Graeme’s Lentil Soup

Sometimes simple is best and this soup is proof. Enjoy with a slice of dense chewy bread and a deliciously colorful salad.

The nutrition facts for this wonderful soup were created at Calorie Count.

made with red lentils

Graeme’s Lentil Soup

Ingredients:

2 cups lentils

1 small carrot, grated

1 medium onion, grated

Water

Salt to taste

Directions:

Rinse lentils in a colander and put into a large soup pot.

Add one small grated carrot, and one medium grated onion.

Add about 3 to 4 times more water than lentils.

Add desired amount of salt.

Bring to a boil and simmer (on the lowest possible setting) for 3 to 4 hours, making sure you stir a LOT.

If you do not stir enough, you will end up with burned soup on the bottom of the soup pot.

The soup is done when it has reduced significantly, and the fragrance in the house will not allow you to wait another minute before you eat some of the soup! 

Enjoy!

Pamela's Roasted Poblano and Corn with Chile Lime Aioli

Another "clean" recipe from Pamela: sugar free, chemical free, gluten free.

The nutrition facts were created at Calorie Count!

Roasted Poblano and Corn with Chile Lime Aioli

Adapted from the Ritz Carlton Spa in Tucson by Pamela Fagan Hutchins

Ingredients:

5 ears of corn (or 2 bags of frozen corn)

3 T avocado or olive oil

1 onion, chopped

1 T garlic, minced

3 poblano peppers, chopped

1 T lemon juice

1 t salt

1 t pepper

1 T smoked paprika

4 T butter, unsalted

1 c crumbled cojita cheese

Aioli ingredients:

1/2 cup Vegannaise (or use mayonnaise)

1 T chili powder

1 t cayenne pepper

1 lime, juiced

Directions:

Shuck and roast 5 ears of corn on broil, close to the burner until lightly browned.

Sauté onion and garlic over med-hi in oil, add poblano, lemon juice, salt, pepper, smoked paprika.

Reduce heat. When corn is lightly browned, cool a bit. Then remove corn from the ear and add to sauté with butter. Return heat to med-hi. Sprinkle cojita over mixture. Mix aoili ingredients.

Serve corn/poblano mixture with tortilla chips and aioli or as a side dish.