Monday, February 21, 2011

Lentil Soup

1 pound French green lentils
4 cups chopped yellow onions (3 large onions)
4 cups chopped leeks, white part only (2 leeks)
1 tablespoon minced garlic (3 cloves)
1/4 cup good olive oil, plus additional for drizzling on top
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
1 teaspoon ground cumin
3 cups medium-diced celery (8 stalks)
3 cups medium-diced carrots (4 to 6 carrots)
3 quarts chicken stock
1/4 cup tomato paste
Freshly grated Parmesan cheese

In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.

In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Serve hot, drizzled with olive oil and sprinkled with grated Parmesan

Friday, February 4, 2011

Apple Bars

These are a little like the Larabars.

1/2 cup Dried apples
1/2 cup Organic Medjool Date
1/2 cup Almonds (unsalted)
1/2 cups walnuts (unsalted)
3 tsp Cinnamon.

 Place dates and apples in a food processor and pulse to make into paste. Addnuts and cinnamon and pulse mixture to grind up. Press into a loaf pan linedwith plastic wrap. Or you can roll into balls and roll in unsweetenedcoconut.