Lentil-Vegetable Soup

This is a recipe I picked up over the Thanksgiving holiday from my aunt. I made it a few days ago and it's one of those soups that just get better overnight!

Mats
4 tsp olive oil
1 onion, diced
2 carrots, peeled and sliced into 1/4 inch thick rounds
1 stalk celery, chopped into 1/4 inch pieces
2 bay leaves
2 Tb tomato paste
1 tsp salt
2 cloves garlic, finely chopped
3c stock (I used a cup of vegetable stock, a cup of mushroom stock and a cup of chicken stock. I was using up leftovers. Any combination of stocks would work)
3c water
1c dried lentils - try to get French dark green lentils; brown or yellow make the soup look kinda sickly
6c baby spinach
2 tsp red wine vinegar
2 tsp Dijon mustard
1/4 tsp ground black pepper
Parmesan cheese, for topping

In a large pot, heat the oil over medium-high heat. Add the onions, celery, and carrot (this is mirepoix, pronounced meer-pwah, and is a base for many French recipes). Cook on medium-high for 10 minutes, stirring occasionally so the veggies don't stick to the bottom of the pot.
Add the bay leaves, tomato paste, salt, and garlic and cook for 1 minute, stirring constantly.
Add the stock, water and lentils and crank the heat up to high
As soon as the soup starts boiling, reduce the heat to medium and cover. Keep the lid a bit cocked so some of the steam can still escape. Make sure the soup is still boiling, and cook for 25 minutes.
Add the spinach, vinegar, mustard and another cup of water. Stir well and make sure all the spinach is in the liquid, then cover and cook 15 minutes.
Ladle into bowls, remove the bay leaves and top with the cheese, if desired.

Sweet potato and peanut butter soup

This is another of my adjustable-spicy recipes. 1/2 tsp of chili paste worked well, but doubling it would be fine.

Mats
1 Tb olive oil
1 leek, white parts only
1 1/2 Tbsp tomato paste
1 1/2 Tbsp creamy peanut butter
1/2 tsp chili paste
1 clove garlic, crushed
1c spinach
1/2 tsp tumeric
1/4 tsp cumin
1 sweet potato, peeled and cut into 1 inch chunks
1 1/4c stock. I used a combination of vegetable stock and mushroom stock, because that's what I had on hand.
3/4c water

In a medium pot, heat the oil over medium heat. Add the chopped leek and crushed garlic. Cook on medium for 5 minutes until the leek begins to soften
Add the sweet potato, tomato paste, peanut butter, chili paste, tumeric, cumin, water and stock. Stir well so the peanut butter is all dissolved.
Cover and cook for 20 minutes. Test the sweet potatoes - they should fall apart when you poke them with a fork.
Blend the soup, either in a food processor or a blender. Add a little water (1/4 c at a time) if your blender begins to seize up.
Return the soup to your pot and turn the heat to medium low
Stir in the spinach and cook 3 or so minutes until the spinach starts to wilt

Chickpea Tagine

This dish is an awesome mix of hot, sweet and savoury flavours. I only used 1/8 a tsp of cayenne pepper, because my husband is not so much a fan of the spicy. You can easily use 1/4 tsp if you like your dishes with a bit more kick.

Mats
2 tsp olive oil
1 onion, baseball sized
3 cloves garlic, crushed
2 cans chickpeas (also known as garbanzo beans)
3 carrots, peeled and cut into 1/4 inch thick rounds
1/4 cup dried currants or raisins
1 tsp tumeric
1 tsp cinnamon
1/2 tsp cumin
1/8 tsp cayenne pepper
2 tsp honey
2c water
2c baby spinach

In a large saucepan, heat the oil on medium. Peel the onion and slice it in half. Place the cut sides of the onion down, then cut in half again. Slice the quartered onion as thin as you can get it, then add the onion to the hot oil
Crush the garlic into the pan, then cook the onion and garlic for 5 minutes.
Add 2c water, chickpeas, chopped carrots, currants, cinnamon, cumin, tumeric, cayenne pepper and honey.
Cover and cook on medium heat for 20 minutes.
Uncover and add the baby spinach.
Stir until the spinach begins to wilt.
Remove from heat and serve with a Tbsp of sour cream or Greek yogurt.