Egyptian Red Lentil Indonesian Peanut Soup French Potato Soup
Egyptian Red Lentil Soup
Fast and easy! This middle eastern classic is fast, easy and economical to make. It is nutritious, packed with fiber and phytonutrients. It is a hearty soup that is perfect for a holiday get together for soup, bread and salad.
INGREDIENTS:
2 cups red lentils, washed ( available in most
health food stores)
1 tsp cumin, salt and pepper to taste
1 cup sliced carrots
Juice of one fresh lemon
1/4 cup fresh parsley (chopped) salt, pepper, cilantro ( optional) to
taste
METHOD:
Cover lentils with 8 cups of water. Add carrots and bring to a boil. Simmer until lentils are soft and carrots are cooked. Add juice of lemon, parsley, salt, pepper, cumin and cilantro and simmer for 5 more minutes. Add 1/4 cup of water if soup is too thick.
Indonesian Peanut Soup
Looking for a special soup for a holiday meal ? This interesting soup contains a variety of 5 colorful health-giving foods bursting with antioxidants and flavor too. ( garlic, onions, ginger, red pepper, sweet potatoes)
Ingredients:
¼ cup olive oil
2-3 cloves fresh garlic, minced or pressed
1 medium onion sliced in half moons
3 tsp. fresh ginger root, sliced or minced
5 sun dried tomatoes, sliced
1 red pepper, sliced in half moons
1/2 carrot, sliced
¼ cup raisins, soaked for 1 hour
½ t. red pepper flakes ( optional)
¼ cup of chunky peanut butter or almond butter
2 cups cooked steamed pumpkin, butternut squash or sweet potatoes , mashed
2 teaspoons cumin
Directions:
Peel and cube 2 cups of pumpkin, butternut squash or sweet potatoes. Place in steamer until soft. Set aside.
In a large soup pan, sauté the garlic, ginger, red pepper, carrot, and raisins and sun dried tomatoes in olive oil. Add nut butter and mashed butternut squash, pumpkin or yams . Add 5 cups of boiling water or vegetable broth and simmer and stir until smooth. Add cumin and simmer a few more minutes. Serves 4.
** My favorite version is to use steams sweet potatoes and almond butter
Ingredients:
4 white potatoes, peeled and cubed
3 large carrots, sliced
1/2 cup of frozen peas
4 large leeks or onions, sliced
3 bulbs fresh garlic, pressed or diced
1 bunch fresh parsley
3-4 quarts of water
Olive Oil
Fresh lemon, salt and pepper
Directions:
Sautee leeks and garlic in a Dutch oven or soup pot until onions are golden. Add potatoes and carrots and toss in oil mixture. Add 3 quarts of water to cover potato mixture ( add the remaining quart of water if needed) add parsley and bring to a boil. Turn heat to a simmer , add peas, lemon juice, salt and pepper and simmer until the potatoes are tender. Remove parsley before eating.
