Lentil Soup

Nothing beats lentil soup on a grey day in January.

Lentil Soup

Lentil Soup

  • 1 medium onion, diced
  • 3 large cloves garlic, minced
  • 2 cups chopped mushrooms
  • 3/4 cup chopped carrots
  • 3/4 cup chopped celery
  • 2 cups peeled and chopped potatoes
  • 2 tbsp tomato paste
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1/8 – 1/4 tsp black pepper
  • 1 1/4 cups dry green lentils
  • 7 cups water
  • 3 cups chopped kale or collards

In a large pot on medium heat, cook onion, garlic, mushrooms, carrots and celery for 8-10 minutes, adding a splash of water if necessary. Add potatoes, spices, tomato paste, lentils and water. Increase heat to bring to a boil, then reduce heat to low, cover and simmer for 40 minutes. Remove from heat, add greens and replace cover. Let sit for 5 minutes so the greens can soften. Serves 5.

Banana Pancakes

Light and fluffy pancakes without the usual gluten, oil and sugar.

Banana Pancakes

  • 2/3 cup buckwheat flour
  • 1/3 cup sorghum flour
  • 2 tsp salt-free baking powder
  • 1 cup water
  • 1/2 cup mashed ripe banana
  • 2 medjool dates, pitted and chopped
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon

Place all ingredients in a blender and blend until smooth. Heat a non-stick griddle to medium. Flip each pancake when bubbles appear and outer edge starts to firm up. Serves 2.

Quinoa Chickpea Salad

A simple salad with the flavours of summer, for those days when summer seems far, far away.

Quinoa Chickpea Salad

Quinoa Chickpea Salad

  • 1 cup dry quinoa
  • 2 cups water
  • 1 tsp onion powder
  • 1 1/2 cups cooked chickpeas
  • 1 cup halved grape tomatoes
  • 1/2 cup grated carrots
  • 1/2 cup diced cucumber
  • 1/4 cup lemon juice
  • 1/3 cup raisins
  • 1/2 cup fresh basil leaves, chopped

In a medium pot, combine quinoa, water and onion powder and bring to a boil. Reduce heat to low, cover and simmer for 15-17 minutes or until water is absorbed. Remove from heat and keep cover on for 5 minutes. Transfer quinoa to a large bowl, add all other ingredients and mix well. Serves 3.

Minestrone Soup

A simple tomato soup to serve with bread or a green salad.

Minestrone Soup

Minestrone Soup

  • 1 large onion, diced
  • 1 cup diced carrots
  • 3/4 cup diced celery
  • 3 large cloves garlic, minced
  • 2 cups cooked kidney beans
  • 28-oz can salt-free diced tomatoes
  • 2 tbsp tomato paste
  • 4 cups water
  • 2 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1/4 tsp black pepper
  • 1 cup gluten-free pasta

In a large pot, cook onion, carrots, celery and garlic over medium heat for 5 minutes, adding a splash of water if it sticks. Add beans, tomatoes, tomato paste, water, basil, oregano, thyme and black pepper. Increase heat and bring to a boil. Reduce heat to low, cover and simmer for 10 minutes. Stir in pasta, re-cover and simmer another 15 minutes. Serves 5.

Ginger Carrot Dal

When I’m low on fresh vegetables, I often turn to dal because it’s easy, nutritious, filling and tasty. This version is no exception and goes well with brown rice or naan bread.

Ginger Carrot Dal

  • 1 small onion, diced
  • 1 large clove garlic, minced
  • 1 cup finely chopped carrots
  • 1 1/4 tsp cumin seed
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp turmeric
  • 1 1/2 tsp minced fresh ginger
  • 1/2 cup dry red lentils
  • 1 1/4 cups water

Add a thin layer of water to a small saucepan and cook onion, garlic, carrots, cumin, coriander, turmeric and ginger on medium heat for 6-7 minutes. Add lentils and water and increase heat. Once boiling, reduce heat to low, cover and simmer for 15 minutes. Serves 2.