French Green Lentil and Vegetable Soup

I think I've been on a bit of a soup kick lately. I'm probably making up for the lack of soup making I did in the fall.

Or shall I say, didn't do.

Luckily, the winter doesn't seem to be letting up anytime soon *read in a sarcastic voice*.

These temperatures are just brutal, but I do love making soup so I guess it's good for something. Anyone else having this extremely cold weather right now?

Lentils are packed full of protein and fibre, and their pretty quick and easy to prepare.

This soup is chock-full of veggies like carrots, celery, and onions. It's both gluten-free and vegan, and packed with lentils. Lately I've been making creamy + pureed style soups, namely this Roasted Butternut Squash Soup. But sometimes I just prefer a good hearty soup with lots of texture. And this soup is definitely full of texture.The flavours that the herbs add are so good. I think the thyme particularly adds something special.

It's also good to note that this freezes very well, so feel free to make a double batch!

I highly recommend putting this soup on your to-make list, while the winter weather sticks around. It's full of nutrient dense ingredients. Perfectly comforting to help cure a cold or anything that might be aililng you. 

This soup is a staple in my life right now. Possibly because it's so cold and blustery outside. Soup season is here in full force.

It's healthy and delicious, so why not?

Not to mention it's a cinch to make!

Win!

French Green Lentil and Vegetable Soup

by Jennifer Trennum

Prep Time: 10 minutes

Cook Time: 50-60 minutes

Keywords: saute entree main dish lunch soup/stew gluten-free grain-free protein vegan vegetarian carrots herbs lentils

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Ingredients (4 x 1 cup servings)

• 1 tablespoon extra virgin olive oil
• 1/2 large sweet onion, diced
• 2 large carrots, peeled and chopped
• 2 celery stalks, chopped
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 4 cloves garlic, minced
• 1 teaspoon fresh thyme
• 1/4 teaspoon ground cumin
• 1/2 cup French green lentils
• 1 tablespoon tomato paste
• 2 cups no-salt added vegetable broth
• 2 cups water

Instructions

In a large stockpot, heat olive oil over medium-high heat. Saute the onions, carrot, celery, salt and pepper for 6 minutes, until the vegetables are soft and tender and starting to brown.

Add the minced garlic, thyme, and cumin; cook for 1 minute.

Add the lentils, tomato paste, vegetable broth, and water. Bring to a simmer, cover and cook until the lentils are cooked through and tender, about 45 minutes.

Nutritional Information

Serving Size: (1 cup) Calories: 165 Fat: 4g Saturated Fat: 0.5g Cholesterol: 0mg Carbohydrates: 25.8g Sugar: 6g Protein: 7g Sodium: 290mg

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Happy Wednesday!

Healthy Chocolate Chip Mug Cake

Dessert in the middle of the week.

Because these frigid temperatures are just not fair.

It's like -30 outside and snowing. And those snow banks just keep getiing bigger.

*Big Sigh*

Okay time to take a deep breath and bake something. I would much rather talk about baking than the weather anyway.

Maybe it's just me, but I feel like there can never be too many recipes that invole chocolate chips...and mug cakes. There are just so many variations. Like Katie's chocolate cake in a mug (that frosting just looks to die for). Mug cakes can either be cakey or have that sticky-fudgy texture that I personally love. 

After a few trials of my own, I landed on these almond-flecked, honey-kissed cakes.

They're fluffy and have that nice moist gooey-texture. Golden in colour, these little single serving mug cakes are reminiscent of chocolate chip cookies.

The cakes themselves are just barely sweetened but the dark chocolate adds a bit of healthy sweetness for good measure.

If you're looking for a healthy single-serving dessert, this is it.

Or if you're looking for a quick snack, this is it.

The nice thing about these is that they're gluten-free with a vegan option.

Healthy Chocolate Chip Mug Cake

by Jennifer Trennum

Cook Time: 1 - 1 1/2 minutes

Keywords: bake dessert snack almond flour chocolate honey maple syrup

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Ingredients (1 mug cake)

• 2 tablespoons oat flour
• 2 tablespoons almond flour
• tiny pinch sea salt
• 1/2 teaspoon baking soda
• 2 tablespoons almond milk
• 1 teaspoon honey, or maple syrup, or coconut sugar
• 1 tablespoon unsweetened applesauce
• 1/2 teaspoon pure vanilla extract
• 1-2 tablespoons dark chocolate chips

Instructions

In a small bowl, mix together the dry ingredients; oat flour through baking soda. Mix the wet ingredients into the dry, and stir to combine. Pour the batter into a lightly greased muf or ramekin. Microwave for 45 seconds to 1 minute on high.

Notes

Microwave times will vary depending on the wattage power of your microwave.

Nutritional Information

Serving Size: (1 mug cake) Calories: 230 Fat: 13.5g Saturated Fat: 3.6g Cholesterol: 0mg Carbohydrates: 24g Sugar: 11g Protein: 5g Sodium: 154mg

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Happy Thursday!