photos in this post courtesy of An Unrefined Vegan

Moroccan Lentil Soup

Ingredients:

• 1 large onion, chopped
• 1 large carrot, diced
• 3 cloves garlic, minced
• 1 tablespoon extra-virgin olive oil
• ½  heaped teaspoon ground coriander
• 1 heaped teaspoon ground cumin
• ½ teaspoon turmeric
• ½ teaspoon smoked paprika
• ½ teaspoon cinnamon
• ½ teaspoon dried ginger
• ½ teaspoon sea salt
• ¼ teaspoon ground black pepper
• 4–6 cups vegetable broth (I used 4 in the pictured recipe, but sometimes increase it for a less stew like soup)
• 1 (14 oz) can crushed tomatoes (1/2 a jar of bottled or 2-3 large fresh tomatoes are always better if you have them)
• 1 cup dry red lentils, rinsed and picked over
• ¼ cup parsley, chopped
• ¼ cup cilantro, chopped
• Juice of half a fresh lemon

Method:

In a large soup pot, sauté the onion, carrot, and garlic in the olive oil. Add seasonings (coriander, cumin, turmeric, paprika, cinnamon, ginger, salt, pepper) when onion is translucent and sauté for a few minutes more.

Add vegetable broth, tomatoes, and lentils and simmer on stove-top for 30 minutes in large saucepan or in a small crock-pot on low for 6–8 hours.

For texture variation you can pulse it a few times with a stick blender.

Add lemon, parsley, and cilantro just before serving. For extra brightness, squeeze an additional slice of lemon over each bowl.

- See more at: http://www.sunwarrior.com/news/vegan-moroccan-lentil-soup-recipe/#sthash.WpQmpFhE.dpuf

Greek Pasta with Tomatoes and White Beans

Ingredients

2 (14.5 ounce) cans Italian-style diced tomatoes

1 (19 ounce) can cannellini beans, drained and rinsed

10 ounces fresh spinach, washed and chopped

8 ounces penne pasta

1/2 cup crumbled feta cheese