Mung Bean and Quinoa Soup

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Inspired by: http://www.rachaelray.com/recipe.php?recipe_id=5474

Ingredients

1/2 cup whole green mung beans

1/2 cup quinoa

2 tablespoons coconut oil

1 shallot, minced

1/4 teaspoon asafetida

2 teaspoons ground turmeric

2 teaspoons dried dill weed

5 cups vegetable broth

2 large handfuls chopped kale and spinach (1 handful kale, 1 handful spinach)

1/2 of a juicy lime or lemon

Salt and pepper to taste

Method

Soak mung beans in water at least 1 hour before cooking. Rinse the mung beans and quinoa under cold water.

Heat the coconut oil in a pot over medium heat and add the shallot. Cook until translucent, about 5 minutes. Stir in the asafetida, mung beans, quinoa, turmeric, and dill, and cook for a few minutes until heated through. Add the vegetable stock and bring to a boil, cover and cook at a very gentle boil, stirring occasionally, for 40 minutes. The beans should be starting to split open.

Add the kale and spinach to the pot and return to a boil, reduce the heat and simmer, covered, for about 10 minutes. Add salt and pepper to taste. Ladle the soup into bowls and squeeze in equal amounts of lemon or lime juice and serve.

Red Lentil Stew with Beets Recipe

ImageA few days ago I was looking for a recipe that would boost my energy level and in particular was searching for a recipe that had lentils. I’m not usually a fan of beets, but I decided to give it a try. I didn’t happen to have any beets on hand so I substituted them for beet powder and it turned out quite delicious! Here is a link to the site: http://www.greenster.com/magazine/red-lentil-stew-with-beets/

Hearty Red Lentil Stew with Beets:

1 C dried red lentils
½ C quinoa
½ medium beet root, shredded
1 inch piece of ginger, chopped
¼ C diced red onion
1 bay leaf
4 C water
1 Tbsp coconut oil
½ tsp cumin seeds
2 tsp ground coriander
1 tsp turmeric powder
Fresh lime wedge, black pepper and rock salt as garnish

Place lentils, quinoa, shredded beet, ginger, onion, bay leaf and water in a pot.  Bring to a boil, reduce heat and simmer for 20-30 minutes.  During the last 5-10 minutes, heat coconut oil in a small separate skillet.  Lightly saute cumin seeds, coriander and turmeric for 1-3 minutes on medium heat (making sure they don’t burn).  Add oil & spice mixture to the red lentil stew and mix.  I do a little taste test here and sometimes add more spices plus a little salt and pepper 😉