Today is a seriously healthy and good tasting Foodie Friday. No more of the sarcastic veggie trays laden with fennel bulbs and asparagus for cryin' out loud!
I have two soup recipes to share with you: both are low fat and DELICIOUS!! First up:
JulieMom's Hearty Lentil SoupIngredients:
1 lb bag of lentils
4 carrots, finely chopped
2 stalks celery, finely chopped (if available: usually not here, so I leave it out)
1 large onion, finely chopped
5 cloves garlic, minced
3 potatoes, cut into tiny dice
2T olive oil
2 chicken stock cubes
red wine vinegar (optional but yummy)
1. Place olive oil in the bottom of your slow cooker, then cover with all the chopped veggies. Pour the bag of lentils over the top. Cover over all the ingredients (two inches above) with water, then throw in the stock cubes.
2. Cover and cook on low for eight hours, or on high for four. Check and add water every two hours if necessary. (It shouldn't be, but why risk it, right?)
3. Serve hot with salad. If you want to try the red wine vinegar, use only like 1/8 of a teaspoon. It's good, but too much of it will definitely RUIN your bowl! Oh, and put salt on the table for those who want it. Serve with salad and a crusty bread or rolls. Yummy!
**You can omit the potatoes for a lower carb version if you want**
JulieMom's Yummy Butternut and Carrot Soup
2 medium sized butternut squash, peeled and diced
6 medium carrots, sliced thin
1 onion, chopped
5 cloves garlic, chopped, minced or crushed (or whole!)
1C milk (low fat is fine)
2 chicken stock cubes
Water as needed
Salt and pepper to taste
1. Place butternut, carrots, onion, garlic and stock cubes in a large pot. Just cover with water an boil until vegetables are soft, about 15 minutes.
2. In your blender, place some of the vegetable mix, using the least amount of water necessary. Process until smooth, adding water from the pot when it thickens up. Pour into a separate bowl (really large) and let stand aside.
3. Continue the process until you are down to the last batch to blend. Add 1C of milk and the nutmeg, and blend until smooth, then mix into the other soup in the bowl to distribute the milk.
4. Taste and season as necessary.
5. Serve with croutons or bagel chips, and a big salad. So good!!
**You may use more water than what's in the pot. It really depends on your blender and how smooth you want it. I like my soup a little thick, but had to add extra water 'cause it was stopping up my blender.**
No dessert today, sorry. This whole working out at the gym thing kinda makes you weigh your food choices a little more. I haven't had dessert in over two weeks, even though I have served it to others. GO ME!!
Today is my second bout with the Red Machine of Death I mentioned earlier this week. I'll let you know the results tomorrow, or tonight if they're exciting enough.