John's Lentil Soup

by John

Lentils are a good source of vitamins and minerals and are often used as a meat subsitute. Here they're combined with brown rice and vegetables for a highly nutritious, easy-to-make soup! Multiply quantities by 1 1/2 or 2 for the co-op.

1 cup dry brown lentils, rinsed and picked over
1/2 cup long-grain brown rice
3 cups broth or stock
4 cups water
2 tsp salt
1/2 tsp oregano
1/4 tsp thyme
fresh black pepper to taste
2 cloves garlic, minced
1 small yellow onion, chopped
2 carrots, cut into small cubes
1 can (14.5 oz) whole tomatoes, coarsely chopped, pureed with spinach
1 Tbsp cider vinegar

Put the lentils in a large soup pot. Add all remaining ingredients except the tomato/spinach puree and vinegar. Bring to a boil, then reduce heat to medium-low and simmer, covered, for 45 minutes.

Add the tomato/spinach puree plus vinegar and simmer, uncovered, over low heat for 15 minutes longer.

Sweet Potato Butternut Squash Coconut Soup

by Airin & Charles

4 cups water
1 veg bouillon cube (if desired)
2 med sweet potatoes
1 small butternut squash
3-4 med carrots
3 cloves garlic
1 tsp ground cumin
1 tsp ground coriander
½ tsp cinnamon
½ tsp nutmeg
3 Tbsp olive oil
1 can coconut milk

Boil diced potatoes, butternut squash and carrots in water and bouillon. Add garlic, spices and oil and simmer until veggies are soft. Puree soup until smooth. Add coconut milk and simmer on low 5 min. Serve over rice.

Creamy Kale Soup

Wholesome, filling, delicious, and full of fibre, nutrients and flavour. Fall weather is here, time to make some soup!

INGREDIENTS
1/2 cup French lentils or red lentils
1/2 cup brown rice or quinoa (I like to use half-and-half)
1/2 medium onion, finely chopped
4 tbsp olive oil
1/2 bunch of kale
5 cups water

SPICES
1 tsp of garlic powder
1 tsp of cumin powder
1/2 tsp of curry powder
1 tsp of sea salt, to taste

TAHINI DRESSING
1 Tbsp tahini (heaping, or as desired)
2 Tbsp flax oil
Bragg's Liquid Aminos to taste (or tamari)

Prior to cooking, add all spices together in a small bowl and mix well (prevents clumping when added to the cooking pot later). Wash kale and chop finely.

Add olive oil to a pre-heated cooking pot on medium temperature. Once oil is hot, add onions and cook until soft. Add spices, being careful to blend well. Then add lentils and brown rice/quinoa right away and stir well. When that is done, add chopped kale and mix.

At this stage, take a moment to appreciate how beautiful the mixture looks -- but not too long, because the water must now be added. Cover the pot and bring to a boil. Simmer on low for 45 minutes.

While the soup is cooking, combine tahini, flax and Bragg's in a small bowl; mix until texture is smooth and creamy. When the soup is ready, puree with a hand blender and stir in the tahini dressing. Serves 2 hungry adults or a bunch of kids. Delicious with chapatis on the side.