Thursday, January 28, 2010

Lemon Lentil Soup


Olive oil
1.5 c. onion, diced

1 c. carrot, diced
1.25 t. fresh oregano, chopped
3 garlic cloves, minced
.25 t. fresh rosemary, chopped
.25 t. chile flakes
1 bay leaf
Salt to taste
White pepper to taste

6 c. vegetable stock
1.5 c. red lentils

.5 c. lemon juice
1 t. lemon zest

Heat olive oil in large saucepan on medium-high. Add onion and cook until soft.
Add next 8 ingredients. Cook for a few minutes, stirring, until carrot
is slightly tender.
Add stock and lentils. Bring to a boil, lower heat and simmer, partially covered for about 20 minutes.
Remove from heat discard bay leaf and stir in lemon juice and zest.
We usually top with lots of fresh parsley, yogurt and feta.

Tuesday, January 5, 2010

Lemon Butternut Quinoa


We love quinoa dishes and usually use a mix of red and white quinoa. You can use just the white if that is what you have!

1 butternut squash peeled and diced 1/2" cubes
1 red onion wedged or diced
1 lemon juice and peel
olive oil
1.5 cups quinoa
4 cloves garlic
1-2 t. thyme
3 cups vegetable broth
1.5 cups greens (your choice; parsley, cress, spinach)
salt and pepper
Pinion nuts

Heat oven to 400 degrees. Coat butternut with a squeeze of lemon juice (save the rest of the juice and grated peel for later) and olive oil. You can either roast the wedged onions with this or dice them and saute later.
Cook for 15 minutes stirring once or twice.

Rinse quinoa and drain while squash is cooking. Saute onion and garlic (or just garlic) in oil until soft. Add quinoa and toast until dry and fragrant. Add squash, broth, thyme, the rest of the lemon juice and peel, salt and pepper to taste. Simmer covered for 20 minutes.

Remove from heat. Stir in chopped greens and serve topped with pinion nuts!