Spanish Lentil Soup


(Norsk oppskrift, klikk her: Spansk linsesuppe)

Now that we have started September and the temperatures begins to fall, it’s time to dust off the hearty soup recipes. There is nothing like warming, nutritious and tasty soups when the autumn weather sets in. This Spanish Lentil Soup, or Lentejas a la Jardinera, is a soup that is widely used in Spain, based on lentils and vegetables. I also use Chorizo, because it packs in some nice flavors to the soup.  Of course, vegetarians and vegans simply omit the Chorizo, and it will still be a flavorful soup.

This is a large recipe, perfect when you are feeding lots of people – or you can freeze it and save for a busy day.

Lentejas a la Jardinera (1)

Spanish lentil soup - Lentejas a la Jardinera

A hearty soup, packed with flavor, perfect for the cold autumn evenings.

Ingredients

  • 500 grams lentils
  • 1 onion
  • 1 leek
  • 4 cloves of garlic
  • 3 carrots
  • 1 potato
  • 1 green pepper
  • 1 red pepper
  • 2 ripe tomatoes
  • 1 glass of white wine
  • 1 tablespoon vinegar
  • Oil
  • 2 bay leaves
  • 2 liters Bouillon or broth
  • Herbs, salt and pepper to taste
  • 1 whole chorizo

Directions

Remember that dried lentils often need to soak for a night, read the package for information.

Chop the chorizo and fry in a little oil in a large pot. Peel and chop the vegetables. Sauté onion, leek and garlic together with the chorizo. Add the other vegetables, stir and sauté for a few minutes before you add drained lentils. Add white wine, vinegar (I use apple cider vinegar) and the bay leaves.

Cover with boiling bouillon or broth. Season with dried oregano, parsley, basil, salt and pepper. Let it simmer until the lentils and the vegetables are tender, approx. 20 minutes.

If the soup is too thin, put some of the lentils and vegetable in a blender and purée, and then add back to the soup.

Serve piping hot, with good bread on the side. Enjoy.


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West African Peanut Soup


(For norsk oppskrift, klikk her: Vest-Afrikansk Peanøtt Suppe)

I have been looking forward to sharing this recipe with you, as I know you’ll be just as nuts about it as I am. Pun very much so intended! Per the info I have found, this soup, or stew, originates from West Africa. There are countless regional variations, but common to all of them is that it is a tomato based soup with peanuts and some form of starch. In my recipe, I use sweet potato.

The soup can easily be made both vegetarian and vegan, and if you are expecting a mixed group to your dinner table, just serve the protein on the side.

It’s a hearty, filling dish, Perfect for stormy autumn-evenings.

PEANØTT SUPPE

 

West African Peanut Soup

  • Servings: 6
  • Difficulty: easy
  • Print

A hearty, filling soup recipa perfect for those stormy autumn nights.

Ingredients

  • 2 red onions
  • 4 garlic cloves
  • 2 red chili
  • 2 tablespoons grated ginger
  • 2 tablespoons oil
  • 2 teaspoons cinnamon
  • 2 teaspoons paprika
  • 5-6 tablespoons peanut butter
  • 3 tablespoons tomato purée
  • 1 large sweet potato
  • 1 can tomatoes
  • 1 can coconut milk
  • 500 ml chicken broth
  • 200 grams spinach
  • Juice of 1 lime or ½ lemon
  • Salt and pepper to taste
  • Roasted peanuts for topping
  • A bunch of coriander topping
  • 3-400 grams of fried, shredded chicken breast, for topping
  • Boiled rice for serving.

Directions

Finely chop the onion, chili and garlic and grate the ginger. Sauté in some oil in a large pot for approx. 5 minutes or until the onion has become soft and shiny. Stir in cinnamon, paprika and peanut butter.

Peel and cube the sweet potato and add to the pot together with tomato paste. Occasionally stir for approx. 5 minutes.

Add canned tomatoes, coconut milk and broth, give the soup a boil. Let simmer under cover for 20-25 minutes until sweet potato is cooked.

While the soup is cooking, put the rice on, roast the peanuts in a dry pan and fry up the chicken.

If you want a thicker soup, wiz some of it up in a blender. Season with lemon, salt and pepper. Take the saucepan of the heat, add the spinach and stir.

Serve with rice, roasted peanuts, chopped coriander and fried chicken. 


Turkey and Sweet potato Chili


(Norsk versjon finner du her: Kalkun og Søtpotet Chili)

fb_img_1469433574201Those of you that have been following me for a while have learned that I do like my soups and hearty foods in the fall. I’m all about the comfort foods!

Today I present you with a turkey and sweet potato Chili that is not only super-duper easy-peasy, but also tasty and yummers. It’s also not as spicy as it looks from the recipe, because of the sweet potatoes, but remember that it is always easier to add more spices than to take them out of the food. If you want to be a little careful with the spices, start with half the amount, then add to taste at the end.

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14732117_10154347861566622_4512438988110443922_n-001Turkey and Sweet potato Chili

Ingredients

  • 1 tablespoon oil
  • 1 yellow onion, diced
  • 1 kg turkey meat, diced
  • 2-4 tablespoons tomato paste
  • 2 tablespoons chili powder
  • 2 tablespoons taco seasoning
  • 2 large sweet potatoes, diced
  • 5-6 cloves garlic
  • 3-4 cups broth
  • 1 can black beans
  • 1/4 teaspoon red chili pepper flakes
  • 1/2 can green chilies, diced
  • Salt, pepper, cayenne to taste
  • Optional toppings: crème fraiche, cilantro, tortilla chips, salsa, roasted pumpkin seeds

Heat the oil over medium high heat in a heavy, deep pot.

Add the onion, turkey, 1 tablespoon chili powder, and 1 tablespoon taco seasoning. (If you are using precooked turkey, you might want to add a little water keep the turkey moist.)

When the onions are soft and the turkey slightly browned, remove from the pan and set aside.

In the same pot you used for the onions and turkey, now add a swig of oil and the sweet potatoes with the remaining spices and stir to combine.

When starting to brown, add the tomato paste and diced chilies. Give it a stir, and add the garlic, and broth. Bring to a low boil and simmer for 10 minutes or so, until the sweet potatoes are very soft.

Use a blender until desired consistency, then put the turkey/onions back in the pot along with the black beans and give it a stir

Adjust the seasoning with salt, pepper, cayenne.

Serve hot with rice or good bread, and any toppings that you like (crème fraiche, cilantro, tortilla chips, salsa, roasted pumpkin seeds)