Jean’s Red Lentil Soup

Serves 6

Heat in a large heavy soup pot over high heat:
1 Tbls Ghee or peanut oil
Add:
2 Tbls black mustard seeds
2 tsp cumin seeds
2 tsp fennel seeds
Cover and let sizzle until mustard seeds pop. (15-30 seconds).  Immediately turn off the heat and let sit, covered, until the seeds stop popping, about 1 minute.

Stir in:
2 c chopped onion
2 Tbls freshly minced ginger
¼-½ tsp crushed red pepper flakes
Sauté over medium high heat for 1 minute.

Add:
2 c water
2 c soymilk
1 15 oz. can chopped tomatoes
Bring to a gentle boil, then reduce heat to medium low and stir in:
1 ¼ c red lentils
3 carrots, peeled and cut into ½ inch thick pieces
1/3 c unsweetened grated dried coconut
Cover and cook at a gentle boil for 20 minutes, stirring from time to time. Add:
1 tsp salt
Continue cooking about 15 minutes more, until lentils have melted.  If the soup is too thick, thin with additional soymilk.

318 calories per serving
11g Fat
17g Protein
41g Carb
11g Fiber
6,724 mg sodium

2 Protein, 1 carb, 2 fat

Killer Pumpkin Seeds

Sarah’s note: This recipe came on the back of a package of pumpkin carving tools. This truly elevates the seed-eating experience into the realm of addictive.

2 cups fresh pumpkin seeds, washed and pulp removed
1 TBS unsalted butter
2 TBS brown sugar
2 TBS honey
1/4 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp clove
1/8 tsp freshly ground black pepper
salt to taste

preheat oven to 350

put in oven proof fry pan and toast seeds until golden 3-5 mins. Add butter and melt. Add remaining ingredients and toss to mix. Spread out evenly in pan

Bake in oven until toasted and seeds are crunchy, 12-15 mins.