Lentil Dip

Lentil Dip

-1 1/2 cups of red lentils rinsed
-1/2 cup brown rice or quinoa
-3 cups of broth (veggie, chicken or beef)
-1 large purple onion chopped
-2 cloves of garlic chopped
-3 teaspoons red curry paste
-1 teaspoon tamari (soya sauce)
-1 teaspoon curry powder
-1/2 teaspoon cumin
-1 teaspoon chili powder
-juice of 1 lime
-1 can coconut cream
-pepper to taste

In a sauce pan bring lentils, rice, broth, onion, garlic to a boil.  Reduce to a simmer and allow to cook for about 30-35 minutes.  If the mixture dries out add more broth.   Add the curry paste, tamari, curry powder, cumin, chili powder, lime and coconut cream.  Allow this mixture to simmer for another 20 minutes on low to allow the flavours to blend.  Use a hand blender or blender to create a smooth texture and serve with veggies, pita or tortilla chips.

Curried Pumpkin Soup with Coconut Milk

It's that time of year when we need to start eating seasonal vegetables, tonight is a warm the soul soup.

Curried pumpkin soup with coconut milk, is a cook on the stove all day fill your house with amazing scents.  (although you only have to cook for about an hour)

Teresa's Curried Pumpkin Soup with Coconut Milk

2 tablespoons olive oil
2 onions chopped
1 small pumpkin chopped and peeled
900ml organic vegetable broth
1 tablespoon chili powder
1 teaspoon yellow Thai curry paste
1/2 teaspoon cumin
1 tablespoon curry powder
1 can of coconut milk
1 tablespoon fresh ginger finely grated
salt and pepper
3 tablespoons tamari soya sauce

In a pot (I use my Dutch oven) on medium heat soften the onions.  While this is happening chop and peel the pumpkin.  When the onions are soft add the pumpkin chunks and add the broth and the spices.   when the pumpkin is soft add the coconut milk and tamari and then simmer.  Purée with a hand blender.  You can roast the seeds and place on top of the soup, or roasted peanuts.