French Green Lentil and Vegetable Soup

I think I've been on a bit of a soup kick lately. I'm probably making up for the lack of soup making I did in the fall.

Or shall I say, didn't do.

Luckily, the winter doesn't seem to be letting up anytime soon *read in a sarcastic voice*.

These temperatures are just brutal, but I do love making soup so I guess it's good for something. Anyone else having this extremely cold weather right now?

Lentils are packed full of protein and fibre, and their pretty quick and easy to prepare.

This soup is chock-full of veggies like carrots, celery, and onions. It's both gluten-free and vegan, and packed with lentils. Lately I've been making creamy + pureed style soups, namely this Roasted Butternut Squash Soup. But sometimes I just prefer a good hearty soup with lots of texture. And this soup is definitely full of texture.The flavours that the herbs add are so good. I think the thyme particularly adds something special.

It's also good to note that this freezes very well, so feel free to make a double batch!

I highly recommend putting this soup on your to-make list, while the winter weather sticks around. It's full of nutrient dense ingredients. Perfectly comforting to help cure a cold or anything that might be aililng you. 

This soup is a staple in my life right now. Possibly because it's so cold and blustery outside. Soup season is here in full force.

It's healthy and delicious, so why not?

Not to mention it's a cinch to make!

Win!

French Green Lentil and Vegetable Soup

by Jennifer Trennum

Prep Time: 10 minutes

Cook Time: 50-60 minutes

Keywords: saute entree main dish lunch soup/stew gluten-free grain-free protein vegan vegetarian carrots herbs lentils

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Ingredients (4 x 1 cup servings)

• 1 tablespoon extra virgin olive oil
• 1/2 large sweet onion, diced
• 2 large carrots, peeled and chopped
• 2 celery stalks, chopped
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 4 cloves garlic, minced
• 1 teaspoon fresh thyme
• 1/4 teaspoon ground cumin
• 1/2 cup French green lentils
• 1 tablespoon tomato paste
• 2 cups no-salt added vegetable broth
• 2 cups water

Instructions

In a large stockpot, heat olive oil over medium-high heat. Saute the onions, carrot, celery, salt and pepper for 6 minutes, until the vegetables are soft and tender and starting to brown.

Add the minced garlic, thyme, and cumin; cook for 1 minute.

Add the lentils, tomato paste, vegetable broth, and water. Bring to a simmer, cover and cook until the lentils are cooked through and tender, about 45 minutes.

Nutritional Information

Serving Size: (1 cup) Calories: 165 Fat: 4g Saturated Fat: 0.5g Cholesterol: 0mg Carbohydrates: 25.8g Sugar: 6g Protein: 7g Sodium: 290mg

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Happy Wednesday!

Kung Pao Chicken and Vegetables

Do you remember that Szechuan Chicken Stir-Fry recipe I posted not too long ago? Well, I have a follow up recipe to share with you today that's so good, you must promise me you'll make it.

This one takes a little more prep work because of the extra vegetables but it's just as fast if not quicker to cook.

Perfect for when you're in a dinner rut. This will add some tasty zest to your palate.

I recieved such wonderful feedback from you all on my Szechuan Chicken recipe. I had people asking me for more similar recipes! Excellent! I love hearing from you guys so don't hesitate to ask me if there's something you'd like to see on the blog. Keep the great comments coming :)

Now back this dish.

This Kung Pao Chicken packs flavour in spades. I think it's safe to say it could rival any bought from your favourite restaurant. I've made this recipe a few times now and we all loved it. It's like going out for dinner and taking a vacation from typical healthy eating, but really, it's super healthy and clean.

When I set out to make this dish, I made sure to add loads of fresh veggies to the ingredient list. The fresh veggies really help bump-up the vitmain count.

I mean just check out those wild vibrant colours! It is enough to make your mouth water!

This Chinese dish will rival the best kung pao chicken you've ever had from a take-out restaurant. It could become a fast and easy weeknight favorite. Especially when it only takes 20 minutes to cook.

Kung Pao Chicken & Vegetables

Prep Time: 20 minutes

Cook Time: 20 minutes

Ingredients (serves 4)

• 2 tbsp olive oil or sunflower oil, divided
• 1 large red bell pepper, chopped
• 1 cup kale, stems removed, and chopped roughly 
• 1 cup red Swiss chard (large stems removed), leaves cut into 1-inch pieces
• 1 cup broccoli florets
• 1 yellow or green zucchini, sliced 
• 1/2 cup carrots, sliced on an angle
• 1/2 cup snow peas
• 1/4 tsp red pepper flakes
• 12 oz boneless, skinless chicken breasts, cut into 1-inch cubes
• 1/4 cup roasted unsalted peanuts
• 1 1/2 tbsp low-sodium soy sauce
• 1 clove garlic, minced
• 1 tsp fresh ginger, peeled and minced (or 1 tsp ground ginger)
• 2 green onions, white and light green parts only, thinly sliced
• 2 tsp rice vinegar
• 2 cups cooked brown jasmine rice, or quinoa

Instructions

Heat oil in a large non stick skillet on medium-high. Add bell pepper, kale, red chard, broccoli, zucchini, carrots and snow peas, and cook, stirring frequently, until the vegetables begin to soften and everything is almost cooked, about 5 minutes. Transfer vegetables to a plate and place in the oven on low to keep warm.

Heat remaining tablespoon of oil on medium-high. Add red pepper flakes, chicken and peanuts and cook for 5 minutes, stirring frequently.

In a small bowl, stir together 1/4 cup water, soy sauce, garlic, ginger, onions and rice vinegar. Stir the mixture into chicken and bring to a simmer. Cook for 3-4 minutes or until chicken is no longer pink inside. Return cooked vegetables to the skillet and give everything a good stir. Serve over top of rice, dividing evenly among 4 bowls.