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Read more Read more Chipotle Red Lentil Soup Serves 5 (2-cup servings) Read more Ingredients: 1/2 medium yellow onion, diced3 medium carrots, coarsely chopped3 celery stalks, coarsely chopped8 cups vegetable broth1 cup dried red lentils1/4 cup uncooked tricolor quinoa1 (14.5-ounce) can diced tomatoes1/2 teaspoon ground cumin1 (7-ounce) can chipotle peppers in adobo sauce (see Notes)salt and ground black pepper (optional) Instructions: In a large stockpot with a lid, cook the onion over medium-low heat, stirring occasionally, until translucent and lightly browned, 5 to 7 minutes. (By cooking over lower heat, you won't need to add any oil to the pot; the onions will gradually release moisture as they cook.). Add the carrots and celery and increase the heat to medium. Cover the pot with the lid and cook for 3 to 5 minutes, until the vegetables are just beginning to soften. Stir well. Add the broth, lentils, quinoa, tomatoes, and cumin and stir well. Measure 3 tablespoons of the adobo sauce (or more, if you want a spicier soup) from the can of chipotles into the soup and stir well; reserve the chipotles and remaining adobo for another see (see Note). Cover the pot and cook for 20 minutes, stirring every 5 to 7 minutes. Reduce heat to low and simmer, stirring occasionally, for 10 to 15 minutes more, remove from heat. Add optional salt and pepper to taste. Serve immediately, or let cool completely before storing. Storage: Store in the fridge in a glass food storage container or glass jar with a tight-fitting lid for up to 14 days. Note: If you enjoy particularly spicy foods, you can dice one or two of the chipotle peppers and add them to the soup (my hubby prefers it this way). Transfer any remaining chipotles and adobo sauce to a glass jar with a tight-fitting lid and store in the fridge (preferably on an upper shelf near an airflow source) for up to 3 weeks. You'll typically have enough sauce left over to make another batch of this soup. You can use the leftover chipotles to make Quick Pantry Salsa (page 194). PLANT-BASED SOUP STORAGE TIPS: My favorite storage containers for homemade soups and broths are tall widemouthed 1-quart glass mason jars for multiple servings and widemouthed 1-pint mason jars for individual 2-cup portions. Plant-based soups last longer in the fridge than soups with meat and dairy. The soup recipes in my book will last from 9 to 14 days when stored as recommended. The following storage guidelines are for plant-based soups and broths only. Always allow your soup to fully cool down before placing it in the fridge. Even warm soup can cause unwanted temperature change and condensation in your fridge. I like to leave my jars out on the counter until they reach room temperature before placing them in the fridge. To extend the shelf life of your soups, use a widemouthed funnel to transfer the soup to jars while it's still hot, then twist on the two-piece metal lids. Combined with the residual heat for the soup, these lids form a kind of vacuum seal that maximizes freshness. Let cool then store in the fridge. Just be careful when removing the lids later; they will be stuck on tight (I wear rubber gloves for protection). Note that this technique only works with mason jars and two-part metal lids, not other containers or lid types.

Details e-book Fridge Love

🗸 Author(s): Kristen Hong
🗸 Title: Fridge Love: Organize Your Refrigerator for a Healthier, Happier Life―with 100 Recipes
🗸 Rating : 4.6 from 5 stars (820 reviews)
🗸 Languange: English
🗸 Format ebook: PDF, EPUB, Kindle, Audio, HTML and MOBI
🗸 Supported Devices: Android, iOS, PC and Amazon Kindle

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