Red Lentil Ginger Soup

Lentils are high in folate, fiber, and potassium. They are a good addition to your diet if you are looking to lower blood pressure or cholesterol levels. They are easy to use and can be added into many recipes. I usually purchase lentils from Bob's Red Mill. 

 

This soup can be made in about 30 minutes. 

It is perfect for a chilly fall evening!

Ingredients:

• 1 cup Red Lentils
• 4 cups vegetable broth (I use low sodium)
• 1 small onion (diced)
• 4 cloves of garlic (diced)
• 1 tsp garam masala
• 1 tsp smoked paprika
• 1 tsp cumin
• 1/2 tsp crushed black pepper
  
• 1 tbsp minced fresh ginger
• Just enough olive oil so noting stick to the pan

 

Instructions:

• Add just enough olive oil to caramelize the onion in a soup pot 
• Add the ginger, garlic, and spices and warm for a minute or two 
• Add lentils and broth and bring to a boil
• Reduce to simmer and cook for about 30 minutes (covered)
• Use an immersion blender to smooth the texture OR place the soup in a VitaMix to make it a silky texture

 

 

Serve: Garnished with crushed red pepper, seeds, or gluten free bread crumbs

Sesame Ginger Pasta

I love using ginger in recipes. Today I added in tahini to bring in sesame flavor and a creamy texture to my pasta sauce. The ginger was not as strong as it would have been without the tahini, but it stood out in the dish. I am NOT a creamy pasta fan. This pasta was just creamy enough to coat the noodles, but not soupy.

Ingredients 

A generous serving for 2 ... or serves 2 with leftovers.

• 3 cups dry pasta (I used BANZA)
• 1 1/2 cups chickpeas(if using a can ... rinsed and drained)
• 1 1/2 cups diced vegetables
• 2 cloves of garlic (diced)
• 1/4 cup of onions (diced)
• Olive oil ... just enough so nothing sticks to the pan

 

 

Sauce:

• 1/4 cup tahini
• 2 TBSP diced fresh ginger (or more if you wish more spice)
• 1 tsp rice vinegar/apple cider vinegar
• 1/4 cup water

Instructions

• Sautee the onions and garlic until translucent
• Add the vegetables and satuee just a bit, keep a bit al dente
• Add the chickpeas and sauce
• Stir to combine
• Prepare the noodles
• Drain the noodles, reserving just a SMALL portion of the liquid to add to the vegetables along with the noodles
• Stir to combine and until liquid is absorbed 
• Serve with sprinkles of sesame seeds and pepper