Souper - power!!

One of my superpowers is what I like to call Pantry Power.  I can take a look in the fridge and cupboards, ponder for a moment, consult the spice rack, and create a wonderful meal.  Tonight I did just that with a couple of soups.  For any of you that are interested, here are the recipes:

Lentil and Black Bean Chili

Spice Mix:
2 Tbl Chili Powder
1 1/2 tsp Cumin
1 tsp Ground Ginger
1/2 tsp Paprika
1/2 tsp Ground Coriander
1/2 tsp Cayenne (optional - I like spicy)

1 Tbl Olive Oil
1 Medium Yellow Onion - chopped
6 cloves garlic - minced
1 can diced tomatoes - undrained
1 jar (10 oz) Fire Roasted Red & Yellow Peppers  (Trader Joe's)
4 c Organic Low Sodium Vegetable Broth (Trader Joe's)
2 c water
1 c brown lentils
2 cans Black Beans (drained and rinsed)

In a small bowl mix together the spices and set aside.

Chop onion to desired consistency, I like to dice my onions, but if you prefer larger or smaller pieces go for it, it's your chili!  Mince garlic.  Drain the peppers and chop.

Heat oil in a large pot over medium high heat.  When ready add the onion and cook until translucent (about 5 minutes).  Add the garlic, cook for another minute or so.  Add the tomatoes, roasted peppers, and the spice mix and stir together.  Add the broth and water and bring to a boil.  Add lentils, reduce heat, cover and simmer for 40 minutes or until the lentils are cooked.  Drain and rinse the beans.  Add beans to the pot and stir when the lentils are done.

Yield: 5 - 2 Cup Servings
Calories: 325
Fat: 3.5 g
Carb: 59.9 g
Protein: 18 g


Carrot Ginger Soup


Spice Mix:
1 1/2 ground Coriander
1 tsp Turmeric
1/2 tsp Cumin

1 Tbl Olive Oil
1 Medium Onion - rough chopped
4 c Carrot - chopped
4 cloves garlic - minced
2 Tbl Fresh Ginger - Chopped
4 c Organic Low Sodium Vegetable Broth (Trader Joe's)
1/2 c Red Lentils

In a small bowl mix together the spices and set aside.

Because this is a blended soup you only need to rough chop the onions and carrots.  Heat oil in a pot over medium high  heat.  When ready add the onions and cook until translucent (about 5 minutes).  Add the minced garlic and chopped ginger. Cook for 2 minutes.  Add carrots and spice mix.  Stir together and cook for another 2-3 minutes.  Add the broth and bring to a boil.  Add red lentils, reduce heat, cover and simmer for 20 minutes or until the lentils are cooked through.  To finish either use a blender or immersion blender to cream all of the ingredients together. Serve.

Yield: 4 - 1.5 Cup Servings
Calories: 231
Fat: 4.5 g
Carb: 39.9 g
Protein: 10 g