Main dish Meatless, Vegetarian
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Guest
Marrakesh Express Red Lentil Soup
From Prevent and Reverse Heart Disease by Caldwell b Esselstyn, Jr. M.D.
“It is a one-pot meal with flavors that are completely transporting. You might imagine lying on embroidered cushions in a Moroccan pavilion, a warm breeze perfumed with spices gently billowing the sheer draperies around you. Bright flowers bloom nearby. You feel warm and relaxed”
1 onion, chopped
4 ribs celery, chopped
Water or broth
1 bay leaf
1-2 tablespoons fresh ginger, chopped
½ teaspoon ground cinnamon
½ teaspoon ground turmeric
6 cups vegetable broth
4 plum tomatoes, chopped
1 cup red lentils, sorted and rinsed
1 15-ounce can chickpeas, drained and rinsed
2 tablespoons lemon juice
1 bunch cilantro, chopped
1 Stir-fry onion and celery in water or broth in a large soup pot until tender.
2. Add bay leaf, ginger, cinnamon, turmeric, vegetable broth, tomatoes, lentils and chickpeas.
3. Bring to a boil, lower heat, and simmer, covered for 45 minutes, until lentils are tender. Stir occasionally.
4. Right before serving, add cilantro and lemon juice.
Shif.
From Prevent and Reverse Heart Disease by Caldwell b Esselstyn, Jr. M.D.
“It is a one-pot meal with flavors that are completely transporting. You might imagine lying on embroidered cushions in a Moroccan pavilion, a warm breeze perfumed with spices gently billowing the sheer draperies around you. Bright flowers bloom nearby. You feel warm and relaxed”
1 onion, chopped
4 ribs celery, chopped
Water or broth
1 bay leaf
1-2 tablespoons fresh ginger, chopped
½ teaspoon ground cinnamon
½ teaspoon ground turmeric
6 cups vegetable broth
4 plum tomatoes, chopped
1 cup red lentils, sorted and rinsed
1 15-ounce can chickpeas, drained and rinsed
2 tablespoons lemon juice
1 bunch cilantro, chopped
1 Stir-fry onion and celery in water or broth in a large soup pot until tender.
2. Add bay leaf, ginger, cinnamon, turmeric, vegetable broth, tomatoes, lentils and chickpeas.
3. Bring to a boil, lower heat, and simmer, covered for 45 minutes, until lentils are tender. Stir occasionally.
4. Right before serving, add cilantro and lemon juice.
Shif.
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Guest
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Guest
This is a recipe hubby calls Harvest Stew.
I have never had a name for it I got the idea from my Godmother.
1 large can stewed tomatoes
1 lg can of tomato sauce
1 can of broth (chicken or veggie)
onion - to taste
1 Zucchini-bite sized pieces
1 Yellow squash-bite sized pieces
mushroom- to your liking
salt and pepper- to taste
garlic-to taste
now if you want to go Italian add Oregano and Basil
if you want Southwestern add Cumin and Chili poweder (again to taste, your liking)
then cook over medium to low heat till veggies are fork tender and serve with a pinch of either
Mozzarella cheese or Jack cheese and a loaf of crusty yummy bread or some corn tortillas.
My Godmother had added left over chicken diced to it before as well as Corn to the South western variation.
Its very satisfying and filling and warms you up on a cold day and takes very little time to make and eat.
Enjoy
I have never had a name for it I got the idea from my Godmother.
1 large can stewed tomatoes
1 lg can of tomato sauce
1 can of broth (chicken or veggie)
onion - to taste
1 Zucchini-bite sized pieces
1 Yellow squash-bite sized pieces
mushroom- to your liking
salt and pepper- to taste
garlic-to taste
now if you want to go Italian add Oregano and Basil
if you want Southwestern add Cumin and Chili poweder (again to taste, your liking)
then cook over medium to low heat till veggies are fork tender and serve with a pinch of either
Mozzarella cheese or Jack cheese and a loaf of crusty yummy bread or some corn tortillas.
My Godmother had added left over chicken diced to it before as well as Corn to the South western variation.
Its very satisfying and filling and warms you up on a cold day and takes very little time to make and eat.
Enjoy