezed, as dressing
Chop all the vegetables except the avocado, rinse the beans, and mix all together well in a glass container with airtight lid. Dress with fresh lime and refrigerate until ready to serve. I’ll add the avocado right before serving… perhaps with a cold IPA at a picnic dinner.