Or Greek “meatball” soup gone vegan. Visit One Green Planet to view my recipe.
giouvarlakia
You can try this recipe using Todd’s More Than Gourmet Vegan Sauces.
The lucky winner of this amazing gift (Thank you Todd) is Michelle (comment number 11 as it was randomly picked through random.org). Congrats!!!
A very good friend of mine came up with this simple yet very tasty recipe. I actually had it for breakfast *sigh* yesterday morning. Instead of the usual brown lentil I decided to make this with black beluga lentil. The truth is that lentil is a staple in my kitchen. I make lentil soup at least once a week. But it’s too damned hot these days – the temperature hit 42c/107F on Wednesday and I am definitely not in mood for a soup in this heat. This filled my belly without making me break a sweat.
beluga lentil salad
Ingredients
1 cup black beluga lentil
2 1/2 cups vegetable broth
1 avocado, cubed
juice from 1 lemon
2 TS olive oil
2 TS balsamic vinegar
1 TS agave nectar
Place the vegetable broth in a pot over medium heat. Add the beluga lentil and cook it until tender – about 20 minutes. Place the avocado cubes in a small bowl and splash it with the lemon juice. Mix the olive oil, the balsamic vinegar and agave nectar. Drain the lentils and toss them with the dressing. Serve the lentils topped with avocado cubes. You can also add cilantro, cherry tomatoes or cucumber. Enjoy!
The truth is that I could live off lentil soup. I eat lentil soup at least twice a week. Lentil is pretty cheap, fat free and packed with protein, iron and calcium. Try my mom’s recipe without adding the orange juice. I added the orange juice to give it a sweet kick as I served my soup with corn muffins.
Ingredients
250 gr brown lentils
3 garlic cloves sliced thinly
1 onion sliced thinly
2 medium carrots chopped in cubes
3-4 bay leaves
1 TS tomato paste
1/4 cup olive oil
1/4 cup fresh orange juice
1 lt water
salt and pepper to taste
vinegar for serving
For the corn muffins
1 cup whole wheat all purpose flour
1 cup corn meal
3 ts of baking powder
2 ts of salt
2 ts of sugar
1 cup soy milk
1TS of apple cider vinegar
1/4 cup olive oil
lentil soup with a kick of orange
Place lentils in a pot, add water, garlic, onion, carrot and bay leaves. Bring to a boil. Reduce heat to medium and cook until lentils have softened – about 25-30 minutes. Add the orange juice, oil, tomato paste and season with salt and pepper. Reduce heat to medium-low and simmer covered for 10 minutes. Serve and drizzle a bit of vinegar on top.
To make the corn muffins mix the soy milk with the apple cider vinegar and let it curdle. In a bowl mix the whole wheat flour, the corn meal, baking powder, salt and sugar. Add the soy milk and olive oil and mix with a hand mixer. Pour the batter into muffin liners and bake at 180C/350F for 18-20 minutes.
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