*Louie*

Recipes, as promised (better late than never...but sorrrrry it's late!)

And you're so cute..."nestie bestie" haha lurve it :-)

1)  Lentil, Coconut, and Spinach Soup

2/3c lentils
4c vegetable stock (low sodium)
1 onion, chopped
2 lrg garlic cloves, chopped
2 tsp cumin
1c canned coconut milk
2-3 tbsp soy sauce ( low sodium) 
2c baby spinach (I use more...)
salt and pepper to taste

Rinse the lentils, then put them in a large saucepan and add enough cold water just to cover.  Boil for 10 mins, then add the remaining ingredients except the spinach.

Reduce heat and simmer for 20-30 mins or until lentils are tender.

Put a small handful of the spinach in 4 warmed bowls and ladle the hot soup on top.  The heat from the soup will wilt the leaves.  Serve with warm flatbread such as pita or naan. 

*****

2)  Black Bean Chlli w/Butternut Squash and Swiss Chard

2 tbsp olive oil
2 1/2c chopped onion
3 garlic cloves, chopped
1 butternut squash, peeled and chopped into 1/2 inch pieces (I buy pre-cut and cubed bnut squash from Trader Joes, two small bags) 
chilli powder - to taste
cumin - to taste
1/2 tsp cinnamon
1/2 tsp cayenne
4(+) 15oz cans of blk beans, rinsed, drained
2 1/2c vegetable broth (have some extra on hand)
1 14 1/2oz can diced tomatoes in juice
3c of packed swiss chard leaves

Heat oil in a large heavy pot or a dutch oven over medium heat.  Add onions and garlic; saute until tender and golden, about 9 mins.  Add squash; stir 2 mins.  Stir in chlli powder and cumin.  Stir in beans, broth and tomatoes with juices; bring to a boil.  

Reduce heat and simmer, uncovered, until squash is tender, about 15 mins.  Stir in the chard and simmer until tender, about 4 mins.  Season to taste with salt and pepper.  Serve with Greek yogurt and chopped tomatoes on top! 

 *****

3) Butter Chickpea Curry

4 medium potatoes cubed
2 tbsp canola oil
1 medium yellow onion, diced
1/2 can of sweet peas, drained
2 tsp cumin
1/2 tsp cinnamon
1/4 tsp ground cloves
1/2c cream
1 can chickpeas, drained
1 tsp garlic
2 tsp curry powder
1 tsp ground ginger
1 tsp paprika
1/2 tsp cayenne pepper
1 can condense tomato soup
1 tsp salt

Place potatoes in water, cover with water, and bring to  a boil over high heat. Simmer until potatoes are tender; drain and set aside.

Warm oil in a skillet over medium heat.  Stir in onion and garlic, and cook until the onions are soft and translucent.  Stir in all seasonings and cook for 1-2 mins, stirring.  Pour in soup, cream, chickpeas and peas.  Stir in potatoes.  Simmer 5 mins...serve over rice!

I have more... :-)