This soup features what is perhaps an odd combination of lentils and oats. I had planned to make a simple lentil soup, but I came across a small bag of oat groats that I had received as a sample, and decided to toss them in the soup. I had no idea what to expect, but this sums up my approach to cooking: Experiment, enjoy, and learn from the results. The picture is not good, as it was taken while the soup was cooking. I didn’t take one of the finished product, but it thickened nicely. Measurements, as always, are approximate, since I never actually measure anything when I cook.
2 cups dried green lentils
Enough vegetable stock to cover the lentils. I make my own stock, but use what you have.
I cup oat groats
Crushed tomatoes. I used half a 280z tin.
Thyme and sage
Salt to taste (and pepper, if you like it)
Ras el hanout spice mix. If you don’t have this, you can add some cumin, ginger, and cayenne).
Bring to a boil, the simmer until the lentils and oat groats are tender. The soup will thicken, so add some water, if needed.
It is a beautiful, sunny, and cold day (-21 celcius), and perfect for a hearty soup. I had some Lacinato kale (my preferred type) in the fridge that was starting to wilt, so I thought I would combine it with chickpeas to make a soup. As the soup was cooking, I decided that I wanted it to have a little more substance, so I threw in some couscous. As usual, I didn’t measure the ingredients, so what follows below is a simple list that you can adjust as you see fit.
- Diced onion
- Vegetable broth
- Cooked chickpeas (I cook from dry, but tinned are fine)
- Chopped kale (any variety will do)
- Braggs soy sauce
Because couscous cooks so quickly, I added it at the end of the cooking process. Couscous absorbs a lot of liquid, so don’t go overboard. For approximately 4 cups of broth, I added about 1 cup of couscous (I measured my hand, but I think this is close enough). You could add garlic, but I chose not too, as this is a spice that is ofen used to excess, and which can overpower the delicate flavour of the kale and chickpeas.
I love miso soup, especially if I am fighting a cold or the flu. There are lots of variations of miso soup that one can make, and mine depend on what’s in my fridge much of the time. The version I made last night used sprouted mung beans; not a common variant in miso soup, but the results were very good. There is no way to make miso soup look pretty, I’m afraid 🙂
- 2 cups water. I don’t use broth for miso soup, as I don’t want anything to compete with the unique flavour of the miso
- 1 tbsp brown rice miso. There are different types of miso, but brown rice is my favourite for soups
- 2 handfuls (sorry, this is as precise as I can get) of sprouted mung beans (I sprout my own beans)
- 1 diced onion. I prefer to use green onions, but I didn’t have any on hand
- 1 cup diced mushrooms (I used cremini)
- Braggs soy sauce
Place all the ingredients in a pot, boil, and simmer for about 15 minutes. Add Braggs (or your own brand of soy sauce) to taste. I don’t add the salt, as the miso and Braggs are sufficient.