more veggies, please!

Great recipe for when it’s cold outside and you want an easy pick-me-up. 30 min – makes 4 servings 1 teaspoon vegetable oil ½ onion 4 garlic cloves, crushed 1 3-inch piece peeled ginger 2 ½ cups veggie broth 1 whole star anise 1 4-inch cinnamon stick 2 cups (4 oz) mixed mushrooms, brushed clean and thinly slices 2 scallions, thinly sliced 2 packages glass noodles generous handful bean sprouts 4 sprigs basil leaves 1 thinly sliced Serrano chile 1. Heat oil in a medium pot over medium heat. Add onion, cut side down, garlic, and ginger. Cook, stirring occasionally, until garlic is golden, 3-4 minutes. Add 1 ½ cups water, broth, star anise, and cinnamon; bring to a boil. Reduce heat; simmer until flavors meld, 7-8 minutes. Add mushrooms; simmer 2 minutes. Add scallions. Season with salt. 2. Meanwhile, boil noodles until tender but still firm to bite. Drain; divide among bowls. 3. Discard ginger, garlic, star anise and cinnamon; ladle ...

1 hour – makes 3 main servings 3 tablespoons olive oil, divided 1 medium onion, chopped 1 medium carrot, finely chopped 2 large garlic cloves, chopped, divided 2 tablespoons (or more) curry powder 1 cup French green lentils 4 1/4 cups (or more) water, divided 1 15- to 16-ounce can chickpeas (garbanzo beans), drained, rinsed 1 tablespoon fresh lemon juice 2 tablespoons (1/4 stick) butter 2 green onions, thinly sliced 1 lemon, cut into 6 wedges 1. Heat 1 tablespoon olive oil in heavy large pot over medium heat. Add onion and carrot; sprinkle with salt and pepper. Cook until onion is translucent, stirring occasionally, about 4 minutes. 2. Add half of chopped garlic; stir until vegetables are soft but not brown, about 4 minutes longer. 3. Add 2 tablespoons curry powder; stir until fragrant, about 1 minute. 4. Add lentils and 4 cups water. Sprinkle with salt and pepper. Increase heat and bring to boil. Reduce heat to medium; simmer until lentils are tender, about 30 minutes. 5. Meanwhile, p...

1 hour 30 min – serves 4 1 cup lentils, washed and picked over 1 tablespoon extra virgin olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 carrot, diced 2 stalks of celery, diced Salt to taste 1 14-ounce can chopped tomatoes, with juice 5 cups water A bouquet garni made with 2 sprigs rosemary and 1 bay leaf Freshly ground pepper to taste Grated Parmesan or Gruyère for serving 1 to 2 tablespoons chopped flat-leaf parsley 1. Heat the olive oil over medium heat in a heavy soup pot or Dutch oven, and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, carrot and celery, and a generous pinch of salt, and continue to cook for another five minutes until tender. Add the tomatoes and bouquet garni, and cook, stirring often, until the tomatoes have cooked down somewhat and smell fragrant, about 10 minutes. Add the lentils, water and salt to taste. Bring to a boil. Reduce the heat, cover and simmer gently one hour. Taste and adjust seasonings. Remove the bou...

1 hour – serves 5 extra virgin olive oil 1 whole onion, thinly sliced 9 cloves of garlic (thinly slice 5, crush 4) a generous pinch of crushed red pepper 2 28 oz cans of whole san marzano tomatoes 1/2 a large loaf of stale italian bread, diced into 1-inch cubes basil leaves, for serving 1. carefully remove tomatoes from can, gently squeezing to release excess juices back into can. dice tomatoes and return to can 2. generously coat the bottom of a large pot with olive oil. heat oil. sauté onions, stirring, for 6-8 minutes. add 5 sliced cloves of garlic and cook for 1 minute. add red pepper flakes and cook another 30 seconds. add salt and tomatoes, including juices. simmer for 10 minutes. 3. add bread cubes, mashing until fully incorporated. simmer about 20 minutes. season with salt and pepper, to taste. when done, the bread chunks should have an almost cheese-like consistency and flavor. 4. ladle into bowls, top with a couple of basil leaves and a swirl of olive oil. recipe from yours t...