Makes about 8 cups, to serve 6
From "Laurel's Kitchen"
A thinner, more flavorful version of lentil soup than the usual stewy kind.
2 cups lentils (green, red, or French lentils)
8 cups water
half an onion, chopped
1 carrot, diced
1 potato, diced
1 celery stalk, diced
2 tbsp. olive oil
2 bay leaves
1 1/2-2 tsp salt
2 tsp. red wine vinegar
Pick over lentils and wash.
So good, from "Laurel's Kitchen," by Laurel Robertson et al.
1 onion, diced
2 tbsp. oil
1 bay leaf
1 tsp. celery seed
1 cup green split peas
1/2 cup barley or rice
2 quarts water
2 tsp. salt
dash pepper
1 small carrot, chopped
3 stalks celery, diced
1/2 cup chopped parsley
1 small potato, diced
1/2 tsp. basil
1/2 tsp. thyme
Makes 4 to 6 generous servings
Adapted from The Best Vegetarian Recipes by Martha Rose Shulman
"From France to Italy to Lebanon to India to Mexico, lentils are appreciated for their distinctive earthy flavor. Any lentil soup can be a main dish. This one, with pasta or rice added at the end and Parmesan sprinkled over each serving, is another Italian minestrone, or "big soup." The pasta and rice absorb much of the liquid, so the soup is thick (you can add more water if you want a brothier soup). Use just enough cayenne to add a little bite.
"
1 cup pink lentils
3 cups water
1/2-1 teaspoon turmeric powder
1 teaspoon salt
1 tablespoon lemon juice
1/2-1 teaspoon garam masala powder
(if you need a recipe, check here http://www.lifeisapalindrome.com/recipes/garam-masala-spice-blend )
Baghar:
1 tablespoon oil or ghee
1/2-1 teaspoon cumin seeds
1/4 teaspoon cayenne pepper
1 teaspoon coriander powder
preptime: 40 minutes
servings: 6
source: Moosewood Cooks at Home
1/2 cup bulger
1/2 cup hot water
1 28-oz can diced tomatoes
3 tbsp. olive oil
3 cups onions, chopped
3 cloves garlic, minced
1 generous tsp. ground cumin
1 generous tsp. chili powder
1 tbsp. hot pepper sauce, or 1/4 tsp. cayenne
2 green bell peppers, chopped
2 cups cut corn
1 14-oz can black beans, drained
1 14-oz can kidney beans, drained
salt to taste
Total Time: 35 minutes
Servings: 4 to 6
(Adapted from Moosewood Restaurant Cooks at Home.)
"A golden soup with flecks of red and orange. Variations of this soup are found in cuisines from Egypt to India. It's even better as a leftover, when the flavors have fully mingled. This soup is good served with toasted pita wedges and topped with yogurt, minced onion, or sprigs of fresh mint, parsley, or cilantro. For a simple meal, accompany with a tossed green salad and bread."
1 large butternut squash, seeded (no need to peel), cut into 1/2-inch-thick slices.
Toss with olive oil, salt and pepper, and roast in a single layer in a baking pan until tender.
When the squash is done, arrange on a serving platter. Top with
-half of a thinly sliced onion
-a few cloves thinly sliced garlic
-a generous sprinkling of dried oregano
-fresh minced parsley and mint (can use dried too).
Sprinkle with salt and pepper, and drizzle with
-olive oil
--cider vinegar
“Any nice, chunky pasta works well with this hearty, rib-sticking ragout. However, if you're not in the mood for pasta, you can serve the ragout as a stew, accompanied by bread or rice, or make it into a soup by thinning it with a little water or vegetable stock.” Peter Berley, Fresh Food Fast
12 oz. whole wheat (or rice) penne, rigatoni, or fusilli
2 tbsp. oil
1 medium onion, chopped
1 tbsp. curry powder
1 tsp. coriander
1/2 tsp. cumin
1 1/2 cups sliced carrots (2 medium-large carrots)
1/2 medium head cauliflower, cut into flowerets
1 cup red lentils, rinsed and drained
2 1/2 cups water
1 tsp. salt, to taste
Heat the oil in a large, heavy kettle. Add the onion, curry powder, coriander, and cumin. Saute over medium heat until the onion begins to become translucent.
Adapted from one of my favorite cookbooks, "Moosewood Restaurant Cooks at Home"
Serves 4-6
1 1/2 cups red lentils
4 cups water
1 onion, chopped (about 1 cup)
1 fresh green chile, minced
3 tbsp. vegetable oil
2 sweet potatoes, peeled and diced (about 4 cups
1 tbsp. mild curry powder
1 tsp. ground cumin
2 tbsp. grated fresh gingerroot
2 cups water
1/2 head cauliflower (about 4 cups florets)
2 green or red bell peppers, chopped (about 2 cups)
10 oz. fresh or frozen spinach