Morning!
The Green Monster Movement is now updated featuring our first ever submission by a MAN, a green monster milkshake, a pre-half marathon recipe, and much more. Green Monster lovers UNITE! :D Please note I am still about 1 month behind on submissions- your patience is appreciated!
Here is a tip for those of you who hate to cook-
Have a glass of wine while you cook and the experience suddenly seems enjoyable, if not, down right thrilling! ;)
Have two and you will have the confidence of Gordon Ramsay.
I used to hate cooking until I discovered this little trick…
I love Wolf Blass Chardonnay. The Aussies make great wine, don’t they? I drank a wee bit too much of this while I was waiting for Eric to get home from work Saturday night…
This is perhaps one of the most simple, yet extremely fabulous, soups I have ever made. When I looked at the short ingredient list I thought, This is my kind of soup.
Simple, easy, quick, healthy. I don’t like fussy cooking. No patience.
Red Lentil Soup…With A Twist!
Ingredients:
- 2 T coconut oil (use Olive Oil if you are omitting the coconut curry sauce)
- 1 sweet onion chopped
- 1 t sun-dried tomato + pepper flakes (I use PC brand, no salt added)
- 6 cups vegetable broth
- 1 heaping cup of uncooked lentils (I used PC red organic lentils)
- 1/2 cup uncooked brown rice
- 1/4 t sea salt
- Freshly ground black pepper
- Parsley flakes
- 1 cup Coconut Curry Sauce (optional, but boy did it ever make this soup come alive!)
- Splash or two of Wolf Blass Chardonnay (optional…but come on, is it really) ;)
Note: T = Tablespoon, t = teaspoon
Directions: Add oil (either Olive or coconut oil- your choice) and chopped onions into a pot on medium heat. Cook until they caramelize nicely (see below). Next, stir in the broth, bringing to a boil. Add in the lentils and rice and simmer for about 30-40 minutes until tender. If you used a salty broth you will likely not need to use the extra salt, however I used the no-salt added bouillon cubes so I added about 1/4 teaspoon of sea salt to make the soup really ‘pop’. Serve with crushed pepper, parsley flakes, coconut flakes, and slivered almonds if you dare…You can even drizzle it with olive oil.
Recipe adapted from 101 Cookbooks.
One of my favourite veggies to eat- caramelized sweet onions! So delicious!!
It made quite a big pot, but next time I would probably double (or triple) the recipe (and freeze leftovers) because I loved it so much!
Definitely in my top 3, if not my favourite, out of the soups I have made.
Rocking the wedding cutlery! ;) Life is too short not to!
Our table pre Halloween decorations…
Mmmmm. Fall soups are the best!!!! Warmed my heart, mind, body, and soul.
Dessert was a Pumpkin Chia Spelt Scuffin (on-a-stick!) ;) My stash is depleting quickly…
Such a happy lil guy, isn’t he!?
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