Imbolc Dinner Combo

  

GOLDEN LENTIL SOUP

INGREDIENTS
Toor Dal (or Yellow Split Peas) – 2 c	Lemon – 1
Rice – 2 c	Salt – 1 tsp
*Butternut Squash – 1	Cayenne – ½ tsp
Onion – 1	Black Pepper – 2 tsp
Garlic – 3 cloves	Ginger – 1 Tbsp
Coconut Milk – 1 ½ c (or 1 can)	Curry – 1 Tbsp
Vegetable Broth – 2 c	Cilantro – 2 tsp + garnish
Olive Oil – 2 Tbsp	Scallions – garnish
Lime – 1	Red Pepper Flakes – garnish
DIRECTIONS
Warm Olive Oil, cayenne pepper, and salt in a pan over medium low heat. While warming, dice the onion and garlic, then add to warmed oil.
Gently sauté, then add rice and lentils, stirring to coat in oil and mix in onion and garlic. Let the ingredients roast for 3-5 minutes, then add water, cover, and reduce heat so rice mixture can cook, stirring occasionally.
While rice is cooking, zest the lime and the lemon, then combine vegetable broth, coconut milk, butternut squash, citrus zest, cilantro, pepper, curry, and ginger in a pot, and bring to a boil for 5-7 minutes, then let simmer for 15-20 minutes.
Pour pot ingredients into a blender and process until mostly smooth. If more punch is needed, add juice from the lime a little at a time.  Return to pot and let rewarm.
Rice mixture if finished cooking when lentils are soft and tender without any crunch. Add mixture to pot and stir. For a thinner soup, add more vegetable broth.
Garnish with Scallions and Cilantro leaves. Enjoy!
* Use the remaining refrigerated butternut squash from Saturday’s menu.

LEMON ROASTED ARTICHOKES

INGREDIENTS
Artichoke – 2	Basil – 1 tsp
Garlic – 6-8 cloves	Rosemary – 1 tsp
Lemon – 2	Sage – 1 tsp
Olive Oil – 1 ½ Tbsp	Thyme – 1 tsp
Pink Himalayan Salt – 1 tsp	Black Pepper – 1 tsp
DIRECTIONS
Add salt to a pot of water and bring to a boil. Preheat oven to 400°.
Cut the stems from the artichokes and trim 1” from the top. Cut one lemon in half, and trim the ends from the other lemon.
Squeeze the juice from the half lemons into the boiling water, then drop the hulls into the water, along with the trimmed artichokes. Let boil 3-5 minutes, then reduce heat for a gentle simmer. Set a time for 15 minutes.
In the meantime, combine all dry seasonings in a small bowl, and slice the other lemon into 4-8 pieces
Remove artichokes from water when timer goes off, and when cool enough to handle, slice in half the long way and remove the hairy center.
Transfer artichokes to a pan. Place 2-3 garlic cloves in the center of each artichoke, drizzle with oil, sprinkle on seasoning, then place a slice of lemon on top of each artichoke half. Place the remaining lemon slices on the pan to add flavor as the artichokes roast
Bake for 15-20 minutes, or until nicely browned.
Enjoy!