Let me just say that this photo doesn’t do our dinner justice. The family was hungry and ready to eat, and I just didn’t have time to get out the light box and take a decent photo. But this food was GOOD. The red lentil soup is from a recipe that I clipped from Vegetarian Times Magazine a few years back. I’ve only made a few adjustments. Click here to see their original recipe, plus nutrition facts.
The biscuits were spectacular! These are a vegan version of the light and tender, cheesy garlic biscuits that you can get at a certain seafood restaurant chain, not to name any names. Oh my, these did deliver! The recipe comes from the fabulous Mama Pea (Peas and Thank You). I adjusted as follows: 1 Tbsp baking powder instead of 2, mozzarella flavor Daiya instead of cheddar (it’s what I had on hand), freshly minced garlic instead of garlic powder, and no parsley (I’m out.)
Last but not least, we rounded out the meal with some simple spinach sauteed in olive oil and garlic. I am a huge fan of leafy green vegetables, and spinach is the ultimate comfort food. During my last pregnancy, I would literally make myself a bowlful of this spinach as a movie snack in the late evening. Baby wanted his leafy greens! The love affair has not ended, I just can’t get enough.
Here’s the recipe for the red lentil soup. This one is a standby in our house, it’s cheap, nutritious, kid-friendly, and it cooks up in a jiffy. Try it!
Eastern European Red Lentil Soup
- 2 Tbs. olive oil
- 1 large red onion, finely chopped (2 cups)
- 3 cloves garlic, minced (1 Tbs.)
- 1 1/2 cups red lentils
- 2 Tbsp ground cumin
- 1 15-oz. can chopped tomatoes with liquid
- 1 Tbs. agave nectar
- 3 bay leaves
- 1 tsp salt
- freshly ground pepper to taste
- 1 Tbs. red wine vinegar
Sautee onion and garlic in olive oil over medium heat, until translucent. Add cumin and red lentils and stir until coated. Add tomatoes and their juices, water, agave nectar, bay leaves, salt, and pepper. Bring to a boil, then reduce heat and simmer, partially covered, for about 30 minutes.
Remove from heat and stir in red wine vinegar (lemon juice works great, too). Remove bay leaves. Garnish with vegan sour cream if desired.