Basic Lentil Soup

Michael and baby Mark are worse for wear today. Both feeling a little under-the-weather, so this is my version of "chicken noodle soup". I'm hoping the warm broth and veggies made them feel a little better.

Super-Easy Lentil Soup


1 tsp olive oil
1 onion, diced (I used Texas Sweet--they're in season!)
1 carrot, diced
4 cups of vegetable broth or water
1/2 cup dry white wine

1 cup dry lentils (I like brown or red, b/c they're prettier!)
salt and pepper to taste
2 bay leaves
1 tsp Italian seasoning spice (or just throw in some oregano, basil, thyme)
1 tbsp lemon juice



In a large pot, saute the onions and carrot in the oil for about 3 minutes, add spices and cook for another 2-3 minutes. Add wine, stir and allow the wine to cook down, about 2 more minutes. Add salt, pepper, broth, lentils, and bay leaves. Turn heat to medium-high and bring to a boil. Reduce heat, cover and simmer for 45 minutes.

Remove bay leaves and add lemon juice. Serve with your favorite crusty bread!

Protein-Packed Breakfast

Quinoa with Blueberries and Toasted Almonds

Quinoa (pronounced Keen-wah) is an ancient food that was cultivated in the South American Andes since at least 3,000 B.C. Called the "mother grain" by the Incas, who used it to sustain their Armies.

The Quinoa seed is high in protein, calcium, iron, and relatively good source of vitamin E and several of the B vitaminds. It contains an almost perfect balance of all eith essential amino acids needed for tissue development in humans. Quinoa is 12% to 18% protein and four ounces a day, about 1/2 cup, will provide a child's protein needs for one day.

Before cooking, the seeds must be rinsed to remove their bitter resin-like coating, which is called saponin. It also creates a yummy nutty flavor if it is toasted in a dry pan before adding the water to boil.

1 cup Quinoa (rinsed in fine mesh strainer)
2 cups water
fresh blueberries
toasted, sliced almonds (or your favorite nut)
splash of Almond milk
drizzle of maple syrup

Toast Quinoa in bottom of saucepan for about 2-3 minutes until fragrant
Add 2 cups water and bring to a boil over medium high heat
Simmer and cover for 20 minutes
Dish into bowls, top with blueberries, splash of milk, drizzle of maple syrup and toasted almonds.
Enjoy!

To learn more about Quinoa, check out this link:
http://blog.wholefoodsmarket.com/2009/06/be-keen-on-quinoa/

Thai Noodle Salad with Soy-Ginger Vinaigrette

Thai Noodle Salad

8 oz. cellophane noodles (or your favorite asian noodle--I used Japanese Udon)

5 whole scallions, trimmed and chopped (white and green parts)

6 small radishes, thinly sliced

1 large cucumber, peeled and diced

4 ounces mung bean sprouts

2 teaspoons minced fresh ginger root

1/4 cup low-sodium soy sauce

1 tablespoon peanut oil (or any vegetable oil/olive oil you have on hand)

2 teaspoons brown sugar

1 1/2 teaspoons toasted sesame oilJuice of 1 large lime

3 tablespoons of chopped fresh cilantro

Cook noodles according to package instructions. While the noodles cook, combine the scallions radishes, cucumber, sprouts, ginger, soy sauce, peanut oil, sugar sesame oil, lime juice, and cilantro and blend thoroughly. Toss the noodles into the bowl and stir. Enjoy!

My husband thought it had too much ginger, so if you don't like ginger, feel free to omit or adjust the recipe. I, on the other hand, think one can never have too much ginger!