Archives for vegetarian

Apricot Lentil Iron Booster Soup


1 cup red lentils, rinsed

3/4 cup dried apricots, rinsed and quartered

1 large potato, peeled and cut into 1″ cubes

5 cups water

1 tsp cumin seeds

1/4 cup parsley, finely chopped

1 tsp sea salt

1/2 lemon, juice of

Combine all ingredients, except for lemon and parsley, in pot and bring to boil. Lower flame and allow to simmer for 30 minutes. Transfer about half the soup into blender (an immersion blender in separate container also works great) and purée. Re-combine with soup. Garnish with lemon juice and parsley. Enjoy!!

Cabbage-Turnip-Bean Stew


3 heads garlic, chopped

1 medium onion, chopped

2 15oz cans, cannellini beans (rinsed and drained)

4 medium turnips, peeled and quartered

2 Tbsp tomato paste (or ketchup)

1/2 small cabbage head, shredded (about 3 generous handfuls)

3 Tbsp olive oil

2 bay leaves

1 1/2 – 2 cup water or chicken broth

salt and seasoning to taste (depends on whether using broth or water)

Cover bottom of heavy-bottomed pot with olive oil, adding garlic and onion. Allow to turn golden, add beans. After a few minutes, add seasonings, bay leaf and broth or water. Cook for about 7-10 minutes at gentle simmer. Mix in tomato paste and add cabbage. Cook for another 5 minutes and …..presto! Serve sprinkled with cheese or pancetta – yumm.