Chicken Lentil Soup

Fall is here and soups comfort my soul! I had a friend who asked for a soup that used lentils. I love lentils, and I love lentil soup...some though find lentils an acquired taste. I admit if you don't season things good when using lentils they can be quite bland.

This soup is chuck full of stuff! It's hearty, healthy and perfect for a chilly day. I felt mine had a good flavor, a good consistency. However my basil kind of spilled into the soup so I had a little too much basil. I'll put the correct amount though- hopefully you don't have the same problem! Also, this soup is so easily turned vegan/vegetarian...just leave out the chicken. What other soups do you like? Do you prefer really hearty soups with lots of textures, or do you prefer a really smooth soup texture?

Chicken Lentil Soup

6 cups vegetable broth

4 small potatoes, cubed

1 1/4 C lentils

1 cup cooked quinoa

2 T basil

1 T garlic, minced

 salt and pepper to taste

dash of red pepper flakes

1 1/2 cup cubed cooked chicken

Add broth to a large pot. Add cubed potatoes with salt, pepper and red pepper flakes. Bring to a boil. Reduce heat to simmer and simmer for 5 minutes covered. Add lentils, quinoa, basil, and garlic. Simmer for 10 minutes until potatoes are tender. 

This is optional- I put half of the soup into the blender and blended it. Then poured it back into the pot. You don't have to do that if you don't like that consistency. 

Add cubed chicken and cover and simmer together for another 5 minutes!

Remove from heat and serve! Enjoy

Crock Pot Vegetarian Meatballs

This is an oxymoron if I ever heard! Vegetarian meatballs! Well I am here to say after experiencing this meal, no one can tell me that vegetarian/vegan meals are bland and boring! These were awesome! My little boy ate all of it! Seriously usually he never is full because he ends up throwing a lot of food on the ground, this one he actually was acting like he wanted to stop eating because he was FULL! These had excellent flavor and really were a great alternative to meatballs...obviously it didn't have a meaty taste, but texture wise they were almost twins!

These would be excellent with spaghetti or on subs! They do take some prep time outside of the crock- pot but they are still simple to make, it's just not quite like my crock pot mac and cheese where you just throw it all in! We had ours served over rice and it was fantastic! There is only one small ity, bity reason they aren't a completely vegan meal....I used onion soup mix for flavoring, and it has traces of milk so if you're looking for 100% vegan leave that mix out and season it with Mrs. Dash or other seasonings, me personally....I thought the onion soup mix made it fantastic! Meat lovers will love these too....if you're looking to add a few meatless meals in, you want to try this one.... you won't feel deprived I promise!

Crock Pot Vegetarian Meatballs

1 1/2 C lentils

2 c vegetable stock

2 cloves garlic, minced

1 packet of onion soup mix divided

1/2 onion

2 T ground flax seed

3 T cornstarch

1 can stewed or crushed tomatoes (28 oz)

1 can tomato paste

1 T Italian seasoning

1 T basil

In a sauce pan add lentils, vegetable stock, half onion soup mix and garlic and heat on med. Let it simmer for 20 minutes or until lentils have absorbed liquid. Meanwhile add tomatoes and tomato paste to the crock pot with Italian seasoning and basil. Begin to cook on high. Add chopped onion to a small skillet with small amount of olive oil and saute until cooked. Add onion, flax seed, cornstarch, remaining onion soup mix, and half of the lentil mixture to a food processor or blender. Blend until solid. Combine with remaining blender mixture and place in the fridge to cool for about an hour. Once it has cooled form into medium sized balls and place them in the crock pot. Cook for another 1 1/2 to two hours! Enjoy!

* you can also bake them if you want to for go the crock pot, just make the sauce in a skillet and bake the meatballs for 30-40 minutes at 350 degrees. I've never done it so I can't vouge for the end results! 

Lentil Taco Pie

I really don't like the days when I look at the clock and I see it's five o' clock and I haven't even given our dinner any thought. I dislike it even worse when I look around and can't think of anything to make for a long time all the while slowly the kids are starting to complain, they are starting to beg for food, they are starting to grab my legs, and then the crying starts. Okay that is when stress levels get heightened! Well, without optimism, I'll look one more time in the very back of the cupboard and what do I see? My hidden jar of lentils, here to save the day!

I absolutely adore lentils! They are so versatile and very nutritious. Lentils are packed with protein, B vitamins, they aid in heart health, they have great fiber and regulate blood sugars and they can replenish our iron stores, so for those who don't eat a lot of red meats (me, me, me) they are wonderful!

I decided to whip up a taco pie since I found some corn tortillas, red peppers, spinach and frozen corn. I was a little worried since I didn't have taco seasoning, but I played around with other spices and I think it actually packed a little bit too much heat for my liking :) I thought of the idea since I've made lentil burritos, so it's not that different in my mind! Probably not my husband, he's a heat fanatic. My kids gobbled this meal right up...the best part...it's vegan, and gluten free and gives them a nice punch of protein! Score for mom or lentils...

Lentil Taco Pie

1 C lentils

2 C water

2 C brown or wild rice

1 red bell pepper

1 1/2 C frozen corn

1/4 C nutritional yeast

1/2 T cumin

1/2 T chili powder

1/4 tsp red pepper flakes

1/2 C jar salsa (optional, I didn't use it)

4 corn tortillas

Preheat oven to 350 degrees. Heat lentils and water in sauce pan and cook until tender and water is absorbed. Meanwhile add rice and another 2 cups of water to skillet, cover and simmer for 10 minutes. Add vegetables, spices, and lentils to skillet and simmer another 5-10 minutes, until water is mostly absorbed and rice is tender. Place two tortillas on the bottom of baking dish and spread a layer of taco filling over. Add another layer of tortillas and top it with remaining taco filling. Cover and bake for 15-20 minutes, until blended together. Top with lettuce, tomato, avocado and salsa! Enjoy