This morning I was off work, and had an early dentist appointment. Afterwards, I took advantage of the cool-morning to take a run on the trails. Wow, I did not realize how much I needed that. Running puts me at such peace.
This summer we signed up for a CSA through my work. It is really super awesome to get fresh veggies delivered each week. It is even better this year, too, because I’ve been working a lot of Saturdays and have not been able to go the Farmer’s Market. The only bad thing about the CSA, are the weeks we don’t cook much. And then, we have a lot of vegetables.
So, last night for dinner we were at a the-fridge-is-empty-we-had-pizza-the-past-three-nights total loss. We wanted to stay in to eat, but had no clue what to make.
Then I remembered this lonely can of lentils that has been in my pantry forever. I don’t even remember why/when I bought them. I just remember seeing them and thinking ‘gee, precooked lentils may come in handy someday’ (and I’m sure I paid FAR too much for them compared to their dry-counter-parts)
I started trying to decide what to do with a can of precooked lentils, and finally settled on lentil soup, as a good way to also use up some CSA and pizza topping vegetable stragglers. And I even got rid of some freezer stragglers. I love soup any time of the year.
This recipe is seriously a very rough guide. I didn’t do a great job of measuring when I was making it, because I just kept finding stuff, and throwing it in. But it was quiet enjoyable. Feel free to tweak the thing to pieces, though!
CSA-Leftovers Lentil Soup
- Rice Vinegar (a few tablespoons)
- Onion, green peppers, mushrooms, carrots, celery, whatever veggies are on hand
- A few cloves of garlic, diced
- Greens of some sort, mine was a random assortment of kale and collards
- 2 cubes vegetable bullion (I make this at home…recipe below!)
- 1 can prepared lentils
- 4 cups water
- 1 can diced tomatoes
- 1 can tomato paste
- 1 teaspoon salt
- 1 tablespoon cumin
- 1 tablespoon coriander
- Paprika, black pepper and sriracha to taste
- Heat a soup pot on medium
- Once warm, add a few tablespoons of vinegar
- Saute the hard veggies (onion, peppers, mushrooms, carrots, celery, garlic in my case) until they begin to soften, adding water if they begin to stick
- Add the greens, and stir until they wilt slightly
- Add all of the ingredients (bullion through coriander), and simmer for about 20 minutes
- Then taste, adding peppers to taste
- Serve warm, store in an air tight container
**Edited: Below is my bullion recipe
I make my bullion in the crock pot..I mix it up each time, but here’s a rough guide:
1 large onion, diced
2 whole carrots, diced
1 teaspoon dried thyme
2 stalks celery, diced
1 teaspoon dried parsley
1/2 cup water
black pepper to taste
dash of salt
1/2 cup nutritional yeast
Grease the crockpot and cook all ingredients but the nutritional yeast on low for 8 – 12 hours
Once it is cooled to room temp, add the nutritional yeast and then blend all ingredients in the food processor or blender
I then transfer mine to ice cube trays to freeze, popping them out into an air tight container once frozen. 1 cube = 1 tablespoon. I usually double the amount of this to traditional bullion.
Again, sometimes I add other things…depending on what’s in the fridge!!
Do you like soup year round? Or just when it is cold?