One-Pot Hearty Lentil Vegetable Soup

Rainy days call for a hot, steaming, comforting bowl of lentil soup that's full of veggies.  This one-pot version is quick and easy enough to make on a weekday.

One-Pot Hearty Lentil Vegetable Soup

A bowl of hot steaming soup, some crusty bread, and possibly a sandwich is a go to meal of our whenever the weather is cold and dreary.  Even though it is March we've had rain in Southern California almost daily.  So it's time to make a big pot of hearty soup that is full of veggies and lentils. 

With about 10 ingredients, most of which you may already have, you can have this on the table in no time.  We have our standard onion, carrots, and celery, along with some tomatoes, spinach, and lentils.  It is spiced nicely with fresh thyme and some crushed red pepper flakes.  This is one comforting soup!

All made in one-pot, so clean up is a breeze, and it will be done in about 40 minutes so it's easy enough to make on a weeknight.

Enjoy!

What Ingredients do I need?

• yellow onion
• carrots
• celery
• garlic
• low-sodium chicken broth
• brown lentils
• 15 oz. can diced tomatoes
• fresh thyme
• crushed red pepper
• baby spinach
• red-wine vinegar
• Optional topping: Parmesan cheese

Substitutions and Variations

• Add vegetables like zucchini or mushrooms

• Add chopped kale instead of spinach

• Use vegetable broth for a vegetarian dish

Kitchen Tips and Notes

• Refrigerate for up to 5 days or freeze for up to 2 months.

• Great for a Dutch Oven like this one.

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One-Pot Hearty Lentil Vegetable Soup

serves 4-6

2 tablespoons extra-virgin olive oil
1 cup yellow onion, diced

1 cup carrots, diced

1 cup celery, diced 
4 cloves garlic, minced
4 cups low-sodium chicken broth
1 ½ cups brown lentils
15 oz. can diced tomatoes, undrained
2 teaspoons finely chopped fresh thyme
½ teaspoon salt
½ teaspoon ground pepper
½ teaspoon crushed red pepper
3 cups baby spinach
1 ½ tablespoons red-wine vinegar

Optional topping:  Parmesan cheese

Heat oil in a Dutch oven or large pot over medium heat. Add onion, carrot and celery; cook, stirring occasionally, until softened, 6 to 10 minutes. Add garlic and cook about 30 seconds.  Add broth, lentils, tomatoes, thyme, salt, pepper, and crushed red pepper.  

Turn heat up to medium-high heat and bring to a boil.  Then reduce the heat to medium-low.  Cover the pot and cook 15 to 25 minutes, stirring occasionally.  You may add a littler water as needed to thin to desired consistency.

Stir in the spinach and cook another 5 to 10 minutes. Add in the vinegar and stir to combine. Serve in soup bowls and garnish with a sprinkle of Parmesan if you would like.  

adapted from: Eating Well

St. Patrick's Day Delight: Traditional Irish Scones

Start your St. Patrick's Day off right with these fluffy, soft, richly flavored Traditional Irish Scones.  They are perfect with a cup of tea or for breakfast with some jam and cream!

Traditional Irish Scones 

It's all things Irish as we celebrate St. Patrick's Day later this week.  Today we are talking about a staple all over Ireland, England, and Scotland.  Scones.  Tender buttery pastries that are slightly sweet are part of the quick bread family and very similar to southern biscuits with the addition of sugar.  They are really easy to make and taste wonderful with some hot tea, or have them for breakfast with some jam, butter, or clotted or whipped cream.

All you need is 1 bowl and a few pantry ingredients to make these Traditional Irish Scones.  Why not make some this week to celebrate with.  You will love this recipe.

Enjoy!

What Ingredients do I need?

• all-purpose flour
• salt
• sugar
• baking powder
• baking soda - this is a must when using buttermilk
• butter - use Irish butter for an authentic taste
• buttermilk
• egg

Substitutions and Variations

• The addition of raisins is very popular in Ireland.

• Use regular milk instead of buttermilk.  The baking soda may be omitted if using regular milk.

Kitchen Tips and Notes

• Irish scones are usually round in shape.  Try using a 2"- 2 1/2" biscuit cutter, or just use a drinking glass to cut them.  Growing up my mom and I always used a juice glass to cut our biscuits out.  Make sure to dip whatever cutter you use in flour first.

• Typically served with strawberry or raspberry jam, butter, clotted cream, or whipped cream.

• Sift your flour in to your mixing bowl by running it through a fine mesh strainer.  This is important as it incorporates more air in to the flour and create a less dense scone.

• I almost always grate my butter in to the flour mixture rather than dice it.  It's much easier to work it in to the flour this way.

• It's easy to cut in the butter just using your fingers or use two forks or a pasty cutter.

• You don't want to handle the dough too much.  Don't knead it, just pat out the dough in to a 1" thick circle with your hands.

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Other Irish Dishes

• The BEST Shepherd's Pie - hearty and deliscious!
• Irish Soda Bread Muffins - a scrumptious variation of Irish Soda Bread
• Slow Cooker Guinness Irish Beef Stew - a real flavorful stick to your ribs stew!
• Spotted Dog - Irish Soda Bread - easy to make
• Chocolate Bailey's Milkshake - non-traditional but fun and tasty!

Traditional Irish Scones 

yield:  12 scones

2 cups all-purpose flour
1 teaspoon salt
3 tablespoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 (1/2 cup) stick of butter, cold (Kerrygold recommended)
½ cup buttermilk
1 large egg, beaten

Preheat the oven to 425°F and line a baking sheet with parchment paper or spray it with non-stick cooking spray.

Sift together flour, salt, baking powder, and baking soda into a mixing bowl. Stir in the sugar.
Using a box grater, grate the butter in to the bowl, and using your fingertips, rub the butter into the dry ingredients, lifting it into the air as you go, until it resembles small peas sized bits.

Make a well in the center of the bowl and pour in the buttermilk and beaten egg. Gently stir the liquid into the dry ingredients until it forms a soft dough.

Transfer the dough to a lightly floured surface and pat it into a 1-inch thick circle. Using a biscuit cutter or drinking glass cut scones and transferred to the baking sheet.  Any dough scraps should be re-formed in to a 1" circle and cut again.  Continue until you have used all the dough.  Brush the tops with additional buttermilk.  Bake for 11 to 15 minutes or until the top of the scones are a beautiful golden brown. Let cool on a metal rack for 10 minutes and then serve.

Spring Fling: Berry Almond Smoothie Bowl

Start your day with a refreshing smoothie bowl filled with raspberries and almonds, and topped with blueberries, coconut, and more almonds.  The best way to start the day!

Berry Almond Smoothie Bowl

I've been obsessed with Acai and Smoothie (MGG calls them smoodie) bowls for about 6 months now.  I've always loved smoothies and have quite a few recipes on this blog, but there is something so naughty about putting it in a big bowl and adding all the toppings.  It's like a decadent treat that is so much tastier than oatmeal or cereal.   

This is a my Berry Almond Smoothie Bowl.  It's filled with my favorite berry, raspberries with an additional of some almonds for a protein burst and some cinnamon for a little warmth.  This is combined with a Greek yogurt, banana, and milk base to create the "bowl", then it's topped with sweet blueberries, coconut flakes, and a sprinkle of sliced almonds.  Heaven in a bowl!

Enjoy!

What Ingredients do I need?

• frozen raspberries
• 1 large banana
• Greek yogurt
• 2% milk
• sliced almonds
• ground cinnamon
• vanilla extract
• fresh blueberries
• unsweetened coconut flakes

Substitutions and Variations

• Top with chocolate chunks.

• Change up the toppings: strawberries or blackberries are great, or add some sliced bananas.

• Granola would make a great topping.

• Leave the almonds out of the smoothie and the topping for a nut free dish.

• Use almond milk or soy milk if you prefer.

Kitchen Tips and Notes

• Always use frozen raspberries to get the slushy thick smoothie.

• Frozen bananas will help, but are not necessary.

• If your smoothie comes out to thin you can add some ice cubes and blend that in to thicken it up, or add a little more yogurt.

• Make sure to use a powerful blender.

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Berry Almond Smoothie Bowl

serves 1

2/3 cup frozen raspberries

1/2 large banana
1/2 cup plain Greek yogurt
1/2 cup 2% milk
5 tablespoons sliced almonds, divided
1/4 teaspoon ground cinnamon
1/8 teaspoon vanilla extract
1/4 cup blueberries
1 tablespoon unsweetened coconut flakes

Blend raspberries, banana, yogurt, milk, 3 tablespoons almonds, cinnamon, and vanilla in a blender until very smooth.

Pour the smoothie into a bowl and top with blueberries, the remaining 2 tablespoons almonds and coconut.