SPICED RED LENTIL & CARROT SOUP WITH CRISPY CHICKPEAS

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It’s cold out there, and I'm finding myself gravitating towards warming, comfort foods.  To take the edge off this Winter chill, I’m making this spiced lentil & carrot soup.  The crispy chickpeas give this that fancy touch & life we need for these cold-weather months.

SPICED RED LENTIL & CARROT SOUP WITH CRISPY CHICKPEAS (SERVES 4)

For Chickpeas:

  • 15 oz. chickpeas, drained and rinsed
  • 1 teaspoon olive oil
  • 1/2 teaspoon coriander
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon cumin
  • Sea salt to taste

For Soup:

  • 2 tablespoons olive oil
  • 1 sweet onion,
  • 3 garlic cloves, minced
  • 1 cup red lentils
  • 32 oz. vegetable or chicken broth
  • 1.5 lb. carrots, skinned + chopped
  • 1/2 teaspoon cumin
  • 1 teaspoon parsley
  • Sea Salt to taste

Preheat your oven to 400 degrees.  Add 2 can of drained chickpeas to a large mixing bowl.  Add cayenne, cumin, coriander, sea salt and a drizzle of olive oil.  Stir to coat, then add to a foil-lined baking sheet.  Roast for 35-45 minutes or until browned & crispy.

In a saucepan, add olive oil, over medium high heat.  Add onion and garlic, stirring for 5-7 minutes or until softened.  Add chopped carrots and stir together for another 5 minutes or until carrots begin to soften.  Then, add broth, herbs and lentils.  Bring to a boil, then reduce to simmer and cover. 

Cook at a low simmer until carrots are tender and softened.  Then, using a food processor or blender, puree mixture until smooth.  Top with roasted chickpeas and a pinch of cayenne.

 

 

THANKSGIVING RECIPE ROUNDUP

Here is a quick round-up of last minute entrees, sides and desserts to make for this year's Thanksgiving.  Don't fret if you need one more side or a quick dessert, take a look below.  These recipes are all simple, seasonal and veg-friendly options for your table.  

Let me know if you plan to try any and of course,  I hope you all have a happy Thanksgiving!

Thyme, Marjoram & Leek Socca (GF, V)

Thyme, Marjoram & Leek Socca (GF, V)

Wild Mushroom Gravy (GF, V)

Wild Mushroom Gravy (GF, V)

Salt-Roasted Seabass with Frisee, Pistachio & Fennel (GF)

Salt-Roasted Seabass with Frisee, Pistachio & Fennel (GF)

Poached Pears with Vanilla Bean, Ginger & Macadamia Maple Cream (GF, V)

Poached Pears with Vanilla Bean, Ginger & Macadamia Maple Cream (GF, V)

Creamy Coconut Pumpkin Soup with Toasted Pepitas and Creme Fraiche

Creamy Coconut Pumpkin Soup with Toasted Pepitas and Creme Fraiche

Roasted Root Vegetables with Rosemary, Thyme & Brown Butter (GF)

Roasted Root Vegetables with Rosemary, Thyme & Brown Butter (GF)

Red Quinoa Salad with Shaved Fennel, Sweet Peas & Whole-Grain Mustard Dressing (GF, V)

Red Quinoa Salad with Shaved Fennel, Sweet Peas & Whole-Grain Mustard Dressing (GF, V)

Peach & Blackberry Ramekin Crisps (GF, V)

Peach & Blackberry Ramekin Crisps (GF, V)

BERRY, RED CURRANT & MASCARPONE TARTLETS (Gluten-free) & A PARK PICNIC

Although I'm not the biggest warm weather fan, there's something romantic about Summer.  You can ride bikes like you're in a Godard film or picnic luxuriously in the park.  When you have beautiful days like this one, it makes you forget about the downsides like mosquito bites and 100% humidity.  Right now, I love summer food and festivities.  So, I had a picnic in the park with great friends, wine and weather:

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A SUMMER PICNIC MENU:  

Rosemary crostini, clover honey, goat cheese & tarragon
Quinoa salad, clover sprouts, avocado, sweet peas & mint
Strawberry, (mint or tarragon), red currant tart with mascarpone & lemon zest

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QUINOA SALAD WITH SWEET PEAS, CLOVER SPROUTS, AVOCADO & MINT (Gluten-free)

1 cup quinoa, dried

3 oz. Raspberry Tart Ale cheese, crumbled

3/4 cup sweet peas

1/2 an avocado, diced

2 tablespoons fresh mint, minced

1 tablespoon olive oil

Maldon sea salt to taste

Fresh ground pepper

1 lemon, juice and zest

Handful of clover sprouts, to top

1. Add quinoa to saucepan with 2 cups water and a pinch of sea salt.  Boil, then simmer and cover for 10 minutes or until water is absorbed and quinoa is tender.

2.  Let grains cool to room temperature.  Then, stir in lemon juice, zest, olive oil, salt and pepper.  Combine with sweet peas, avocado, mint, cheese and top with clover sprouts.  Serve room temperature or chilled!


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STRAWBERRY, RED CURRANT & MINT TARTLETS WITH MASCARPONE & LEMON (Adapted from La Tartine Gourmand)

CRUST:

2/3 cup sorghum flour

1/3 cup tapioca starch

1/3 cup almond meal

2 tablespoond light brown sugar

1 1/2 teaspoon xanthum gum

6 1/2 tablespoons cold butter, diced

1 egg

1 teaspoon water

1. Puse starch almond meal, xanthum gum, flour and sugar in a food processor.  Add butter and pulse until crumbs form.  Add the edd and 1 teaspoon of water until dough comes away from the bowl.
2.  Divide into 4 flour-dusted balls, cover in syran wrap and chill for 1-2 hours.  Remove from fridge, roll and add to greased tart pan.  Make small holes in the bottom with a fork.  Chill another 30 minutes.
3. Preheat oven to 400 degrees.  Top pan with parchment paper and dry rice/beans to blind cook.  Bake for 10 minutes.  Remove parchment paper and weight, then bake another 5 minutes.  Let tarte completely cool.
FILLING:

7 oz. mascarpone cheese, room temperature

1/3 cup cane sugar

2 tablespoons vanilla extract

12-15 small strawberries, whole

1 bunch red currants, as needed

Fresh mint, minced

1.  In a stand mixer, beat mascarpone with sugar and vanilla.  Fill tart pans evenly with mascarpone mixture.

2. Top evenly with whole strawberries and sporadically place red currants.  Garnish with chopped mint and fresh lemon zest.  Chill or serve immediately.