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Monday, November 7, 2011

Our CSA and a Recipe

In our attempt to eat healthier, untainted foods we once again joined up with a local CSA. This one was new to us and consists of TWO farms working together to bring us quality, fresh and ORGANIC produce!

So far, we have been thrilled with the produce we receive each week. There are usually more leafy greens than we know what to do with. Often there are items we are not quite sure of what they are! And then there are weeks like this last one where there are lots of neat goodies that are like treats to us!
This week we were thrilled with pomegranates, a variety of squash including pumpkin and even a melon that at first we thought was a squash! Then, we had these neat, little, teeny tiny potatoes! They are REALLY little. Actually each one wasn't much bigger than the top of my thumb!

After being on a 4 day long juice fast, and craving lentils, I decided to use them in a lentil soup:

Notice the ring around the pan showing how full it started and how empty it became. We ALL LOVED this soup! Actually we all stuffed ourselves with seconds and then argued over who would get the last for their lunch the next day! I let my husband take it to work for his lunch today, but then my 14 year old started going on and on about how much he loved it and wished we had more. Kind of craving it myself, I relented and made another pans worth!

Keep in mind these are LENTILS my teen is BEGGING for! They were so good, I thought I'd share the recipe here!

Lentil Soup

2 cups red lentils
6 cups water, divided
4 tablespoons olive oil
1 small onion, diced
2 stalks celery, sliced
4-5 cloves garlic, pressed or minced
1 large jalepenio seeded and diced
1 cup diced potato
1 14 oz can diced tomatoes
4 cups organic chicken or vegetable broth
1 tablespoon Tapatio or other hot sauce
1/2 tsp turmeric
2 tsp salt
1/2 tsp black pepper
1/2 tsp chili powder

In a smaller pot combine lentils and 4 cups water. bring to a boil, turn off heat and cover. Allow to sit for 20-30 minutes

In a large soup pot add oil and onions and saute until onions become soft. Add celery, garlic and jalepenio. Cook for 3-5 minutes longer until fragrant. Add potatoes, can tomatoes, broth and remaining 2 cups water, hot sauce and seasonings. Bring to a boil, cover and simmer 20 minutes.

Add lentils and water and cover and cook until lentils and potatoes are soft.

This is yummy and great alone, but it would also be great served in a whole wheat bread bowl, or served with corn bread. We enjoyed it with TLC crackers, with some in the soup!

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