Kidney Bean Soup

Source: The Recipe of Love
Made: October 2, 2013
Yield: 8-10 servings
Time to make: 1½ hours.

Prior preparation needed
Soak kidney beans at least overnight.  For best results soak for 2 days.

This is a truly delicious soup and quite simple to make.

I had to guess somewhat at the procedure, for not all the ingredients are mentioned in the instructions. So I added the red onion along with the carrots and string beans, and the hot green pepper along with the potato and tomato.  Be sure to dice the potato very small as it gets very little cooking.

Kidney Bean Soup

Kidney Bean Soup

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Red Lentil Coconut Curry

Source: Simply in Season
Date tried: November 17, 2012
Yield: 8-10 servings
Time needed: 30-40 minutes

Optional prior preparation
Put a can of coconut milk in the freezer 20 minutes before beginning the recipe.  Use the solidified coconut butter which forms on top in sautéing.

A substantial curry dish using lentils and vegetables enhanced with South Asian taste of coconut and cinnamon.  This is a keeper and simpler to prepare than the ingredient list suggests.  Just after I tried this at home, I saw it billed as the lunch-time special at the West End Food Co-op.

Red Lentil Coconut Curry

Red Lentil Coconut Curry

Red Lentil Coconut Curry
1 large onion, minced
1 Tbsp. coconut butter or oil
1 Tbsp. garlic, minced
1 Tbsp. ginger root, peeled and minced
2 tsp. curry powder
½ tsp. each ground turmeric, ground cumin, pepper
¼ tsp each ground red pepper, ground cinnamon
2-3 bay leaves
1 can (13.5 oz/400 ml) coconut milk
¼ cup/60 ml tamari or soy sauce
1 cup/250 ml tomato sauce
2 cups/500 ml red lentils
5 cups/1.3 liters water
1 medium head cauliflower, broken into florets
1 large sweet potato, cubed
¼ head cabbage, cut into chunks
1-2 cups/250-500ml peas (optional)

Break/cube/cut cauliflower, sweet potato and cabbage into bite-sized morsels about 1½”/4cm. in diameter.
Mince garlic and ginger root.
Combine ground spices.
Mince onion.

In a large soup pot, sauté the minced onion in the coconut butter or oil until transparent but not browned.
Add the minced garlic and ginger root, the ground spices and bay leaves.
Cook, stirring constantly.  Do not let spices or onion brown.
Add coconut milk, tamari or soy sauce and tomato sauce.
Stir, reduce heat and let simmer for 20 minutes.

As the soup simmers, bring 5 cups water to boil in a smaller saucepan.
Add lentils, reduce heat, cover and simmer for 15 minutes.
Add lentils together with cooking liquid to the soup pot.

Add the previously prepared cauliflower, sweet potato and cabbage to the soup pot.
Cook until vegetables are tender (about 10 minutes)
Add peas, if using, just before serving.

For a special meal, serve Indian-style, with rice. Place bowls of condiments on the table to add as toppings (e.g. chutney, pickles, fresh diced pears, sunflower seeds, plain yogurt, etc.)

German Potato Salad

Source: 12 Months of Monastery Salads
Date tried: April 29, 2014
Yield: 10 servings
Time needed: 30 minutes

A very simple potato salad with a very simple dressing. Excellent combination. No need for chilling either. It can be served immediately at room temperature.

German Potato Salad

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