Hi! I hope you are having a lovely day so far!
So meant to share a recipe/delicious meal I had with you last week, but somehow I forgot about it until now. I figure there is no time like the present, so I might as well share it with you now….
The thing is, I didn’t make this recipe. It was homemade, but I only took part in the eating of it. You see, my sister and her boyfriend tend to hang out/make dinner together about once a week and sometimes they invite me to join them. While I know I probably shouldn’t intrude on their weekly dinners, you can’t blame me. Jared is a good cook and they are always making delicious food. Who am I to refuse a good meal? (thanks guys!)
Anyway, so far I have been lucky enough to be the third wheel and join in on the following meals:
1. Grilled ahi tuna with veggie spring rolls and Asian rice noodles
2. Homemade vegetable lasagna with spicy marinara sauce
3. Lentil Quinoa Soup
They made this lentil quinoa soup a couple of weeks ago, and it was so good (so good I felt the need to share)! It was slightly spicy and had so much flavor. I asked where they found the recipe, and it is actually in the latest edition of Natural Health Magazine. The recipe is featured in an article called “Soup Rx.” After reading the article, I am pretty sure I want to make/eat every one:
- Roasted Red Pepper Beet
- Kidney Bean Curry
- Butternut Apple Honey
- Chipotle Cinnamon Pumpkin
- Corn with Basil Oil…
How delicious do all of those sound? I had never even heard of Natural Health Magazine, but, I must say, they seem to know what they are doing.
I thought I’d share the recipe for the Lentil Quinoa soup in case anyone was interested. While I can’t say much about how the preparation of the soup went… according to my sister, Sami, it was very easy to pull together.I definitely recommend you try it out. It doesn’t require any crazy ingredients and the final product is so good!
Lentil Quinoa Soup
(from Natural Health Magazine)
1 diced yellow onion
1 tsp cumin seeds
1 tbsp minced ginger
2 minced garlic cloves
1/4 tsp cayenne
1/4 tsp ground cloves
1/4 tsp salt
5 c low sodium vegetable broth
3/4 dried red lentils
1 tsp dried thyme
29 oz can crushed fire-roasted tomatoes
2 c chopped carrots
3/4 c cooked quinoa
3/4 c unsalted cashews
juice of 1/2 a lemon
- Heat olive oil in medium-high skillet, add onion; cook for 4 min
- Add cumin seeds, ginger, garlic, cayenne, cloves, and salt; heat 1 min
- Add vegetable broth, lentils, thyme, fire-roasted tomatoes, and carrots; simmer 20 minutes
- Stir in quinoa, cashews,and lemon
Do you ever “tag along” or join in on others meals (hopefully its just not me? hopefully….)? What is your favorite kind of soup to make? I’ve made Mama Pea‘s African Peanut Stew (from her cookbook) quite a few times and am always a big fan.