for dinner last night …
January 14, 2011
one of the meals on my meal plan for this week was a lentil soup that i’ve been wanting to try (french lentil and potato stew recipe from “feeding the whole family” cookbook). i decided to fix it yesterday, since we were needing to eliminate some foods to see if there were some triggers causing my sweet girl to have a tummy ache in recent days. we ate “clean” all day, which felt great, and really enjoyed this dinner last night! i was thrilled when maddie wanted seconds … a success!
the flavors in this soup were wonderful, vibrant and almost sweet/spicy. and it was extremely frugal … made mostly with ingredients i had on hand. i prepared a loaf of gluten free bread on the side, inspired by shawnna’s recipe but modified by adding mashed bananas in place of pumpkin, as well as using a mix of brown rice, and other gluten free flours (instead of just brown rice flour). it tasted wonderful, buttered with a little honey!
January 16, 2011 at 6:44 pm
Ok, so where’s the Lentil recipe??
January 19, 2011 at 1:13 am
here it is, jani: =) (from “feeding the whole family cookbook”)
1 tbsp extra virgin olive oil
1 onion, chopped
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground ginger
1/4 tsp cayenne
1/4 tsp ground cinnamon
1 tsp turmeric
1/8 tsp pepper
1/4 tsp allspice
2 red potatoes, cubed
1 parsnip, sliced
1 stalk celery
1 carrot, chopped
1 cup french lentils
4 cups water or chicken stock
1 tsp real salt
melt olive oil in pot on medium heat; add onion and saute til soft. add all spices and saute a few more minutes.
add potatoes, parsnip, celery, carrot, lentils and water. bring soup to boil; reduce heat and simmer, covered, for 50+ minutes. when lentils are creamy, stir in salt. can serve w/dollop of yogurt – i sprinkled w/grated cheese.