Lentils and Spinach

  • 2 cups fresh spinach (or 1 - 10 ounces of frozen spinach, cook before adding)
  • 2 ½ cups homemade chicken stock or low sodium chicken broth
  • ¾ cup chopped or shredded carrots
  • 1 cup lentils (picked and rinsed)
  • 3 cloves garlic, minced
  • Ground pepper to taste
  • 1 onion, chopped
  • 1 TBSP olive oil
  • 1 tsp cumin
  • 1 tsp salt

Heat oil in a heavy pan over medium heat. Sauté onion for 10 minutes or until it begins to brown slightly. Add garlic and sauté for another 2 minutes.

Add the lentils, chicken broth and spices. Bring to a boil. Stir well. Reduce heat to low and cover the pan. Simmer for about 35 minutes or until lentils are tender. After 20 minutes, add carrots. Depending on what type of lentils you use, the time may be shorter.

Add the spinach to the pan and stir gently. Cover pan and simmer about 10 minutes. Top with ground pepper.

Lentil and Tomato Soup

  • Vinegar (red wine, cider or balsamic, optional)
  • 2 cups crushed tomatoes (fresh or canned)
  • 2 tablespoons extra-virgin olive oil
  • 1 pound lentils (picked and rinsed)
  • 3 large carrots, peeled and sliced
  • 1/2 teaspoon cumin powder
  • Salt and pepper to taste
  • 2 stalks celery, chopped
  • 1 large onion, chopped
  • 1 bay leaf

Place lentils in a large pot with enough cold water to cover lentils by 6 inches. Add the bay leaf. Bring to a boil, skim off foam, lower heat, and boil gently, partially covered, until lentils are just tooth-tender, 20-30 minutes.

Add carrots, celery, cumin and onion to the lentils. Cook partially covered till carrots are tender, about 15 – 20 minutes. Add crushed tomatoes, olive oil, and salt and pepper to taste. Simmer, partially covered, until lentils become very creamy and soft. Stir occasionally and add boiling water if necessary to prevent sticking.

Remove bay leaf before serving. If you like, stir in a little vinegar just before serving.

Chicken Enchilada Soup

Serves: 4 – 6

  • 2 cups 2% cheddar cheese, shredded & divided
  • 1 – 14 oz can crushed tomatoes, undrained
  • 2 green onions (scallions) sliced
  • 1 – 4 oz can diced green chilies
  • 4 cups low sodium chicken broth
  • ½ cup Masa Harina (corn flour)
  • 1 – 10 oz can enchilada sauce
  • 10 tortilla chips, crushed
  • 2 – 3 cups chopped chicken
  • 1 medium onion, chopped
  • ½ tsp ground Cumin
  • 1 TBSP olive oil
  • 1 tsp salt

Heat the broth in a microwave safe bowl for 6 minutes. Sauté the onion in olive oil. Add the chicken and increase the heat to medium high. Add the cumin and salt. Cover & cook for 2 – 3 minutes, stirring to keep from sticking.

When the chicken is no longer pink, add the masa harina. (Note: cornmeal can be used in place of the Masa Harina but the flavor will be slightly different). Slowly add the hot broth while stirring. Increase the heat to high, add the tomatoes, enchilada sauce & green chilies. Stir well.

When the mixture boils, remove from the heat and stir in 1 cup of the cheese.
Top each bowl with the remaining cheese, crushed chips & green onions.

Turkey and Wild Rice Soup

  • 1 box Uncle Bens Long Grain and Wild Rice Mix, Original Recipe
  • 2 cups low sodium chicken broth (may need more)
  • 1 clove garlic, chopped
  • 2 stalks celery, diced
  • ½ medium onion, diced
  • 2 TBSP dried parsley
  • 2 – 3 cups turkey
  • 2 carrots, diced
  • 1 bay leaf

In a stock pot, prepare Rice per box instructions, using ½ of the flavor packet.

Once done, add the chicken broth, bay leaf, garlic, and vegetables. Heat to a boil. Reduce heat to a simmer for 10 minutes or until carrots are tender.

Add additional broth if needed or desired. Add the turkey and parsley and heat an additional 5 minutes. Serve.

Turkey & Corn Chowder

  • 2½ cups shredded cooked turkey (or chicken)
  • 1 (4 oz.) can diced green chilies, drained
  • Green onion, thinly sliced (for garnish)
  • ¾ cup 2% shredded Cheddar cheese
  • 3 cups low sodium chicken broth
  • 1 medium yellow onion, diced
  • 1¼ cups frozen corn kernels
  • 1 red bell pepper, diced
  • ¼ cup all-purpose flour
  • 2 garlic cloves, minced
  • 1 stalk celery, diced
  • ¼ tsp cayenne pepper
  • ¼ tsp ground pepper
  • 2 cups skim milk
  • 1 tsp olive oil
  • ½ tsp salt

Sauté the onion, celery, red pepper and garlic in the olive oil over medium heat. Cook until the vegetables are soft, about 5 minutes.

Add the green chilies and chicken broth, bring the mixture to a boil, then reduce heat and simmer for 10 minutes. Add the corn and simmer for 3 minutes. Place the flour in a medium bowl and slowly whisk in the milk until the mixture is smooth.

Slowly whisk the milk mixture into the soup, along with the salt and pepper. Cook until the soup is thickened, about 15 minutes. Stir frequently.

Add the turkey (or chicken), Cheddar cheese and cayenne pepper. Stir until the cheese is melted. Ladle into soup bowls and garnish with green onions.

(Based on recipe by Cookincanuck)