Red Lentil Chili:

This is another recipe from my sister Renee.  It'll be one of my "meatless meals" so I have high hopes that you don't miss meat at all!  I haven't made it yet, but she ADORES it.  I did get my 4 lbs. of red lentils in the mail from Amazon, though, so now I'm all set!  I'll be using the last few of my CSA red bell peppers in it.  Sniff.  Ah, I'll miss my CSA so much this Winter!!

"Red Lentil Chili:

1 large onion, chopped (2 cups)
1/4 c vegetable oil
4 garlic cloves, minced
2 Tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon paprika
1/8 teaspoon dried red pepper flakes (I use cayenne pepper and add to taste--maybe 1/4 teaspoon.)
5 cups chicken broth
2 cups orange split lentils (don't use another kind of lentil)
28 oz. diced tomatoes, in juice
2 red bell peppers
3 celery stalks, chopped
2 Tablespoons brown sugar (optional)

In a heavy pot, cook the onion in oil for 10 minutes over low heat. Add the garlic, chili powder, cumin, oregano, thyme, paprika, and pepper flakes; cook, stirring, for 3minutes. Stir in the chicken broth, lentils, and tomatoes; simmer for 40 minutes; add up to 1 cup water if the mixture becomes dry. 

Add the peppers and celery (I ran them through a food processor first) and simmer until lentils are cooked and veggies tender, about 30 more minutes. Stir in the brown sugar toward the end. Or not. If it's a little spicier than you'd prefer, the sugar can help balance it out a bit. But I leave it out more than half the time.

Serve over basmati rice. It’s even better as leftovers!"

Heavenly Soup:

I got this recipe from my sister Renee.  We often eat it every St. Patrick's Day, because she doubles the cilantro in it and it's a delightful green.  It's a wonderful soup, especially if you are...like me...trying to include more meatless meals in your diet.  You don't miss meat in this soup at ALL.

It's also amazing with that Italian herb bread from allrecipes.com that I have on this blog...

"Carrot and Corriander (Cilantro) Soup

2 medium onions
6 large carrots
3 large potatoes (the kind you buy individually - baking potatoes)
1 bunch fresh cilantro (I used 2...more on that later)
8 cups chicken broth, made from soup base
2 cups heavy cream (I omit)
1/2 c. butter
salt and pepper

Peel vegetables. In a food processor, shred the heck out of the carrots, potatoes and onions (they looked pretty pulverized when I was done). 

Melt the butter in a large saute pan, and saute the vegetables for 15 minutes, covered. Add a little salt & pepper.

Transfer the vegetable mixture to a large stock pot, add chicken stock. Bring to a boil, then simmer on low for 20 minutes, covered, until vegetables are tender. Chop the cilantro (again, I ran it through the food processor) and add. Puree the soup in a blender in batches. Return to the stock pot, stir in the cream. Add salt and pepper to taste. Serve!

When my friend made it, it was a nice orangey color. But I decided I wanted a stronger cilantro flavor, so I used two bunches instead of one. The result was great in the taste department, but it was kind of green looking - a little like split pea soup. Maybe not as aesthetically pleasaing, but it was really like something you'd get as a first course in a fancy restaurant - SO good!"

Acorn Squash soup with Kale and Bacon:

This is one of my most favorite fall soups!

Source:  http://www.marthastewart.com/326547/acorn-squash-soup-with-kale

Ingredients

• 4 strips bacon, 4 ounces, cut crosswise into 1/2-inch pieces
• 1 medium onion, finely chopped
• 1/2 pound kale, thick stems removed, leaves finely chopped (about 8 cups)
• 4 cups Acorn Squash Puree, or 2 packages (12 ounces each) frozen winter squash puree, thawed
• Coarse salt and ground pepper

Directions

1. Cook bacon in a large saucepan over medium heat, stirring occasionally, until crisp, 4 to 5 minutes. Using a slotted spoon, transfer bacon to a paper-towel-lined plate; set aside.
2. Add onion to fat in pan, and cook until softened, 4 to 5 minutes. Add kale; cook until soft, 3 to 4 minutes.
3. Add squash puree and 3 cups water (or more if necessary to achieve desired consistency); bring just to a boil. Season generously with salt and pepper. Serve, garnished with reserved bacon.

When I make this soup I usually eat it for lunch 5 days in a row.  

The soup in the pot.  It doesn't LOOK amazing, but it is.