LCBO Food & Drink Holiday 2019

ZA’ATAR-SPICED LENTIL SOUP Lentil soup is eaten around the world as it is wholesome, inexpensive and easy to make. If you’re looking for a complete meal soup, this one checks all the nutrition boxes. It is loaded with fibre, protein and lots of vegeta- bles too. If you don’t have celery in the fridge and know you won’t eat a bunch, simply skip the celery. But many supermarkets these days sell the individual stalks, so you can just buy a few. 1 tbsp (15 mL) olive oil 1 each carrot, onion and celery stalk, diced

SIMPLE SPICY SOBA NOODLE SOUP With few ingredients, this Monday-to-Friday quick ramen knock-off can be pulled off in less than 20 minutes. Soba noodles have more texture and are more flavourful than instant ramen noodles, but feel free to use ramen as a substite. Additional toppings could include leftover greens such as bok choy, thinly sliced pieces of seaweed snacks or a sprinkle of the Japanese spice togarashi. 2 eggs 1 carton (900 mL) chicken broth 1/4 cup (60 mL) lightly packed kimchi, coarsely chopped 1-inch (2.5-cm) bundle soba noodles 1/2 medium carrot, cut into julienne pieces 1/2 cup (125 mL) medium tofu, cut into small bite-sized pieces 1 green onion, very thinly sliced diagonally 1 Fill a small pot with just enough water to submerge eggs. Bring water to a boil then gently lower eggs into water. Cover and barely simmer for 6 minutes. Remove from water and cool under cold running water. 2 Bring chicken broth to a boil with kimchi. Add soba noodles and cook 2 minutes. Add carrots and continue to cook both for 1 to 2 more minutes or just until soba is al dente. For a more attractive presentation, using tongs, remove soba from pot and divide into mounds into deep wide soup bowls (if you have them). Slowly pour broth into bowls. Carrots will stick to soba; that is fine. 3 Arrange tofu and green onion in a circular fashion. Peel eggs and cut in half then place on soup. Add a sprinkle of additional kimchi or additional suggested toppings if you wish.

HARISSA ROASTED SWEET POTATO & CARROT SOUP Maybe you’ve seen similar thick, hearty soups like this one served at a trendy lunch spot—and priced on the high side. Now you know how easy they are to make at home. Yes, roasting takes a bit more time, but it really brings out the flavour and sweetness of the vegetables. And a side benefit is that roasting is done on one pan, so cleanup is minimal. 1 medium sweet potato, peeled and cut into 1-inch (2.5-cm) chunks 2 large carrots, sliced 1/2 inch (1 cm) thick 1 tbsp (15 mL) coconut or olive oil 1 tbsp (15 mL) harissa paste Generous pinch of salt 1 medium onion, diced 1 tbsp (15 mL) finely chopped ginger 1 can (400 mL) coconut milk 1 1/2 to 2 cups (375 to 500 mL) vegetable or chicken broth Chopped coriander and lime wedge, optional 1 Preheat oven to 400°F (200°C). For easier cleanup, line a baking sheet with parchment paper. 2 Place sweet potatoes and carrots on baking sheet. If coconut oil is not liquid, then melt. Stir harissa paste and salt into oil. Toss with vegetables. Roast 15 minutes. Stir in onion and roast until vegetables are very tender, about 10 more minutes. Stir in ginger. 3 Place coconut milk and 1 1/2 cups (375 mL) broth in a blender or food processor. Add vegetables. Purée until smooth. Turn into a saucepan. For a thinner soup, add remaining 1/2 cup (125 mL) broth. Stir in a little more ha­ rissa or salt if needed. Set over medium heat and stir until hot. Ladle into bowls. Sprinkle with coriander and a squeeze of lime juice.

2 cloves garlic, minced 4 tsp (20 mL) za’atar 4 cups (1 L) water 1 can (398 mL) whole or diced tomatoes 3/4 cup (175 mL) dried red lentils, rinsed 1/2 tsp (2 mL) salt 2 cups (500 mL) baby spinach leaves 2 tbsp (30 mL) lemon juice or red wine vinegar 1/2 tsp (2 mL) hot pepper sauce or to taste Plain yogurt, optional

1 Heat oil in a large pot over medium heat. Add carrot, onion and celery. Cook about 4 minutes just until tender. Stir in garlic and za’atar. 2 Add water. Crush tomatoes as best you can, using your hands or a potato masher, before adding to pot. Add lentils and salt; stir. Bring to a boil, then cover, reduce heat and simmer 15 minutes until lentils are very soft. Stir in spinach; cook just until wilted, about 1 minute. Add lemon juice, hot sauce and more salt if needed. 3 Ladle soup into bowls. Dollop with plain yogurt, a drizzle of olive oil and a sprinkle of za’atar.

Makes 6 cups (1.5 L) for 4 servings

Makes 4 cups (1 L) for 2 servings

Makes about 5 cups (1.25 L) for 3 servings

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HOLIDAY 2019 FOOD & DRINK