Ingredients:
– 1 medium onion, chopped
– 1/2 cup diced carrots
– 1/2 cup diced celery
– 1/2 cup diced butternut squash
– 1/2 cup diced potatoes
– 1 can (28 oz) diced tomatoes
– 1 cup French green lentils
– 3 tablespoons coconut oil
– 1 tablespoon minced ginger
– 1 tablespoon minced garlic
– 1/4 teaspoon crushed red pepper flakes
– 2 teaspoons turmeric
– 1 tablespoon curry powder (Madras or Jamaican)
– 6 curry leaves (if available)
– 4 cups vegetable stock
– 1 can (14 oz) coconut milk
– 2 tablespoons lime juice
– Salt and pepper to taste
– 1/2 cup chopped cilantro (or scallions) for garnish
– Vegan yogurt (optional)
Instructions:
1. Heat coconut oil in a large pot over medium heat.
2. Add onion and a pinch of salt, cook until soft and slightly browned.
3. Add garlic, ginger, turmeric, curry powder, and red pepper flakes. Cook until fragrant.
4. Increase heat and add squash, potatoes, celery, and carrots. Saute for 5-7 minutes.
5. Add tomatoes, lentils, stock, coconut milk, salt, and pepper. Bring to a boil.
6. Reduce heat and simmer until lentils are tender, about 25 minutes.
7. Stir in lime juice and adjust consistency with more stock if needed.
8. Serve topped with cilantro and vegan yogurt.
Additional Notes:
– This lentil soup recipe features a blend of spices for a flavorful dish.
– The recipe is credited to chef Hiranth Jayasinghe and shared with Fox News Digital.
Chef Pati Jinich’s Green Pozole:
– This unique pozole recipe replaces meat with vegetables like zucchini and mushrooms.
– Jinich’s green pozole uses ingredients like pumpkin seeds, tomatillos, poblano chiles, and more to create a vibrant dish.
Instructions:
1. Toast pumpkin seeds in a skillet.
2. Blend oregano, tomatillos, poblanos, onion, cilantro, garlic, and water to make a sauce.
3. Cook the sauce with oil and salt in a pot.
4. Add broth, hominy, zucchini, chayote, and mushrooms. Simmer until vegetables are tender.
5. Serve with lime, cilantro, onion, and radishes.
1. Heat the pumpkin seeds in a pan, stirring frequently, until they turn brown and begin to pop like popcorn. Transfer them to a bowl.
2. Toast the oregano in the same pan for 8 to 10 seconds until it changes from green to brown, stirring constantly to avoid burning. Transfer it immediately to the bowl with the pumpkin seeds.
3. Combine the tomatillos, chiles, onion, cilantro, and garlic in a blender. Add water and blend until smooth.
4. In a large pot, heat oil over medium-high heat. Add the green purée, allowing it to sizzle, sear, and smoke.
5. Add salt and simmer for 10 minutes, stirring occasionally until the sauce thickens and darkens in color.
6. Blend the toasted pumpkin seeds and oregano with 3 cups of broth until smooth. Stir this mixture into the simmering green sauce and simmer for 8 minutes.
7. Add the remaining broth, hominy, zucchini, chayote, and mushrooms. Simmer for an additional 15 minutes until the vegetables are tender and the soup is thick and olive green. Adjust seasoning to taste.
8. Ladle the pozole into bowls and serve with garnishes on the side.
For the vegetable soup:
1. Heat olive oil in a saucepan over medium-low heat.
2. Add cumin seeds and diced onion. Cook until fragrant.
3. Add garlic and sliced mushrooms, cover and cook until mushrooms soften.
4. Uncover and add diced tomatoes, chopped spinach, bell peppers, and optional chilis.
5. Season with salt, pepper, and cayenne pepper or paprika.
6. Pour in chicken broth and add black beans. Simmer for a few minutes.
7. Stir in green onions and cilantro. Adjust seasoning if needed.
8. Serve the vegetable soup with brown rice, sour cream or yogurt on the side.
This recipe was provided by chef Pati Jinich and features a healthy and flavorful option for a winter meal.
For a greater variety of Lifestyle articles, please visit www.foxnews.com/lifestyle. To season your dish, start by adding ¼ to 1 teaspoon of kosher salt, or around 3 hearty pinches, and give your pepper mill at least five good turns. Remember to give your pepper mill a tap before setting it down to ensure that all the flavorful goodness makes its way into the pot. Feel free to sprinkle in some cayenne or paprika at this point, adjusting the amount to suit your taste for spice.
Cover the pot to allow the spinach to wilt and the flavors of the tomatoes, peppers, and spices to meld together, remembering to stir occasionally. The spinach, tomatoes, and peppers will release some liquid as they cook.
Once the spinach has wilted, uncover the pot and add the broth and black beans. Bring the mixture to a boil, then lower the heat to a simmer. You can prepare the rice either before starting the soup or simultaneously as the soup thickens.
To make the rice, you will need:
– 1 tablespoon of butter (or olive oil for a vegetarian/vegan option)
– 1 cup of uncooked brown rice
– 2 cups of water, beef or chicken broth, or a combination of both
Begin by melting or heating the butter/oil in a pot, then rinse the rice and add it to the pot. Stir to coat the rice grains with the butter/oil and pour in the liquid. Bring the mixture to a gentle boil, then cover the pot. Brown rice typically takes around 50 minutes to cook fully, so be patient. If the mixture starts to boil over, remove it from the heat, and stir occasionally to monitor progress.
As the liquid reduces and the rice cooks, finely chop your green onions and cilantro to use as a garnish for the soup. Consider taking the sour cream or yogurt (plain, whole milk) out of the refrigerator if you plan to use it as a topping.
Once the rice is cooked and the soup has thickened, serve by scooping rice into a bowl and topping it with the soup. Add a dollop of dairy, green onions, and cilantro for extra flavor and freshness.
This recipe is courtesy of chef Joseph Hawke and was originally shared with Fox News Digital. For more details, check out the original article: “3 soup recipes that are just like salads, as shared by chefs and authors.”
