Homemade Lentil Soup

I love soup, and this year, my goal is to whip up some batches of soup this winter for some good, savory, homemade meals. I have a vegetable soup recipe that I love, and yesterday, I made a pot of lentil soup.

Boy, was it good! I am a huge fan of lentil soup, and this is a winner. It is really simple to make, only takes about an hour or so to cook. I chopped up an onion and two celery stalks, and then put those in my pot with half a 1-pound bag of frozen carrots. After cooking the veggies down, I added the lentils, water, vegetable broth and spices. Then, I left it to cook for about an hour.

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The reason I mixed water and vegetable broth was because I only had enough broth for four cups. Next time, I will probably use all vegetable broth just because I prefer it to water. In any case, this soup was SO good!

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This recipe made a ton of soup, so I have a lot of leftovers, which is what I had hoped for. I know what I’ll be having for lunches this week!

Ingredients:
1 onion
2 celery stalks
1/2 small bag frozen carrots
2 cups lentils
4 cups water
4 cups vegetable broth
1 can diced or crushed tomatoes
1 tsp. dried basil
1 tsp. dried oregano
2 cloves garlic, minced
1/4 cup olive oil

Directions:
1. Chop onion and celery, and saute in olive oil with carrots.
2. When onions are tender, add garlic, basil and oregano and cook for 2 minutes.
3. Stir in lentils, and add water, vegetable broth and tomatoes. Bring to boil, then reduce heat and simmer for at least 1 hour.

Cheeseless Mushroom Stuffed Shells and Roasted Garlic Cauliflower

I’ve been thinking a while about trying my hand at some kind of stuffed shells dish. I don’t eat cheese or like anything with that kind of texture, so it’s hard to figure out what to stuff it with. I decided to go with chopped mushrooms and onions mixed with a bit of spaghetti sauce. I was going to add spinach as well but my spinach had gone bad.

I wasn’t sure how it was going to taste, but it was really good. I was pretty impressed with myself. I also roasted a head of cauliflower with garlic to go along with it. I got the idea from a recipe on All Recipes, and left out the Parmesan. I also used less olive oil (like a little more than 1 Tbsp instead of 3) because I ran out, but it turned out fine. It was such a tasty meal, and we have leftover shells for dinner tonight! If you like this recipe, please make sure to pin it!

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Cheeseless Mushroom Stuffed Shells
10 shells
1 jar spaghetti sauce
1 package mushrooms (I used white mushrooms but I bet baby bellas would be yummy)
1/2 onion
Oregano or other spices

Cook shells per package instructions. Chop mushrooms and onion, and saute in olive oil. Add a little bit of the spaghetti sauce. Stuff shells with mixture, cover with remaining spaghetti sauce, sprinkle spices and put in oven until sauce boils.

Roasted Garlic Cauliflower
1 head cauliflower
3-4 cloves garlic
3 Tbsp olive oil
Black pepper to taste

Break florets off cauliflower. Chop garlic and combine in a bowl with the olive oil. Toss with cauliflower, sprinkle with black pepper and put in greased pan on 450 degrees for 25 minutes.

Homemade Vegetable Soup

Today, I tried my hand at making my own vegetable soup, and it turned out pretty darn well. It was delicious and so good for you since the only ingredients are vegetables (I used carrots, zucchini, squash, green beans, peas, corn and potatoes), tomato paste and water.

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It also made a TON of leftovers, which will be great for lunches!

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Here’s the recipe:
6 C water
3 small cans tomato sauce (I used Muir Glen)
1 bag sliced carrots (in the produce section — I didn’t use quite the whole bag, and when I make this again I’d probably only use half the bag)
1 can corn
1 can green beans
1 can peas
1 can potatoes (I didn’t feel like peeling and slicing, so I went ahead and bought the potatoes on the canned vegetable aisle)
1 zucchini
1 squash
Seasoning to taste (I used Basil, Thyme and Oregano)

Combine everything in a crock pot and cook on low for six hours. The carrots were still a bit crunchy, so next time I will probably put those in an hour ahead of time, then add everything else and cook for six hours.

If you like this recipe, please pin it on Pinterest!

new cooking web site

i love to cook, but i rarely have a lot of time to spend in the kitchen. most weeks i work late two to three days a week, and by the time i get home it’s usually after 8 or 9 p.m. and i’m exhausted. the last thing i want to do is cook. so, we’ve gotten into a dinner rut. we have some quick, easy meals that we make up on the nights i work late.

i feel like a bad wife. i read other women’s blogs and wish i could cook like they do and make all my meals from fresh ingredients. but, i know that it’s hard since i work full time, so i’ve come to accept that. i really need to start coming up with some new meal ideas, though, and planning my weekly meals better.

i love sites like sparkrecipes.com where i can browse hundreds of recipes that are low-calorie and low-fat and find meals that joe and i will both like. i also recently found keyingredient.com, where you can look through recipes and add your own to make digital recipe cards. it’s also a social networking site, which is cool because i love to meet new people. it also offers cookbook printing so users can purchase copies of cookbooks. and, maybe it will make it easier so i won’t lose and forget recipes, like the one for the mocha torte i made for hannukah. sigh. i guess that’s what i get for not putting it in my recipe file. maybe it will be easier to keep and maintain a digital recipe file.

i know a lot of you guys are foodies, so check out this site, and if you join, connect with me so we can be friends! maybe i’ll start blogging about cooking more, especially since this site has a widget that enables you to post these cool recipe cards on your blog.

healthy nachos

nachos with a healthy twist.

See healthy nachos on Key Ingredient.

isn’t that widget too cool? you can click the tabs to see the description, recipe and information about the user. i love sharing recipes with you all, and i love when you all share recipes too. i’ll just need to start taking pictures of what i make more often!