Lentil Soup:
🥕 2 TBSP Olive Oil
🥕 1 large onion, cut into chunks
🥕 1/4 medium cabbage, chopped
🥕 3 celery stalks, chopped
🥕 2 large carrots, cut into chunks
🥕 4 garlic cloves, chopped
🥕 1 medium sweet potato, cut into chunks
🥕 1 medium zucchini, cut into chunks
🥕 1 lb package orange lentils, rinsed and sorted
🥕 8 cups vegetable or chicken broth
🥕 1-2 TBSP ground cumin
🥕 2 tsp ground turmeric
🥕 1 tsp EACH Salt and black pepper
DIRECTIONS:
Prep all veggies as described above. Add olive oil, onion, cabbage, celery and carrots to a large soup pot and begin to sauté over medium heat, stirring constantly. After 5 minutes add garlic, sweet potato and zucchini to pot, continue to sauté for an additional 5 minutes. Add lentils, vegetable broth, cumin, turmeric, salt and black pepper to pot.
Stir. Cover, bring to a boil, then reduce heat to low, and continue to cook covered for an additional 20-25 minutes, stirring occasionally to prevent sticking and scorching on bottom of pan. Taste and adjust seasonings as desired. Leftover freezes well.
Pear Turnovers:
🍐 2 medium Pears
🍐 3 medium Apples
🍐 1/3 cup light brown sugar
🍐 1 tsp vanilla extract
🍐 1 tsp ground cinnamon
🍐 1/2 tsp ground nutmeg
🍐 1 tsp fresh lemon juice
🍐 1/3 cup raisins (optional)
🍐 1 egg plus 1 tsp water
🍐 Cane sugar to sprinkle on top of pastries
🍐 2 sheets puff pastry (1 pkg Pepperidge has 2 sheets)
DIRECTIONS:
Preheat oven to 400°F. Peel and core apples and pears; cut into into cubes. Combine apples and pears in bowl. Add brown sugar, cinnamon, nutmeg, lemon juice and raisins. Set aside. Using rolling pin, roll out puff pastry sheet to ¼ cm thick. Cut each sheet into large squares. Place 1 tablespoon of fruit filling on one half of each square, brush the edges with cold water very slightly, then fold squares in half and pinch the edges together. Line cookie sheets with parchment paper or spray with Pam. Lay pastries in single layer, spaced out with 1” in between. In small bowl, whisk together with a fork the egg and water. Brush pastries the whisked egg wash. Sprinkle sugar on top. Bake for 20-25 minutes, until golden and crispy. (Each oven is different, so check starting at 15 minutes to avoid burning.) Carefully remove from oven. Caution: Filling is very hot so let pastries cool for 5 minutes before eating. Enjoy! (If you have leftover filling - place in small saucepan, cook over medium heat for 10 minutes. Homemade chunky apple/pear sauce.)
