Friday, March 18, 2011

20 Minute Zesty Lentil Soup


Soup has to be my all time favorite food. There's something about a one pot meal of warm, savory goodness that just satisfies me more than just about any other dish. Strange but true!

Having base ingredients on hand allows me to throw together meals in less than 30 minutes. This lentil soup came together in 20 minutes and was so delicious!

I like to add little bursts of flavor that may be unexpected. This lentil soup was infused with a bit of nutmeg and lemon zest, really bringing it together in a lovely way.

Lentil Soup

  • 1 T evoo
  • 1 t good quality Italian Seasoning
  • 1/2 t crushed red pepper flakes
  • 1 large onion, diced
  • 4 cloves garlic 
  • 3 c cooked lentils
  • 2 c water or broth
  • 2 c Marinara Sauce 
  • 3 C greens of choice
  • 1 c sliced mushrooms 
  • 3 oz pasta of choice (I used corn rigatoni)
  • 2 T balsamic vinegar
  • 2 T Cashew Goat Cheese
  • 1/4 t freshly grated nutmeg
  • 1/2 t lemon zest (I zest all citrus before using and freeze it!)
  • Salt/pepper to taste
Method:
  1. Saute dried spices, onions and garlic for 3 minutes
  2. Add the rest of the ingredient (until the vinegar), cover and bring to a boil for 15 minutes
  3. Take off heat, stir in vinegar, goat cheese, nutmeg, zest and add salt/pepper to taste
And now for more Portraits!

I am funding my Cross Country Road Trip through Cooking Classes and Photo Shoot! I will be posting my itinerary soon and hope that some of you will set up a class/shoot with me! 

7 comments:

  1. Love the portraits! What a fun idea to fund a road trip that way. I just found your blog and am really enjoying it. I'm not vegan but I love ALL food and being frugal. I tried the goaty cheese recipe last night. Mine was a little too wet to roll into raw mozzarella sticks. I will have to try it again and be more patient with the blending process (I added some water to get it going - maybe too much).

    ReplyDelete
  2. Melody, what do you charge for a basic portrait session? I don't have much money, but might be interested in having some "nice" pictures taken for my blog profile . . . you know, besides this one of me throwing a pizza crust up in the air! :)

    ReplyDelete
  3. This soup sounds absolutely perfect!!! Thanks Melody. xo

    ReplyDelete
  4. Great soup! Yum! Love the pics too, you are so talented!

    ReplyDelete
  5. I think your blog might be my new favorite. There are some dishes I have wanted to try with "a new take" that I found. I am in Raleigh NC so if you decide to stop in here during your trip let me know. I would love to join a cooking class and I have "heard" of some vegan culinary spots downtown. - Thanks again -

    ReplyDelete
  6. This soup looks amazing.

    ReplyDelete
  7. Anonymous2:55 PM

    Looks great. Love your blog. Just a couple of comments. I recently learned you can freeze a lemon, whole, which makes zesting a breeze, anytime you want just a little quick zest. You can then thaw the lemon and squeeze out the juice. I have also just learned that almost all corn products in the USA are Genetically Modified unless they are marked Non-GMO and or Organic. Just sayin....

    ReplyDelete