Thyme Out

I usually make this in the fall and winter, but the past few days have been so cold, I broke out the soup pot and made a double batch of Curried Lentil and Sweet Potato Soup. The roasted sweet potato slightly sweetens the bite of the curry and the two flavors meld together to create a complex and tasty soup.

6-8 servings

Ingredients

• 3 Tablespoons olive oil
• 2 Tablespoons butter
• 2 medium onions, chopped
• 4 cloves of garlic
• 1 and 1/2 teaspoons organic curry powder
• 2 cups red lentils
• 4 cups unsalted chicken broth
• 4 cups water
• 1 roasted sweet potato

Directions

1. roast sweet potato in a 425° oven for 30 minutes. Do this while you make the rest of the soup.
2. saute onion, in olive oil and butter over medium heat for 4 minutes
3. add garlic and cook for 2 more minutes
4. add curry powder and lentils and cook for a few more minutes
5. add water and chicken stock and bring to boil then reduce heat and simmer for 20 minutes
6. remove skin from sweet potato, then add the potato to the soup
7. puree everything together
8. return to pan and season with salt and pepper
9. ladle into bowls and garnish with a light dusting of paprika

Homemade hummus – so easy, so nutritious.  This exotic version transports you to the Greek Islands. Serve it as a holiday appetizer for a taste of warm sunshine in frosty weather.

Ingredients:

For Hummus:

• 2 15-ounce cans garbanzo beans (also known as chickpeas), drained and rinsed
• 2 cloves garlic
• 2 tablespoons tahini
• 1/2 cup olive oil
• 1/2 cup water
• Juice from 3-4 lemons
• 1 teaspoon fine sea salt
• 2 teaspoon organic ground cumin
• 1 teaspoon organic ground cayenne

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For Christmas last year, my friend Mary gave me a new cookbook, The Cancer Fighting Kitchen. The cookbook, written by Rebecca Katz, is chock full of nutrient dense recipes that Rebecca developed while working with cancer patients. This was the first recipe I tried, and the second time I used the cookbook, I made this again because I liked it so much the first time! It took me a few weeks to branch out and try her other recipes… which are also fabulous, but this is still my favorite. Often, I just make the marinated lentils (through step 2) and store them in the fridge. Then, I toss them with whatever veggies I have, for a quick, tasty, nutritious salad.

6 servings
Preparation time:  10 minutes
Cooking time:  25 minutes

Ingredients

• 1 cup dried lentils, preferably Le Puy green lentils
• 1 clove garlic
• 1/4 teaspoon dried organic oregano
• 2 organic bay leaves
• 1 organic cinnamon stick, or 1/4 teaspoon organic ground cinnamon
• 1/4 cup extra virgin olive oil
• 1 Tablespoon brown rice vinegar
• 2 Tablespoons freshly squeezed lemon juice
• 1 teaspoon lemon zest
• 1/2 teaspoon organic ground cumin
• 1/4 teaspoon natural fine sea salt
• 1 red bell pepper, seeded and diced small
• 1 small cucumber, diced
• 1/4 cup pitted kalamata olives, rinsed and sliced
• 3 Tablespoons chopped fresh mint, or 2 teaspoons dried organic peppermint
• 3 Tablespoons chopped fresh organic parsley
• 2 ounces organic feta cheese, crumbled

Directions

1. Combine the lentils, garlic, oregano, bay leaf, and cinnamon stick in a saucepan and cover with water or broth by 2 inches. Bring to a boil, then cover, lower the heat, and simmer until the lentils are tender, 20 to 25 minutes. Drain the lentils thoroughly and discard the whole spices.
2. In a separate bowl, whisk the olive oil, vinegar, lemon juice, lemon zest, cumin, and salt together. Toss the lentils with the vinaigrette, then refrigerate for 20 minutes.
3. Stir in the bell pepper, cucumber, olives, mint and parsley and combine. Season as desired with salt, pepper, or lemon juice. Serve with feta cheese sprinkled over the top.

These spicy/sweet treats are handy to have around for snacking, throwing in a salad, or sprinkling around a warm melted wedge of brie cheese.

Ingredients

• 1 cup raw walnuts or pecans
• 2 Tablespoons maple syrup
• 1/2 teaspoon organic ground paprika
• 1/8 teaspoon organic ground cayenne
• 1/8 teaspoon organic ground cinnamon
• pinch of fine sea salt to taste
• or substitute 1 teaspoon organic Coriander·Cumin Blend, or organic Apple Pie Spice

Directions

1. Preheat oven to 350° F.
2. Toss walnuts with maple syrup and spices until evenly coated.
3. Spread nut mixture on a sheet pan and bake for 7-10 minutes.
4. Let cool to room temperature.

Refried beans, sometimes known as frijoles, get a bad rap nutritionally because they’re often made with lard, then fried in oil. Neither is necessary. This healthy version (note that I even snuck a carrot in and no one noticed) is just as delicious and having a pot of them around is an excellent way to stretch your family food budget in this time of financial uncertainty. Pull out the old crock pot for stress-free, one-pot easy preparation. Turn it on low before you leave for work and come home to the robust, earthy aroma of Old Mexico. What can you do with a pot of frijoles?

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