Lentil Soup

Well, I can't say that I had really ever heard about Lentil Soup until yesterday.  We always do some sort of ice breaker in Sunday School where we go around and answer a question.  Yesterday the question was all about favorite winter foods and I think about 90% of the answers were, no big surprise, soup.  It was interesting to see just what kinds of soup then people said....all sorts really.  Most didn't sound too appealing to this picky eater.  But Lentil Soup came up several times so I decided to make some today to see what the hype is all about.  :)  I can see why it was so popular.  It is good.  A healthy, yet hearty and simple soup.  There are tons and tons of variations of Lentil Soup...so I went with a tradition style.  Check out the recipe below. :)

Also, have you heard that I'll be doing another giveaway soon?!?!?  As soon as A Delicious Melody gets 100 total fans (from facebook, twitter and blogger) I'll do the giveaway!  Right now I have 86 fans!!  So share ADM with your friends and fam!  You all are going to L.O.V.E. what I got donated to giveaway!!!  I just know it!  :)  Happy cooking and thanks for all you do!  I love you, my readers!

Lentil Soup:
1 c. Dried Lentils (red or green work, I used green)
4 c. Broth (Beef, Chicken or Vegetable)*
1 T. Extra Virgin Olive Oil
1 Medium Onion, diced
3 Carrots, diced
3 Stalks Celery, diced
1/2 t. Lemon Juice
Salt/Pepper to Taste

1.  In a medium to large pot bring broth to a boil.
2.  Add Lentils to boiling broth and boil for ~20 minutes.
3.  Meanwhile, saute onion in the olive oil until transparent.
4.  Turn down the heat for the lentil pot and add in sauted onions, carrots, celery and lemon juice.
5.  Continue to simmer soup for at least 1 hour and up to 3 hours.  Add salt and/or pepper to taste.
6.  Serve and enjoy!  :)
*If you'd like a thicker lentil soup reduce water to 2 c.

Bean Soup

Here's a hearty, healthy soup for ya!  It's a soup you can eat with a fork!  Yum.....  :)  Just in time for cooler weather!

Bean Soup:
2 c. Bean Soup Mix (like from Whole Foods' bulk section, etc...)
5 c. Water
2 t. Dried Onion Flakes
1/2 t. Chili Powder
1/2 t. Salt
1/2 t. Pepper
1/4 t. Paprika
1/4 t. Garlic Powder
1 t. Olive Oil
Pinch Oregano
Pinch Chili Flakes
 (Optional:  Slice of cooked bacon, broken up)
6-8oz. Small, Thin Noodles (or broken up thin spaghetti)

1.  Put the beans and water in a large pot, and bring to a boil.  Reduce heat to med-low for about 90 minutes.
2.  Mix together the rest of the ingredients except the noodles and add to the pot while it is simmering.
3.  After the soup has simmered for 90 minutes, add the noodles, stir them in and boil for about 10 minutes.  It will be thick after the noodles cook.

Serve and enjoy!  For a different twist you can use broth instead of water and add chicken or beef to this soup! 

Healthy Butternut Squash Soup with Lime Sour Cream

Fall is almost here, and what better way to ring it in than with a healthy squash soup!

Butternut Squash Soup:
4 lb. butternut squash
4 carrots
1 small onion
1.5 c. water
3 c. milk, skim or 1%
salt and pepper to taste
(Immersion blender or blender/food processor needed)

Lime Sour Cream:
1 c. nonfat sour cream
1 small lime

1.  Preheat the oven to 400 degrees.  Cut the squash in half lengthwise and place on a baking sheet.  Bake for 45 minutes, or until tender.

2.  While the squash is baking, boil 2 c. of water on the stove.  Peel and cut up carrots.  Then dice the onion.  Once the water is boiling put the carrots and onion in, and cook for about 15 minutes or until carrots are tender.  Drain.

3.  When the squash is done baking, place it on a cooling rack for 10-15 minutes.  Then once it has cooled done somewhat scoop out the seeds and discard.

4.  Scoop out all the flesh of the squash and place in a large stockpot.

Steps 1, 3 & 4.

5.  Then add the cooked carrots and onions, as well as the water.  If using immersion blender blend it up right in the pot.  If using blender/food processor put smaller amounts in at a time.

6.  Continue to blend until it is smooth and creamy like the picture below.

7.  Put the pot on the stove and bring to a boil.  Then turn down to simmer, add milk and stir to combine.  (It should look something like below!)  Simmer for 30minutes or up to 2 hours.

Steps 5, 6 & 7.

8.  Put the sour cream, zest of the lime and lime juice in a bowl.

9.  Whisk until combined, and viola!  Delicious lime sour cream!  :)

Steps 8 & 9.

10.  Serve in bowls with a dollop of lime sour cream in the middle!  Enjoy!

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