How can we avoid talking about one of the largest blizzards New England has ever experienced? Better question…how can we avoid talking about what we’re eating while we’re snowed in?? Luckily, I’m snowed in with my cousin Jill and she always has cabinets and a fridge full of healthy ingredients to work with. One of my favorite ways to cook is what I call “cleaning out the kitchen.” I open the cabinets, fridge, and freezer and work with what I have. Could we have loaded up on junk food? Sure, but we didn’t. I prefer to experiment and cook healthy foods when I have the time, and tonight I definitely have the time. After the two of us spent some quality time shoveling her driveway, walkway, and patio, we were craving a hearty meal. I’ve titled this recipe “Cooking Nemo” to commemorate this 2013 storm. Oh, and it’s also an orange and red colored soup…just like Nemo!
1 Tbs coconut oil
1 yellow onion, chopped
2 cloves of garlic, minced
2 carrots, chopped
1 sweet potato, chopped
1 can of low-sodium, organic vegetable stock
¾ cup green lentils
1 can of no salt added diced tomatoes
1 can of cannelloni beans
1 can of pureed pumpkin (not pumpkin pie filling!)
½ cup of quinoa
3 Tbs apple cider vinegar
2 bay leaves
fresh black pepper
crushed red pepper
- Sauté onion, garlic, carrots, and sweet potato in coconut oil over medium-low heat…about 10-15 minutes, or until veggies are semi-soft.
- Add lentils and stock and bring to a boil. Boil for about 10 minutes.
- Add diced tomatoes, cannelloni beans, pumpkin, vinegar and spices. Add more water if necessary, and bring back to a boil.
- Reduce heat to low and simmer for about 30 minutes, or until flavors come together. I tend to add the spices throughout the cooking process, so add the amount that suits you, and test it while it’s cooking.
- Add quinoa and simmer for another 15-20 minutes until quinoa is cooked. Be sure to add more water if necessary if it’s too thick.
- Remove from heat to avoid over-cooking the quinoa and enjoy!!