(from Alton Brown and Food Network)
1 cup finely chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
2 teaspoons kosher salt
1 pound lentils, picked and rinsed
1 cup peeled and chopped tomatoes
2 quarts chicken or vegetable broth
1/2 teaspoon freshly ground coriander
1/2 teaspoon freshly ground toasted cumin
1/2 teaspoon freshly ground grains of paradise
Notes: None of my spices were 'freshly' ground. Grains of paradise is in the same family as cardamom and ginger. I didn't have grains of paradise so I used 1/4t ginger, 1/4t all spice, and 1/4 star anise. As for the tomatoes, a whole can (15oz) of diced tomatoes worked fine. I also had a small amount of wild rice (maybe 1/3c), so I tossed that in as well.
Notes: I did not blend the soup...we liked it chunky. I did not serve it immediately. I made everything at naptime and we ate later that evening. It all came together fine.
KALE QUINOA PATTIES (way better than a veggie burger!)
4 cup kale, cleaned, deveined, chopped small
Combine quinoa, eggs, Parmesan, chives and salt in medium mixing bowl. Heat 2 tablespoons olive oil in skillet on medium heat. Sweat onions and garlic, approximately 3 minutes. Add kale to skillet. Cook until kale is bright green and soft. Add kale mixture to quinoa. Add breadcrumbs and stir to combine ingredients. Place clean skillet on medium heat. Add enough oil to coat bottom of pan. Form patties using ½ c of quinoa mixture. Place patties in skillet being careful not to splash hot oil. Do not overcrowd the pan. Fry until golden brown on each side, approximately 5 minutes per side. Remove patties, drain on paper towel, and serve. The boys ate theirs with ketchup (of course), Joe enjoyed his plain, and I topped mine with a little babaganoush (Sabra brand is yummy and can be found at Costco. It makes a great dip!)