Hearty Lentil Soup and Garlic Bread

We can pretend its not here, but its inevitable.  The wind that hits us as we trudge home!  My husband is definitely does the trudging.  He walks 2km to work and 2 back, whatever the weather.  Be it a mid-summer hear wave or when it's -40 in the winter (by the way, -40 is the point where Celsius and Fahrenheit meet) And when my husband gets home these days, a hearty hot bowl of soup is exactly what this weather calls for.   This lentil soup is really fulling, especially with the garlic bread that I like to serve on the side.

Hearty Lentil Soup

• 1 Tbs olive oil
• 1 large onion - large dice
• 6 cloves garlic - chopped
• 2 medium zucchini - diced'
• 2 tsp. oregano
• 6 cups clear chicken soup (or Osem soup mix plus water = 6 cups)
• 1 cup dry red lentils

Heat olive oil in large pot.  Saute onion till just begins to brown.  Add garlic and zucchini and continue to cook for 5 minutes, stirring occasionally.  Add oregano and chicken soup.  Bring to boil, then lower to simmer.  Cook covered for around 20 minutes, till zucchini is soft. Blend with immersion blender (or in batches in regular blender - return to pot)  Add lentils and cook till soft, 10 - 15 minutes.

Garlic Bread

• 2-12" frozen baguettes (I buy by the case in Costco's - can use 1 already baked French or Italian bread)
• 1/4 cup olive oil
• 3 tsp. garlic powder
• 1 1/2 tsp. salt
• 2 tsp dry parsley (or 2 Tbs. fresh parsley - finely chopped)

Bake frozen baguettes according to package directions.  Slice every 3/4 inch leaving some at bottom connected.  Mix olive oil, garlic, salt and parsley in small bowl.  With basting brush, spread garlic mixture between slices.  Spread remaining mixture over whole loaf.  Wrap in aluminum foil.  Bake at 350 for 10-15 minutes.

 

Enjoy,

Chanie

Thick And Tasty Butternut Squash Soup

Brrrr!!  It's cold out there.  Temperature today hit -30ºC, without factoring in the windshield. (-30 ºC = -22 ºF)  Want to see just how cold?  It's cold enough to freeze boiling water on contact.  Just check out this iReport video from CNN.  




Now this weather calls for some serious soup. I mean, not just a hot bowl of soup, but one that is thick and tasty to warm you through and through.  I came up with this butternut squash soup recipe a couple of years ago, and it fast became a family favorite for these cold winter nights.  In fact, we enjoy it so much, that I cannot help making it even in other seasons (thank G-D for air conditioning in the summer, so we can actually enjoy our meal)  This soup is super easy, and super tasty.

Thick And Tasty Butternut Squash Soup

2 medium onions - diced
1 medium butternut squash - diced
3 cloves garlic - coarsely chopped
4 1/2 teaspoons chicken soup mix
1 teaspoon salt
1/4 - 1/2 teaspoon crushed black pepper
1 Tablespoon canola oil

Heat canola oil in pot over medium heat.  Saute onions till just starts to brown.  Add butternut squash and garlic and continue to saute for 3 minutes.  Add spices and 5-6 cups water to pot and bring to boil.  Lower to simmer.  Simmer for 30 minutes, until butternut squash is soft.  Blend with an immersion blender in pot or in batches in a regular blender.  Garnish with fresh coarsely crushed pepper.

Hope you're enjoying the cozy indoors,

Chanie