Lentil Chickpea Soup

There is something about a big bowl of hearty soup when it is cold outside. It just seems to warm your soul. It has been cooler around here, so I wanted to dive into my lentil soup. It is pretty simple and absolutely delicious. 

This makes a wonderful vegetarian option, but if you are like my husband, he doesn't understand a meal with out some sort of meat. I opted to use rotisserie chicken and just tossed it in with about 10 minutes left on my cooking time to let it heat it up. 

Love a soup full of delicious veggies. This is a good one to freeze for future dinners as well! 

Want to make some soup? Printable Recipe Here!

Lentil Chickpea Soup

GF/DF

Ingredients:

1 1/2 cup lentils

1 medium white onion

3 cloves garlic

2 celery stalks

2 carrots 

1 can chickpeas 

3 T olive oil

3 T tomato paste

2 boxes chicken broth (or vegetable broth for vegetarian option)

1 bay leaf

2 sprigs fresh thyme

1/4 t salt, may need to add more later

1/4 t black pepper 

1 cup shredded rotisserie chicken (optional)

peanuts (optional)

What to do:

Rinse your lentils well.

Peel your carrots.

Chop carrots, onions, celery, and garlic.

Drain and rinse chickpeas.

Heat olive oil over medium heat.

Add in onions and garlic and sauté until the onions are translucent (about 5 minutes).

Add in celery and carrots and sauté for another 4 minutes.

Stir in the tomato paste.

Add in chicken broth, lentils, bay leaf, thyme, salt, and pepper.

Stir it all together. 

Bring your soup to a boil and then lower to a simmer. Allow the soup to simmer for about 30 minutes.

Stir in the chickpeas and allow to simmer for another 15 minutes.

If you are using the chicken, toss in with about 10 minutes to go. Also, remove the bay leaf before serving. 

Serve topped with peanuts halves if you wish... Hubs opted for no peanuts, but added a few dashes of hot sauce in his and said it was yum!

Enjoy! Thanks Y'all!

-Wise Wife 

Oven Braised Short Ribs

Hello there faithful readers! I am so sorry I haven't posted in the last few days. I was in a wedding out of town, and then Cole and I celebrated our anniversary so we have been super busy lately! But I am back! On our anniversary, we enjoyed the top layer of our cake that had been in the freezer for the past year. I was SO surprised how delicious it was! The flowers on top didn't fair so well, but thats okay :) 

The Pups wanted a bite.. and we gave in!

After begin at the beach for a few days, Hubs requested meat. He was a little over seafood by the time we got home. What is more opposite of fish than short ribs? I know they seem like more of a winter meal, but I say eat what you want when you want. 

I love a good recipe that cooks in a dutch oven. If you don't own one, you can always use a roasting pan and cover it TIGHLY with aluminum foil. This recipe really serves about 4. However, a friend of mine makes short ribs often and then vacuum seals what they don't eat and pop it in the freezer. That is exactly what I did with our leftovers. It creates a meal that can be thrown together in no time by just grabbing it from the freezer and reheating.

I do use red wine in this recipe. A good rule of thumb is to always cook with wine that you would be willing to drink. It doesn't have to be the best bottle you own, but just don't by the $2.99 bottle and think it doesn't make a difference. IT DOES! Also, if you prefer no to cook with wine, just use all beef broth and it will still be delicious. Okay I think it is time to share with you these amazing oven braised short ribs.

printable recipe here!! 

Oven Braised Short Ribs

GF/DF

Ingredients:

about 2 pounds fresh, bone-in, chuck short ribs

Salt 

Pepper

2 T olive oil

1 onion

3 stalks celery

6 cloves garlic

3 1/2 cups dry red wine (cabernet sauvignon) 

1 quart beef broth

1 bay leaf

2 sprigs fresh rosemary

6-7 sprigs fresh thyme

What to do:

Preheat your oven to 325°.

First lets get our ingredients ready so we can cruise on through the cooking process. Go ahead and chop your onion and celery.

Dice your garlic. You know I used my official garlic peeler and chopper! :) 

Now on to the short ribs. Pat them dry with a paper towel.

Sprinkle them with salt and pepper on all sides. 

Add your olive oil to a large dutch oven and heat over medium high heat on the stove top.

Add in your short ribs and brown on all sides. Carefully remove your ribs from the dutch oven and set aside.

Toss in your onion and celery.

Sauté for about 2 minutes and then toss in your minced garlic and cook for an additional minute.

Deglaze the veggies with your red wine. Be sure to scrape all the bits off the bottom. 

Add in your beef broth and give everything a good stir.

Add back in your short ribs and remaining ingredients. 

Cover and place in oven and allow to slowly cook for 3 hours.

Once they have slowly cooked and made your house smell unbelievable, remove from the oven and set on the counter. Allow the dish to sit undisturbed for at least 30 minutes.

Fat will begin to float to the top and you will want to skim that off and discard. 

The meat should be falling off the bone. I discard the bones and serve the short ribs over rice or pasta. Tonight it was brown rice! 

Thanks Y'all!

-Wise Wife