French Lentil Soup from Voluptuous Vegan

1 C. French lentils
6 C. spring water
2 t. thyme leaves
1 t. rosemary
1 bay leaf
½ C. fresh parsley or 2 t. dried
2 T. olive oil
2 medium onions
3 cloves garlic
¼ t. hot pepper flakes
1 T. tomato paste
1 large can tomatoes
½ C. red wine
Salt and pepper
1 bunch Swiss chard

Place lentils, herbs and water in large pot. Cover and bring to a boil. Simmer 25-30 minutes. Warm oil in skillet. Sauté onions, garlic and pepper flakes 8-10 minutes. Add red wine, turn up heat until reduced by half. Add tomato paste and tomatoes. Simmer a few minutes. Add lentils, salt and pepper. Simmer, add chard before serving, and adjust seasonings.


Savory Spaghetti Squash

from The Fat Flush Plan by Ann Louise Gittleman

1 spaghetti squash
2 large cloves garlic, minced
½ teaspoon cinnamon
1-2 tablespoons flaxseed oil

Cut squash in half, and scoop out seeds.
Place the squash halves face down on a baking sheet.
Bake at 375 degrees until flesh is tender.
With a fork, separate the spaghetti pulp from the skin, and place pulp in a serving dish. Sprinkle on garlic, cinnamon, and oil, and toss lightly.