Roasted Veggies

Delicious and super nutritious.

Idaho Potatoes, sliced
Carrots, sliced
Onions, diced
Parsnips, sliced
2 tbsp Oil
Dash of salt
Dash of pepper
Italian herbs, dried
Chickpeas, rinsed and drained
1/2 tbsp cumin
Jasmine rice
Broth, vegetable

Begin by cooking the rice in broth.  Pre-heat oven to 400 degrees.  Slice veggies, and then throw into a bowl.  Cover the veggies with oil, salt and pepper, plus spices.  In another bowl, toss chickpeas with cumin, oil and salt.  Spread vegetables and chickpeas evenly on baking sheet and place in oven.  Cook for 22 minutes, flipping vegetables half way through.  Vegetables should be lightly brown, and chickpeas crunchy (some should have split already).  Lay rice on plate, and cover with chickpea and vegetable mixture.

Lentil Soup

Lentil Soup

Warming, fragrant, comforting soup .... Is anything better on a cold winter day?

Tbsp olive oil
1/2 onion, diced
1 large carrot, diced
2 celery stalks, diced
1 clove garlic, minced
1 tsp cumin and coriander, mixed
Salt to taste
1/2 can diced tomatoes
1 can vegetable broth
1/2 cup lentils

Heat onions in oil until fragrant.  Add carrots and celery, and cook until soft, about 5 minutes.  Add minced garlic, cumin and coriander, salt, and stir.  Stir in tomatoes and broth, bring to s boil.  Add in lentils.  Bring to a boil again, cover, and reduce heat to medium. Simmer for 45 minutes.