Red Lentil Soup

This is my go-to soup. I’d even go so far as to say it is one of my go-to meals (I can certainly speak for Matt in that regard – he would eat this every day). It is delicious, good for you, high in protein, and simple to put together (and vegan, too!)

Red Lentil Soup (Serves 6)
3 T olive oil
1 onion, chopped
2 cloves garlic, minced
1 tomato, chopped
1 t cumin
pinch chili/cayenne pepper
1/2 t salt [more to taste]
1/4 t black pepper [more to taste]
3-4 c. vegetable broth
2 c. water
1 1/4 c. red lentils
2 carrots, peeled & chopped
1/2 lemon, juiced [more to taste]
2 T fresh cilantro, chopped

-Heat oil in large pot over high heat.
-Add onion & garlic and saute until golden.
-Add tomato, cumin, chili powder, salt & pepper and saute another 2 minutes
-Add broth, water, lentils, and carrot.
-Bring to a simmer, cover pot, reduce heat to medium low, and cook until lentils are soft [15-30 minutes. Mine are usually done on the earlier side].
-In blender, puree 1/2 of the soup, then put back in pot (*be careful when blending hot liquids!)
-Add lemon juice and cilantro, taste, and adjust seasonings if needed

This meal is even more delicious with the addition of some crispy french bread 🙂

Vegan Oatmeal-Walnut Cookies

I was skeptical. I’ve made a number of vegan dishes before, and they’ve more often than not turned out wonderfully, but I was REALLY craving oatmeal cookies tonight, and being as I only had the necessary ingredients on-hand for these vegan bad boys, the stakes were high.
My verdict?
OMGSOGOOD.
These cookies really surprised me. They are…delicious. They are crispy on the outside and soft and chewy on the inside and oh man, they just taste divine. Perfect autumn treat. They also took less than 10 minutes to prep. Could you ask for anything more?

Oatmeal-Walnut Cookies – Vegan (Adapted from The Complete Vegan Cookbook)

1 cup unbleached white flour
2/3 cup rolled oats
1/2 teaspoon baking soda
Scant 1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
2/3 cup sugar
1/3 cup unsweetened applesauce
1 teaspoon pure vanilla extract
1/4 cup chopped walnuts (more/less to your liking – also feel free to sub raisins, which the original recipe calls for)

Preheat the oven to 375. In a medium bowl, stir together flour, oats, baking soda, nutmeg and cinnamon.
In a larger bowl, combine the sugar, applesauce and vanilla. Mix until the sugar is well incorporated.
Add the flour mixture, stirring until all ingredients combine to form a stiff dough. Fold in the nuts/raisins/whatever treat you want to add.
Mound rounded tablespoons of batter onto an ungreased baking sheet and bake for 12-15 minutes, or until golden brown.
Remove from the oven, transfer to a cooling rack, try and wait at least a minute, and then dive in.

This recipe yields about 16 cookies.
Mmm mmm good.