Last night at 6 pm as I left the plane, retrieved my bag and stepped into the cold and darkening Oklahoma City night, I couldn’t face delaying the two-hour drive home to stop at the grocery store. I knew it would be slim-pickings the next day for meals, but I hoped to cobble something together before having to face the cold hard facts of grocery-shopping. Pretty much without fail, I have various kinds of canned and dried beans, vegetable broth and canned tomatoes in the pantry and stocks of onions, garlic, celery and carrots in the “root cellar” (otherwise known as the laundry room). Since soup is quick and easy to put together – and comforting and satisfying for cold days – I decided on lentil soup for today’s lunch. I had homemade pita breads in the freezer and Kel picked a huge pile of various greens from the greenhouse beds and thus a delicious lunch was born.
For dinner tonight I’m going out on a major limb. I wrote somewhere on here at sometime that I would never post a scrambled tofu recipe and I’m 99% sure I never will. I’m also pretty sure I haven’t ever declared I wouldn’t try making scrambled tofu – so tonight I’m going to make a recipe shared by Terri over at Bacon Is Not An Herb. Hers looked so yummy and easy that I knew I was going to have to try it sooner or later. Tonight is the perfect opportunity because I have a block of tofu in the refrigerator, half of a red pepper and an onion to add to the tofu – plus a few potatoes that I’ll dice and roast as a side dish.
Ingredients for Lentil Soup:
4 cups vegetable broth
1 tbsp. Bragg Liquid Aminos
1 large onion, chopped
2 cloves garlic, minced
3 stalks celery, chopped
2 carrots, chopped
1 15 oz. can petite-diced tomatoes
1 cup dried brown lentils
2-3 cups butternut squash, cut into small cubes
dash thyme, dried oregano, dried sage
salt & pepper to taste
handful of fresh mustard greens
Saute the onion, garlic, celery and carrots in a little bit of the vegetable broth – until tender. Add the salt, pepper, thyme, oregano and sage and stir for a minute. Pour in the diced tomatoes, vegetable broth, lentils and butternut squash. Bring to a boil, cover and lower the heat so that the soups just simmers. Cook for 20-30 minutes or until the squash is cooked and the lentils are soft. Stir in the mustard greens and allow to wilt. Serve.
(If you have some vegan chorizo or seitan sausage – chop that up and add to the soup when sauteing the vegetables. This would also be a good place to use that cup of leftover brown rice you have in the refrigerator. A teaspoon of Liquid Smoke would also be mighty fine.)