Two Tone Soup

We've been having hurricane like weather here in San Francisco. Perfect weather to stay in my pj's, fix a nice bowl of comfort soup and watch a marathon of my favorite shows. Unfortunately, I have a job and responsibilities. Here's to dreamin'

Serves 2
45 minutes

Broccoli Lentil
2 cups Broccoli, chopped
1/2 Onion, diced
1/2 cup Green lentils
1 tsp Cumin
1/4 tsp Chili powder
1 Tbsp Better Than Bouillon (or a GF Bouillon cube)

Roasted Pepper
1 Red bell pepper, roasted
1/2 cup Tomato sauce
1 Tbsp Tahini
1 Tbsp Olive Oil
1 Tbsp Maple Syrup
1/4 tsp Chili Powder
1/2 tsp Salt
Black Pepper to taste

1. Turn oven to 350 degrees. Wrap your red bell pepper in aluminum foil, add about a tablespoon of water, roast in oven for 20 minutes.
2. In a big pot add about a tablespoon of olive oil, once heated add your diced onion, you're making your broccoli lentil, if that wasn't obvious. When they get all soft and start to brown, add your lentils, cumin and chili powder. After a few minutes add 2 cups of water, broccoli and bouillon. Cook till lentils are soft, about 30 minutes.
3. Meanwhile, gut and chop up your roasted pepper (after it has cooled of course), add it to food processor along with all your other roasted pepper ingredients. Process then pour into a clean pot and heat through.
4. Once your broccoli lentil soup is cooked through, put it in your food processor and process.
5. Have some fun with how you put them in your bowl! I got the above look by filling the bowl 3/4 way with broccoli lentil then, I pressed the bottom of a big ladle full of roasted pepper into the middle (so that the top of both soups are level with each other) and slowly rotated the ladle upside down. I hope that makes sense. I used blue corn tortilla chips to garnish.

Original recipe from VeganYumYum

Mango Dal

Mangoes were on sale at the market this week so I picked a few up. If you've never cut open a mango before it can be kinda tricky. Here is a perfect little tutorial. I don't know if I'd hold it in my hand though. I mean I would,... because I did,... and I cut my hand.

Serves 4
40 minutes

1 cup Yellow lentil
4 cups Water
2 tsp Salt
1 tsp Ground turmeric
1 Tbsp Olive oil
2 tsp Cumin
1 Medium yellow onion, diced
4 Garlic cloves, minced
1 Tbsp Fresh ginger, minced
2 tsp Ground coriander
1/4 tsp Cayenne pepper
2 Mangoes, cubed

This goes well over rice if you wanted to cook some up.

1. Combine lentil, water, 1 teaspoon salt and turmeric in a sauce pan. Bring to boil then reduce heat to simmer for 15 minutes.
2. Cube mangoes and set aside. Heat oil in a medium pot/pan. Add cumin 30 seconds before your onion, saute onion for about 5 minutes. Add in everything else EXCEPT your cubed mangoes. Saute for another minute.
3. Add onion mixture and mangoes to your lentils. Cook for 15 more minutes or so, stirring from time to time. Most of the water should be absorbed and lentils falling apart.
4. Chomp down on it!

Original recipe from Eating Well

Moroccan Carrot Ribbons and Black (Or in my case, Green) Lentils

I've been wanting to try this one out for a bit and I'm so bummed it took me so long because it's un-freaking-believable. I was unable to find black lentil so I used French green lentils (shoot me for it). Besides that near disastrous escapade, this recipe was quick, easy and will forever be a part of regular rotation. Per usual, I made a few tweaks according to what was in my spice collection and personal taste (the original recipe is listed below)

Serves 4
20-30 minutes

Carrot Marinade:
1 Tbsp Lemon juice
2 Tbsp. Orange juice
Pinch of salt

Dressing:
1 Tbsp Cumin
1/2 Tbsp Anise seeds
1/2 tsp Cinnamon
1/4 tsp Ground ginger
1/2 tsp Paprika
1/2 tsp Ground coriander
Pinch of crushed chilies
1 Tbsp Lemon juice
1 tsp Agave
2 Tbsp Olive oil
Pinch of salt

Ingredients:
1 cup French green lentils
3-4 Carrots
1/2 cup Red onion
8 Prunes
1/2 cup Mint, chopped


1. Mix together your carrot marinade in a large bowl. Wash and peel your carrots in long strokes for desired "ribbon" fanciness. Place in marinade.
2. Cook your lentils as directed (usually 2:1 water:lentil ratio, boil water, turn to medium, add lentil, cook for 20-30 min yada yada). Rinse to make it pretty, I don't bother.
3. While your lentil is cooking make your dressing. Just put it all in a bowl and mix. Also, finely-ish chop your onions, prunes and mint.
4. When all is ready to go, mix it all in that OG marinade bowl and serve. Yum!

Original recipe created by Sarah Britton from My New Roots via Whole Living
My Asshole Diet