Carrot Lentil Soup

It is another pureed vegetable soup! Plus, it has the goodness of lentils. Lentils are high in fibre and a good source of vegetarian protein. The best part? You won't even know they're there after they're pureed. It's a great soup if you're not really into lentils (or you're feeding a picky eater).

Carrot Lentil Soup
1 1tbsp tbsp(15 mL) (15 mL) canola oil
3 3carrotcarrots, sliced
2 2oniononions, chopped
2 2cloves garlic, minced
1 1tbsp tbsp(15 mL) (15 mL) minced gingerroot
1 1tsp tsp(5 mL) (5 mL) ground cumin
1/2 1/2tsp tsp(2 mL) (2 mL) salt
1/4 1/4tsp tsp(1 mL) (1 mL) pepper
6 6cups cups(1.5 L) (1.5 L) vegetable stock or chickenstock
3/4 3/4cup cup(175 mL) (175 mL) red lentils
Garnish
2 2tbsp tbsp(25 mL) (25 mL) chopped fresh coriander or parsley
1/2 1/2cup cup(125 mL) (125 mL) plain low-fat yogurt
(Alternately, sour cream and dill)

Heat oil in saucepan over medium. Cook everything except the lentils and stock in the oil for about 5 minutes (until onions start to soften).

Add stock and lentils. Bring to boil, then simmer 20 minutes. When carrots and lentils are soft, puree soup with immersion blender or in batches in regular blender.

Garnish with herbed yogurt pr sour cream when serving. This soup freezes well.

Assuming 4 servings (and these would be very large servings):
Calories: 248, Protein: 13g, Fat 6 g (1 g sat), Carb 38g (7 g fibre)

Lemon Poppy Seed Sour Cream Loaf

Fresh and delicious! I had a lonely lemon in the fridge and some poppy seeds that have been in the pantry far too long... and now I have this delicious cake instead!

Lemon Poppy Seed Sour Cream Loaf from Canadian Living Magazine
1 1cup cup(250 mL) (250 mL) granulated sugar
2 2tbsp tbsp(25 mL) (25 mL) freshly grated lemon rind
1 1cup cup(250 mL) butter, softened
4 4eggeggs
1/4 1/4cup cup(50 mL) (50 mL) lemon juice
2 2cups cups(500 mL) (500 mL) all-purpose flour
2 2tbsp tbsp(25 mL) (25 mL) poppy seeds
3/4 3/4tsp tsp(4 mL) (4 mL) baking powder
1/4 1/4tsp tsp(1 mL) (1 mL) baking soda
1/2 1/2cup cup(125 mL) (125 mL) sour cream
Icing:
1 1cup cup(250 mL) (250 mL) icing sugar
5 5tsp tsp(24 mL) (24 mL) lemon juice, (approx)
Glaze:
2 2tsp tsp(10 mL) (10 mL) lemon juice

Mix the grated lemon rind with the white sugar. Add butter/margarine (softened in microwave), eggs, and lemon juice. Mix well. Add flour, poppy seeds, baking powder, baking soda, and sour cream.  Mix well again, until batter is uniform. Pour into small loaf pan (9 x 5 inches). Bake 1 hour at 325*F, or until a toothpick comes out clean. Mine took more like 1 hour 15 minutes.

Mix icing sugar and 5 teaspoons lemon juice to make icing. Divide in half and thin one half with 2 teaspoons more lemon juice. Brush thinned glaze onto loaf while warm. After cool, spread icing on top. Slice. Serve with coffee.