Easy Lentil Soup

Teaspoon or so of olive oil
1 onion chopped
2 medium carrots chopped (similar sized pieces to the onion)
2 stalks celery chopped (similar sized pieces to the onion and carrot)

1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground cinnamon or one cinnamon stick (optional)
salt and pepper to taste

2 cups of mixed lentils (see http://kamalkitchen.blogspot.com/2010/11/ajwaini-panch-daal-five-lentil-mix.html for a photo of what dry mixed lentils look like)

8 cups of water or chicken/vegetable stock (I use whatever I have on hand - usually it is a combination of the water and stock)

Put the oil in a large pot, add the onions, carrots and celery. Cook until onion is translucent. If the pot gets too "dry" add a bit of stock or water to cook the onion mixture - don't add more oil.
Next add the spices and stir around for about 15-20 seconds.

Add the lentils and water and stir.

Bring to a slight simmer and cook until the lentils are tender - covered. Check every once in a while to ensure that the liquid is evaporating or soup is getting to thick. You may need to add some water. This will probably take about an hour.

As usual, this is gluten-free

Slightly Spicy Tomato Soup

I made a chicken curry with turmeric rice and peas last night. I also made a soup that turned out delicious. It was very easy to make and tasted great.

1/2 onion chopped into small dice
large can of tomatoes - preferably organic (can be diced or whole)
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon garam masala
1 cinnamon stick (If you don't have this add 1/4 teaspoon of ground cinnamon at the same time as the other spices)
bit of olive oil
1 cup of chicken stock (can add more if you like a thinner soup)
bunch of green onions sliced (I used about 8 green onions)
handful or two of fresh arugula chopped (optional)

Saute the onion and the cinnamon stick (with a bit of olive oil) in a pot until almost translucent
Add the ground spices and stir around for about 5-10 seconds
Add the tomatoes and chicken stock
Let simmer, uncovered, for about 30 minutes to let the flavours combine and the soup to reduce a bit
Add the green onions and fresh arugula at the last 2-3 minutes of cooking, just enough to heat through.

Salt and pepper to taste.

This was delicious!

Jerk Chicken (easy)

Great recipe for chicken from http://www.dianaskitchen.com/page/poultry/jerkchk.htm

The basic recipe is: (note my changes that I made in capital letters)

• 1 tablespoon Ground allspice
• 1 tablespoon Dried thyme
• 1 1/2 teaspoons Cayenne pepper
• 1 1/2 teaspoons Freshly ground black pepper
• 1 1/2 teaspoons Ground sage
• 3/4 teaspoon Ground nutmeg
• 3/4 teaspoon Ground cinnamon
• 2 tablespoons Garlic powder or fresh
• 1 tablespoon Sugar
• 1/4 cup Olive oil (USED ABOUT 1/8 CUP)
  
• 1/4 cup Soy sauce (USED ABOUT 1/8 CUP)
• 3/4 cup White Vinegar (USED ABOUT 1/2 OF THIS)
  
• 1/2 cup Orange juice (SQUEEZED AN ORANGE)
  
• 1 Lime juice (SQUEEZED A LIME
  
• 1 Scotch bonnet pepper (habanero) - DID NOT HAVE.
• 3 Green onions -- finely chopped
• 1 cup Onion -- finely chopped
• 4 to 6 chicken breasts

Instead of barbecuing I put the chicken in a skillet and browned and then put the lid on to cook. Took about 20 minutes.

I served this with "plantain chips".