Peanut Curry Lentil Soup

Another KindSoups delicious recipe.  I brought this one to a class I’m teaching on nutrition.  One of the women wasn’t sure she’d like lentils, but others encouraged her to try it.  I saw her a few minutes later and she said it was DELICIOUS, and said she took an extra serving to her apartment!  What a great nutritious boost! 

As always, I made some substitutions - just one can of coconut milk, mostly carrots instead of sweet potatoes because that’s what I had, and collard greens instead of kale.  All substituted so there was no food waste! 

INGREDIENTS:

•  
• 1/4 c olive oil

• • 3 med yellow onions, diced
  • 3 yellow peppers, diced
  • 1 head garlic, minced
  • 18 c vegetable broth
  • 3 3/4 lbs sweet potatoes, peeled and diced into ¾-inch cubes
  • 2 1/4 c brown lentils
  • 1/4 c Thai red curry paste
  • 3 15-oz can full-fat coconut milk
  • 6 c chopped fresh kale (I chopped pretty small) or spinach
  • 3/4 c creamy peanut butter
  • 6 limes, squeezed approx 3/4 c
  • sea salt and freshly-ground black pepper
  • 1 1/2 Tbls brown sugar to taste
  • chopped fresh cilantro and finely-chopped peanuts optional toppings

  Instructions

  • Heat oil in a large stockpot over medium-high heat. Add the onion and bell pepper and sauté for 5 minutes, stirring occasionally. Add the garlic and sauté for 1-2 minutes, stirring frequently, until fragrant.
  • Add the vegetable broth, sweet potatoes, lentils, curry paste and stir to combine. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low (or whatever temperature is needed to maintain a low simmer), cover, and cook for about 20 to 25 minutes or until both the lentils and sweet potatoes are tender.
  • Stir in the coconut milk, kale (or spinach), peanut butter and lime juice until completely combined. Taste and season the soup with salt (about 1 Tbsp to start) and pepper and a bit of brown sugar if, like me, you want to punch up the sweetness ever so slightly.
  • Serve warm, garnished with cilantro and chopped peanuts, if desired.

 

Lemony Cauliflower and Red Lentil Soup. Kindsoups

Creamy Red Lentil and Cauliflower Soup

As usual, we all added our own choice of spices.  The garam masala was good at defining the taste more.  Lemon definitely brightened it up.  And just a little extra salt brought out more of the spices.  Relatively easy soup.  Makes ~ 7 quarts.  Used an immersion blender.  For my taste, the coconut milk wasn’t necessary, just diluted the taste.  After blending, it was fairly creamy with just about 1 cup of coconut milk.

12/2024 - made again with cauliflower, mushrooms, Asian squash (looks like a fat cucumber).  Didn’t use coconut milk.  Increased the spices to compensate for the extra veggies.  Served over spaghetti squash that I happened to have, and with plain yogurt.  

Ingredients

• 1/3 cup neutral oil, such as avocado or canola
• 3 large yellow onions, chopped
• 9 cloves garlic, minced or finely grated
• 3 tablespoons grated fresh ginger
• (1+ Tbsp garam masala added)
• (Can add paprika as well)
• 1 1/2 teaspoons ground cumin
• 3/4 teaspoon ground turmeric
• 1/3 teaspoon cayenne pepper
• 1/3 cup tomato paste
• 4 1/2 cups dried red lentils, rinsed and picked through to remove any stones
• 21 cups low-sodium chicken or vegetable broth, plus more if needed
• 1 1/2 teaspoons fine salt, plus more to taste
• 12 cups bite-size cauliflower florets (from 1 1/2 medium heads)
• 3 cups light coconut milk, plus more for optional garnish (used ~ 1 cup, but tasted better without).  I prefer it served with plain yogurt instead.  
• 1/3 -1/2 cup fresh lemon juice,  to taste - didn’t have; can add vinegar otherwise.

Instructions

• In a large soup pot over medium heat, heat the oil until shimmering. Add the onions and cook, stirring occasionally, until tender but not brown, 4 to 5 minutes. Add the garlic and ginger and cook, stirring, until aromatic, 30 seconds more. Stir in the cumin, turmeric and cayenne pepper until aromatic, about 30 seconds. Stir in the tomato paste to incorporate, followed by the lentils. Add the broth and salt, and bring to a boil.
• 
  
• Reduce the heat to medium-low and simmer, uncovered, for 15 minutes. If the lentils have absorbed most of the broth, add more as needed – 1 cup at a time – for a thick but soupy consistency. Add the cauliflower and return the mixture to a boil. Reduce the heat so the soup is at a simmer and cook until the cauliflower is soft, 20 to 25 minutes more. Remove from the heat and, using an immersion blender, puree until smooth. (Or, you can puree the soup in batches in a blender: To prevent spatters, be careful to not fill it more than halfway, remove the center ring from the lid, and hold a kitchen towel over the lid as you blend.) Stir in the coconut milk and lemon juice, then taste, and season with additional salt, if desired.
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• Ladle the soup among the bowls, garnish with a drizzle of coconut milk, if desired, and serve hot

 

Tofu (or chicken) Tortilla Soup

Another KindSoups success!  Everyone took seconds!  Served with avocado, cilantro, plain yogurt.  Would also add red onion.  Takes time, but not difficult.

Ingredients

• 4 whole boneless, skinless chicken breasts (vegetarians may replace with a few cans of hominy)
• 2 tbsp. olive oil
• 3 tsp. cumin (plus some coriander)
• 2 tsp. chili powder
• 1 tsp. garlic powder
• 1 tsp. salt
• 2 tbsp. olive oil
• 2 c. diced onion
• 1 diced green bell pepper
• 1 red bell pepper
• 6 cloves garlic, minced
• 2 cans (10 ounces) Rotel Tomatoes & Green Chilies
• 8 cups low-sodium chicken stock
• 6 tbsp. tomato paste
• 4-5 c. hot water (add more as needed)
• 4 cans (15 ounces) black beans, drained (or use dried beans, rinse, simmer for ~ 1 hour)
• 3 tbsp. cornmeal or masa (I actually thought this detracted from the color and taste)
• 10 whole corn tortillas, cut into uniform strips around 2 to 3 inches - toast some of these for topping
• (Sour cream, diced red onion, diced avocado, pico de gallo, salsa, grated Monterey Jack cheese and/or cilantro, for garnishing, at least for your own)

Instructions

• Preheat the oven to 375˚. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on the tofu or chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.  If using tofu, you can do this in the toaster oven.
• Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. For tofu, it took about 30 minutes at 375-400 degrees, Just watch it as you’re cooking the soup).  Set aside.
• Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add tofu or shredded chicken and stir.
• Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.
• Mix cornmeal with a small amount of water - I might skip this next time. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed—add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.
• Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, grated cheese and/or, if you have it! (The garnishes really make the soup even more delicious.)

 

Fasolada - Greek Bean Soup - KindSoups

Fasolada - led by Shauna Simon and her husband Stefan, who is from a small Greek town

Not many ingredients to prepare, and very delicious.  The pepper gives it a kick.  Also added 2 parsnips. It's filling and can be a main dish. 

Ingredients

• Fasolia, dry white beans 3 cups or 6 cans (Cannellini, Northern White)
• About ½ cup Olive Oil (approx.)
• 6 stalks Celery, chopped
• 9 medium-sized Carrots, chopped
• (2 parsnips, chopped added)
• 3 big yellow Onions
• 12 cloves of Garlic
• 36 oz crushed Tomatoes, can or fresh
• 6 bay leaves
• 12-15 Cups water
• 2 Tablespoons salt
• 1 Tablespoon ground black pepper
• 1 cup of chopped fresh parsley – depends if you love Parsley or not (less or more is fine)

*Dry Beans need to soak for 8-12 hours. You can add 1 tsp. of salt to the soaking water. OR Use Canned Beans, already cooked.

Instructions

• Chop the celery and the carrots. Chop the onion thinly, and chop the garlic.
• In a pot, heat the olive oil and cook the vegetables for 10-15 minutes on medium heat, stirring occasionally. Add tomatoes & beans, stir. Add water & bring to a boil.
• Lower the heat and add spices except parsley. Let the soup simmer about a 1/2 hour.
• Add a few Tablespoons of Olive Oil & Chopped Parsley at the end.
• Optional – Add small chunks of Feta when serving soup, or serve on the side.