Lentil Soup with Zucchini

This soup smells delicious and is filled with fresh vegetables, pasta, quinoa, and lentils. I love to make a big batch of this and enjoy it all week.

Yield: 8-10 servings

Ingredients:

8 cups water

3 carrots

3 celery stalks

1/4 onion

1 cup green cabbage

1/2 cup quinoa

1 cup lentils

1 cup egg noodles

1 zucchini

1/2 tsp. Salt

1 chicken or vegetable based bullion cube

Preparation:

Wash all produce and dice the celery, carrot, zucchini, cabbage, and onion.

In a large stockpot add in the cut vegetables, salt, water, quinoa, lentils, and heat up to a boil.

Add in the bouillon cube and stir a few minutes. Turn down the heat to low and let soup simmer 30 minutes.

Add in the pasta and cook for 15 minutes until the lentils are soft and the pasta is cooked.

Take off heat and enjoy.

red enchilada chili

Warm Vegetarian Red Chili

Ever since I got back from my Santa Fe road trip I’ve been missing those flavors! , I’ve been on a Mexican food kick, and this is so easy and delicious. It’s budget friendly, and perfect when you’re short on time in the morning.

Ingredients:

1 can black beans, drained

1 can diced tomatoes

1 large can of hominy, drained

1 large can of red enchilada sauce

1 can pinto beans, drained

1 cup quinoa, cooked

Preparation:

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red enchilada chili

For this I already had some quinoa pre cooked and portioned in my freezer. Feel free to add any grain you like. For quinoa just boil a small pot of water, add the quinoa and let cook for 15-20 minutes on medium high. Drain and toss in the crock pot/slow cooker.

Add the black beans, diced tomatoes, hominy, red enchilada sauce, and pinto beans. Stir and let cook on low 6-8 hours or on high for 4-6 and enjoy!

Let me know what you think in the comments below! If you made this recipe tag me @noshchefjulie on Twitter and Instagram!

Green Enchilada Chili

I was cleaning out my pantry and made this simple and delicious chili in just minutes.  I love the sweetness of the corn, and the little crunch from the quinoa in this mix.  Feel free to add tomatoes, potatoes, or any veggies you like to this.

Yield: 4 quarts

Ingredients: 

2 cans chili beans

1 can black beans

1 can pinto beans

1  can of green enchilada sauce

1 cup of quinoa, cooked

1 cup of frozen corn

Preparation:

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In a medium pot heat water to boiling and cook quinoa 15-20 minutes,or until the curls have opened. Strain, and run under cold water, and set aside.

On the stove or in a crock pot, Add all the beans, corn, enchilada sauce, and stir in the quinoa. On the stove heat to medium high and cook 20-30 minutes, stirring occasionally. In the crock pot heat on low for 4 hours.

Let me know what you think in the comments below! If you made this recipe tag me @noshchefjulie on Twitter and Instagram!