Orange and Red Lentil Soup

This soup did not disappoint me with its unusual flavors and I enjoyed every naturally gluten free spoonful. I think you will too.

I did modify it somewhat from the original recipe, of course!  I changed the cilantro for parsley as I am not fond of cilantro and there is a reduced amount of garlic and of orange juice.  I love the bright flavors in this potage and as a bonus it is very healthy with the fresh orange juice, lentil beans, garlic and onions. If you love cilantro, sub it in for the parsley by all means.

Note, the red lentils, which you can get at the health food store, turn a soft maize color when cooked.  I think some brands are more orange in color but mine usually turns that soft yellow. red lentils

This recipe is a bit spicy but light as there isn’t any dairy or meat in this soup.  You will find this a great spring soup. If you use veggie broth it becomes vegetarian.

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These are the sauted onions resting in a bowl before going back into the soup.

 

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Broth in the soup, lentils are low in the pot!

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Red Lentil and Orange Soup

Ingredients

  • ½ a bunch (1-inch-diameter bouquet at stems) fresh parsley
  • Extra-virgin olive oil
  • 3 medium onions, chopped into 1/4-inch dice
  • Salt and fresh-ground black pepper
  • 2large garlic cloves, fine chopped
  • One1/2-inch piece fresh ginger, peeled and fine chopped
  • 2 teaspoons ground coriander seed
  • Zest and juice of 1 medium orange
  • One 14-ounce can chicken or veggie broth
  • 2-1/2 cups water
  • 3/4 cup red lentils, rinsed and sorted
  • Juice of 1/2 to 1 lemon

Instructions

Wash and dry the bunch of parsley. Cut off the bottom 2 to 3 inches of the stems and chop them fine. Set them aside. Coarse-chop half of the remaining parsley leaves, refrigerating the rest for another dish.

Generously film the bottom of a 3 quart saucepan with olive oil – like two or  three tablespoons and heat it over high heat. Stir in two-thirds of the onions, and season with salt and pepper. Sauté until the onions just begin to brown. Blend in the parsley stems, half the parsley leaves which you chopped, garlic, ginger, ground coriander seed, and the orange zest. Sauté all of that for about 20 seconds over high heat, until the pan smells fragrant. Scrape out into a bowl and set aside.

Pour the broth, water, lentils, and remaining onions into the same saucepan. Bring to a gentle bubble, partially cover, and simmer for 7 to 10 minutes, or until the lentils are nearly tender. Add the sautéed onions and seasonings and additional salt and pepper to taste. Cover the pot tightly and simmer for another 15 minutes to blend the flavors.

Stir in the juice from half a lemon, the juice of the zested orange, and additional water, broth or orange juice to taste, starting with 2/3 cup. Then warm and sample the soup for salt, pepper, and lemon juice, adjust them as needed.

Scatter the remaining parsley tops over the soup, and ladle it into deep bowls.

The original recipe before modifications came from The Splendid Table’s How to Eat Supper by Lynne Rossetto Kasper and Sally Swift, Clarkson Potter, 2008.

Originally posted March 2015. No changes to recipe.

Zingy Coconut Chicken Soup

Cold weather, sniffles, chilly fingers: all great reasons to make soup, especially chicken soup.  But I found myself wanting something more, a big bowl of soup with a ton of flavor and some zip in it. So I threw together a quick soup using some broth I made the other day in my Instant Pot electric pressure cooker; to make the broth I put in the roasted chicken carcass and a bit of celery and carrot plus lots of water on for 30 minutes on high pressure and after straining I had a nice container full of rich chicken broth.  I added lots and lots of veggies as well as some great aromatics: slivered fresh ginger and a big clove of garlic. To pull the flavors together I poured in half a can of light coconut milk and added a handful of broken up raw rice noodles (any brand of wide rice noodles will work). Added some cubed roasted chicken and in no time at all I was slurping down this excellently flavored chicken coconut stew. It was like I was eating at a beach soup shack in the islands feeling the warm sea breeze through my hair…  Light zingy flavor and tender chicken with lots of fresh vegetables.  Man, was it yummy and healthy!  Totally guilt free and naturally gluten free if you are careful in choosing your broth.

Angie’s Zingy Chicken Soup

2 medium sized carrots cut on diagonal into thin coins

2 celery stalks, cut on thin diagonal slices

1 onion cut down the top to bottoms, peeled and cut into long strips

1 tbsp. mild olive oil

1 large garlic clove minced

½ cup chopped green cabbage

2 baby bok choy cut into one inch lengths, bases cut in quarters or eighths

1 quart chicken broth; preferably homemade

4 rounds of thinly sliced fresh ginger cut into narrow strips

½ a can of light coconut milk

1 cup pea pods, cut off ends

½ to 2/3 cup broken wide rice noodles

Pinch crushed red pepper flakes (I use a bit less then 1/8 tsp unless you like it spicier; just add more)

1-2 cups cubed or torn in small pieces cooked chicken (I use leftover roasted chicken breast)

Directions: Sauté carrots, celery and onion in large soup pot in the hot oil on medium heat: about 4-5 minutes, do not brown, add garlic; cook 1 minute, add bok choy and then the broth.  Heat to nearly boiling and add the ginger and cabbage, cook 1-2 minutes. Add the coconut milk, rice noodles, red pepper flakes and  cook on low heat for 5 minutes; add pea pods and cook 4 to 5 minutes until noodles are cooked through. Add the cubed or torn chicken meat in the last minute to warm it.

Notes: The amounts of veggies are as fluid as you want to be; leave out something you dislike or don’t have or use more/less of any veggie. The critical ingredient for the flavor is the fresh ginger; without it you have very bland soup. I have used frozen snow peas when I couldn’t find fresh in the store.  My favorite coconut milk for this soup is organic light coconut: thin and wasn’t too strongly coconuty. Perfect for this stew although regular coconut soup does work. I used baby bok choy but a couple stalks of regular bok choy will work just as well; might need to cook slightly longer than the baby choy. If you use store broth: Kitchen Basics has really good gf chicken broth; one 32 ounce box container should do it.  I also buy inexpensive gf chicken broth at Aldi’s.  I used home roasted chicken breast but you could use a rotisserie bird, although I suggest you check for gluten free before choosing that route as some stores make their birds with ingredients that make it not gluten free so not safe for those with celiac disease.

Enjoy!

chicken soup in bowl

Snowy Day Pasta Fagioli Soup

 

The soup I love to serve in the dead of winter is pasta fagioli meaning pasta and bean soup, Neapolitan style.  It is full of veggies and a ton of fresh flavor.  Not to mention beans and pasta.  Yes, I make it now with gluten free pasta, use the same recipe as always.  I often use elbow pasta by Barilla; great flavor and held its shape well.  Try not to overcook it though as gf pasta goes from done to mush easily if you are not paying attention!  This rib sticking soup will be a big meal if you add a salad and a slice of gf bread.  I served it this week with a wonderful loaf of french bread; the recipe is on another blog post of mine.  Warm, flavorful, satisfying and sure fills the tummy.  I made it with dried navy beans I soaked overnight and cooked until pretty soft.  Any kind of white beans or even kidney beans work . You can even use a couple of cans of beans; I made it with with a can of cannelloni beans and a can of fava beans; very Italian…

My version has lots of veggies; if you don’t want them all; leave some out! I often use small cubes of turnip as they hold their shape well and add a subtle tasty flavor to the soup.  No one ever guesses they are in there; looks like cubes of potato.   Or add more veggies, what is in your fridge?  I have used green beans, summer squash cubes or peas.  Today’s version has yellow zucchini squash cubes, kale and fresh green beans. No turnips or celery. Just plain forgot the celery.  Oh well, next time…

Secret weapon: I always add a cheese rind or two saved from a chunk of Parmesan cheese. It really ups the flavor of the soup.  And if you get a bit of it in your soup bowl the oozy cheesy goodness will be your prize!

Notes for 3/7/18. I did a quick heat and soak of the navy beans in a sauce pot and then I cooked them for 11 minutes in my Instant Pot. Great way to get it going quickly. I used broken up fettuccine pasta for this version. I used cut up pancetta I got at Aldi’s instead of prosciutto.

 

Pasta Fagioli Soup

2 cups of dried cranberry, navy or kidney beans, soaked overnight in lots of filtered water.  Be sure to pick over them for foreign objects.

1 bay leaf

1 quarter inch thick slice of prosciutto (leave out for vegetarian version)

¼ cup EVOL (extra virgin olive oil)

1 cup chopped yellow onions

1 cup chopped carrots

½ cup chopped celery

½ cup chopped turnip or summer squash

3 minced garlic cloves

2 tbsp. chopped fresh parsley

1 can plum tomatoes chopped (or 1 lb fresh ones chopped in the summer when they have decent tomatoes available)

¼ tsp red pepper flakes

1 to 1 ½ tsp sea salt

1 cup elbow macaroni, gf

Directions: Drain the soaked beans, rinse well, return to cleaned pot and cover with fresh filtered water, add bay leaf and cook 1-2 hours until soft. Add water if it gets low.  Turn off and let rest while you make soup.  Skip step if you use canned beans; do drain them and rinse. Just add them where you would add the beans you soaked and cooked yourself.

Heat EVOL in big sturdy soup pan, I like a thick bottom to keep the soup from burning easily. Add onion and cook 5-6 minutes, add garlic, stir and cook a minute, add prosciutto which you have diced up into small squares and the parsley. Cook for a couple minutes, add the tomatoes, carrots, celery, turnip, hot pepper and stir well.  Add a tsp. of salt.  Cook uncovered about 12-14 minutes.  Add any bean water in the pan. I often end up adding 1-4 cups of water during this point if there is no bean liquid. Mush up half the beans in a food processor or with a potato masher. Add to soup. Reheat and cook 5 minutes, add rest of beans, reheat and then add the pasta.  Cook just the length of time the box says, stirring it every 2-3 minutes. Taste and add more salt if needed and some fresh black pepper.  Turn off and let stand at least 10 minutes before serving. True Italians often let it stand for hours and they serve it room temp.  I sometimes drizzle some best quality EVOL on the top of each bowl before digging in. A big bowl of that will warm you up for sure! pasta faglioli soup

Originally posted by me in January 2015.

 

Italian Wedding Soup

 

It is bitterly cold out there, perfect weather for arctic foxes or penguins.  In here I feel soup is called for to warm from the inside out. This is American comfort food at it’s best; simple to make, flavorful and always comes out right. My dear friend Cathy made this a lot for her kids.  They used to call this “grass soup” when they were little because it is chock full of fresh spinach that melts into this healthy yet still meaty classic soup.  I make mine with ground chicken for the tiny meatballs.  You could use ground turkey, veal or beef.

You can make this soup with canned broth; but, be sure the package is marked gluten free if you have celiac disease like I do, my favorite choice is Kitchen Basic, and they have a low salt chicken broth broth which is perfect for cooking.  Homemade is going to make it more flavorful if you have some around but sometimes we just don’t have time to make fresh broth.  The recipe is modified slightly from one by Ina Garten, foodnetwork.com. Cathy, being Italian, just tosses it together so I had t0 find a source for a decent recipe and I am happy with my choice.

Don’t freak out if you only have one carrot or don’t want as much of any ingredient; make it your way.  Some versions have fresh dill chopped up and added at the end 2-3 tbsp. of it.

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Angie’s Italian Wedding Soup

Meatballs

1 lb ground chicken

1 large egg

About ½-2/3 cup gf bread crumbs

¼ cup fresh grated parmesan cheese

½ tsp. sea salt

Soup

1 tbsp olive oil

1 medium to large yellow onion, diced

2 carrots, unpeeled, sliced into quarter rounds

2 celery stalks diced including the leaves

1 or 2 garlic cloves

½ cup white wine

1 1/2 quarts of chicken broth

½ cup tiny gf pasta; I found some tiny ring shaped pasta

1 package fresh baby spinach, 12 oz. size

½ to 1 tsp. sea salt and some fresh black pepper

Directions: Dump the meatball ingredients into a large mixing bowl, (beat the egg somewhat before dumping the rest in) stir up with your hands and form into 1 1/4 inch meatballs, 1 and ½ inches maximum.  Place them 1 inch apart on a parchment lined baking sheet.  Bake at 350 degrees for about 30 minutes, bigger ones will need a few more minutes. If you feel perfectionistic, turn them half way though the baking, not really that necessary though.

While they bake, heat the olive oil in a large saucepan; I used a two quart one.  Add the diced onion, celery and carrots.  Cook them about 6-8 minutes until soft, add the garlic and cook another minute.  Add the broth and white wine to the soup, stirring frequently; bring to a boil and add the meatballs, reheat, add the pasta, cook until nearly done, add the spinach, cook 1-2 minutes; taste and adjust the salt. Add fresh ground black pepper to taste.

Pour in a bowl.  I topped mine with some more fresh grated parmesan cheese. Perfect meal when you want to sooth a still slightly iffy tummy.

Eight Bean Storm Soup

Snowstorm today, time for a hearty stew.  This is my multi-bean soup with Italian sausage.  I started with a 1.3 lb bag of 4 bean mix and added two kinds of lentil and a bit of a few others.  The thing is, if you have celiac most 15 bean mixtures for soups contain barley which has gluten, a major no no. I found a four bean mix out at Echo Hill country store  in Berks County and added some French lentils; maybe ¼ a cup and some red lentils; another ¼ cup plus a ¼ cup of dried garbanzo beans and a sprinkling of dried limas.  You can use what ever blend you like but I like a good mix for a rich thick stew.   Update: Later on today, at the grocery store I found a bag of 15 beans for soup and no barley!! Giant Store here in town. Great score for more bean soup.

Mine has Italian sausage but you can leave that out if you want a vegetarian version. I personally love sausage in a bean stew. Gives you lots of meaty flavor and a healthy dose of protein. I am guessing you could use other things like smoky ham chunks or maybe a ham hock? I haven’t found any gf ham hocks yet; they all seem to have a touch of gluten so I am kinda discouraged over that.

I enjoyed a hot bowl of this potage with a slice of toasted multigrain gf bread.  It made a full meal without anything else being necessary.   A fresh crunchy salad would go well if you want to round your dining experience out with some greens!

Ten Bean Soup with Sausage

Soak 1- 1/12 pounds of dried beans in water to cover.  I set the lentils aside and added them after the soaking as they don’t need the same treatment the other beans need.  Either bring to a boil and let stand an hour or just let stand in the cold water overnight.  I did the quick version!  Drain them well and rinse before returning the swollen legumes to the rinsed pot.  Cover with fresh filtered water and add a bay leaf.  Cook 1 hour, pour in more water as needed and stir so it doesn’t stick or burn.  Then, add the lentils and cook another hour until the beans are nearly tender.  It is hard to say when beans get done, depends on a number of factors, taste often to check for tenderness. And stir that pot! As they approach that almost done spot start the rest of the dish.

Chop into dice:

3 sizable carrots

1 large onion

Mince: 2 big garlic cloves

Add the veggies, stir and cook 10 minutes. Stir occasionally. Add water if needed.  I like the soup thick but it can’t be solid so add water.

As that cooks start the sausage.  Sauté one lb Italian sausage: brown in a Teflon pan with a touch of olive oil until top and bottom are browned and sausage is mostly done. Let cool a bit and slice into rounds or chunks, set aside.

Add to the soup:

½ a 14 ounce can of spicy diced tomatoes

½ tsp. dried oregano

Sprinkle dried basil

1 bay leaf

¼ tsp smoked paprika

1 beef bullion cube

½ bunch of kale leaves cut into big shreds; I cut off the bigger stems as they can be tough.

1-2 tsp sea salt

Some fresh ground black pepper

Cook ten minutes, add more water if it gets too thick. Stir occasionally.  Taste and add more spice if you think the soup needs more. Add the sliced sausage and cook five minutes more.  Taste and add more salt/pepper as you see necessary.  Let stand 5-10 minutes before ladling out.  Now that is comfort food that is good for you too! Enjoy.

Alternate cooking method that I used this week (2-17).  Cook soaked beans in a separate pot until nearly tender. Meanwhile, saute veggies for about 5 minutes in a big pot in about 2 tbsp. EVOL, add 6 sausage links; cook 8 to ten minutes; add canned tomatoes, then broth and all seasonings.  Cook 5 minutes, add the beans that are about done and cook 10 minutes, remove the sausage and let cook five minutes, slice into rounds and add back in, cook 5-15 more minutes until beans taste done.  Add salt and freshly ground black pepper to taste.

Originally posted two years ago in January 2015. Minor revisions; recipe remains the same.

Vietnamese Sour Shrimp Soup

Soup, beautiful soup.  When it’s cold I like a big bowl of steamy hot soup. So does my mom whom I regularly cook a meal for.  In the search for new things to try, I purchased a packet of Vietnamese sour soup.  No idea where but possibly the Asian grocery store on Stefko Blvd. in Bethlehem.  The packet was in my cupboard for a while and the other day I pulled it out, read the recipe, the ingredients and decided to give it a chance.  This was slightly risky as there was no mention of gluten free status regardless of the ingredients.  Celiacs like me have to be so careful; just a touch of cross contamination from shared processing equipment and I feel terrible.  So I try  harder these days not to buy things anymore that don’t say gf. Case in point: I got sick 2 weeks ago from some Korean red pepper flakes I used to make homemade kimchi.  I had to give the entire batch away.  Everyone said it was delicious.  I tasted it and agreed but that taste was enough to ruin my day due to probably cross contamination.

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Anyway…I have to say this Vietnamese soup was fantastic.  I sautéed briefly some onion; one small one cut vertically into long threads, some diagonally slice celery and carrots; one carrot and one big stalk of celery plus some of the greens.  In about three minutes I added the packet and water per the directions and after that got hot I added the baby bok choy cut into 1 inch lengths including the green parts and a handful of snap peas, which I cut in half after trimming the ends. After 10 minutes I added a handful of small shrimp which I shelled first, maybe 18-20 shrimps and about a quarter cup of bamboo shoots. Cooked it five more minutes and Bamm I had me a pot of zingy delightful soup.  A major ingredient in this soup base is tamarind juice. I have bought and used tamarind paste, sure adds the tangy sour that is a delight.  Honestly I burnt my mouth the first two times I ate this soup; do darn good I ate it a bit too hot for comfort.  Try to let yours cool a few minutes….if you can!  The spicing is not too hot, just refreshing and infuses the vegetables with it’s zing.  Not weird or off flavored if you were worried about trying a packet from a very different food culture than that of most Americans; just light and delightful.  If you are not a fan of shrimp sub in your favorite protein.  I am sure most anything even tofu will work.

vietnamese-sour-soupThis picture is from pinterest.  I was too hungry to take a picture. Sorry; next time I promise to stop and shoot before I slurp! This soup snap is sort of similar although I didn’t have the thai basil leaves that they put on top nor did I use big pale green pepper slices or tomatoes. Well, I Thought it was kinda similar…  I just ordered my seeds and did choose some thai basil so I can be even more authentic this summer when I make this soup again. It sure is a keeper.  Maybe I will try to make it from scratch in the coming weeks.  I will let you know how that experiment goes.

Vietnamese Sour Shrimp Soup:

1 packet Vietnamese sour soup

1 tbsp. mild olive oil

1 medium onion

1 large stalk celery

1 large carrot

1 large baby bok choy or one stalk of regular bok choy

1/2 cup snap peas

1/3 lb (about 20) medium or small shrimp

1/4 cup bamboo shoots

Directions: Saute the veggies (onion, carrot and celery) in oil; 1 1/2 quart sauce pan.  Add water according to the packet and the packet.  Let get hot, add the  bok choy and snap peas.  After ten minutes add the peeled shrimps and bamboo shoots.  Cook five more minutes.  Can put long diagonal slices of scallion on top.

Pork, Poblano Pepper and Black Bean Stew

What to do with leftover pork roast?  There isn’t much eating a plate of pork with all the leftover sides that I can take.  So searching I found this recipe for a soup and of course had to alter it some! Don’t you get tired of rushing out to buy that one or two ingredients you don’t have? Then there are the things I don’t care for like cilantro, creamed corn… Any way; it is pretty darn tasty and a big change of pace from typical holiday food. You may call it a stew; not actually sure where the delineation between soup and stew is.  This is very chunky and hearty so maybe it is more a stew than a soup.

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Pork, Black Bean and Poblano Soup: serves 6

1 poblano pepper, roasted

1 ½ tbsp mild olive oil

1 red onion; diced and divided (set aside ¼ of it)

2 cloves minced garlic

1 heaping tbsp. ground coriander

¾ tsp. ground cumin

1 32 oz box of chicken broth, low sodium preferred

2 cups chopped kale (dinosaur kale is my choice for this soup)

1 tbsp. basil pesto

½ can black beans, well rinsed

Kosher salt and freshly ground black pepper

¾ lb roasted fresh pork cut in ½ inch cubes

Cooked brown (or white) rice for serving

Garnishes:

Sour cream; 1-2 tbsp. per serving

¼ diced avocado per serving

¼ lime in a wedge to squeeze in your soup bowl

Some diced red onion or scallion rounds

Crushed tortilla chips

Chopped fresh cilantro (optional!)

Directions:

Heat the oil in a large sauce pan.  Add most of the red onion, sauté 4-5 minutes stirring often.  Add poblano pepper cut in ¼ inch dice, the minced garlic cloves and cook for 2-3 minutes.  Add coriander and cumin and cook another 1-2 minutes.  Add broth and beans, bring to a simmer.  Add the chopped kale (Make sure you remove the ribs if you use dinosaur kale aka Tuscan kale.)  Cook 5-8 minutes until the kale gets tender.  Add the pesto, stir well.  Add the cubes of cooked pork and heat through out, add salt and pepper to your taste.  Ladle into large bowls that have about ¼ to 1/3 cup of rice in the bowl and top with the garnishes. I like it with the brown rice or minus any rice. Have had it with or without the crushed chips. My favorite chips are the multigrain ones from Aldi’s; perfect crunch and spot on flavor. Do crumble them a few at a time as you slurp the soup so some chips stay a bit crunchy.  I also tried it with scallion rounds instead of red onion; works great too.  You will love that you can use any combination of toppings to vary the flavors. That is something I appreciate about this soup.

 

This recipe originated on Food Network; titled Pork and Poblano Soup; there were a number of changes I made.