See original recipe here: www.themediterraneandish.com/red-lentil-soup-recipe/ Be sure to watch the video on this page.
This creamy red lentil soup, prepared Greek-style, will surprise your taste buds in the best way possible! Red lentils, combined with onions, garlic, and sweet carrots in a tomato-based broth. Infused with cumin, oregano, and rosemary. Finished with a bright splash of lemon juice and fresh parsley. Keep it vegan, or add a sprinkle of salty feta, if you like.
NOTE: Do not skip the lemon juice! All the flavor makers in this recipe are important, but I know some may be tempted to skip that last squeeze of lemon juice before serving. It’s amazing what a little bit of acid, added at the end of cooking, can do to brighten up your lentil soup and bring about just the right balance.
Not only is this dish so healthy but it’s SO easy too and can be ready in under 10 minutes! That’s always a good thing. You simply need to stir fry the veg, add the noodles and the rest of the ingredients to make a sauce.
If you don't have the vegetables listed in this recipe, use the ones you have.
Shirataki noodles are made from the konjac yam and are vegan, gluten-free, and calorie-free. They have very little taste on their own but absorb the flavor of whatever sauce you use – which makes them a perfect vessel for this savory sesame broth. The packing liquid that they’re stored in is a little stinky so it’s a good idea to boil them for a minute to remove the odor. I’ll sometimes just run them under hot water for a minute but since they’re the star of this dish, I figure we can give them the full treatment. The extra step of dry-frying for 10 minutes is optional but helps the texture become even more like that of a traditional rice noodle.
I found this recipe at this location: www.homesweetjones.com/2014/10/shirataki-sesame-noodles/
Although this recipe is made in an instantpot (LOVE IT), if you are without one (WHY WOULD YOU BE?), make it on the stove top.
FROM THE CHEF: Shirataki noodles come immersed in a fishy-smelling liquid which seems to turn off a LOT of people. But there is an easy way to prepare this and get rid of the fishy smell. First, empty the noodles in a colander in the sink and let the running water rinse it out.
The noodles are extra-long so at this step, I get a pair of scissors and quickly chop a few times to make it a manageable length. I then toss it about as it rinses for about a minute or two.
For regular dishes like a shirataki noodle vegetable stir fry, I would microwave for two minutes, wash again, then dry stir fry the noodles on the stove for a few minutes before cooking with it.
But for this soup recipe, you don’t have to. Just leave it to dry on the colander as you continue making the soup.
Many cultures have their own version of egg drop soup. This low carb Roman classic, known asStracciatella, is a shining example of Italian simplicity. Just a few ingredients combine in vibrant ways. A generous portion has barely 200 calories, and less than one carbohydrate, but will fill you up for hours. High quality ingredients will make an immense difference here, and be sure to use a luscious and savory homemade stock or bone broth to take this dish to another level.
Reader's Comment: I make this with smoked salmon, sautéing sliced green onions in butter first and then stirring in flaked salmon, then blending in a food processor with 4 oz cream cheese and 4 oz softened unsalted butter and 2 tsp lemon juice but also 2 Tb vodka. The butter makes it lighter when it firms up and then melts in your mouth.
Cook's Note: An egg roll bowl is like eating an egg roll inside out! At least that’s what I tell my family. We love to customize our bowls with our favorite dipping sauces like sweet and sour, teriyaki, soy, or even spicy mustard!
The possibilities are really endless with this meal! You can use ground beef, turkey, or pork with any kind of seasoning you would like.
We feed this to our dogs every few days; it is not the mainstay of their diet but adds lots of great nutrients on an intermittent basis. To add calcium to our dogs' diets, we slow cook chicken bones in the Instapot for 2-3 days until they are crumbly soft, then add them to their meals every few days. This also gives us humans some heavenly broth.
To reduce the carbs add much less of the rice OR sweet potato/butternut squash/pumpkin
Cook's Note: I buy frozen California Medley veggies (carrots, cauliflower, broccoli). Three 12-ounce bags is the perfect amount for this homemade dog food recipe.
Cook's Note: How much to serve your dog -- Betsy is about 17 pounds, and we feed her approximately 3/4 cup in the morning and again in the evening. Willow is 10-11 pounds, and she gets slightly less than that morning and evening.
Potsticker Stir-Fry is a simple, family-friendly, one-pan weeknight meal. This recipe’s a breeze to make. Watch the video to see how it's done.
Chef's Note: The thing I love most about potstickers is the umami-rich filling of pork, cabbage, and mushrooms. In fact, when I was a kid, there were times when I felt the urge to just empty the dumpling skins of their stuffing and tuck into a big bowl of pot sticker filling.
Note about the dried shiitake mushrooms: Dried shiitake mushrooms have more umami than their fresh counterparts, but you can definitely sub in fresh ones.
Note about ginger: She keeps the ginger in the freezer and then uses a micro-plane to grate it finely. See second photo in images at right.
Also see Paleo Potstickers by Nom Nom Paleo