Mmm Good! Kitchen Sink Soup

Ok, this soup is the cat's meow, man! Just threw whatever I had into the pot and improvised as I went along.

The Goods
1 cup red lentils
1/3 cup veggie broth
2 cups water
1/2 medium onion, chopped
1/4 medium cauliflower head, chopped
2 large carrots
1 cup frozen spinach
1 Tbsp curry powder
1/2 Tbsp chili powder
couple dashes of cumin
t tsp coconut oil
1 tsp minced garlic
1 tsp brown sugar
Red Hot Sauce
bleu cheese crumbles


To begin, brown the onions, spices, and garlic in olive oil til the onions are translucent. Then add the water, broth, and lentils. Bring to a boil. Then add the vegetables and turn down the heat to allow it all to simmer. Add the brown sugar and coconut oil.

Stop here and taste the soup. If you're a little skeptical of the bleu cheese and Red Hot, then leave the soup as is. If you're up for adventure, add the last two ingredients to your liking!

Veggie broth can take over a soup, which is why I put such a small amount in here. I just wanted to give my lentils a little extra flavor. The additional cumin, garlic and chili powder are to power up my curry powder. If you like yours just fine, then omit these ingredients. Brown sugar is my new secret ingredient. I've been adding brown sugar to my curry recipes lately because it seems to thicken up the sauce and give the dishes some nuance.

I've been on a bleu cheese and red hot binge lately so, of course, they found their way into my soup. I think it works. I've made this soup twice this week and it was delicious each time!

Red Lentil & Artichoke Stew

Halfway through lunch I realized that I had forgotten to take a picture...



So I pulled out my camera. I thought I could do it. How hard could it be to snap a photo between bites?



Harder than I thought. This soup was too good, I tell ya!

You will have the same reaction, too. This red lentil artichoke stew is definitely where it's at! The biggest surprise? I used NO salt or curry powder, my two favorite condiments! I know, I was a bit skeptical, lol!

I found this soup while searching for ingredients and flavors besides my old standbyes. I wasn’t sure how to pull off Italian with no cheese, and whole grain pasta is wholly unappealing…So, clickety click click, I entered the ingredients I had on hand (red lentils, duh) and those I wanted to play with (artichokes and olives). Ta-da! Red lentil artichoke stew!

Lots of people refer to the Vegan Table for this recipe but I based mine off of this one here.

The Goods
1 cup diced yellow onion
2-3 teaspoons minced garlic
2 teaspoons ground cumin
1 cup dry red lentils
1 bay leaf
2 tablespoons fresh lemon juice
1 16-ounce can chopped tomatoes
1-15-ounce jar artichoke hearts, drained)
¼ teaspoon crushed red pepper flakes (optional)
black olives, sliced

Saute onions til golden. Add the garlic, cumin, and coriander and cook for 2 minutes, stirring frequently. Add the lentils, bay leaf, lemon juice, tomatoes and tomato liquid, artichoke hearts (and some juice but not all of it), and crushed red pepper and bring to a boil. Lower the heat and simmer for about 20 minutes or until the lentils are tender. Add water (or veggie broth) if stew becomes too thick. Remove the bay leaf. Serve alone or over rice or pasta. (I served mine over brown rice that I embellished with bell peppers and onion.)

Savory and simple! Two spoons up!

Red Lentil Burgers

What’s a busybody’s dream food? RED LENTILS!



Let me tell you, these little things are cheap, versatile, and fast! I make a variety of dishes, from curries to chowders to variations of the traditional lentil soup. Thanks to Poor Girl Eats Well, I’ve discovered red lentil hummus, too! Her recipe is simple and you can easily personalize it. Red lentil hummus has become my go-to snack: I eat it as veggie dip, spread it on crackers, and use it in place of mayo on sandwiches.

But I digress. I got up this morning to tell you about red lentil burgers. Yes, yes, y’all! These are a tasty alternative to the ubiquitous veggie patty and bland black bean burgers.
















Because I buy vegan, my recipe omits eggs. Therefore, I make my patties a little smaller so they will be less crumbly. This recipe yields 8-12 patties. The recipe that inspired my own simpler version is here.

The Goods
¾ cup red lentils
2 ½ cups water
2 cups mushrooms
1 large carrot, diced
2 celery hearts, diced
1 cup onion, diced
3 cloves (ish) garlic
2 cups breadcrumbs

Seasonings (to taste)
Oregano
Salt n pepper
Cayenne pepper
Lemon juice

Bring lentils to a boil. (For more flavor, I prepare my lentils with veggie broth and a bay leaf.) Reduce heat and simmer for 20 minutes. Drain very well and set aside. You may want to use a wire colander because you want the lentils as dry as possible.

Saute the onion, garlic, and cayenne pepper in olive oil. When the onion is translucent, add the other vegetables and all seasonings except the lemon juice. Saute it all til it smells good and the mushrooms are soft but not slimey. Drain excess liquid.

Combine your lentils and veggie mix. Add the lemon juice. Add the breadcrumbs. Adjust seasoning to taste. Then chill the mash in the fridge for 30 minutes. Afterwards, make small patties and brown them on the stove, about 5 minutes each side.

Top with your favorite fixins. I suggest avocado, red bell pepper and hot mustard. Enjoy!

P.S. For all you playful flirts, this recipe is great to make with your date or sweetie!