lentil soup.

soup

It is COLD in chicago. The high today was 9 degrees. When I saw smitten kitchen post this recipe today – and I just happened to have everything on hand to make a vegan version of it…it was a sign that I needed to make it for dinner!  It’s the perfect comfort food when the weather is as cold as it is. Were going to serve it up with some crusty garlic bread and spend the rest of the night under the covers!

Here is my take on it!

olive oil
half a package of uptons italian sausage seitan
1 medium onion, diced
2 celery stalks, sliced or diced
2 medium carrots, peeled and sliced into half-moons or diced
4 cloves garlic
Kosher salt
A pinch of crushed red pepper flakes (optional)
1 cup brown lentils, sorted and rinsed
1 28-ounce can crushed tomatoes
6 cups water
Freshly ground black pepper
3 to 4 cups shredded or thinly ribboned  kale

Heat olive oil  in a large pot on medium heat. When hot, add the seitan, breaking it up with a wooden spoon until it starts to cook a little bit (maybe 2-3 minutes). Add the onion, celery, carrots, garlic, a pinch of salt, and if you like your soup spicy, a pinch of red pepper flakes. Cook with the seitan until the vegetables soften a bit, another 5 minutes. Add the lentils, tomatoes, water, more salt and black pepper to taste. Bring to a simmer and allow to cook until the lentils are tender, about 40 minutes. (It might be necessary to add more water if the soup gets too thick.)

When the lentils are cooked, add the kale and cook until the leaves are tender, just a few minutes more.

321. roasted brussel sprouts, butternut squash and cauliflower.

So its official. Im crazy for brussel sprouts. Like, I can’t get enough of them. I spend my days daydreaming of what I’m going to do with them next.
When Dj called to tell me he wouldnt be home for our usual friday-night pizza dinner, and I was on my own, I was thrilled because this meant brussel sprouts were on the menu instead!  I researched some recipes on the way home, and of course came across this one from Shutterbean!

I used that one as my starting point, but veered off it a little bit. I added cauliflower, because I had some leftover from earlier in the week. The seasonings were SO good. I ate mine over french lentils and made it a complete meal.

So basically I cut up my brussel sprouts, squash, onions, 4 cloves garlic (i love garlic) and cauliflower. I mixed together in a bowl – 1 T olive oil, 2 T balsamic, and 1/2 tspn curry powder. I sprinkled in some salt and pepper as well and coated my veggies with it. I sprinkled brown sugar on top (about 1 T or so) I baked it at 400 degrees, for 20 minutes, then mixed it around, and baked it for about 20 minutes more.  I ate it over french lentils and was very very happy! YUM.