Spicy Butternut Squash Soup

Ingredients:

1 Butternut squash, about 2 pounds
2 tablespoons olive oil
1 cup chopped onion
1 1/2 teaspoons chopped garlic
1/2 cup thinly sliced carrot
1/2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon finely minced jalapeno pepper
2-3 cups chicken stock

Directions:

1. Cut the squash in half and scoop out the seeds. Peel the squash and cut into 1 inch pieces. Or for faster prep, you can buy the butternut squash pre-peeled and cut. 

2. In a large pot, heat oil over medium heat. Add onion and garlic and cook, stirring often, until they begin to brown, about 5 minutes. 

3. Add the carrot, cumin, salt, and pepper. Cook for 1 minute, and then add squash, jalapeno pepper, and chicken stock. Bring to a boil, reduce heat and simmer for about 25-30 minutes, or until the vegetables are tender (check the carrots to determine readiness).

4. Remove from the heat and puree the soup using an immersion blender, or transfer to a blender or food processor. Puree until smooth. Adjust the seasonings. 

This delicious recipe was shared with me by Ali Stitt.  I absolutely loved the kick and the preparation time was much lower than the roasted butternut squash recipe I had made before. This recipe originally came from Emeril Lagasse and was posted on the Food Network.  I substituted olive oil for peanut oil, and took out the heavy cream the original recipe calls for.  Depending on the size of your butternut squash, you may need to slightly adjust the amount of chicken stock.  This recipe makes a thick soup, just the way I like it!  I definitely used the already-prepped butternut squash from Costco which was 2 lbs. of cut squash (as opposed to the entire squash weighing 2 pounds), so I added about a half cup chicken broth.  I also increased the cooking time a bit, because in order to get the smooth texture, you have to be sure that the carrots are nice and tender.  As for spice factor, it's kid friendly at our house and really just adds a little kick.  You could easily add more if you like things on the spicier side. This soup is surprisingly filling and obviously very healthy.  Highly recommend it and am already excited to make it again!

Roasted Butternut Squash Soup

Ingredients:

1 large butternut squash (about 5 lb squash peeled and cut or 4 lbs pre-cut)
1 large green apple, peeled, sliced and cored
1 large yellow onion, chopped
2 large carrots, chopped
3 tbsp olive oil
2 tsp cinnamon, 1 tsp cinnamon
1 1/2 tsp salt, 1 tsp salt
1/2 tsp cumin
1 tsp chili powder, 1 tsp chili powder
2 tbsp butter
4 cups chicken broth

Directions:

1. First things first. How do I take a store-bought squash and transform it into something I can cook? To prepare a butternut squash, first cut a thin slice off the bottom of the squash so that it can stand flat on the counter and is easier to handle. Next, peel off the outer layer off the squash. Then, using a sharp large knife, cut the squash in half lengthwise, and scoop out the seeds. You can either discard of the seeds or rinse them and roast in the oven. Lastly, dice the peeled and seeded squash into cubes. Of course, you could also buy pre-cubed squash from the grocery store to make life a little easier.

For this recipe you don’t need to worry about making the cubes uniform, because they will be blended eventually. The same goes for the shapes of the sliced apple, onion and carrots. Everything is roasted in the oven after being tossed with some spices, and then combined in a large pot with some chicken stock to simmer. The more chicken broth that you add, the soupier it will be

2. Preheat oven to 400 degrees F. In a large bowl, combine the butternut squash, olive oil, 2 tsp cinnamon, 1 1/2 tsp salt, and 1/2 tsp cumin. Mix together, coating the squash well. Spread out on a rimmed baking sheet.

3. Next, in the same bowl that the butternut squash was in, toss the apple slices, onion, and carrots to coat with the remnants. Place on a second rimmed baking sheet and add both baking sheets to the oven. Roast for 50 minutes until soft, stirring once.

4. Melt butter over medium heat in a large pot on the stove. Add the roasted ingredients and then the chicken broth. Add 1 teaspoon each of salt, cinnamon and chili powder. Bring to a boil, then reduce heat to low and simmer, covered, for 20 minutes.

5. Using an immersion blender, combine the ingredients until smooth, or transfer to a blender to puree. Serve warm.

The minute I read this original recipe, my mouth started watering! I am definitely a fan of the flavors you get when roasting vegetables. I immediately bought the ingredients to give it a try. I really enjoyed the flavors, but it didn't turn out quite how I wanted it.  The following week, I tried again and added a bit more spice, longer roasting time, peeled the apples, used yellow onion instead of sweet, and a bit longer puree time to get the texture even smoother. Loved how healthy it is and the flavor was great! I modified this recipe from one found on Paleogrubs.com Photos credit to: Rebecca Bohl 

Summer Chili with Turkey

Ingredients:
1.25 lbs. fresh ground turkey
2 teaspoons chili powder
1 teaspoon grill seasoning blend
1 teaspoon ground cumin seed
1 Tablespoon Worchestire sauce
2 Tablespoons hot sauce
1 large yellow or white onion, chopped
2 bell peppers (I used yellow & orange), chopped
14.5 oz. tomato sauce
14.5 oz. beans (black, pinto, and/or small kidney - I used all three)
1/2 cup BBQ sauce (optional, I did NOT use)
1/2 cup fresh off cobb or frozen, thawed yellow sweet corn
1/4 cup diced jalapenos

Toppings:
1/2 cup non-fat, plain Greek yogurt
1/2 cup shredded pepper jack cheese
1 avocado, sliced

Directions:
1.  Brown ground turkey in skillet, add chopped peppers and onion.  Add chili powder, grill seasoning, and cumin and saute until onions are translucent.
2.  In a large saucepan or crock pot, add and stir together tomato sauce, beans, (optional) BBQ sauce, Worchestire sauce, hot sauce, corn, and jalapenos.
3.  Transfer ground turkey mixture into the crock pot.  Slow cook for 6-8 hours, or quick cook for 4 hours.
4.  Serve chili hot with any/all toppings and enjoy!
5.  Another option for a heartier, but still healthy meal is to steam quinoa and top with cooked summer chili.

Curried Thai Sweet Potatoes and Lentils - gluten free, vegan

Ingredients:

• 1 c lentils, rinsed
• 4 cups broth, you could use *vegetable or chicken (*vegan)
• 2 medium sweet potatoes, unpeeled and diced
• 1 t tumeric
• 1 T curry powder
• 3 T olive oil
• 2 cloves garlic, minced
• 1/2 onion, sliced thin
• 1/2 head of green cabbage, thinly sliced/shredded
• 2 jalapenos, minced (remove ribs and seeds)
• 2 t fresh grated ginger (I love the stuff already pre-ground in the tube or jar)
• 1 can (14.5oz) fire roasted tomatoes
• 1 can light coconut milk
• salt to taste (I used 1 t)
• fresh cilantro for garnish
• Red pepper chili flakes optional for added spice
• Optional: 2 small chicken breasts, baked and cubed (not vegan)

Directions:

1. In a large pot, bring lentils, broth, and sweet potatoes to a boil.  Reduce heat and simmer on low for 30 minutes or until the sweet potatoes and lentils are barely done cooking. 
2. Add in the tumeric, curry, salt, fire-roasted tomatoes, and ginger to the same pot and continue cooking for another 10 minutes.
3. In a large skillet, heat the oil and saute onions, garlic, and jalapenos for 2-3 minutes.  Then add in the sliced cabbage and cook for 10 minutes.
4. Add the sauteed mixture to the large pot and stir in the coconut milk.  Top with fresh cilantro.

I went ahead and included some baked chicken in this dish for some added protein, but that is optional for sure.  I used 2 chicken smaller chicken breasts, (baked and cubed) and added them in with the coconut milk.  Without adding in extra heat, this is about a 1 star recipe and great for the not -too-spicy curry lovers.  For the adults, we added in a couple shakes of red pepper flakes for some extra kick.  Absolutely delicious both ways! Sometimes it's nice to keep it mild and let everyone add in the spice factor that they prefer.  This was a very healthy, hearty, and flavorful dish.  Really delicious!!! Photo credit and recipe inspiration goes to Pinch of Yum.

Italian Chicken Sausage Tortelloni Soup

Ingredients:

1 pound of Italian chicken sausage
1 medium white onion, chopped
3 garlic cloves, minced
2 cups low-sodium chicken broth
1.5 cups water
1 can (14.5 oz.) diced tomatoes, undrained
1 pound package fresh cheese tortelloni
6 oz. fresh baby spinach, coarsely chopped
1 teaspoon dried or fresh basil
1/2 teaspoon dried oregano
1/4 teaspoon rosemary
1/4 teaspoon black pepper, fresh ground
1 cup frozen broccoli 
shredded Parmesan cheese

Preparation:

1.  Crumble sausage into a Dutch oven; add onion. Cook and stir over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in the chicken broth, water and tomatoes. Bring to a boil. 
2.  Add tortelloni; return to a boil. Cook for 7-9 minutes or until tender, stirring occasionally. Reduce heat; add the spinach, herbs, and black pepper. Add frozen broccoli with 5 minutes remaining.  Serve with Parmesan cheese if desired.

Winter Minestrone

Ingredients:

Olive oil

2 cooked, cubed chicken breasts

1 1/2 cups chopped yellow onions

2 cups (1/2-inch) diced carrots (3 carrots)

2 cups (1/2-inch) diced celery (3 stalks)

2 1/2 cups (1/2-inch) diced peeled butternut squash (I buy this pre-cut at Costco)

1 1/2 tablespoons minced garlic (4 cloves)

2-3 Tbsp thyme

2 14.5 oz cans diced tomatoes, with juice

6 cups low sodium, fat free chicken broth

1 bay leaf 

Kosher salt 

Freshly ground black pepper

1 15 oz can cannellini beans, undrained

2 cups cooked small pasta (I used ditalini) 

1/2 cup dry white wine

2 tablespoons pesto

Freshly grated Parmesan cheese, for serving

Directions:

Heat 2 tablespoons of olive oil over medium heat in a large pot. Add theonions, carrots, celery, squash, garlic, and thyme and cook over medium heat, stirring occasionally, for 8 to 10 minutes, until the vegetables begin to soften.

Add the tomatoes, chicken broth, chicken, the bay leaf, 1 Tbsp salt, and 1 1/2 teaspoons pepper to the pot. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, until the vegetables are tender.

Discard the bay leaf. Add the beans, wine, pesto, and cooked pasta and heat through. Sprinkle with Parmesan cheese just before eating.

*The original recipe called for 8-10 oz spinach leaves, added at the end. I'm not a huge fan of wilted spinach in my soup, so I opted to leave it out.

Recipe adapted from http://www.cravebyrandomhouse.ca/2012/10/30/winter-minestrone-garlic-bruschetta/ 

Cream Cheese Chili

Ingredients
1 can black beans
1 can corn, undrained
1 can Rotel, undrained
1 package ranch dressing mix
1 tsp cumin
1 Tbsp chili powder
1 tsp onion powder
1 8 oz package light cream cheese
2 frozen chicken breasts

Directions
Drain and rinse black beans. Place chicken at bottom of pot, then pour out whole can of corn (undrained), rotel, and black beans. Top with seasonings and ranch mix. Stir together. Place cream cheese on top. Cover with lid and cook on low for 6-8 hours. Stir cream cheese into chili. Use 2 forks to shred chicken. Stir together and serve.

Source: www.plainchicken.com 

Creamy Potato & Sausage Soup

Disclaimer:  The following recipe is only semi-homemade, but wholly hearty & good!

Ingredients:
1 - 11 oz. Bear Creek creamy potato soup mix
8 cups of water
1 - 14 oz. Hillshire Farms turkey or beef Polska Kilbasa, sliced into 1/2 inch wedges and cut in half
4 large carrots, sliced into 1/4 inch pieces
1/4 cup yellow onion, diced
4 stalks of celery, chopped
1/4 teaspoon ground black pepper


Directions:
Pour 8 cups of water into a large saucepan, and then heat water on high until boiling.  While water is heating, chop the sausage, carrots, celery, and onion as directed.  Heat a saute pan to medium-high and coat the inside of pan with non-fat cooking spray.  Saute celery and onion on the stove until both vegetables are slightly translucent.  Once the water is at a rolling boil, add the pouch of soup mix, reduce heat to medium-low.  Using a whisk, stir the soup mix into the water vigorously to loosen up any clumps of potatoes and/or dried soup base.  After the soup pouch contents are thoroughly mixed with the boiling water, add the veggies and sausage.  Simmer soup for at least 20 minutes, stirring and checking frequently that soup contents are not sticking to the bottom of your saucepan.  Soup will thicken while simmering and become a 'chowder' consistency.  After 20 minutes, check carrots for tenderness.  Simmer the soup just until it has thickened and the carrots are tender.  Serve with ground black pepper and popovers (recipe to follow).

Pasta e Fagioli (Italian Chili)

Ingredients:

• 1 lb. ground beef
• 1 small onion, diced (1 cup)
• 1 large carrot, julienned (1 cup) - to save time, just chop
• 3 stalks celery, chopped (1 cup)
• 2 cloves garlic, minced
• 2 14.5 oz cans diced tomatoes
• 1 15 oz. can red kidney beans w/liquid
• 1 15 oz. can great northern beans w/ liquid
• 1 15 oz. can tomato sauce
• 1 12 oz. can of V-8 juice
• 1 T white vinegar
• 1 1/2 t salt
• 1 t oregano 
• 1 t basil
• 1/2 t pepper
• 1/2 t thyme
• 2 c water
• 1/2 pound (8 oz.) ditali pasta
• dash of hot sauce or cayene pepper
• fresh parmesan cheese 

Directions:

1. Brown the ground beef in a large pot over medium heat.  Drain off most of the fat.
2. Add onion, carrot, celery, and garlic and saute for 10 minutes.
3. Add remaining ingredients except pasta and parmesan cheese, and simmer for 1 hour.
4. About 50 minutes into simmer time, add in the uncooked pasta and continue simmering for the final 10 minutes.
5. Serve with fresh parmesan cheese for topping.
6. Serves 8

This is a very slightly modified version of a recipe I got from my mother-in-law.  It's very hearty, healthy, and despite what seems like a long ingredient list, very easy to make.  I think it tastes best made with fresh herbs, but really... what doesn't.  This freezes very well too, just leave the pasta out.  I've also made a day in advance (minus the pasta) and reheated for large gatherings - it's easy to double.  Enjoy!

White Chicken Chili

Disclaimer:  This dish is "semi-homemade."  I first tasted this chili when my good buddy, Nate made it for us.  I have adapted and made several additions to the recipe since then to make it work for dinner club.

Ingredients:

2 Schilling's White Chicken Chili spice packets
3 cups water
2 - 10 oz. cans of small white beans, undrained
1 pound of chicken breast tenders, cubed
non-stick cooking spray
1 red bell pepper, diced
1/2 orange bell pepper, diced
1/2 white onion, diced
8 oz. frozen sweet petite yellow corn
1 ripe avocado, pitted and sliced
1/2 cup shredded colby-jack cheese
1/2 cup light or non-fat sour cream or Greek yogurt
Greg's addition: Fritos scooper chips

Directions:

Heat skillet to medium-high, spray with non-stick cooking oil and brown both sides of the chicken breast tenders, approximately 5-7 minutes on each side.  After chicken is browned, remove from heat, cut into cubes and set aside.

In a large saucepan, mix together contents of spice packets, water and undrained white beans.  Heat saucepan to medium-high and bring contents to a slow boil, add chicken, corn, onions, and bell peppers.  Reduce heat to low and simmer for 15 minutes.

I serve the chili in a bowl topped with sliced, fresh avocado, a dollop of sour cream and shredded colby-jack cheese.  Greg likes it with the Frito scoops and lots of sour cream.  As a side, I always bake corn bread muffins, which pairs nicely with the spicy chili.

Creamy Tomato Basil Soup

Ingredients:

• 1 yellow onion, grated   A food processor makes this a whole lot easier!
• 4 ribs celery, grated
• 3/4 lb carrots, grated
• 1 1/2 T minced garlic
• 2 T dry basil
• 1/2 T red pepper flakes (Omit or reduce if you don't like spicy food)
• 32 ounces of beef stock
• 1 jar spaghetti sauce
• 8 oz cream cheese, cut into small chunks (I use low-fat)
• 4 T basil pesto
• 4 T brown sugar

Directions: 

1. Saute onions, celery, carrots, & garlic in vegetable oil until onions are translucent
2. Add dry basil and red peper flakes, cook for 2 minutes
3. Add beef stock & pasta sauce, bring to a boil then reduce heat to simmer
4. Add cream cheese and simmer until cheese is dissolved, stirring frequently
5. Stir in basil pesto, remove from heat
6. Add brown sugar, stir, then serve

This recipe is one of my all-time favorite soups.  It's got lots of veggies, lots of flavor, and even a little kick.  Always a huge hit when I've made it for friends and family.  My recipe is only slightly modified from one I originally got from Kristen Labrie who made it for a staff party.  Everyone went crazy for it so she sent out the recipe to the whole staff.  Two easy modifications you could make would be to reduce or omit the spice (with the spice above I'd say it's about a 1 1/2 - 2 star) - another would be to omit the cream cheese for a lower fat version.  I've tried it all different ways and love them all, but the one above is my most favorite.  With a food processor, this recipe is very quick and easy.  I usually double this recipe which fills up my 8qt. stockpot.  For dinner club, I quadruple which makes even extra which I freeze.

Butternut Squash & White Bean Soup

Ingredients

* 1 tablespoon olive oil

* 1 onion, chopped

* 1 14.5-ounce can diced tomatoes

* 2 chicken breasts, cooked and cubed

* 1 small butternut squash, peeled and cut into 1/2-inch pieces (4 cups)

* 1 tablespoon fresh thyme

* kosher salt and black pepper

* 1/4 cup shredded Parmesan (1 ounce)

* 2 15-ounce cans cannellini beans, rinsed

* 1 bunch spinach, thick stems removed (4 cups)

Directions

1. Heat the oil in a large pot over medium-high heat. Add the onion and cook, stirring often, until soft, 5 to 6 minutes.

2. Add the tomatoes and their juices and cook, stirring occasionally, for 3 minutes.

3. Stir in the chicken, squash, thyme, 5 cups water, 1 ½ teaspoons salt, and ¼ teaspoon pepper and bring to a boil.

4. Reduce heat and simmer until the squash is tender, about 15 minutes.

5. After the soup has simmered, stir in the beans and spinach and cook until the spinach is wilted and the beans are heated through, 2 to 3 minutes. Serve with crusty bread.

**To make this recipe even faster, use frozen chopped onions and diced butternut squash, which can be found in the walk-in refrigerated section of Costco!**

Recipe adapted from Real Simple

Thai Chili

Ingredients

• 2 chicken breasts, chopped into bite-sized pieces*
• 3T red curry paste (2T reserved)
• 1 tsp ground cumin
• 4 cups vegetable stock (found next to the chicken stock)
• 1/2 cup bulgar wheat (found in the bulk isle)
• 2 cups sweet potato/yam, peeled and chopped into bite-sized pieces
• 1 medium raw green bell pepper, chopped (1 c)
• 3 cups dark red kidney beans, drained
• 1/2 cup coconut milk
• 2 cups pureed tomatoes
• Fresh ground black pepper to taste
• 3 green onions, thinly sliced (1 reserved for garnish)

 

Directions

1. Cook chicken with 1T of curry until fully cooked (use small amount of olive oil to keep from sticking if needed)
2. In a 4 qt. stock pot, combine curry paste, cumin and bit of broth.  Whisk until the curry paste is smooth and no longer in clumps.
3. Add remaining broth, bulgur, sweet potato/yam and bell pepper and bring to boil.
4. Turn down to medium low, cover tightly and cook for 10 minutes.
5. Then, add beans, coconut milk, tomato puree, and chicken. Stir
6. Cook uncovered for 7 minutes until bulgar is tender and chili is thick
7. Stir in 2 sliced green onions and black pepper and serve garnished with reserved green onion.

*For a vegan version of this recipe, omit chicken.

This recipe was adapted from the Clean Eating magazine - I added chicken and additional curry paste amongst a few other slight modifications.  Even with the added curry, I would still say it's very low on the spicy scale (only 1-2 stars).  It's very healthy (could go low-sodium vegetable broth and low fat coconut milk for added health benefits) and the flavors are delicious.  I was surprised at how easy it was to make... and fast!  I had never cooked with bulgar before and really like the texture.  Hubby gave it two thumbs up, although we are all Thai food lovers and enjoy the curry flavor.  Definitely a repeat recipe for us!  This recipe makes about 10 cups of finished soup, so I doubled for dinner club.

Chicken Curry Soup

Ingredients

• 1 c cooked wild rice (I generally use a wild rice blend)
• 8 c chicken stock (do not use broth)
• 2 bay leaves
• 1 cup coconut milk
• 1 1/3 c pineapple juice
• 1/2 c butter
• 3/4 c + 2 T flour
• 4 c diced chicken
• 1 cup diced onion
• 1 t fresh garlic, minced
• 1 t fresh ginger, minced
• 1 t cumin
• 4 t curry powder
• 2 t sambol (red chili paste)
• 1/4 t finely ground black pepper
• 1 c heavy cream
• 1 c diced celery ribs
• 1/2 c olive oil

Toppings:  toasted coconut, toasted sliced almonds, chopped peanuts, lime zest, crushed pineapple, and/or mango chutney

Directions

1. Begin cooking wild rice as instructed on the bag/box.
2. In a large saucepan or stock pot, combine chicken stock, bay leaves, coconut milk, and pineapple juice.  Bring to a boil (watch this carefully - when it boils, it will overflow quickly).
3. In a separate pan, melt the butter until it bubbles and then slowly add in the flour making a roux.  Stir until it bubbles and is foamy, then add to broth mixture and stir to thicken.
4. Keep the broth on a low simmer to continue thickening while you prepare the chicken.
5. Preheat a stockpot with olive oil.
6. Add black pepper and chicken to the stockpot, cook until 3/4 done.
7. Add onion to the chicken and cook until transparent.
8. Mix together spices and then add them to the chicken mixture.
9. Stir, saute lightly and finish with the heavy cream.
10. To combine the ingredients, add the stock to the chicken mixture.
11. Add the celery (still raw and crunchy) and the cooked wild rice.  Season to taste with salt and pepper.
12. When serving, top with toasted coconut or other ingredients as you choose.

Nothing to say other than this soup is fabulous and is probably one of the most requested dishes I make.  I use two stock pots and actually double this recipe, freezing leftovers. It's a great dinner to serve when you have company, especially with a cool little tray with all the fixins for toppings.  If you haven't tried chutney, I highly recommend giving it a 'go' for this recipe.  You won't be disappointed! The recipe comes from the Sun Mountain Lodge in Winthrop, WA.  

New England Clam Chowder

Ingredients

• 2 8-ounce bottles clam juice
• 1 pound russet potatoes, peeled, cut into 1/2-inch pieces
• 2 tablespoons (1/4 stick) butter
• 3 slices bacon, finely chopped
• 2 cups chopped onions
• 1 1/4 cups chopped celery with leaves (about 2 large stalks)
• 2 garlic cloves, chopped
• 1 bay leaf
• 1/2 cup all purpose flour
• 1 large Costco can (51oz.) chopped sea clams, drained, juices reserved
• 1 1/4 cups half and half
• 1 teaspoon Tabasco

Preparation

Bring bottled clam juice and potatoes to boil in heavy large saucepan over high heat. Reduce heat to medium-low; cover and simmer until potatoes are tender, about 10 minutes. Remove from heat.

Melt butter in heavy large pot over medium heat. Add bacon and cook until bacon begins to brown, about 8 minutes. Add onions, celery, garlic and bay leaf and sauté until vegetables soften, about 6 minutes. Stir in flour and cook 2 minutes (do not allow flour to brown). Gradually whisk in reserved juices from clams. Add potato mixture, clams, half and half and hot pepper sauce. Simmer chowder 5 minutes to blend flavors, stirring frequently. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before serving.)

This makes either 8 cups of soup, or 4 bowls.  I tripled this recipe for dinner club + extra.  Would be especially well presented in sourdough bread bowls (you have to order these from a bakery with a little advance notice). Incredibly easy and very well received!  It would be a great special occasion meal.  I know someone that uses this recipe for their Christmas Eve dinner every year.

*This recipe is adapted from Bon Appetit

Lentil Sausage Soup

Confession:  I don't really like lentil soup... that is... until I tried this one.

We were at a holiday party at the Rein house and this soup was the main course.  Reluctantly, I poured some in my bowl and decided that I wasn't going to be rude and eat up.  I instantly fell in love with the healthy and flavorful taste.  Immediately, I was begging for the recipe, which Gerry so graciously made me a copy of.  I've been making it ever since.  It's so hearty and heart healthy too.  Did I mention how easy it is? Flove!

Ingredients

nocoupons

• 1 pound French green lentils (recommended: du Puy) *I just use the regular lentils from the grocery store
• 1/4 cup olive oil, plus extra for serving
• 4 cups diced yellow onions (3 large) * I use the frozen pre-chopped onions
• 4 cups chopped leeks, white and light green parts only (2 leeks)
• 1 tablespoon minced garlic (2 large cloves)
• 1 tablespoon kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• 1 tablespoon minced fresh thyme leaves *don't skimp on the fresh here!
• 1 teaspoon ground cumin
• 3 cups medium diced celery (8 stalks)
• 3 cups medium diced carrots (4 to 6 carrots)
• 3 quarts homemade chicken stock *I use Wolfgang Puck chicken stock from store (don't use broth)
• 1/4 cup tomato paste
• 1 pound kielbasa, cut in 1/2 lengthwise and sliced 1/3-inch thick * I use turkey kielbasa to make it even healthier
• 2 tablespoons dry red wine or red wine vinegar  *I use red wine vinegar
• Freshly grated Parmesan, for serving

Directions

In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.

In a large stockpot over medium heat, heat the olive oil and saute the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender. Add the celery and carrots and saute for another 10 minutes. Add the chicken stock, tomato paste, and drained lentils, cover, and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender. Check the seasonings. Add the kielbasa and red wine vinegar and simmer until the kielbasa is hot. Serve drizzled with olive oil and sprinkled with grated Parmesan.

This recipe is from the Barefoot Contessa, serves 8-10, and leftovers freeze beautifully.  Enjoy!