Italian Lentil and Vegetable Soup, Pumpkin Muffins, Fruit

Italian Lentil and Vegetable Soup

7 cups water (vegetable broth)
1 1/2 cups french green lentils, picked over and rinsed
1 large onion, chopped
4 cloves garlic, pressed
2 cups chopped cabbage
2 cups Italian green beans, trimmed and cut into 1 1/2-inch pieces
2 ribs celery, sliced
2 medium red potatoes, cut into 1-inch chunks
2 carrots, thickly sliced
2 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon rosemary
freshly ground black pepper to taste

2 14-ounce cans diced tomatoes
1/4 cup (packed) chopped basil (or 2 teaspoons dried)*
salt to taste
1 tablespoon balsamic vinegar
parsley for garnish (optional)

Put all of the first set of ingredients, water through black pepper, into a large soup pot. Cook, covered, for about 35-45 minutes, until lentils and potatoes are tender. Add water as needed during cooking to keep soup from becoming dry.

Add the tomatoes, basil, and salt and cook for at least 10 more minutes. Just before serving, add the balsamic vinegar and serve, garnished with parsley (optional).

SOURCE: http://blog.fatfreevegan.com/

Pumpkin Muffins

2 eggs
1/3 to 1/2 cup maple syrup
1 1/4 cups mashed cooked pumpkin
1/2 cup oil
1 teaspoon baking soda
1/4 cup plain yogurt or buttermilk
1 3/4 cups plus 2 tablespoons whole wheat or spelt flour
1 1/2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
1 teaspoon vanilla
1 cup chopped walnuts

Preheat oven to 325 degrees. Oil muffin tins. Beat in pumpkin and oil. Stir baking soda and vanilla into yogurt or buttermilk. Sift flour and spice together. Stir flour mixture and baking soda mixture into pumpkin mixture. Fold in nuts.

Pour batter into muffin tins. Bake about 25 to 30 depending on the muffin size, until tester inserted in center of muffin comes out dry. Cool completely before slicing.

Total Cost = $30