I made a soup the other night that used up some food in the pantry, cupboard and freezer, that might not otherwise ever had the chance to meet, were it not for: What's-Mother-Going-To-Make-For-Dinner-Tonight? Low on practically anything fresh, I began scouring haphazard flavors, thinking, "Could this go together? Sure! How about this? Why not!" I had thawed out two packages of Yves Meatless Ground Turkey that I got from a discount store, so I have no idea if they are available anywhere else. SR was shocked when I pulled out an ancient can of enchilada sauce from the pantry, and so she had to tell it good-bye and how much she'll miss seeing it in there...before it faced the cruel blade of the can opener. And, before you could say, "Anything goooooeeees," I had a bubbling pot of crazy deliciousness percolating in a pot. How did this go over with the fam? Well, I didn't have high hopes, for even when I put in an all-out effort into a dish, I can get very lukewarm responses. But, wouldn't you know it? - They all loved it! Even five-year-old JK gave Mommy ten points for a good dinner (upgraded from an initial one point). Did you hear that? Ten points! Hah! So, you can see in the picture below, that I went a little crazy with the garnish. I hope you can still see some of the actual soup in there. But, it's all good; trust me - and G, and SR, and GR, and JK. (Ten points!) Oh, also SR wants credit for helping me come up with the term "Fiesta."
Fiesta Lentil - Pea Soup
Ingredients:
1 cup dried split green peas, sorted for grit
1 cup dried lentils, sorted for grit
Water to cover
2 cups of vegetable broth
2 pkgs. Yves meatless Ground Turkey
1 - 28oz. can enchilada sauce
2 tsp. salt
1 tsp. pepper
1 tsp. onion powder
16 corn tortillas, halved and cut into strips
Non-stick spray
Directions:
Put the legumes in a large pot with water about two inches over them. Cook on medium heat for 40 minutes, adding water as necessary to stay at least one inch over the top of the legumes. Add the remaining ingredients, except for the tortillas and the non-stick spray, and cook for twenty minutes over medium low heat. You can add additional broth or water at this point, if you want. Meanwhile, preheat the oven to 425 degrees. Spray a cookie sheet with the non-stick spray and spread the tortilla strips on it. Bake for ten minutes. Spoon soup into bowls and garnish with the tortilla strips. So good, every one in your family will praise you all night long, and you need that, don't you? Feeds five hungry vegans.
I love the sort of wonderful alchemy that results when you mix whatever you find at the back of your cupboards!
ReplyDeleteI'm not sure I should even attempt to make this - it just wouldn't be right to use a recipe for something so off the cuff! Congrats on the 10 - most of the "throw it all in" meals I attempt are nowhere near as tasty.
ReplyDeleteVery impressive that you put together such a great meal! We used to let our pantry get very empty but haven't done that in a while. I've found that we make some pretty great creations when that happens. :)
ReplyDeleteYou're like Mrs. MacGuyver in the kitchen.
ReplyDeleteJoey, sometimes those are the tastiest.
ReplyDeleteFF, aw, come on, now don't hurt my feelings! Give it a try.
Molly, our pantry usually does a pretty good food rotation, but some things stay past their welcome.
S.V., You found out! How? Ooooohh, I mean, you're just teasing. Heh, heh, yeah, I'm LIKE Mrs. MacGuyver, not REALLY Mrs. MacGuyver. No, not me, nope, not here. Ahem.
Oh, Mama.. my mouth is watering from looking at this soup. Sprouting some lentils then I WILL be making this. Fiesta style soup is one of my favorites.
ReplyDeletePS - I'll be using TVP in place of the meatless ground turkey, but do you think I'll need to add more liquid since TVP absorbs it? Or does the meatless ground turkey absorb liquid, too?
Ashlae, I think it would be prudent to add more water to the soup, for you're right - TVP absorbs liquid. Or, you could rehydrate the TVP first, then add it to the soup. Good luck!
ReplyDelete