French Lentil Vegetable Soup

A bag of French lentils, or lentils du Puy, have been staring me in the face for weeks. These little green beauties, which are grown in the Le-Puy-en-Velay commune in the Haute-Loire department of south-central France, are wonderful. They have a nutty flavor that I really like, and they stay firm after cooking. While they’re perfect for soup, they’re also a nice addition to a salad, and I’ve also used them to make Nepalese Dal.

We added crumbled goat cheese and roasted rosemary cashews, which give the soup a tangy flavor and nutty crunch.

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French Lentil Vegetable Soup
 
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French Lentil Vegetable Soup
Author:
Recipe type: Soup
Cuisine: French
Serves: 4-6 servings
Ingredients
  • 1 yellow squash (cut into ½ inch cubes)
  • 1 zucchini (cut into ½ inch cubes)
  • ½ white onion (diced)
  • ¼ of a
  • buttercup
  • or butternut squash (cut into ½ inch cubes)
  • 2 carrots (diced)
  • 2 large leaves of kale (chopped)
  • 1 quart (32 oz or 946ml) vegetable stock
  • 1.5 cups peeled and chopped tomatoes
  • 2 cups of water
  • 1.5 teaspoons dry basil
  • 1.5 teaspoons curry powder
  • 1.5 teaspoons chili powder
  • 1 teaspoon ground cumin
  • Salt and pepper, to taste
Instructions
  1. Cooking the lentils: Bring 3 cups of water to a boil and add 1 cup of French lentils. Simmer over medium heat until the lentils are tender. Add a teaspoon of salt to the water (after they're finished cooking as this keeps the legumes tender) and allow to sit for a few minutes.
  2. Dice the onion, cut the buttercup squash into ½ inch cubes (peel first if using butternut).
  3. Add a tablespoon of olive oil to your soup pot, then add the onions, carrots and buttercup squash. Allow to cook for 5 minutes.
  4. Add the spices plus 1 teaspoon of salt. Cook for another 3 minutes. Toss in the yellow and zucchini squash, then add the stock, tomato sauce, and water.
  5. Cook over low to medium heat (gentle boil) for 15 minutes. Drain the lentils and add to the soup with the chopped kale. Allow to simmer another 5 minutes, add salt and pepper to taste.

Winter Squash Soup with Rosemary Cashews

Kabocha, also known as buttercup squash, is the color of butternut squash, but its texture is a bit drier and similar to that of a chestnut. That texture, combined with its sweet flavor, makes for a velvety smooth pureed soup when combined with the juicier butternut squash. Kabocha is rich in beta-carotene, iron, vitamin C and potassium with smaller traces of calcium and folic acid. It’s hearty, satisfying and could be the perfect starter for your winter meal or add a side salad and it is the meal!

Serve with Roasted Rosemary Cashews.

Winter Squash Soup 2

Winter Squash Soup with Rosemary Cashews
 
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Winter Squash Soup with Roasted Rosemary Cashews
Author:
Recipe type: Soup
Cuisine: American
Serves: 6-8 servings
Ingredients
  • 1 medium sized Kabocha squash
  • 1 small butternut squash
  • 4 shallots sliced thinly
  • 5 slices of fresh ginger
  • 2 oranges, peeled and quartered
  • Pinch of sea salt
  • Pinch of pepper
  • 2 cups/500 ml vegetable stock
  • ½ cup/125 ml of almond milk or cow's milk
Instructions
  1. Quarter the squashes and remove the seeds. Place in a baking dish or cast iron skillet, drizzle with a little olive oil, cover with foil and bake in a 375-degree oven for about 90 minutes. They're done when you can easily pierce them with a fork.  Cool, remove the flesh from the skin, and place in a blender (I use the Vitamix ).
  2. Add a little water to the baking dish and deglaze the pan. Add these pan juices to the blender for added flavor.
  3. Saute the shallots in olive oil or a few pats of butter, until they just start to brown. Add shallots, ginger, oranges, salt, pepper, vegetable stock and almond milk to the blender. Begin on low speed and slowly increase the speed to high, blending for about 1 minute, or until your soup is smooth and creamy. If the mixture is too thick just add a little more stock. Use the tamper with Vitamix to combine your ingredients, or turn off the blender and mix with a spoon then resume blending.
  4. Heat the blended soup in a pan until it just reaches a boil. Pour into a bowl and sprinkle each serving with chopped cashews, two whole cashews and a sprig of rosemary.
  5. I served it with a salad of arugula, green apples, Kalamata olives and crumbled goat cheese all lightly dressed with olive oil and balsamic vinegar.

Cape Cod Miso Stew

One of my favorite comfort foods is miso soup. Miso has been an integral part of the Japanese diet for centuries and the fermented soy products are the healthiest soy products that you can eat . We like the mellow white and red soy miso made by Miso Master. I try to eat miso soup a couple of times a week. I often add a piece of fish which transforms this bowl of soup into a satisfying meal.

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Miso’s a living food that’s loaded with beneficial microorganisms such as tetragenococcus halophilus, so if you’re wondering how to get your daily allowance of this good bacteria, give this recipe a try.

Assembling the miso stew:
Divide the miso soup into two large soup bowls. Lay the greens in the middle and place a piece of fish on the greens, then pour the juices from the cooked fish over the top. Add a handful of toasted unsalted sunflower seeds. Get ready for a cacophony of tastes and textures that are the ultimate in soothing comfort food.

Cape Cod Miso Stew
 
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Cape Cod Miso Stew
Author:
Recipe type: Soup
Cuisine: Asian
Serves: 4-6 servings
Ingredients
  • 4 cups of water
  • 3 inch piece of
  • kombu
  • 2 carrots (diced)
  • 2 stalks of celery (diced)
  • 1 cup of diced
  • kabocha
  • squash
  • 1 tablespoon red miso
  • 2 tablespoons mellow white miso
Instructions
  1. Add the kombu to the water and bring to a boil. Add the vegetables and simmer until tender, about 15 minutes.
  2. Put the miso paste in a small bowl and add some of the soup broth to it. Mix until it forms a nice creamy paste.
  3. Add that paste back to the soup. Let it simmer (not boil) as that will destroy those wonderful microorganisms. Remove the kombu before serving.

 
Cape Cod Miso Stew
 
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Baked Cod
Author:
Recipe type: Entree
Cuisine: Asian
Serves: 2-4 servings
Ingredients
  • ¾ pound of fresh cod
  • 2 tablespoons
  • tamari
  • or soy sauce
  • 1 tablespoon of fresh lemon juice
  • ½ teaspoon
  • mirin
  • 1 teaspoon seasoned rice vinegar
  • ½ teaspoon
  • Ume plum vinegar
  • 1 tablespoon
  • Victoria Taylor's Gourmet Toasted Sesame Ginger Seasoning
Instructions
  1. Cut the fish into two pieces and place in a baking dish or small cast iron skillet.
  2. Mix the liquids together. Pour on the marinade and sprinkle with the ginger seasoning. Allow it to sit for about 15 minutes before baking, basting with the marinade every few minutes.
  3. Bake in a 400-degree oven for about 10 minutes or until cooked through to your liking.

 
Cape Cod Miso Stew
 
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Collard Greens
Author:
Recipe type: Vegetarian
Cuisine: American
Serves: 4-6 servings
Ingredients
  • 4 leaves of collard greens (chopped)
  • ½ small sweet white onion (cut into crescents)
  • 2 cloves garlic (diced)
Instructions
  1. Add a tablespoon of extra virgin olive oil to a skillet.
  2. Add the onions and garlic, cooking until tender.
  3. Add the chopped collard greens and saute over high heat until the greens are tender.