Category Archives: Leftovers

Curried Lentil Soup

Leslie W.

Curried Lentil Soup. Perfect for a day like today, rainy and dreary. I think I can even say this is my favorite soup of all time. I came across this soup in bon appetit only to discover a few months ago it was created by one of my favorite cooks, Molly Wizenberg, writer of the blog Orangette and owner of the pizzeria Delancy. Both of which I highly recommend! The only changes I ever make to this soup is adding a carrot or two or using Earth Balance instead of butter. Otherwise, I highly recommend making it as close to the recipe as possible. Though, last time I made it in the crock-pot instead of the stove and I think it worked out magnificently. Here is the original link: http://www.bonappetit.com/recipes/2010/12/curried_lentil_soup#ixzz1vSz8sJQ6.

Ingredients:

  • 3 tablespoons olive oil, divided
  • 1 medium onion, chopped
  • 1 medium carrot, finely chopped
  • 2 large garlic cloves, chopped, divided
  • 2 tablespoons (or more) curry powder (I tend to add about 2 tbsp more after it cooks for a while)
  • 1 cup French green lentils
  • 4 1/4 cups (or more) water, divided
  • 1 15- to 16-ounce can chickpeas (garbanzo beans), drained, rinsed
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons (1/4 stick) butter

Directions:

Heat 1 tablespoon olive oil in large pot over medium heat. Add onion and carrot; sprinkle with salt and pepper. Cook until onion is translucent, stirring occasionally, about 4 minutes. Add half of chopped garlic; stir until vegetables are soft but not brown, about 4 minutes longer. Add 2 tablespoons curry powder; stir for about 1 minute. Add lentils and 4 cups water. Sprinkle with salt and pepper. Increase heat and bring to boil. Reduce heat to medium; simmer until lentils are tender, about 30 minutes. Meanwhile, puree chickpeas, lemon juice, 1/4 cup water, remaining 2 tablespoons olive oil, and remaining garlic in processor. Add chickpea puree and butter to lentil soup. Season to taste with salt, pepper, and additional curry powder, if desired. And as I mentioned above if you make this in a crock-pot, I recommend sauteing the vegetables on the stove and then transferring to the crock-pot. After transferring, combine all of the rest of the ingredients, including the garbanzo bean paste and cook on high for a few hours.

*The picture on the website is much more beautiful!

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Moroccan Stewed Chicken

This recipe was found on Pinterest, borrowed from: http://recipes.womenshealthmag.com/Recipe/moroccan-stewed-chicken.aspx

I was looking for a hearty, dairy-free dish that would be easily converted into leftovers, and found this.  I was pretty happy with how it turned out! The only bummer is that I left some of my leftover at work over the weekend…

Ingredients:

  • 1 lb boneless, skinless chicken thighs (I used chicken breast strips from TJ’s.  Worked just fine)
  • 1 large zucchini, cut into cubes
  • 1 can (16 oz) garbanzo beans
  • 1 can (14.5 oz) diced tomatoes
  • chopped cilantro for garnish (I would’ve preferred parsley next time)
  • EVOO, S&P
  • 1 cup chicken stock or water (I think 3/4 C would’ve been enough)
  • 1/2 tsp cayenne pepper (I used 1 tsp to make spicier)
  • 1 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1/2 cup cooked couscous (I used Israeli and made 1 cup)
  • Handful golden raisins
  • Handful toasted pinenuts
  • I added a can of corn, and would add even more veggies (carrots, peas, etc) next time

Recipe:

  1. Heat oil in large sauté pan over medium high heat.  Season chicken with s&p and place them in the pan.  Cook for 2-3 mins on each side, until brown.  Add zucchini and continue cooking, stirring occasionally.
  2. When zucchini is browned lightly (I had a hard time getting mine to brown…), add garbanzo beans (strained), tomatoes, chicken stock, cayenne, cumin, and cinnamon.  Turn the heat to low and simmer for 10-15 minutes, until chicken is tender and cooked through.  Garnish with chopped cilantro/parsley.
  3. Meanwhile, cook couscous according to package instructions.  Lightly toast pine nuts.  Once couscous is cooked, stir in golden raisins, pine nuts, and cilantro/parsley.  I thought this was the best part of the meal!

It was an easy, delicious, filling meal! Even the pickiest eater, Bradley, ate it. And worked great for leftovers 🙂

xx

Leah