This is a recipe that my dear friend Claire Funk shared with me. It has been waiting on my fridge for quite a while before I finally tried it last night. I love the amazing flavour!
Ingredients (8 servings)
- 2 tbsp. olive oil
- 1 large onion, diced
- 3 carrots, diced
- 6 cloves garlic, minced
- 2 tsp. salt
- 1 tsp. pepper
- 1/4 tsp. red chili flakes
- 1 tbsp. fresh rosemary, minced
- 1 tbsp. oregano
- 2 bay leaves
- 8 cups vegetable stock
- 2 cups red lentils
- juice of 2 lemons
- 2 tsp. lemon zest
- 1 cup crumbled feta cheese
- 2 tbsp. fresh dill, chopped.
Rinse lentils. Heat oil in large pot, add onions and saute until translucent. Add carrots, garlic, salt and pepper, chili flakes, rosemary, oregano and bay leaves. Saute until carrots are tender. Add stock and lentils and simmer until lentils are soft. Remove the bay leaves and puree the soup if you like. Add lemon juice and lemon zest, salt and pepper to taste. Serve in bowls and sprinkle with feta and dill.
I served this delicious soup with fresh bread and a fruit salad for dessert.
This interesting variation of the recipe adds greens like spinach or kale at the end.
In our church we have the tradition to prepare meals for families with new-born babies and this is usually what I cook for such a joyful occasion. I double the portion and have one for my family and one to give away. Very easy!
If you do not like zucchini squash replace it by any other green vegetables such as broccoli or beans. I often also add some ham cubes to this vegetarian meal to make the men in my family happy.
- 300g Penne Rigate
- 2 big carrots, cut into cubes
- 2 zucchini squash, cut into 0.5″ slices
- 2 cups grated cheese
- 1 cup whipped cream
- 2 eggs
- salt, pepper, nutmeg
- parsley, minced.
Cook vegetables in boiling water with a bit of salt added, starting with carrots and adding zucchini squash later, until al dente, take out, pour some cold water over top and let drain. Add hot water and 1 tsp. of oil to the pot to cook the pasta al dente, let drain. Mix pasta, vegetables and 1 cup of the cheese. Pour into a greased casserole dish. Mix whipped cream with eggs, salt, pepper and a pinch of nutmeg, pour over top. Sprinkle with cheese. Bake at 400°F for 30 min. Sprinkle with parsley before serving.
This is one of my favourite vegetarian soup Monday recipes for the winter. To reduce the total cooking time I soak the lentils in water for half a day and use my pressure cooker. It only takes 14 minutes on high to finish the cooking part.
- 1 onion, finely chopped
- 2 garlic gloves, finely chopped
- 1 stalk of leek, washed and cut in rings
- 2-4 tbsp. chopped fresh parsley
- 1/2 cup white wine (or 2tbsp. vinegar)
- 250g brown lentils
- 4 medium-size potatoes, peeled and cubed
- 2 small apples, peeled and cubed
- 2 tbsp. sultana raisins
- 2 cups vegetable broth
- salt, pepper, thyme, 1 glove.
- 4 tbsp. sour cream.
Heat the oil in a large pot. Add chopped onion, garlic, leek and parsley and sauté until onions are tender. Add wine and cook until evaporated. Add lentils, apple and potato cubes, raisins, broth and spices to taste. Bring to a boil, then simmer for about 45-60 minutes until lentils are tender. Add sour cream and more water if needed. Serve with fresh bread.
This is a recipe that my mom-in-law makes. She picked it up in her favourite cooking show with French chef Paul Baucuse. It is easy to cook, quick to prepare and inexpensive. I have tried a couple of variations by replacing part of the leeks with other vegetables like carrots or squash or a mix of both. All turned out well. Some Wieners cut into cubes make a good meat addition.
- 2 tbsp. butter
- 3-4 leak stalks, washed and cut in thin stripes (discard the upper green parts)
- 4 potatoes, peeled and cubed
- 1.5 l water
- 2 tbsp. sour cream
- 2 tbsp. parsley, minced.
Sauté the leeks and the carrots in butter for 10 min. Add potatoes and water. Boil on high without the lid for 15 min. Season with salt and pepper. Add sour cream and blend everything with a hand blender. Sprinkle with parsley.