Dinner proved to be a little more work than expected tonight…it ended up turning out really good though and exactly what I was craving on a “cold” winter tonight! First of all, I really wanted to try out this new cornbread recipe that I found on www.101cookbooks.com (heidi swanson’s website—last night’s dinner was from her cookbook Super Natural Cooking). The cornbread recipe looked pretty simple. Hmm…note to jenna: thoroughly read all recipes before ever attempting! The recipe calls for a kitchen aid with a dough paddle attachment to knead the dough. I decided to do that by hand because I don’t have one of those. Well, the dough was incredibly sticky and very very very hard to manage—my entire kitchen was covered with dough by the end of it! The recipe said it made 18 rolls but I made 36 out of them to make them a bit smaller and cut back on the calories of each roll, which was originally was almost 200! When you make 36 rolls instead of 18 each roll is about 92 calories—much more reasonable! After two rises, tons of dishwashing and scrubbing bits of dough off of every surface in the kitchen, I had 36 cute little rolls that were chock full of whole wheat flour, corn, chives and cornmeal. They turned out pretty well but unlike any other cornbread I have ever had. Maybe because I am used to a sweeter cornbread, or maybe I just haven’t tried one that uses whole wheat flour instead of regular white before. Regardless, I slathered mine with promise light that I mixed with honey and it was perfect with the soup.
Here’s the recipe I followed: http://www.101cookbooks.com/archives/yeastraised-cornbread-recipe.html
Cornbread rolls hot out of the oven (in my messy kitchen!)
Mmm…speaking of the soup–it was amazing!!! I don’t know about you guys, but when it gets chilly outside I start craving hot, one dish meals that really comfort me. This Chunky Lentil Soup was much more like a stew actually and was full of yummy lentils, tomatoes and butternut squash. It was very easy to make and probably only took about 45 minutes, start to finish. A good recipe if you are craving soup but don’t want to stand around all day in the kitchen waiting for it to be ready. I modified the original recipe a bit (it was also from Heidi Swanson’s cookbook) to include a little more vegetable broth and a pinch of cayenne pepper for some heat. I have a bunch of soup leftover in the fridge and I froze some also so looks like this will probably be lunch tomorrow.
Soup and roll with honey/promise light. I topped my soup with about a teaspoon of parmesan cheese.
I enjoyed a 4 ounce glass of red wine with dinner, which made my entire meal about 541 calories, 12.5 grams of fat. Now, what should I have for dessert? 😉
But first…here’s the recipe for the soup with the modifications I made
Chunky Lentil Soup
Makes 5 servings
1 1/4 cup dry lentils
2 tbsp extra-virgin olive oil
1 yellow onion, chopped
2 cups butternut squash, cut up into tiny (1/4th inch) dice
1 1/2 cups vegetable broth
1 28-ounce can crushed tomatoes
1 tsp sea salt
pinch of chile powder
pinch of cayenne pepper
parmesan cheese for topping
1. Bring 5 cups of water to a boil then add the lentils and simmer for about 25 minutes or until tender. Drain.
2. Meanwhile, heat the oil and saute the onion until soft, about 4 minutes or so. Stir in the squash, tomatoes and broth and simmer for about 10-15 minutes or until the squash is tender.
3. Add the lentils and bring to a simmer. Season with salt, chile powder and cayenne pepper to taste.
4. Serve with a tsp of grated parmesan cheese on each bowl.
346 calories, 10 grams fat per serving.
katheatsDecember 18, 2007 at 4:26 am
Soup looks great!! We’re doing lentils and our leftover root veggies on Thursday – I might see how I can combine this recipe with those.
jaweberDecember 18, 2007 at 12:30 pm
that WOULD be good…let me know how it turns out! If i were you I would just add the leftover root veggies right at the end then bring the soup to a simmer to heat through because you don’t want the veggies to get mushy since they were already cooked. And minus the butternut squash. the soup was so good—good thing I have a ton leftover!
Kath Eats Real Food » Stew-liciousDecember 20, 2007 at 6:20 pm
[…] for tonight but we needed some direction. Jenna, a culinary student at Cordon Bleu and author of Eat, Life, Run made a similar stew earlier this week and was just the inspiration I needed to pull our ingredients […]
KristinJanuary 16, 2008 at 2:47 pm
I know this is a comment on an old post; but I was thinking of making your lentil soup today and was wondering about how big a serving was… thanks!
jennaJanuary 16, 2008 at 6:46 pm
I count serving sizes as bowlfuls usually. I don’t specifically measure out my soup…I just fill the bowl. If I use a smaller bowl I think of it as “half a serving of soup”. 🙂
KristinJanuary 17, 2008 at 3:36 am
I made the stew today, and it was FANTASTIC! Thanks for the great recipe, it was sooo filling, perfect for a cold day! I measured it out, and it made 1.5 cup servings exactly. I fed myself, my family and I have a serving saved for an upcoming lunch. Yum!
jennaJanuary 17, 2008 at 11:33 am
yay!!! Isn’t it the best??!!!
Eat, Live, Run » Blog Archive » Hot and ColdSeptember 7, 2008 at 11:15 pm
[…] squash of the season last week with the intention of making one of my favorite bowls of soup—Chunky Lentil Soup. I really love this soup. It’s actually more of a stew now that I think about it. It’s […]
Eat, Live, Run » Blog Archive » Still DelishSeptember 22, 2008 at 4:51 pm
[…] I got home I reheated some previously frozen but altogether delicious, Chunky Lentil Soup from a couple weeks ago. I paired it with some kashis (just a handful) and a […]
melissaSeptember 25, 2008 at 3:58 pm
Does anyone know, roughly, what constitutes one serving of this amazing soup?
What I’ve been nibbling… « Cook, Bake and NibbleFebruary 6, 2010 at 9:08 am
[…] Chunky Lentil Stew with whole wheat […]