Moroccan Red Lentil Soup

This soup is super easy to make and really tasty!

The original recipe is from Fitness Blender.

Ingredients:

• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1 carrot, peeled and diced
• 1/4 teaspoon pepper
• 1 teaspoon cumin
• 1 teaspoon turmeric powder
• 1/2 teaspoon paprika
• 1 teaspoon freshly grated ginger
• 2 cups red lentils, rinsed and drained
• 6 cups water or vegetable broth
• Juice of 2 lemons

Directions:

1. In a large stockpot over medium heat, saute onion, garlic and carrot for 5 minutes, adding water as needed to prevent sticking.
2. Stir in pepper, cumin, turmeric, paprika and ginger; cook another minute.
3. Add water or vegetable broth and lentils; bring to a boil, reduce heat, cover and simmer until lentils are fully cooked, 30-40 minutes, stirring occasionally.
4. Remove soup from heat, squeeze in the lemon juice and serve immediately. This soup is great over brown rice.

Tofu & Black Bean Enchiladas

This recipe has a few steps, but it really comes together easily. Chop everything before doing any cooking, then while the filling is cooking, you can start the enchilada sauce.

This recipe is adapted from I Love Vegan:

Ingredients:

• small corn tortillas
• green onion, for topping
• cilantro, for topping
• 1 ripe avocado, sliced or chopped, for topping

Filling:

• 1 small onion, chopped
• 4 cloves garlic, minced
• 2 cups (1 can) cooked black beans, drained
• 3 tsp chili powder (divided)
• 1 block extra-firm tofu, crumbled
• 2 cups kale, chopped
• ⅓ cup chopped green or red bell pepper
• ½ cup salsa

Enchilada Sauce:

• ⅓ of bean mixture from filling
• 1 cup salsa
• 1 cup vegetable broth
• 1 tsp chili powder

Filling Directions:

1. In a large skillet, over medium-high heat, add the onion, garlic, black beans, and 2 tsp chili powder. Sauté until the onion is translucent and tender. Transfer bean mixture to a bowl and set aside.
2. In the same skillet, over medium-high heat, add crumbled tofu, kale, and chopped bell pepper. Cook for 5-10 minutes. Add ½ cup salsa and 1 tsp chili powder. Mix well. Add ⅔ of the bean mixture from step 1. Mix well. Taste and adjust seasoning as needed.

Enchilada Sauce Directions:

1. In a blender, blend remaining ⅓ of the beans from step 1, 1 cup vegetable broth, 1 cup of salsa, and 1 tsp chili powder. Blend on high until smooth. Taste and adjust seasoning as needed.

Assembly:

1. Preheat oven to 375F.
2. In a baking dish, spread about 1/3 of the sauce into the bottom of the pan.
3. Place the corn tortillas in an even layer over the sauce.
4. Spread the filling on top of the tortillas.
5. Spread the remaining sauce over the tortillas.
6. Bake for 20-25 minutes.
7. Just before serving, top with chopped green onion, cilantro. Serve with fresh avocado or guacamole.

Enjoy 🙂