November 8, 2011

Anti-Recipes: Lentil & Spinach Chowder


Soup is my favorite thing to enjoy for dinner after a long day, especially when the weather gets a little chilly. The only problem with soup & blogs is that some folks don’t think it makes very pretty pictures…but I promise what this chowder lacks in beauty, it makes up for it in taste. It’s really easy and can be altered to fit your preferences (which is how I cook everything…recipe, schmecipe).

The Anti-Recipe:

  • 3 cups dried lentils
  • tomato sauce (I used a batch of my roasted tomato sauce which had been frozen, but you could use readymade from a jar just as easily)
  • 1 serving sized bottle of store-bought green juice (mine was cucumber, celery, lemon & spinach)
  • handful of pasta (I used quinoa pasta for the first time and it was yummy!)
  • 1 Vidalia onion (or some other type) quartered
  • fresh spinach (3 or so cups)

Cook the lentils according to the package, but use the green juice instead of water. If you need to add some water, that’s fine. As they get tender, stir in the tomato sauce and onion. Simmer this for a bit and add the pasta (if you like). Just make sure there is enough liquid to cook the pasta and the beans unless you really like to chew. Season it up to your liking and when everything is the consistency you want, ladle it out into bowls over fresh spinach leaves. The heat from the soup wilts the spinach and makes for a really good taste.

{Fyi: I came up with this soup from things I had on hand…that’s the beauty of soup. Be brave with your cooking my friends…who knows when an experiment gone-right will become your favorite dish!}