Thai-Inspired Creamy Carrot and Sweet Potato Soup with Mixed Mushrooms

In the cold autumn and winter months, there is nothing quite like a creamy vegetable soup made up of root vegetables and earthy mushrooms, all simmered together with spicy Thai seasonings that initially tempt and then pleasantly linger on the palate. The lasting allure is beautifully tempered by the soothing presence of coconut milk and the natural sweetness of sweet potatoes and carrots. This soup speaks comfort. It also makes a fair amount, so it's great for leftovers the next day, especially as the flavors meld together after the soup has been resting overnight.

I do like a thick and creamy soup, but as is usually the case, soups are not only forgiving, but also very easy to adjust to suit preferences, so thin out the soup as much or as little as desired. Serve it up with grains, flat breads, or even some thick slices of crusty bread.

Thai-Inspired Creamy Carrot and Sweet Potato Soup with Mixed Mushrooms

Recipe by Lisa Turner Adapted from Oh She Glows Every Day: Quick and Simply Satisfying Plant-Based Recipes Cuisine: Thai Published on October 29, 2016 Warming and fragrant creamy sweet potato and carrot soup seasoned with Thai red curry paste Print this recipe Ingredients: 1 oz (30g) mixed mushrooms (I used shiitake and porcini), soaked for 20 to 25 minutes, drained and roughly chopped 1 tablespoon sesame or olive oil 1 medium red onion, diced 2 cloves garlic, minced or crushed 1-inch fresh ginger, minced or grated 2 tablespoons Thai red curry paste, or to taste 2 1/2 cups vegetables stock, plus more as needed 1/4 cups almond butter 14 oz (400 mL) coconut milk 1/2 tablespoon tamari (soy) sauce 1/2 cup dried red lentils, rinsed 3 cups carrots, diced 3 cups sweet potato, peeled and diced 1 teaspoon paprika 1 teaspoon ground coriander 1/2 teaspoon ground cumin 1/4 teaspoon cayenne juice from 1 lime (2 tablespoons) 1 1/2 teaspoons sea salt, or to taste fresh ground black pepper to taste small bunch of cilantro or parsley, finely chopped for garnish (optional) finely chopped roasted tamari almonds for garnish (optional) vegan Parmesan cheese for garnish (optional)* Instructions: Soak the dried mushrooms in hot water for 20 to 30 minutes, then drain and roughly chop. Set aside. Heat the oil in a large saucepan or soup pot over medium heat. When hot, add the onion, garlic and ginger, and sauté for 5 minutes or until the onion begins to soften. Stir in the curry paste and stir and fry for another minute. In a small bowl, whisk the almond butter into a little of the vegetable stock until smooth. Pour into the pot, along with the remaining stock, coconut milk, tamari, lentils, carrots, sweet potatoes and spices. Stir well and bring to a gentle boil over medium-high heat. Reduce the heat to medium-low, add half of the mushrooms, cover, and simmer until the vegetables are tender, about 15 to 20 minutes. Blend the soup until smooth or partially smooth as desired in batches using a countertop blender or in the pot with an immersion blender. Add the rest of the mushrooms, lime juice and season with salt and pepper. Add more stock if necessary. Return to the stove and simmer for another few minutes. Serve hot garnished with fresh chopped cilantro or parsley, chopped tamari almonds or vegan Parmesan cheese. Suggested serving accompaniments: Sri Lankan coconut roti and hot fresh cooked brown rice. Notes: Garnishing the soup with roughly chopped roasted tamari almonds adds texture along with a complementary salty component. Instead of discarding the mushroom soaking liquid, use some in the soup in place of the stock for extra mushroom flavor. *To make vegan Parmesan cheese, simply grind raw cashews and almonds, nutritional yeast and sea salt into a fine meal. It keeps so well in the refrigerator that I make up enough have on hand when desired. My measurements yielding just under a cup of Parmesan: 1/2 cup cashews, 1/3 cup almonds, 3 tablespoons nutritional yeast and a few pinches of sea salt. Makes 6 servings

Other Thai-Inspired creations you may enjoy from Lisa's Vegetarian Kitchen:
Creamy Thai Coconut Mushroom Soup
Thai Red Curry Vegetable Soup
Thai-Inspired Sweet Potato Kidney Bean Soup
Massaman Curry with Paneer Cheese

Turmeric Spiked Red Lentil and Spinach Dal

Turmeric is one of nature's most powerful healing and anti-inflammatory foods, which makes it convenient for those of us who like to cook Indian food that it is also such an essential ingredient in curries. Earthy, slightly bitter, and ranging from aromatic to pungent in taste, turmeric is difficult to take just on its own, but it makes for a delicious background to other Indian seeds and spices.

This simple, nourishing and easy-to-digest red lentil and spinach curry is seasoned with a flavorful variety of aromatic seeds and spices including fennel and fenugreek seeds and, if you can get them, peppery nigella seeds. As such, this creamy curry is spiked with a little more than the usual amount of turmeric, making it a great way to get more of this wonderful food in your diet.

Turmeric Spiked Red Lentil and Spinach Dal

Recipe by Lisa Turner Cuisine: Indian Published on September 25, 2016 Simple, creamy and nourishing red lentil and spinach curry seasoned with Indian seeds, spices and turmeric Print this recipe Ingredients: 1 cup dried red lentils, rinsed and drained 2 teaspoons sesame oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds 1/2 teaspoon nigella (kalonji or black onion) seeds (optional) 1/2 teaspoon fenugreek seeds 1/2 teaspoon fennel seeds 1 teaspoon turmeric 1/2 teaspoon cayenne 1/2 teaspoon amchoor (dried mango) powder 1/2 teaspoon paprika 1/2 teaspoon asafetida 1 teaspoon fresh ginger, minced or grated 1 small carrot, finely chopped 2/3 cup coconut milk 2 cups water, or more as needed 1 teaspoon sea salt, or to taste 1 1/2 cups baby spinach Instructions: Heat the oil in a medium heavy-bottomed saucepan over medium-high heat. When hot, add the mustard seeds, cumin seeds, nigella seeds if using, fenugreek seeds and fennel seeds. Fry until the seeds begin to splutter and pop. Turn the heat down to medium and stir in the turmeric, cayenne, amchoor, paprika, asafetida, ginger and carrot. Stir for another minute or two. Stir in the lentils, coconut milk and water. Bring to a boil, reduce the heat to medium-low, and cover. Simmer until the lentils are tender and falling apart — about 20 minutes. Add a little more water for a soupier consistency. Stir in the salt and add handfuls of spinach, stirring as you go, until wilted. Taste for seasoning and serve hot with rice or flatbreads. Makes 4 servings

This is my contribution to Meat Free Mondays, a weekly event hosting by Jacqueline of Tinned Tomatoes, and also My Legume Love Affair, a monthly event celebrating the goodness of legumes, administered by me and kindly hosted this month by Nupur of The Veggie Indian.

Other lentil dishes to enjoy from my kitchen:
Spicy Lentil Patties with Sun-Dried Tomatoes
Thai-Style Creamy Coconut Lentil Mushroom Soup
Curried Lentil Vegetable Soup with Roasted Chickpeas
Mixed Dal Palak (Lentils with Spinach and Tomato)

On the top of the reading stack: Superfoods 24/7: More Than 100 Easy and Inspired Recipes to Enjoy the World's Most Nutritious Foods at Every Meal, Every Day

Turkish Red Lentil Soup with Mushrooms and Sumac

As the astonishing heat and humidity of the past few months seems finally to be settling down in southwestern Ontario, soups become more appealing. I always find the transition from blazing temperatures to cool ones quite an adjustment — a warming bowl of nourishing soup is solacing and comforting and helps the body to adjust.

This particular soup also happens to be easy and fairly light, making it an ideal one for late summer temperatures. It's fairly lightly spiced with some aromatics and fresh mint and some tangy zest from lemon juice and ground sumac. I was smitten with the meaty texture the dried mushrooms added to the bowl. Serve up with rustic bread and your meal is ready.

Turkish Red Lentil Soup with Mushrooms and Sumac

Recipe by Lisa Turner Adapted from eCurry Cuisine: Turkish Published on August 23, 2016 Simple, light and aromatic Turkish red lentil soup with mushrooms and seasoned with mint and sumac Print this recipe Ingredients: 1 1/4 cups dried red lentils, rinsed 2 tablespoons olive oil 1 small red onion, finely chopped 1 small carrot, chopped 1 teaspoon cumin seeds 2 teaspoons paprika 2 red chilies, seeded and finely chopped 1 small tomato, finely chopped 1/2 oz (14 g) dried mixed mushrooms, soaked in hot water for 30 minutes, drained and chopped 6 cups water or vegetable stock 1 1/2 tablespoons fresh mint, chopped (reserve some for garnish) scant 1 tablespoon ground sumac (reserve some for garnish) juice from 1 small lemon (2 tablespoons) 1 1/2 teaspoons sea salt, or to taste Instructions: Heat the oil over medium heat in a large heavy-bottomed saucepan or soup pot. When hot, toss in the red onion and carrot and sauté for 5 minutes. Add the cumin seeds, paprika and chilies, and stir for another minute. Add the tomato and simmer, stirring often, for another 5 to 6 minutes, until the tomato has softened and thickened. Now add the lentils and mushrooms and stir well to coat. Add the water or stock, bring to a boil, reduce the heat to medium-low, and cover. Simmer until the lentils are broken up, about 40 minutes. Add more water as needed to obtain your desired consistency. When the lentils are done you can purée them with a hand blender or just leave the soup as is. Stir in the mint, sumac, lemon juice and salt, and simmer for another few minutes. Serve hot, garnished with chopped mint and a sprinkle of sumac, and serve alongside fresh bread or a bed of cooked grainss. Makes 5 to 6 servings

I'm sharing this with Jac's weekly Meat Free Mondays event.

Other lentil soups to enjoy from Lisa's Kitchen:
Creamy Lentil, Barley and Mushroom Soup
Toor Dal Soup with Sweet Potato, Dried Apricots and Coconut Milk
Indian-Style Split Pea Soup
Simple Lemon Dal

Spicy Lentil Patties with Sun-Dried Tomatoes

Weekends are when I usually fuss around with slightly more complicated creations. Not that these spicy and flavorful little red lentil patties are really complicated, just a bit more time consuming than other dishes that I might make during the week. You don't even need to pull out a food processor for these. Once the lentils are cooked until mushy and drained, simply stir in the rest of the ingredients and shape into little bites. Baking them instead of frying cuts down on the cooking time and they are healthier too because you don't need oil. Simply line a baking sheet with parchment paper and bake, turning once, until they are nicely browned on both sides.

These go well with any meal and they happen to pack a bit of heat too. The nutritional yeast adds a bit of cheesy flavor that turned out quite nicely combined with the spices and tart sun-dried tomatoes. I served them with a simple tomato sauce, but you could serve them as burgers with your favorite toppings, or with a soup or salad on the side. These turned out to be a big hit with my dinner guests.

Spicy Lentil Patties with Sun-Dried Tomatoes

Recipe by Lisa Turner Published on August 2, 2016 Golden-brown baked red lentil and sun-dried tomato patties — simple to make and great for summer meals Print this recipe Ingredients: 1 cup dried red lentils 3 sun-dried tomatoes 1 flax egg (1 tablespoon ground flax seeds — see recipe for instructions) 1 large shallot, minced 1/3 cup fresh parsley, finely chopped 1 small red bell pepper, seeded and finely chopped 1 jalapeño, seeded and finely chopped 1 tablespoon nutritional yeast 1/2 tablespoon paprika 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon turmeric 1/2 cup brown rice flour or other flour, as needed 1/2 teaspoon sea salt, or to taste fresh ground black pepper Instructions: Rinse the lentils and transfer to a medium saucepan. Cover with water and bring to a boil. Reduce heat to low, cover, and simmer for 30 minutes or until the lentils are soft. Drain well. Meanwhile, soak the sun-dried tomatoes in hot water for 20 minutes. Drain and chop. To make the flax egg, combine 1 tablespoon ground flax seeds with 3 tablespoons warm water. Let sit for 5 minutes. Transfer the well-drained lentils to a large bowl and add the sun-dried tomatoes, flax egg and the rest of the ingredients. Stir well to combine. The mixture should be sticky but easy enough to work with to shape into patties. Add more flour if the mixture is too moist. These can be baked or fried. To bake, line a baking sheet with parchment paper and preheat the oven to 400°. Shape the lentil mixture into small 1 1/2-inch patties and transfer to the baking sheet. Bake for 15 minutes, then turn and bake for another 10 to 15 minutes. Let cool for a few minutes and transfer to a plate for serving. To fry, lightly oil a large non-stick skillet and heat over medium heat. Fry each patty for a few minutes per side until golden. Do not crowd the pan but instead fry up in batches. Makes 12 2-inch patties

I'm sharing this with Jacquline's Meat Free Mondays event and also with My Legume Love Affair, an event started by Susan of The Well Seasoned Cook, now administered by me and kindly hosted this month by Sneha's Recipe.

More patties and small bites to enjoy from Lisa's Vegetarian Kitchen:
Red Lentil, Chickpea and Millet Patties
Chickpea Patties Smothered in Vegetable Gravy
Quinoa Potato Patties
Spicy Baked Chickpea Koftas

Bisi Bele Bhath (Rice with Lentils and Spices)

This combination of rice, toor dal, vegetables and spices is essentially a south Indian variation of north Indian kitcheree — the classic one-pot meal — with the use of tamarind, coconut, aromatic spices and a tempering characteristic of south Indian cooking. The bisi bele spice mix is a rather unique and wonderfully aromatic blend of coriander, fenugreek, dried chiles and cinnamon that is a snap to make up. A fragrant and warming dish with a bit of heat and a delightful sweet and sour flavor, bisi bele bhath is all you need for a satisfying and nourishing meal. Throw in some crunchy vegetables and roasted cashews for a nutty taste, bisi bele bhath is a south Indian comfort food and gentle for tender tummies.

There are a few steps to this recipe but it's totally worth the effort as you get a complete meal for your effort. The bisi bele masala or spice blend is available commercially at Indian grocers, but grinding your own blend at home always give you the freshest spice blend experience. I've used carots and green beans for the vegetables in this version, but feel free to experiment with other vegetables such as okra.

Bisi Bele Bhath (Rice with Lentils and Spices)

Recipe by Lisa Turner Cuisine: South Indian Published on June 19, 2016 A fragrant and warming south Indian one-pot meal of rice, lentils, vegetables, tamarind and aromatic spices tossed with coconut and cashews Print this recipe Bisi bele masala (spice blend): 1/2 tablespoon coriander seeds 1/2 teaspoon fenugreek (methi) seeds 4 whole cloves 1 cinnamon stick, broken into bits 1 to 2 dried red chilies, broken into bits 2 teaspoon dried split urad dal or channa dal Rice and lentils: 1 cup white basmati or jasmine rice 1/2 cup toor dal (split pigeon peas) 1 tablespoon tamarind pulp, soaked in 2/3 cup hot water for 20 to 30 minutes 1 tablespoon coconut oil 1 small red onion 2 green or red chilies, seeded and minced 2 medium carrots, chopped 1/2 cup green beans, chopped 1/2 tablespoon coconut or brown sugar or jaggery 1/2 cup roasted unsalted cashews, halved or chopped 1/2 cup toasted dried unsweetened shredded coconut 1 to 2 teaspoons sea salt, or to taste Tempering: 2 teaspoons coconut oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds a few pinches of asafetida small handful of dried curry leaves, crumbled Instructions: Rinse the rice under cold running water and transfer to a medium saucepan. Cover with 2 cups water and bring to a boil. Reduce heat to low, cover, and cook for 15 minutes until the water is absorbed. Remove from heat and set aside. Meanwhile, rinse the toor dal and bring to a boil in a large saucpean with 2 cups water. Reduce heat to a simmer and cook until the dal is tender, about 40 to 50 minutes. While the rice and dal are cooking, toast the ingredients for the bisi bele masala (spice blend) for a few minutes in a small unoiled saucepan over medium heat, tossing or stirring frequently. Transfer to a coffee to spice grinder and blend to a powder. Set aside. Now drain the soaked tamarind pulp by pushing it through a sieve over a bowl and remove any seeds that may remain in the pulp. Reserve the soaking water. Heat the coconut oil in a frying pan over medium heat. When hot, add the onion and sauté for 5 minutes until softened. Now add the chilies, carrots and green beans. Continue to fry until the vegetables are just tender. Once the toor dal has cooked, add the tamarind and its soaking water, sugar or jaggery, spice blend and salt. Mix well. Add the cooked vegetables, rice, coconut and cashews. Add a bit more water if it seems too dry. Stir gently to combine. For the tempering, heat the oil in a small saucepan over medium-high heat. When hot, add the mustard seeds and cumin seeds. Once the mustard seeds begin to splutter and pop — 30 to 60 seconds — add the asafetida and curry leaves. Stir once and then pour into the rice and lentil mixture. Cover and let sit for 5 to 10 minutes, then stir and serve hot. Makes 4 to 6 servings

Serves 4 - 6.

Other rice dishes to enjoy:
Coconut Rice with Fragrant Seeds and Spices
Indian Lemon Brown Rice
Indian Lentil and Rice Pancakes
Indian Yellow Rice

Ethiopian-Style Red Lentil and Okra in a Spicy Tomato Sauce

I haven't been posting much because I have been making recipes that have already been documented in this space. That said, I do have a recipe to present that has been sitting in my draft folder for quite a while. That's a shame, because it is a good one and not difficult to prepare either.

I'm especially fascinated with different cuisines and African food certainly stimulates the palate. This Ethiopian-style stew is spicy and tart yet mellowed out with the addition of silky okra, a vegetable I don't use as often as I should. High in nutrients and antioxidants, the taste is rather difficult to describe, but it does nicely fill out soups and stews and is often enjoyed breaded and fried.

Homemade berbere is a must here. It's of blend of chilies and aromatic spices that takes very little time at all to make up and it keeps well in a sealed glass jar for a good few months.

Green beans can been used in place of the okra is you please.

I served this dish with spiced teff cakes with sun-dried tomatoes but as with all Ethiopian vegetable dishes it would go also go well with injera bread, a spongey sourdough bread made with teff flour.

Ethiopian-Style Red Lentil and Okra in a Spicy Tomato Sauce

Recipe by Lisa Turner Adapted from Teff Love: Adventures in Vegan Ethiopian Cooking Cuisine: Ethiopian Published on April 22, 2016 Red lentils and okra simmered in a simple, spicy and aromatic Ethiopian-style tomato sauce Print this recipe Ingredients: 1 cup dried red lentils 5 cups water 2 tablespoons olive oil 1 red onion, diced 2 cloves garlic, minced or crushed 1-inch fresh ginger, grated or minced 1 1/2 cups fresh or frozen okra, sliced into 1/2-inch pieces 1 large tomato, diced 1/2 teaspoon ground cumin 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cardamon 1/8 teaspoon ground cloves 3 tablespoons berbere powder 1 tablespoon paprika 1 teaspoon sea salt, or to taste fresh cracked black pepper, to taste Instructions: Rinse the lentils and add to a large heavy-bottomed saucepan. Pour in the water and bring to a boil over high heat. Reduce heat to medium and simmer, uncovered, for 10 minutes or until the lentils are cooked but still retain some firmness. Drain, reserving the cooking liquid, and set aside. Wipe the saucepan dry. Add the oil and heat over medium-high heat. When hot, add the onion and sauté for 5 minutes or until softened and slightly browned on the edges. Toss in the garlic and ginger and stir for another minute. Add the okra, tomato, cumin, cinnamon, nutmeg, cardamon and cloves, and stir well to combine. Reduce the heat to medium, cover, and simmer for about 10 minutes, stirring often, until the okra has started to soften. Stir in the berbere and paprika, increase the heat to high and add 2 cups of the reserved lentil cooking liquid. Bring to a boil, reduce heat to medium-low, cover, and simmer, stirring often, until the orka is tender, about 10 more minutes. Stir in the lentils and a bit more of the reserved cooking liquid if necessary to thin the sauce. Cover and simmer for 5 to 8 minutes, stirring occasionally, until the sauce has thickened. Season with sea salt and black pepper. Serve hot. Makes 6 servings

I'm sharing this with Jacquline's weekly Meat Free Mondays event.

Other African recipes to try from Lisa's Vegetarian Kitchen:
Chickpea Patties Smothered in Vegetable Gravy
Mixed Vegetables in a Basic Ethiopian Kulet Sauce
Ethiopian-Style Hummus
Vegetarian Harira (Moroccan Chickpea and Lentil Stew)

French Lentil Soup with Mushrooms, Sun-Dried Tomatoes and Kale

It's that time of year when soup is so often on the menu. Craving mushrooms, I came up with this nourishing soup that includes peppery Puy lentils for depth and substance, green kale for some extra earthy flavor, sun-dried tomatoes and a jalapeño for some tang and just a little heat … and, of course, mushrooms. This is a bold full-flavored soup that comes across as equally elegant as rustic, depending on how you look at it, but it is quite simple enough to serve as a delightful hearty lunch with some crusty bread. It is also a good choice for dinner, and I served it up with some pearl barley cooked in vegetable stock.

French Lentil Soup with Mushrooms, Sun-Dried Tomatoes and Kale

Recipe by Lisa Turner Published on February 8, 2016 This bold-flavored French lentil soup with mushrooms, kale and sun-dried tomatoes is hearty enough to serve for dinner and simple enough to serve for lunch Print this recipe Ingredients: 1 cup Puy (French) lentils 1/2 cup sun-dried tomatoes 1/2 oz (14 g) mixed dried mushrooms 1 tablespoon olive oil 2 shallots, finely chopped 1 jalapeño, seeded and finely chopped 2 cloves garlic, minced 2 teaspoons fresh thyme leaves, minced (or 1/2 teaspoon dried) 1/2 teaspoon mustard powder 1 lb (450 g) fresh mushrooms, sliced 2 tablespoons rice vinegar 1 teaspoon tamari (soy) sauce 1 1/2 cups vegetable stock or reserved sun-dried tomato and dried mushroom soaking water 2/3 cup coconut milk 4 stalks of kale, trimmed and chopped sea salt and fresh cracked black pepper to taste Instructions: Rinse the lentils and place in a medium saucepan. Cover with water and bring to a boil. Reduce the heat to medium-low, cover, and simmer until just tender, about 20 minutes. Drain and set aside. Meanwhile, soak the sun-dried tomatoes and dried mushrooms in hot water for 20 to 30 minutes. Drain, reserving the soaking water to use as a broth if desired. Chop the sun-dried tomatoes and mushrooms, and set aside. Heat the oil in a large heavy-bottomed saucepan over medium heat. When hot, add the shallots and sauté for 5 minutes until softened. Toss in the jalapeño, garlic and thyme, and stir for another few minutes. Add the mustard powder, stir once, and turn up the heat to medium-high. Add the fresh mushrooms and cook for a few minutes to soften. Add the sun-dried tomatoes, dried mushrooms, vinegar, tamari, stock or reserved soaking water, and coconut milk. When the mixture comes to a boil, reduce the heat to medium-low and cover. Simmer for another 5 minutes. Stir in the lentils and add a few handfuls of chopped kale at a time until slightly wilted. Add more water or stock if necessary to achieve your desired consistency. Stir in the salt and black pepper and taste for seasoning. Serve with crusty bread and you are all set. Makes 4 to 6 servings

This is my contribution this month to My Legume Love Affair, a monthly event celebrating legumes. Lovely Susan of The Well Seasoned Cook was the originator, I'm now the administrator and this month Rafeeda of The Big Sweet Tooth is kindly hosting.

Other mushroom dishes you are sure to enjoy from my kitchen:
Creamy Thai Coconut Mushroom Soup
Miso Mushroom Risotto
Mushroom and Goat Cheese Quesadillas with Sun-Dried Tomatoes
Portobellos Stuffed with Spinach and Sun-Dried Tomatoes

Lentil Salad with Rye Berries and Sun-Dried Tomatoes

Canadian winters are cold, but there is always room for a salad to brighten up the table. Especially when you balance the earthy goodness of lentils with some chewy rye berries and toss in some sun-dried tomatoes, marinated onion, fresh herbs and a bit of spice. Served up on a bed of baby kale leaves, this a complete meal. Sometimes the simplest flavors are just what you need. Serve with some biscuits to fill it out if you please.

Lentil Salad with Rye Berries and Sun-Dried Tomatoes

Recipe by Lisa Turner Adapted from Eat Like You Give A Damn: Recipes for the New Ethical Vegan Published on November 28, 2015 Simple and nourishing lentil and rye berry salad with sun-dried tomatoes and marinated onion and herbs Print this recipe Ingredients: 1/2 cup rye or wheat berries 1 cup Puy (French) lentils 1/2 cup green lentils 2 1/2 cups vegetable stock or water 1/3 cup sun-dried tomatoes 1 small red onion, finely chopped 1 jalapeño, seeded and finely chopped 2 tablespoons balsamic vinegar 1 teaspoon sea salt, or to taste 1/3 cup chopped fresh parsley 1/3 cup chopped fresh chives 2 tablespoons fresh thyme or 2 teaspoons dried 1 clove garlic, minced 3 1/2 tablespoons olive oil 1/2 teaspoon mustard powder 1/2 teaspoon ground coriander fresh cracked black pepper to taste baby kale leaves or other salad greens to serve Instructions: Rinse the rye or wheat berries and soak for 8 hours or overnight in several inches of water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 50 minutes or until tender. Drain and set aside. Meanwhile, rinse the lentils and transfer to a medium saucepan along with the stock or water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 25 minutes or until the lentils are tender, taking care not to overcook. While the grains and lentils are cooking, soak the sun-dried tomatoes in hot water for 20 to 30 minutes. Drain and chop. Meanwhile, mix the onion, jalapeño, balsamic vinegar and salt in a large bowl. Sprinkle in the parsley, chives, thyme and garlic and let marinate while the other grains and lentils are cooking. Drain the lentils and add to the bowl with the onions and herbs, along with the cooked grains, olive oil, mustard powder, coriander and black pepper. Stir to combine. Serve at room temperature or chilled over a few handfuls of baby kale leaves or other fresh salad greens. Makes 4 servings

This is my contribution to No Croutons Required, a monthly event celebrating vegetarian soups and salads, alternately hosted by Jacqueline of Tinned Tomatoes and myself. I am hosting this month. I am also sharing with Jac's Meat Free Mondays weekly event.

Other lentil dishes to enjoy from Lisa's Vegetarian Kitchen:
Indian-Style Lentils
French Lentil Tomato and Harissa Stew
Beet, Lentil and Vegetable Soup
Rice and Lentil Indian Pancakes

On the top of the reading stack: Vegan Delights: 88 Delicious Recipes for the Complete Three-Course Meal

Red Lentil and Cauliflower Tomato Pulao

Nourishing and balanced one-pot meals are a blessing, especially when the temperatures are soaring and the desire for cooking is not as pronounced as it is during the cooler months. At the same time, this is a comforting meal that would be satisfying anytime of year.

This straightforward preparation includes lentils, rice, and one of my favorite vegetables, cauliflower. Local produce is just beginning to pop up in the markets and there will be much more to come. In the meantime, this dish with a variety of textures and tangy and spicy Indian flavors has everything you need with most of the ingredients being staples in a cook's kitchen. Each bite is unique and you don't need much else for a thoroughly satisfying dinner. Take care not to overcook the vegetables to maintain freshness and that delightful crunch that really does make each bite a pleasure.

Red Lentil and Cauliflower Tomato Pulao

Recipe by Lisa Turner Cuisine: Indian Published on July 7, 2015 Colorful, nourishing and delicious rice with red lentils, tangy tomatoes and fresh tender cauliflower seasoned with Indian spices Print this recipe Ingredients: 1/2 cup red lentils 1/2 cup basmati rice 1/2 tablespoon sesame oil small handful of dried curry leaves 4 whole cloves 1 small red onion, thinly sliced 1 clove garlic, minced 1-inch piece ginger, grated or minced 2 fresh green chilies, seeded and finely chopped 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon turmeric 1/2 teaspoon garam masala 1/4 to 1/2 teaspoon cayenne, to taste 2 medium tomatoes, chopped 2 cups cauliflower, trimmed into roughly 1 1/2 inch florets 2 cups water 2/3 cup green peas, fresh or frozen and defrosted juice from 1 lemon (3 tablespoons) 1 1/2 teaspoons sea salt, or to taste 1/4 cup fresh cilantro, chopped, for garnish Instructions: Rinse the lentils and rice and soak in water for 20 minutes. Drain and set aside. Heat the oil in a large heavy-bottomed saucepan over medium heat. When hot, add the curry leaves and cloves. Stir and fry for about 1 minute. Add the onion and sauté for 5 minutes, until translucent. Add the garlic, ginger and chilies and cook for another minute. Toss in the spices, stir for about 30 seconds until fragrant, and then add the tomatoes. Simmer for another 5 minutes or so, stirring often, until the tomato has thickened. Add the cauliflower, lentils, and rice and stir for another minute. Pour in the water, bring to a gentle boil, reduce the heat to medium-low, and cover. Simmer for 15 minutes. Stir in the peas, gently mix, then reduce the heat to low and cover again. Simmer until the liquid is absorbed and the lentils are tender, about 7 minutes. Stir in the lemon juice, turn off the heat, and let sit for 5 minutes. Toss with a fork and serve garnished with cilantro if desired. Makes 4 to 6 servings

More cauliflower dishes to enjoy:
Aloo Gobi (Curried Cauliflower and Potatoes)
Aloo Gobi with Chickpeas - A Twist on a Classic
Greek-Style Cauliflower Gratin with Feta and Olives
Spicy Urad Dal with Cauliflower and Peas

On the top of the reading stack: Mindfulness for Beginners: Reclaiming the Present Moment--and Your Life

Spiced Red Lentil, Barley and Vegetable Soup

There are times when you don't plan ahead for dinner and you have to make do with staples, unless you want to run out to the grocery store, but that is not always a viable or preferred option. This is one such soup that I put together one afternoon employing the use of odds and ends of produce and basics that I usually always have on hand. The addition of barley and coconut milk add a silky texture to this earthy soup packed full of plenty of root vegetables and robust tomatoes.

Feel free to use whatever vegetables on hand to include in the soup, such as bell peppers, parsnips, green beans, corn and potato, to name just a few. The soup is best with about 3 - 4 cups of vegetables.

Yes, the weather has turned cool again, but I do enjoy soup year round.

Spiced Red Lentil, Barley and Vegetable Soup

Recipe by Lisa Turner Cuisine: Indian Published on April 21, 2015 Hearty and nourishing soup of lentils, barley and vegetables simmered in a lightly spiced broth of tomatoes, coconut milk and Indian seasonings Print this recipe Ingredients: 4 to 6 sun-dried tomatoes 2 tablespoons coconut oil or other oil 1 1/2 teaspoons cumin seeds 1 teaspoon brown mustard seeds 1/2 teaspoon fenugreek seeds (optional) 2 bay leaves or a small handful of crushed dried curry leaves 1/4 teaspoon asafetida 1 medium onion, diced 1-inch piece fresh ginger, grated or minced 1 clove garlic, crushed or minced 3 to 4 green chilies, seeded and minced 3 to 4 cups assorted diced vegetables (I used 2 large carrots, 2 stalks of celery, 6 small Brussels sprouts and 2/3 cup frozen peas) 1 teaspoon turmeric 1 teaspoon ground coriander 2/3 teaspoon paprika 3 medium tomatoes, finely chopped 2 teaspoons tamarind paste 2/3 cup red lentils, rinsed 1/3 cup pearl barley, rinsed 2/3 cup coconut milk 5 to 6 cups water, or more as needed 1 teaspoon garam masala 1 to 2 teaspoons fresh or dried fenugreek (methi) leaves 1 1/2 teaspoons sea salt, or to taste fresh cracked black pepper juice from 1 lemon (3 tablespoons) Instructions: Soak the sun-dried tomatoes in 1 1/2 cups of hot water for 30 minutes. Drain, reserving the soaking water, and chop. Set aside. Heat the oil over medium heat in a large heavy-bottomed saucepan or soup pot. When hot, toss in the cumin seeds, mustard seeds, fenugreek seeds if using, and bay leaves or curry leaves. When the mustard seeds turn grey and begin to splutter and pop, quickly stir in the asafetida and then add the onion and sauté for 5 minutes. Add the ginger, garlic and chilies and stir for another minute. Now add the chopped vegetables and stir for another 5 minutes. Toss in the turmeric, coriander and paprika, and stir for another minute. Now add the fresh tomatoes, sun-dried tomatoes and tamarind paste to the pan and cook for 5 to 7 minutes until thickened, stirring often. Stir in the lentils and barley and pour in the reserved sun-dried tomato soaking water, coconut milk and 5 cups of water. Bring to a boil, reduce the heat to medium-low, cover, and simmer for 20 to 25 minutes until the vegetables are tender and the lentils and barley are soft. Add up to 1 cup more water if needed. Stir in the garam masala, fenugreek leaves, sea salt, black pepper and lemon juice. Simmer for another few minutes and serve hot. Makes 6 servings

More lentil soups to enjoy from Lisa's Vegetarian Kitchen:
Turkish-Style Lentil Soup
Creamy Brown Lentil, Barley and Mushroom Soup
Lentil Soup with Prunes and Apricots
Greek Lentil Soup (Fakes)