Lentil and Barley Vegetable Soup

Made this the other night and it was fantastic. Very filling, and it has lots of protein, so veg-friends rejoice!

Lentil Vegetable and Barley Soup

• 1/2 large onion or one small onion, diced
• 1 green bell pepper, diced
• 2 medium summer squash (or zucchini), halved lengthwise and sliced thinly
• 1 C carrots, thinly sliced (I forgot to get carrots, so I subbed with corn)
• 1/2 C red lentils
• 1/2 C yellow split peas
• 1/2 C barley
• 1 can diced tomatoes
• 3 C vegetable broth (or chicken or beef), plus ~2 C extra water
• 1/2 t salt
• 1/2 t sugar
• 1/4 t black pepper
• fresh or dried basil to top (optional)

Dice and layer all the veggies, and top with the grains, liquids and the spices (except the basil).  The order I used was: onions and bell peppers, squash and corn, lentils, peas, and barley, diced tomatoes and broth, salt, pepper, sugar, and finally the extra water.

Set the crock pot on low for eight hours or on high for four hours.  The lentils, peas, and barley will absorb a lot of water, so you may need to add even more water. 

Top with a sprinkle of basil and some pepper and enjoy!

Simple red sauce

Made this tonight and wanted to share. It was super simple to whip up and very delicious.

1 jar Jovial whole peeled tomatoes (found at Whole Foods), diced and sauce
2 Tbs capers
2 cloves garlic, diced
3 green onions, diced
2 Tbs olive oil
Crushed red pepper, to your liking
Oregano, 2 tsp
Salt and pepper

Sauté garlic and onions in olive oil till garlic is softened. Add red pepper and capers. Add tomatoes and their sauce. Add oregano, salt and pepper. Cook on med heat, covered loosely and stirring occassionally, for 15 mins.

Serve over farro, and alongside roasted Brussels sprouts (see below) and chicken/Quorn naked "chicken" cutlets

http://www.foodnetwork.com/recipes/ina-garten/roasted-brussels-sprouts-recipe2/index.html

http://www.jovialfoods.com/organic-tomatoes.html

Pappardelle Nicoise with Tuna

Pappardelle Nicoise with Tuna

1 pint cherry tomatoes, halved (or quartered if large)
salt and pepper, to taste
3 T olive oil
1 small red onion, sliced thin
1/2 C chopped roasted red peppers (from jar)
1 C steamed green beans, cut 1 inch, or same-steamed brocolli flowers
1/4 C capers
2 T anchovy paste
2 T black olive tapenade
1 jar Tuna in olive oil
2 t dried Mediterranean oregano
2 t lemon zest
3 T butter
1/3 C seasoned croutons, ground fine
1/3 C grated Parmesan cheese
8 oz pappardelle pasta, cooked according to package instructions (use fresh if possible)

Preheat oven 400. Mix tomatoes w/salt and pepper and 1 T olive oil. Spread onto baking pan and roast 10 minutes, until carmelized.
Mix together crouton crumbs and cheese.
In skillet, heat remaining 2 T oil and sweat onion until translucent. Add beans (or broccoli), capers, anchovy paste, olive tapenade, tuna (and oil), and oregano to pan and stir to mix and heat. Add cooked pasta and toss with butter and lemon zest. Serve with sprinkled w/crouton/cheese mix.