Lentil Kale Soup

What's better on a cold day then a warm bowl of homemade soup? Especially when you have a cold and cough after the flu?

For lunchtime I put together this yummy easy soup that's ready in about 30-35 minutes.No need for hours and hours of stewing. Oh and completely vegan! 

Ingredients:

  • 1/4 of an onion
  • 1 tbsp olive oil
  • 3 cloves of garlic
  • 1 carrot
  • 1 celery
  • 1L of vegetable stock
  • 3/4 cup red lentils
  • handful of kale (or spinach would work)
  • spices of choice. I used tumeric, coriander seed and cumin. I also used a pinch of Asafoetida, which is commonly used in Indian dishes to add flavour and is a digestive aid. If you don't care if this is vegan you can used chicken or beef stock and you would get some of the flavour missing when using vegetable stock. 

Directions:

  1. Heat the pot with the olive oil at the bottom. 
  2. Add the diced onions, garlic, celery and carrot. Cook until a little soft and the onions are a bit translucent. 
  3. Add the stock and lentils and spices you have chosen.
  4. Cook for about 20-25 minutes until the lentils are soft.
  5. Add the kale/spinach in the last 5 minutes. Tip, chop them into smaller pieces, making it easier when eating. 
  6. Serve and enjoy. 

What's some of your favourite things to throw in your soup?

Love, 

Jen The Bitchin' Housewife

 

Quinoa Kale Cakes

Quinoa Kale Cakes, say that three times fast! Growing up my best friend was Polish. Her mom was thick accent, moved from the motherland only a few yeas ago Polish. She was a stern but wonderful woman that was always trying to feed me. Always. She made these delicious morsels called potato pancakes I adore. She made them for me sometimes when I wasn't getting her daughter into trouble. Hehe. I have never been able to perfect the potato pancake quite like her, but I like to think these quinoa cakes are a healthier version that do hers a tiny bit of justice. 

These cakes are not very stable or hold together until they are cooking ( a lot like potato pancakes), but once the cheese crisps up and the eggs cook they firm up a bit. So do not fret!

Ingredients:

  • 2 cups of cooked quinoa (I like to precook more then this and additional quinoa can be used in salads for lunch throughout the week.)
  • 1 cup egg whites OR 3 large eggs. 
  • 1 cup fine chopped kale. Removing the hard stem first.
  • 1.5 cups cheese. I used Mozzarella, but I've also used Parmesan or Cheddar.  
  • 1 tsp garlic powder
  • salt and pepper to taste
Remove the hard stems from the kale. 

Remove the hard stems from the kale. 

How to:

  1. Preheat eh pan to a medium high heat.
  2. Mix all the ingredients in a bowl really well. 
  3. Scoop up about 2 tbsp of mixture and place in the pan, spreading it out a bit. 
  4. Flip when the edges start to brown a bit.
  5. Press down to cook the other side flattening and remove from heat when done. 
  6. Enjoy alone or I like Thai chili sauce or any condiment to you hearts desire!

 

Serve as a side dish or eat on their own!

Serve as a side dish or eat on their own!