Curried Lentil Soup

Easy and flavorful red lentil soup…this curried red lentil soup is simply the best!

I already showed you the soup along with this fabulous hearty Whole Wheat Pumpkin Bread… and now here’s the recipe! This Curried Lentil Soup is also fabulous. Why would I share anything less than fabulous? Ha! Lentil soup is always a go-to vegetarian soup because it’s filling and flavorful without meat. This time, we’ve taken a regular ‘ole lentil soup and added red lentils and a south Asian flavor profile to  make something extra special.

Easy and flavorful red lentil soup...this curried red lentil soup is simply the best!

If you’re a fan of dal, you’ll like the soup. The flavors are incredible–garlic, ginger, onion…and of course, curry! There’s nothing better on a cold night, especially when served with some hearty bread. Mmm! The fact that this soup is made in about 30 minutes, thanks to the magic of the microwave [Iiiiiiii know–I never use the microwave in cooking, but it’s magic here], is an added bonus. Perfect for busy weeknights! Hope you guys enjoy!

two years ago: Honey Cornbread
three years ago: Sweet ‘n Spicy Apple BBQ Chicken & Slaw
four years ago: Peach Raspberry Clafouti
five years ago: Peach Shortbread
six years ago: Tropical Granola

Curried Lentil Soup

  • Servings: 4-6
  • Time: 30 minutes
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from Jenna’s Everything Blog

Ingredients:

  • 2 cups red lentils, rinsed
  • 8 cups low sodium vegetable or chicken broth
  • 3 tablespoons olive oil
  • 1 large onion, diced
  • 6 cloves garlic, minced
  • 2 tablespoons grated fresh ginger
  • 2 tablespoons curry powder
  • 2 – 15 ounce cans petite diced tomatoes
  • freshly ground black pepper
  • cilantro, chopped
  • plain yogurt

Directions:

In a large bowl, microwave lentils and half of the broth for 10-12 minutes, until liquid is mostly absorbed

In a stockpot or dutch oven, heat olive oil over medium heat. Saute onion for 5-7 minutes, until soft and translucent. Season with pepper to taste, then add garlic, ginger, and curry powder. Cook for 30 seconds until fragrant.

Add the microwaved lentil mixture to the pot, then add the remaining broth and tomatoes. Simmer for 15-20 minutes, seasoning with pepper as desired.

Serve with cilantro and plain yogurt.

 

Italian Wedding Soup

Italian Wedding Soup reminds me of chicken noodle soup, hold the chicken and add the meatballs. This version has tiny turkey meatballs and is SO tasty!

Italian Wedding Soup | thepajamachef.com

I feel like every other recipe I’m making and sharing this winter has been soup! But it’s just so good this time of year so I can’t resist.🙂 Before making this Italian Wedding Soup, I’m not sure I had ever really had it before. I just saw the recipe in a magazine and thought it would be good! Guess what? It was! Ha. Big surprise there, right?

Italian Wedding Soup | thepajamachef.com

Since I don’t have a family version or favorite restaurant version to compare this to, I can’t really say that this is the best Italian Wedding Soup of all time or anything like that. But I can say it’s incredible! And why wouldn’t it be? It really does remind me of a twist on chicken noodle soup. You have the same basic base: chicken broth, carrots, onion, celery, garlic, pasta… and then you add in some cute ‘n tiny meatballs [with a twist of lemon for some extra tasty oomp!] and some spinach. Then BOOM! You’ve got a tasty and interesting soup, hearty enough to eat alone, with some crusty bread and a side salad or a tasty sandwich. Enjoy!🙂

one year ago: Falafel, Tzatziki, and Greek Lemon Rice
two years ago: Strawberry Chocolate Chip Cookie Bars
three years ago: Red Velvet Marshmallow Bites
four years ago: Sunrise Muffins
five years ago: Peanut Butter Chocolate Cupcakes

Italian Wedding Soup

  • Servings: 10-12
  • Time: 45 minutes
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from September/October 2014 Taste of Home

Ingredients:

for meatballs

  • 2 eggs, beaten
  • 1/3 cup Parmesan cheese, grated
  • 1/4 cup bread crumbs
  • 2 tablespoons fresh parsley, minced
  • 2 tablespoons milk
  • 5 cloves garlic, minced
  • freshly ground black pepper
  • zest of 1/2 a lemon
  • 1 pound ground chicken or turkey

for soup

  • 2 tablespoons olive oil
  • 4 carrots, chopped
  • 2 small or 1 large yellow onion, diced
  • 4 ribs of celery, chopped
  • 6 cloves garlic, minced
  • 3 quarts low-sodium chicken broth
  • freshly ground black pepper
  • 1 1/2 cups small pasta [like acini di pepe, orzo, or ditalini]
  • 2 – 10 ounce packages fresh spinach, roughly chopped
  • additional Parmesan, for serving

Directions:

In a large bowl, combine all ingredients for the meatballs. Mix well–your hands are going to work best! Roll into small, 1 inch meatballs and place on a baking sheet and pop in the fridge to chill for a few minutes.

Next, begin on the soup. Heat olive oil in a large stockpot over medium heat. Add carrots and onion and cook until almost tender, about 6 minutes. Add celery and cook another 2 minutes, then add garlic and cook for another 30 seconds. Pour in chicken broth and season with pepper. Bring to a boil, then reduce heat to low. Gently drop in meatballs. Allow to cook, uncovered, for about 10 minutes. Add pasta and allow to cook for another 10-12 minutes, stirring occasionally. Cook until meatballs and pasta are fully cooked. Stir in spinach, then serve, topped with more Parmesan. Enjoy!

 

Crockpot Chicken Quinoa Chili

Quinoa meets chicken tortilla soup for a kicked up crockpot meal that is filling, delicious, and perfectly spiced. Plus, you can top it with everything from tortilla chips to cheese to avocado so it’s a customized dinner that your whole family will love!

Crockpot Chicken Quinoa Chili: Quinoa meets chicken tortilla soup for a kicked up crockpot meal that is filling, delicious, and perfectly spiced. Plus, you can top it with everything from tortilla chips to cheese to avocado so it's a customized dinner that your whole family will love!

It’s another chilly week! Ben and I are certainly learning about good insulation versus bad insulation throughout this first winter in our house. Fortunately, winter in Nashville isn’t that intense. But unfortunately, when it is cold, I don’t want to spend a gazillion dollars in heating costs. So I do the next best thing–warm up from the cold with a hot ‘n hearty dinner! One of my long-time favorites that I somehow haven’t shared on the blog is this wonderful Chicken Quinoa Chili! It is so full of flavor, so simple, and so tasty. Don’t let the long ingredient list scare you–this dish can be made in the crockpot so all you basically have to do stir together, live your life, and come back for a tasty dinner.🙂

Crockpot Chicken Quinoa Chili: Quinoa meets chicken tortilla soup for a kicked up crockpot meal that is filling, delicious, and perfectly spiced. Plus, you can top it with everything from tortilla chips to cheese to avocado so it's a customized dinner that your whole family will love!

This easy crockpot meal basically combines all the good stuff–chicken, spices, quinoa, tomatoes, black beans, corn, green pepper, onion, and garlic–with a little chicken broth to make an incredible Chicken Quinoa Chili. It’s seriously a Mexican-style soup/chili on steroids! And each bite is made better by the mass quantities of toppings. You can basically add any sort of taco, chili, or soup topping you like… but my necessary Crockpot Chicken Quinoa Chili toppings include: cilantro, cheese, and sour cream. If I have some diced avocado too, even better! #goodstuff The toppings just take this chili to the next level… but it’s still fabulously filling and delightful.

Crockpot Chicken Quinoa Chili: Quinoa meets chicken tortilla soup for a kicked up crockpot meal that is filling, delicious, and perfectly spiced. Plus, you can top it with everything from tortilla chips to cheese to avocado so it's a customized dinner that your whole family will love!Before we go, can I let you in on a secret? Even though this chili is made what it is by the quinoa, I’m a little quinoa-ed out. For a long time, I was convincing Ben that it was the BEST-THING-EVER and I put it in everything. I think the rest of the internet did too.🙂 But now… I don’t use it very often so when I do, I want to make it count. And this is the type of dish where it really does count. Adding quinoa to what’s basically a chicken tortilla soup kicks it up a notch into a fabulous chili. Mmmm, tasty stuff! Hope you enjoy this awesome meal as much as we do.🙂

Crockpot Chicken Quinoa Chili: Quinoa meets chicken tortilla soup for a kicked up crockpot meal that is filling, delicious, and perfectly spiced. Plus, you can top it with everything from tortilla chips to cheese to avocado so it's a customized dinner that your whole family will love!

one year ago: Homemade Turkey Sausage Patties
two years ago: Quick ‘n Healthy Pineapple Fried Rice
three years ago: Buffalo Pretzels
four years ago: Camp Tecumseh Baked Oatmeal
five years ago: Pork Chops with Red Wine Sauce

Crockpot Chicken Quinoa Chili

  • Servings: 6-8
  • Time: 8 hours
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slightly adapted from Boys Ahoy

Ingredients:

  • 2 large chicken breasts [about 1 1/2 pounds]
  • 2 teaspoons cumin
  • 1 teaspoon crushed red pepper
  • 1 teaspoon chili powder
  • freshly ground black pepper
  • 1 cup quinoa, rinsed
  • 3 cups chicken broth
  • 1 – 28 ounce can crushed tomatoes
  • 1 – 14 ounce can diced tomatoes with green chiles
  • 3 cups black beans, drained and rinsed [or 2 – 15 ounce cans]
  • 1 – 16 ounce package frozen corn
  • 1 green pepper, diced
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • shredded cheese, for serving
  • sour cream, for serving
  • avocado, for serving
  • green onions, for serving
  • crushed tortilla chips, for serving

Directions:

Place chicken at the bottom of a large crockpot. Sprinkle with cumin, crushed red pepper, and chili powder. Season with pepper. Top with quinoa and pour chicken broth on top. Then add tomatoes, black beans, corn, green pepper, onion, and garlic. Cover and cook for 8 hours on low.

When finished cooking, remove chicken and shred with a fork, then return to crockpot and stir to combine. Serve with cheese, sour cream, avocado, green onions, and tortilla chips as desired.

Amish Cheeseburger Soup

A cheesy, creamy, and hearty soup… if you haven’t had cheeseburger soup before, you are in for a treat!

Amish Cheeseburger Soup on thepajamachef.comI know January is supposed to be all about healthy recipes and “cutting back.” That’s not exactly my philosophy though. I don’t say this to be all holier than thou or anything, and I don’t think I’m being naive/blind, but I don’t think I really indulge to levels of epic proportions during the holiday season. I’ve never been able to eat and eat and eat beyond the point of fullness, and if I did, it won’t be on traditional holiday fare [it would be on some sort of baked pasta :)]. So while I’m all for a reset in January of healthy habits, I’m still all about moderation and enjoying all food all year round. Hence a cheesy, comforting soup in January.🙂

Amish Cheeseburger Soup on thepajamachef.com

There’s honestly not too much to say about this soup… it’s like a cheeseburger in a bowl, minus the bun of course! LOL. Plenty of cheese, sour cream, hamburger meat, potatoes, and some veggies to thicken it up! I did healthify the original recipe by using real cheese instead of Velveeta, but feel free to use either to suit your family’s preferences. Ben and I loved every bowl of this soup! I will be honest, it’s not one I’d make every week or even every month, but it is a hearty, comforting meal on occasion. It would be a wonderful addition for a soup potluck–it’s definitely different from anything anyone else would bring, I’m sure! Enjoy!🙂

one year ago: Healthy Tropical Banana Muffins
two years ago: Cranberry Steel Cut Oats with Caramelized Pears
three years ago: Mexican Cornbread Pot Pie
four years ago: Lasagna Soup
five years ago: Whole-Wheat Corn Bread

Amish Cheeseburger Soup

  • Servings: 10
  • Time: 45 minutes
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adapted from 4 Little Fergusons

Ingredients

  • 1 pound ground chuck
  • 8 tablespoons butter, divided
  • 1 1/2 cups carrots, diced [about 3-4 carrots]
  • 1 1/2 cups celery, diced [about 4 stalks]
  • 1 small onion, diced
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • freshly ground black pepper
  • 6 cups chicken broth
  • 8 cups potatoes, peeled and cubed [about 2 pounds]
  • 1/2 cup all-purpose flour
  • 3 cups skim milk, room temperature
  • 16 ounces extra sharp cheddar cheese, grated
  • 16 ounces sour cream

Directions:

In a large stockpot set over medium heat, melt 2 tablespoons butter. Add carrots, celery, and onion and saute for 8-10 minutes until soft.

Meanwhile, in a separate skillet, cook ground chuck through. Drain off fat and set aside.

When vegetables are cooked, season with parsley, basil, and pepper, then add chicken broth and potatoes. Cover and reduce to a simmer, cooking until potatoes are soft and tender.

While potatoes are cooking, in a separate saucepan set over medium-low heat, melt the remaining butter. When melted, slowly whisk in flour to make a roux. Constantly stir for 1 minute, until bubbly. Slowly pour in room temperature milk, stirring continually until mixture thickens. If you use skim milk this may take longer but it will happen. Then pour in potato mixture along with ground chuck and shredded cheese. Reduce heat to low and cook until everything is incorporated and cheese is melted.

Off heat, stir in sour cream. Cover and let rest for a few minutes, then season with additional herbs or pepper.

Note: I think it’d be great to add some diced tomatoes to the soup next time!

Mystery Dish: Sesame Ginger Shrimp Ramen Noodles

Ramen noodles can be classy too! They aren’t just college student food. These ramen noodles feature shrimp–REAL sesame ginger seasoned shrimp–and lots of yummy vegetables, all cooked in a delightful ginger-chili broth.

Sesame Ginger Shrimp Ramen Noodles | thepajamachef.com #MysteryDish #HealthySolutionsBloggerRecipeChallenge

This dish is genius, if I do say so myself. I’ve made a fancified ramen dish before [check it out!] and ever since then, I’ve been dreaming about ramen noodles… but not the uber salty college kind. Ramen noodles with real food. Mmm!

Sesame Ginger Shrimp Ramen Noodles | thepajamachef.com #MysteryDish #HealthySolutionsBloggerRecipeChallenge

But it wasn’t until this month’s Mystery Dish [hosted by Mary Frances of The Sweet {Tooth} Life] when one of our challenge ingredients included RAMEN NOODLES! Woot! Other ingredients we had to choose from included clams, blueberries, heavy whipping cream, chocolate chunks, potato chips, kale, almond butter, chiles, and orange juice. I used chili pepper paste and kale in this recipe too. Originally, I planned to make this a pretty simple kale ramen noodle dish with a chili pepper sauce. But then when cooking, I saw shrimp in the fridge… shrimp that I had been planning to use for the 2015 Healthy Solutions Spice Blends Blogger Recipe Challenge. Then I wondered… what would shrimp ramen taste like? Turns out, it’s pretty fabulous and I’m so proud to enter it in this awesome recipe contest as well as use it for Mystery Dish.🙂 I didn’t intend to make one recipe for two events but it worked out really well!

Sesame Ginger Shrimp Ramen Noodles | thepajamachef.com #MysteryDish #HealthySolutionsBloggerRecipeChallenge

Before the recipe, let’s talk about how flavorful these ramen noodles really are. Ramen noodles usually just have some sauce on them. Not mine! These ramen noodles begin with a flavorful ginger-chili broth, made with lots of fresh Asian/Thai ingredients like ginger, garlic, lemongrass, and chili pepper. Add in some fresh veggies [I used kale, mushrooms, and bell peppers] and some flavorful shrimp and you are set for one classy meal! Ben and I both agreed that the shrimp were the best part of the dish… right next to those slurpy ginger noodles, that is.🙂

Sesame Ginger Shrimp Ramen Noodles | thepajamachef.com #MysteryDish #HealthySolutionsBloggerRecipeChallenge

To make the shrimp so fabulous, I started with a quick marinade/rub. I used some of the usual suspects–soy sauce, rice wine vinegar, fresh ginger, lemongrass, chili pepper–as well as the star seasoning blend from Healthy Solutions… Sesame Ginger Tuna. This seasoning blend is super flavorful and zesty; it’s hard to believe it doesn’t contain sugar or salt.

Sesame Ginger Shrimp Ramen Noodles | thepajamachef.com #MysteryDish #HealthySolutionsBloggerRecipeChallenge

I rubbed all this on some large shrimp and let it hang out while I whipped together the broth, then I sauteed up all the veggies and shrimp. There’s a lot going on in this dish, but with the common flavors–ginger, garlic, lemongrass, chili pepper… everything goes together SO well. And bonus! This dish comes together in about 30 minutes so it’s perfect for a weeknight family dinner. If you’re super organized, you could put the rub on the shrimp earlier in the day to infuse more flavor into them but that’s totally not necessary. I’m so excited with how well this dish turned out and I hope you love it too! Thanks to Healthy Solutions and Mystery Dish for the inspiration behind this dish. Enjoy!🙂
Sesame Ginger Shrimp Ramen Noodles | thepajamachef.com #MysteryDish #HealthySolutionsBloggerRecipeChallenge

one year ago: Lightened Up Cheesy Sausage Grits Breakfast Casserole
two years ago: Chipotle Black Bean Soup with Avocado Cream
three years ago: Crockpot Honey Sesame Chicken
four years ago: Whole Wheat Apple Pancakes

Sesame Ginger Shrimp Ramen Noodles

  • Servings: 4
  • Time: 30 minutes
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Ingredients:

for shrimp 

  • 1 1/2 tablespoons Healthy Solutions Sesame Ginger Tuna seasoning blend
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon soy sauce
  • 1 1/2 tablespoons lemongrass paste [I used Garden Gourmet brand]
  • 1 tablespoon chili pepper paste [I used Garden Gourmet brand]
  • 1 pound fresh shrimp, peeled and devined [mine still had the tails on though]

for ginger-chili broth

  • 1 teaspoon extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated [from about 1-2 inches fresh peeled ginger]
  • 2 scallions, chopped – green and white parts separated
  • 1/2 tablespoon chili pepper paste [I used Garden Gourmet brand]
  • 4 cups chicken broth

for ramen

  • 1 tablespoon extra virgin olive oil
  • 4 ounces white mushrooms, cleaned and thinly sliced
  • 1 cup bell peppers, thinly sliced [I used the mini red, yellow, and orange peppers]
  • 1/2 tablespoon fresh ginger, grated [from about 1/2-1 inch fresh peeled ginger]
  • 1 teaspoon lemongrass paste [I used Garden Gourmet brand]
  • 1 teaspoon chili pepper paste [I used Garden Gourmet brand]
  • 2 cloves garlic, minced
  • 2 – 8 ounce packages ramen noodles, uncooked [any flavor – flavor packets are NOT used]
  • 1 cup kale, thinly sliced into ribbons and firmly packed
  • 1 tablespoon fresh lime juice
  • 1-2 teaspoons fish sauce, to taste
  • additional broken ramen noodles, for garnish
  • chopped cilantro, for serving

Directions:

In a medium bowl, whisk together Healthy Solutions Sesame Ginger Tuna seasoning blend, rice wine vinegar, soy sauce, lemongrass, and chili pepper. Add shrimp and toss together to coat. Set aside.

Next, prepare ginger-chili broth. In a saucepan, heat oil over medium heat. Add garlic, ginger, and the white part of the scallions. Cook, stirring constantly, for about one minute. Add chili pepper paste and chicken broth, and stir until it comes together. Turn heat to high and bring to a boil for another minute. Reduce heat to low and simmer while the rest of the dish comes together.

In a large skillet or wok, heat oil over medium heat. When hot, add mushrooms, peppers, ginger, lemongrass, and chili pepper. Saute for three to four minutes, then add garlic and cook an additional 30 seconds.

Next, cook the noodles. Break the noodles up and add them to the ginger-chili broth. Turn heat to medium-high, keeping just below a boil. Cook for 3 minutes then remove from heat.

While noodles are cooking, add shrimp to the veggies in the wok. Stir regularly for about three minutes or until shrimp are no longer pink. Next, reduce heat to low and pour ramen and broth in the pan. Add kale, lime juice, fish sauce, and most of the reserved green scallions from the broth. Stir then let rest for about a minute. Serve topped with additional broken ramen noodles, chopped cilantro, and green scallions. Enjoy!

2015 Blogger Recipe Challenge for Healthy Solution Spice Blends | thepajamachef.com

Disclosure: I received a complimentary packet of Sesame Ginger Tuna Spice Blend by Healthy Solutions Spice Blends for participating in this recipe contest. You can use any sesame ginger seasoning blend for this recipe. I received no additional compensation for this post; all comments are 100% accurate and 100% my own. I was not paid or required to publish positive comments but I happen to love Healthy Solutions Spice Blends… check out my review of them here.

Check out other Mystery Dish recipes below:

Flourless Almond Butter Chocolate Chunk Sandwich Cookies from Flavor the Moments
Blueberry Frozen Custard Pops from Simply Gloria
Sesame Ginger Shrimp Ramen Noodlesfrom The Pajama Chef
Potato Chip Chocolate Chunk Cookies from I Dig Pinterest
Almond Butter Chocolate Chunk Potato Chip Cookies from Chez Catey Lou
Blueberry French Toast Casserole from Yummy Healthy Easy
Spicy Clam & Kale Appetizer by Inspiration Kitchen
Chocolate Covered Potato Chip Rice Krispie Treats from The Sweet {Tooth} Life