Greek Lentil Soup

Serves 6

Ingredients
* 1 cup lentils
* 1 medium sweet onion
* 2 large carrots
* 2 sticks of celery
* 4 cups veggie broth plus extra for sautéing
* 2 - 4 tablespoons tomato sauce
* 3 garlic cloves
* 3 bay leaves
* Himalayan pink salt, ground black pepper & dried oregano to taste

* Traditional toppings to drizzle on top:
* vinegar
* lemon juice
* I prefer a drizzle of hot sauce

Instructions
1. Rinse the lentils and add them to a pot. Cover with water and bring to a boil. Cook for about three minutes or until half done. Strain and set aside.
2. Peel and chop the onion, carrots and celery and slice the garlic cloves.
3. In the pot, sauté the onion, carrot and celery with veggie broth until semi soft. Add the garlic and sauté for about one minute.
4. Add lentils and tomato sauce and stir for one minute.
5. Add the 4 cups of veggie broth, bay leaves, oregano, salt and pepper to taste.
6. Bring to a boil and simmer over very low heat until lentils and vegetables are .cooked, about 15 minutes. Check periodically to see if more broth is needed. Enjoy!
Authors Notes:
I sauté with veggie broth but you can also use your favorite oil if you sauté with oil. The salt, pepper and oregano are to taste, so start with a little bit and continue to try the soup until you achieve the flavor you want. Traditionally this soup is also topped off with the white vinegar and lemon juice, but I prefer to add a touch of hot sauce like my dad!

Tips to prep ahead: Wash and chop the veggies. Rinse and partially cook the lentils.
Recipe by Veggies Don't Bite at http://www.veggiesdontbite.com/2015/05/27/greek-lentil-soup-fakes/
Foodie Fran's Notes:
I do not add the traditional toppings, but I add grated Parmesan cheese.
When the soup is cooked, I puree half of the soup for  a creamy texture

15 Minute Spicy Udon and Vegetable Stir Fry

This quick and easy recipe makes 2 main dish servings, or 4 servings as a side dish. If needing more, simply double the recipe. This is a great base recipe, that is ripe for addition add-ins. Chicken, shrimp or pork is a nice addition for a meal. Extra vegetables, such as mushrooms, bell peppers, bean sprouts, chopped cabbage or just about anything else you might have around would also be great. Prep Time5 mins Cook Time10 mins Total Time15 mins Servings: 2 people Ingredients Stir Fry:1 Tbsp vegetable oil or other neutral cooking oil1/2 medium onion sliced or diced 1 medium carrots spiralized and chopped or grated 1cup green onion sliced diagonally (green part only) 3 cups baby spinach 14 oz soft vacuum-packed udon noodles 400g Sauce:1-2 tsp Sambal Oelek (or Asian Chili Garlic Sauce/Sriracha) 1/4 cup soy sauce 2 tsp rice wine vinegar 1tsp sesame oil 2 Tbsp brown sugar2 cloves garlic minced 1 tbsp fresh ginger minced For garnish:Sesame seeds Additional sliced green onion 1/4 cup chopped parsley or cilantro Instructions Prepare your vegetables and set aside. Mix up the sauce by combining all the inguredients in a small bowl. Set aside. If you like, you can fill a large bowl with hot tap water and add udon noodles to the bowl to soak, so they can be separated before adding to the wok This isn't necessary though, as you can add fresh udon noodles directly from the package to the wok. I just find it easier to stir fry them having them separate before the go in to the wok. In a large frying pan or wok, heat oil over medium-high heat until very hot. Add carrots and cook, stirring for a minute or so. Add onions and cook, stirring, until onions are soft and carrots are tender. Add green onion and cook, stirring, for 30 seconds or so. If soaking udon noodles, gently stir to loosen udon noodles and separate, then drain. Add drained noodles (or unsoaked noodles)to the wok and cook, stirring, for 30 seconds or so. (Stir fry a little longer is soaked, to cook off any extra water before adding the sauce). Add sauce and cook for another 30 second, stirring to combine well. Scatter baby spinach over top and cook, stirring constantly, until spinach is wilted. Remove stir fry to a bowl or plate and garnish with sesame seeds, additional sliced green onion and parsley/cilantro. Notes Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe! Nutrition Calories: 480kcal | Carbohydrates: 80g | Protein: 18g | Fat: 11g | Saturated Fat: 5g | Sodium: 2729mg | Potassium: 588mg | Fiber: 8g | Sugar: 23g | Vitamin A: 9815IU | Vitamin C: 28.6mg | Calcium: 118mg | Iron: 2.7mg Printed from www.seasonsandsuppers.ca . Copyright "Seasons and Suppers".