Smoky Chickpea Red Lentil and Vegetable Stew

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Adapted from Once Upon a Chef: https://www.onceuponachef.com/recipes/smoky-chickpea-red-lentil-vegetable-soup.html

INGREDIENTS

  • 2 tablespoons olive oil

  • 1 medium yellow onion, finely chopped

  • 4 garlic cloves, minced

  • 2 large carrots, diced

  • Heaping 1/4 teaspoon smoked paprika

  • 3/4 teaspoon ground cumin

  • 4 cups low-sodium vegetable broth

  • 1 (14.5-ounce) can diced tomatoes

  • 1/3 cup red lentils

  • 1/2 teaspoon dried thyme

  • 2 bay leaves

  • 1 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

  • 1 (14.5-ounce) can chickpeas, drained and rinsed

  • 3 cups of spinach or kale, torn into bite size pieces
    INSTRUCTIONS

    1. In a large pot, heat the olive oil over medium heat. Add the onions and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic, carrots, smoked paprika and cumin; cook, stirring frequently so the garlic doesn't brown, about 2 minutes more.

    2. Add the broth, diced tomatoes, red lentils, thyme, bay leaves, salt, and pepper and bring to a boil. Cover the pot and reduce the heat to a simmer; cook for ten minutes. Add the chickpeas, cover the pot and cook 10 minutes more. Fish out the bay leaves, then transfer 2 cups of the soup to a blender and purée until smooth (be sure to remove the center knob on the blender and cover with a dishtowel to avoid splatters). Add the puréed soup back to the pot and stir. Taste and adjust seasoning, if necessary; if you want the soup to be thicker, purée a bit more soup. Add the spinach and simmer until the soup is hot and the spinach is wilted.


Lebanese Taverna Wanna Be Lemony Lentil Soup

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Ingredients

  • 1 bunch fresh cilantro, washed and stems removed

  • 6 peeled garlic cloves

  • olive oil

  • 1 1/2 t salt, divided

  • 2 large onions, chopped finely

  • 1 lb green lentils, washed and drained

  • 3⁄4 t ground cinnamon

  • 1 t ground sumac (Penzeys sells sumac)

  • 6 cups low sodium vegetable broth

  • 6 cups water

  • 4 cups fresh spinach

  • 2 medium potatoes, peeled and cubed

  • 3 carrots, peeled and cubed

  • 6 T lemon juice

    1. Place cilantro leaves, garlic cloves, 3 T olive oil, and 1⁄2 t salt in food processor and process until mixture forms a paste. Set aside.

    2. Saute onions in 1⁄4 cup olive oil until translucent and just beginning to brown.

    3. Stir lentils and carrots into onions. Cook on medium for a few minutes.

    4. Add vegetable broth, water, cinnamon, and sumac, stirring in spices until thoroughly blended. Cook uncovered for 45 minutes on medium heat, stirring occasionally.

    5. Add potatoes, spinach, cilantro paste, and additional salt. Add more water if you like soupier soup. (I added about 2 cups.)

    6. Cook uncovered on low heat until potatoes are cooked through, about 20 minutes.

    7. Add lemon juice and continue cooking, uncovered, for an additional 10 minutes. Adjust salt, spices, and lemon juice to your taste (the recipe is only very mildly spiced and salted. I add more.

Easily makes 10 servings, and tastes better the next day.

Adapted from a recipe from the Bethesda Garden Club

Tuscan Farro White Bean Soup

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Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 large onion, sliced
  • 2 celery stalks, trimmed and chopped
  • 2 carrots, peeled and chopped
  • Salt and pepper
  • 1 tablespoon minced garlic
  • 1 cup farro, spelt or barley
  • 1 cup dried white beans, soaked for several hours or overnight
  • 2 cups chopped tomatoes (canned are fine; do not drain)
  • 6 cups low sodium vegetable stock or water, more as necessary
  • 2 cups fresh spinach
  • ¼ cup chopped fresh parsley
  • ¼ cup chopped fresh basil, optional

Method

·  Put oil in a large, deep saucepan over medium heat; a minute later add onion, celery, carrots, a pinch of salt and some pepper. Cook until vegetables are glossy and onion is softened, 5 to 10 minutes. Add garlic, and stir; add farro, beans, tomatoes and stock, and stir.

·  Bring to a boil, then adjust heat so mixture simmers steadily. Cook until farro and beans are tender, at least an hour, adding stock or water as necessary if mixture becomes too thick. Stir in spinach, parsley and basil (if using), then cook another 5 minutes. Taste and adjust seasoning