Tag: stew

Easy Lentil Soup with Serving Tips

After three weeks of long days at the office, helping our community recover from the impacts of Hurricane Helene, I finally had a weekend to settle back into the kitchen. I wanted to make something hearty, comforting, and reminiscent of home—something to fill the house with warmth and the familiar scent of fall. This lentil soup was the first weekend meal I made, and it was the perfect choice.

Inspired by my mom’s Christmas lentil soup, which she often pairs with cornbread, this version has become a family favorite. The rich, earthy flavor of the lentils, paired with a hint of tomato paste and balsamic vinegar, feels like the warmth and stability we all need right now. Even the kids love it, perhaps because it brings back memories of Grandma’s cozy kitchen during the holidays.

Serving Tips

  • Garlic Toast: Slice a crusty baguette or sourdough, spread with olive oil or vegan butter, add a sprinkle of garlic powder or minced fresh garlic, and toast until golden brown. It’s the ideal companion for scooping up every last bite.
  • Sautéed Green Beans: Sauté green beans with a little olive oil, salt, and garlic until tender-crisp, then finish with a squeeze of lemon juice for a bright contrast to the soup’s hearty flavor.

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 carrots, diced
  • 2 celery ribs, diced
  • 2 garlic cloves, minced
  • 1 1/2 cups dried brown lentils, rinsed
  • 2 tablespoons tomato paste
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika (optional)
  • 6-7 cups vegetable broth (or more as needed, I used Better Than Bullion)
  • 2-3 bay leaf
  • Salt and pepper to taste
  • Fresh parsley, chopped, for garnish (optional)

Instructions

Prepare the Base:

  • Heat olive oil in a large pot over medium heat.
  • Add the onion, carrots, and celery. Sauté for 5–7 minutes until softened.
  • Add garlic and cook for another minute until fragrant.

Add Seasonings and Tomato Paste:

  • Stir in tomato paste and balsamic vinegar, cooking for 1 minute to blend the flavors.
  • Add cumin, smoked paprika, and ground coriander, stirring well.

Add Lentils and Liquid:

  • Add the lentils, vegetable broth, water, and bay leaf. Stir well and season with salt and pepper to taste.
  • Bring the soup to a boil, then reduce the heat and simmer uncovered for 30–40 minutes or until lentils are tender. Add more water if necessary to reach your desired consistency.

Adjust Seasoning and Serve:

  • Taste and adjust seasoning with more salt, pepper, or a splash of balsamic if desired.Ladle into bowls, garnish with parsley, and serve with lemon wedges for a fresh twist.

Cozy Veggie & Dumplings Recipe for Stormy Days

There’s something magical about a big, warm pot of veggie and dumplings. For my family, this is a go-to recipe when the weather turns cool and stormy. The way the dumplings puff up and float to the top like little clouds, absorbing all the flavors from the broth, makes this dish as fun to make as it is comforting to eat. With “some weather” expected later this week, I’m already planning to make a big batch. I love how the smell of the broth simmering fills the house while the rain patters on the metal roof.

What makes this dish even more special is how flexible it is. I start with a simple base of carrots, celery, and potatoes, but I love adding whatever veggies I have on hand. Sometimes it’s green beans or zucchini from the garden; other times, it’s peas and corn straight from the freezer. You can really make it your own, and it’s a great way to clear out the fridge.

Now, the dumplings – they’re the star of the show! The classic version is always a hit, sometimes I’ll season the dumplings just a little for an extra wow factor. A pinch of garlic powder or herbs in the dough can take the flavor to the next level. I always make plenty of base because in my house, the dumplings get gobbled up first! This way, I can reheat the base the next day and whip up another fresh batch of dumplings.

So, as the storm rolls in this week, you know what I’ll be making – a big pot of veggie and dumplings to warm us up from the inside out. Stay cozy, friends!

Ingredients:

For the base:

  • 2 tablespoons olive oil or vegan butter
  • 2 large onions, diced
  • 4 garlic cloves, minced
  • 4 medium carrots, peeled and sliced
  • 4 stalks celery, sliced
  • 2-3 medium potatoes, peeled and diced (optional)
  • 1 cup peas (fresh or frozen)
  • 1 cup corn (fresh or frozen)
  • 8 cups vegetable broth
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 2 bay leaves
  • Salt and pepper to taste
  • 1/4 cup all-purpose flour (for thickening)

For the dumplings:

  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder or herbs (optional)
  • 1 cup non-dairy milk (unsweetened soy is best, but I often skip milk and add more veggie broth and butter for flavor)
  • 4 tablespoons vegan butter, melted (I generally use organic Earth Balance)

Instructions:

  1. Make the base:
    • Heat the olive oil or vegan butter in a large pot over medium heat. Add the onions and garlic and sauté for 3-4 minutes until softened.
    • Add the carrots, celery, and potatoes (if using) and sauté for another 5 minutes.
    • Pour in the vegetable broth, add the thyme, rosemary, bay leaves, peas, and corn. Season with salt and pepper.
    • Bring the mixture to a boil, then reduce to a simmer. Let it cook for about 20 minutes, or until the vegetables are tender.
    • In a small bowl, whisk together the flour with about 1/2 cup of the warm broth until smooth. Slowly stir this mixture back into the pot to thicken the base. Cook for another 5-10 minutes, stirring occasionally.
  2. Make the dumplings:
    • While the base simmers, prepare the dumplings. In a medium bowl, whisk together the flour, baking powder, salt, and any seasonings you’d like.
    • Stir in the non-dairy milk and melted vegan butter until just combined (don’t overmix!).
    • Using a spoon, drop spoonfuls of the dumpling dough onto the simmering base. Be sure to leave space between them, as they will expand.
    • Cover the pot with a lid and let the dumplings cook for about 12-15 minutes, or until they are fluffy and cooked through. Avoid lifting the lid while they cook!
  3. Serving and reheating:
    • Serve hot with plenty of veggies and broth.
    • The next day, you can reheat the base and make a fresh batch of dumplings to serve again.

Optional Veggie Add-Ins:

  • Mushrooms, diced
  • Zucchini or squash, chopped
  • Green beans, cut into small pieces
  • Kale or spinach, stirred in during the last few minutes of cooking

This recipe is designed to be flexible, so feel free to customize it based on what vegetables you have on hand or prefer. The base keeps well, making it perfect for reheating and adding fresh dumplings the next day!