Curried-Squash and Red-Lentil Soup

I love cooking with Lentils. They are tasty and quite healthy for you too! The only thing is that they always seem to take longer to cook than the recipe says. But this recipe is worth the wait! The recipe says to make a cilantro oil to drizzle over the finished soup, but I just added chopped cilantro in at the end instead. To serve, I first spoon cooked rice into the bottom of the bowl and then ladle the soup over the top.

Curried-Squash and Red-Lentil Soup
Adapted from Gourmet

For Soup:
3 tbs vegetable oil
2 tbs unsalted butter
1 1/2 lb butternut squash, peeled and cut into 1/2-inch pieces
1 large onion, chopped
1 carrot, chopped
1 celery rib, chopped
2 garlic cloves, minced
2 tbs minced peeled ginger
1 tbs curry powder
1 cup red lentils, picked over and rinsed
2 quarts water (I sometimes use chicken stock as well)
1 tsp fresh lemon juice, or to taste

For cilantro oil:
1/2 cup chopped cilantro
1/2 cup vegetable oil

Accompaniment: cooked basmati rice

Make soup: Heat oil with butter in a large heavy pot over medium heat until foam subsides, then cook squash, onion, carrot, celery, garlic, ginger and 1 tsp salt, stirring occasionally, until vegetables are softened and beginning to brown, 15-20 minutes.
Stir in curry powder and 1/4 tsp pepper and cook, stirring frequently, 2 minutes.
Add lentils and water and simmer, covered, until lentils are tender, 25-40 minutes. Stir in lemon juice and season with salt and pepper.

For cilantro oil: Puree cilantro, oil, and 1/2 tsp salt in a blender. Serve soup drizzled with cilantro.

Spiced Lentil Tacos

I had been craving tacos, but was trying not to cook with meat. I found this recipe and I would say that these tacos were as good as any other tacos I have made before. Bubba loved them as much as I did! The lentils take a little while to cook, but it was worth it! I served the tacos with rice and black beans as well. This recipe came from SELF.

1 tablespoon oliveoil
1 cup finely chopped onion
1 clove garlic, chopped
1/2 teaspoon salt
1 cup dried brown lentils, rinsed
1 package (2.25 ounce) taco seasoning
2 1/2 cups vegetable broth
1/2 cup fat-free sour cream
1 chipotle chile in adobo sauce, finely chopped (use half for less heat)
2 teaspoons adobo sauce
8 taco shells
1 1/4 cups shredded lettuce
1 cup chopped tomato
1/2 cup shredded reduced-fat (2 percent) cheddar

Heat oil in large skillet over medium-high heat. Cook onion, garlic and salt until onion begins to soften, 3 to 4 minutes. Add lentils and taco seasoning. Cook until spices are fragrant and lentils are dry, about 1 minute. Add broth; bring to a boil. Reduce heat, cover and simmer until lentils are tender, 25 to 30 minutes. Mix sour cream, chile and adobo sauce in a bowl. Uncover lentils and cook until mixture thickens, 6 to 8 minutes. Mash with a rubber spatula. Spoon 1/4 cup lentil mixture into each taco shell. Top with 2 heaping teaspoons sour cream mixture, lettuce, tomato and cheese.