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

I'm sharing this with Jacqueline's weekly Meat Free Mondays event, and also My Legume Love Affair, a monthly event started by Susan of The Well Seasoned Cook, now administered by me and kindly hosted this month by Jagruti.

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)

►

Roasted Red Pepper, Tomato and Lentil Soup with Dates and Lime

Soups figure in my kitchen year round. In addition to the comfort they provide on a cold winter's day, or relief on warmer days, they are an ideal way to serve up a healthy and delicious dose of valuable vegetable goodness. Extra produce that you may have on hand needing attention also may find the way into a pot of vegetable soup. Really soups are a blank canvas for the chef in you to explore.

One of the latest soups to grace my table was this rich and robust vegetable soup with roasted red pepper, tangy tomato and delicate red lentils, with a subtle but not understated spiciness and an underlying sweetness from dates and zestiness from lime. The layering of flavors and textures is an experience as a whole, yet each mouthful is slightly different making this soup all the more interesting and satisfying.

As with most soups, this one tastes even better the day after and it makes a good sized pot, so there will be some left for lunch or as accompaniment to the next day's dinner. Serve with crusty bread or, as I did, some quinoa flat breads with butter bean hummus and spicy avocado salsa. That recipe will be coming soon to this space.

Roasted Red Pepper, Tomato and Lentil Soup with Dates and Lime

Recipe by Lisa Turner Published on March 16, 2015 Thick flavorful vegetable and lentil soup with sweet dried dates and roasted red peppers Print this recipe Ingredients: 2 large red bell peppers 4 to 6 sun-dried tomatoes 1 tablespoon coconut or other cooking oil 1 medium onion, diced 1-inch piece ginger root, grated or finely chopped 1 to 2 jalapeños, seeded and finely chopped 1 large carrot, diced 1 celery stalk, diced 1 large leek, finely chopped 1 1/2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon paprika 2/3 teaspoon ground cinnamon 2 large tomatoes, finely chopped 2/3 cup red lentils, rinsed 4 to 6 dried dates, pitted and chopped 4 cups vegetable stock 2 teaspoons sea salt, or to taste juice from 1 lime (2 tablespoons) Instructions: Begin by roasted the red peppers. Line a baking sheet with parchment paper or foil and preheat the broiler. Move the rack up to the second highest placement. Place the whole peppers on the prepared sheet and roast under the broiler, turning the peppers every 5 minutes or so, until the skin is charred — about 15 to 20 minutes. Remove from the oven, place in a medium bowl, and cover with plastic wrap. Let sit for 15 minutes. When the pepper is cool enough to handle, remove the skins, stem and seeds. Roughly chop and set aside. Meanwhile, soak the sun-dried tomatoes in 1 cup hot water for 30 minutes. Drain, reserving the soaking water, and chop. Set the tomatoes and water aside. In a large heavy-bottomed pot, heat the oil over medium heat. When hot, add the onion to the pan and sauté for 5 minutes until softened. Add the ginger, jalapeños, carrot, celery and leek, and cook, stirring often, until the vegetables begin to soften and the onion begins to brown. Add the ground spices to the pan and stir for a minute or so, until fragrant. Now add the fresh tomato and sun-dried tomatoes to the pan and cook for another few minutes. Stir in the lentils, dates, red peppers, reserved sun-dried tomato soaking water, and vegetable stock. Bring to a boil. Reduce the heat to medium-low, cover, and simmer, stirring occasionally, until the lentils are cooked and the vegetables are tender — 20 to 30 minutes. Add more vegetable stock or water if the soup is too thick. Stir in the lime juice and salt and remove from the heat. The soup can be blended for a smooth consistency if desired or leave as is for a chunky version. Garnish with thin slices of jalapeño and finely chopped dates if desired. Makes 6 servings

I'm sharing this with No Croutons Required, a monthly vegetarian soup and salad event, co-hosted by Jacqueline and myself. It's my turn to host this month.

Other vegetable soups from Lisa's Vegetarian Kitchen you are sure to enjoy:
Indian Curried Vegetable Soup
Spicy Curried Millet and Vegetable Soup
Beet, Lentil and Vegetable Soup
Thai Red Curry Vegetable Soup

On the top of the reading stack: Prashad Cookbook by Kaushy Patel

Audio Accompaniment: morning silence

►

Red Lentil, Chickpea and Millet Patties

We vegetarians don't have to give up on some classics from the meat eating days. For example, burgers. As an alternative, consider the ever popular vegetable and bean burgers. I think part of their popularity is because they're a quick solution to feed a guest who is a vegetarian if you aren't sure what to serve. In addition, many vegetarians enjoyed burgers before giving up meat. I remember eating veggie burgers, the store-bought variety, shortly after I gave up meat. Partly that was because I was only just beginning to explore the rich culinary options available, and veggie patties were easy, even if they didn't really taste all the wonderful some of the time.

Once I started cooking more and learning about world cuisines, veggie burgers weren't on the menu all that much. Even when I dine out, over the years restaurants have developed a wider range of offerings for vegetarians, so I usually choose something else.

However, sometimes there is nothing quite like a burger, especially when they are packed full of protein and flavor like these spiced up patties. There's nothing bland or boring about these. And certainly substantial, as lentils, chickpeas and millet are the shining stars. They really are a complete meal, even without bread.

A new favorite, these burgers would please even your most carnivorous friends.

It may look like a long list of ingredients and instructions, but really they are easy to make up, even if a bit time-consuming. I boiled my grain and legumes the day before, and fried up my vegetables and spices. Stored covered in the fridge overnight, all I had to do when I wanted to make dinner was to add the remaining ingredients, shape into patties and bake for about 20 minutes.

I didn't actually build a burger with them though. I served them on homemade whole wheat sweet potato flat breads with salsa and chunks of avocado on the side. Feel free to serve them with burger buns with your favorite condiments. The patties hold together well with an almost succulent texture, so they would work well served like that.

Red Lentil, Chickpea and Millet Patties

Recipe by Lisa Turner Published on February 4, 2015 Spicy and flavorful, these patties made with chickpeas, millet and lentils make a hearty, substantial and nourishing burger alternative Print this recipe Ingredients: 1/2 cup dried chickpeas (1 1/2 cups cooked or 1 14 oz can) 1/2 cup millet (1 1/2 cups cooked) 4 to 6 sun-dried tomatoes 1/2 cup red lentils 1/2 tablespoon olive oil 1 small onion, diced 1 medium carrot, diced 2 to 3 fresh chilies, seeded and minced 1 teaspoon turmeric 1 teaspoon paprika 2 teaspoons ground cumin 1/2 teaspoon chili powder 1/2 teaspoon asafetida (optional) 1/3 cup hemp seeds 1/4 cup rolled or steel-cut oats 1 tablespoon Dijon mustard 1/4 cup chickpea (besan) flour 1 tablespoon ground flax seeds mixed with 3 tablespoons water (or 1 egg) 1 teaspoon sea salt, or to taste fresh ground black pepper Instructions: Rinse the chickpeas and millet separately. Cover the chickpeas with water and soak for 8 hours or overnight. Cover the millet with 1 cup of water and soak for 8 hours or overnight in a small saucepan. Drain and rinse the chickpeas, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 1 hour or until soft. Drain and set aside. Meanwhile, bring the millet and water to a boil, reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and set aside for 5 minutes before fluffing with a fork. While the chickpeas and millet are cooking, rinse the lentils and place in a small saucepan with 1 cup of water. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until soft. Drain and set aside. Meanwhile, soak the sun-dried tomatoes in hot water for 20 to 30 minutes, then drain and chop finely. Set aside. In a large bowl, combine the millet, chickpeas and lentils. Heat the olive oil in a medium pan over medium heat. When hot, add the onion and carrot and sauté for 5 minutes or until the vegetables soften. Add the chilies, sun-dried tomato and spices and asafetida if using. Cook for another few minutes. Add this mixture to the bowl and stir into the millet, chickpeas and lentils until well combined. Next stir in the hemp seeds, oats and mustard. Cover the bowl and chill in the refrigerator for at least 1 hour or longer. Line a baking sheet with parchment paper and preheat an oven to 350°. To make the patties, stir the flour into the mixture and then the flax seed or egg. When everything is well combined, shape into patties roughly 1/2 inch thick and 5 inches in diameter. Press firmly while doing to make sure they hold together. Transfer the patties to the baking sheet and bake for 10 to 12 minutes. Gently flip the patties and bake for another 10 minutes until they turn a nice golden color. Serve warm on flat breads or buns. They are also delightful on their own with some salsa and avocado. Makes 9 to 10 patties

Other patties to enjoy from Lisa's Vegetarian Kitchen:
Potato Patties Stuffed with Spiced Green Peas (Aloo Matar Tikki)
Quinoa Goat Cheese and Parmesan Cakes
Chickpea Pumpkin Burgers
Chickpea Quinoa Vegetable Burgers

On the top of the reading stack: Food and Drink Magazine

Audio accompaniment: Robert Rich

►

Simple Lemon Urad Dal

As much as I enjoy cooking, there are days when I want a meal to come together with little fuss. Dal soups and curries are always a fine choice. Nourishing and warming, oftentimes such easy preparations are the ultimate comfort food. Soothing and modestly spiced with a lemony undertone, this creamy urad dal pairs well with basmati rice. To dress the meal up a bit more, consider serving the dal with cracked black pepper rice.

Any dal could be used in place of the urad dal, such as chana, toor or mung dal. Each dal is distinctive and will change the texture and flavor of any dal dish made, so experimenting with various lentils from the pantry will result in a different taste experience each time. Though I cook with toor dal more often, I used urad dal because of the unique and creamy texture it imparts to curries and soups. In its split and skinless form, it is a rather mild dal that works well with Indian flavors.

Simple Lemon Urad Dal

Recipe by Lisa Turner Cuisine: Indian Published on December 17, 2014 Simple, creamy and comforting golden Indian dal curry with lemon, tomato and spices Print this recipe Dal: 1 cup skinned split urad dal 2 1/2 cups water 1/2 teaspoon turmeric 1 medium tomato, diced juice from 1 small lemon (2 tablespoons) sea salt to taste Tarka (tempering): 1 tablespoon oil 1/2 teaspoon brown mustard seeds 1 teaspoon cumin seeds small handful of dried curry leaves, crumbled 2 green chilies, seeded and minced 1/4 teaspoon asafetida Instructions: Rinse the urad dal well. Bring the water and turmeric to a boil in a large saucepan. Stir in the urad dal, bring to a boil again, reduce the heat to low, and cover. Simmer for 30 minutes. Stir in the tomato and simmer for another 40 to 60 minutes, until the dal is soft and begins to break apart. Whisk in the lemon juice and salt and simmer, uncovered, for another few minutes. Remove from the heat. To make the tarka, heat the oil in a small skillet or saucepan over medium-high heat. When hot, add the mustard and cumin seeds to the pan. Stir and fry until the mustard seeds turn grey and begin to splutter and pop. Add the curry leaves, chilies and asafetida. Stir a few times and then pour the contents into the cooked dal. Cover the dal with the lid and let sit for 5 minutes. Stir and serve with rice and/or bread. Makes 4 servings

More urad dal recipes from Lisa's Kitchen to try:
Urad Dal with Toor Dal and Spinach and Parsley
Urad Dal with Spices
Mung Bean and Urad Dal Curry
Fennel-Flavored Urad Dal Soup

On the top of the reading stack: various printouts

Audio Accompaniment: Pete Namlook

►

Curried Vegetarian Shepherd's Pie with Portobello Mushroom Sauce

I found out recently that my husband is a big fan of shepherd's pie. I suppose the subject never really came up before because when I met him, I was a long time vegetarian. The occasion for the conversation was a take-out meal from a vegan restaurant that had a version of shepherd's pie on the menu. Traditionally, shepherd's pie is neither vegetarian nor vegan. Technically not a pie as there is no pastry involved, it's more like a casserole. The usual components are a ground meat base, such as beef or lamb, with vegetables and a topping of mashed potatoes. It's inexpensive to make and one that many remember from their childhood as classic comfort food.

There are endless ways to prepare shepherd's pie, and after trying the vegan version from the restaurant, I decided I was going to come up with a vegetarian variation of this classic that also happens to be vegan. The one we ordered was just too bland for my liking. For extra flavor and flair, and to suit my tastes, I decided to curry it up and decided upon Puy lentils, carrots, parsnips, tomato and spinach as the base of the dish. I topped it with mashed potato and sweet potato. Because I have never made shepherd's pie before, I wasn't sure how it would turn out but I'm delighted to report it was even better than expected. The consistency of the base was just right — succulent and moist without too much of a liquid component, with some pleasant spicing — all tucked under a nicely browned potato crust. Served with a garam masala spiced portobello sauce thickened to the consistency of a gravy, this meal was pure comfort indeed, especially alongside some homemade biscuits.

And my husband's verdict? It was the tastiest shepherd's pie he'd ever eaten!

Notes: If I wasn't serving the casserole with mushroom sauce, I would have included some mushrooms as part of the bottom layer for the meaty texture they contribute. This pie can be spiced up or seasoned in any number of ways. It's a fun dish to experiment with.

Curried Vegetarian Shepherd's Pie with Portobello Mushroom Sauce

Recipe by Lisa Turner Published on December 10, 2014 A vegetarian take on the classic shepherd's pie comfort food made with lentils, vegetables, spinach and a light handful of curry seasonings topped with a light fluffy golden brown potato and sweet potato mash, all served with a savory portobello mushroom gravy Print this recipe Topping: 3 large potatoes (3 lbs or 1.35 kg) 1 large sweet potato 2/3 cup coconut milk + more as needed Pie: 6 sun-dried tomatoes, soaked in hot water for 30 minutes and chopped 3/4 cup French (Puy) or brown lentils 1/2 teaspoon turmeric 1 bay leaf 2 tablespoon olive oil 1 medium onion, chopped 2 medium carrots, diced 2 medium parsnips, diced 2 teaspoons ground cumin 1/2 tablespoon ground coriander 1 teaspoon garam masala 1 teaspoon paprika 1/4 teaspoon cayenne 2 to 3 green or red chilies, seeded and finely chopped 1/3 cup red wine, vegetable stock or water 2 medium tomatoes, diced 1 bunch fresh spinach, trimmed and roughly chopped 2/3 cup fresh or frozen green peas (optional) 1 teaspoon sea salt, or to taste fresh ground black pepper Sauce: 1/2 oz (14 g) dried porcini mushrooms 3 tablespoons olive oil 2 large shallots or 1 medium onion, minced 2 green or red chilies, seeded and finely chopped 3 tablespoons chickpea flour (besan) or white flour 2 large portobello mushrooms, chopped 2/3 cup coconut milk 1 1/4 cups water or vegetable stock 1 teaspoon garam masala 1/2 teaspoon amchoor powder (optional) pinch of cayenne 1/2 teaspoon sea salt, or to taste 2 teaspoons dried fenugreek (methi) leaves Instructions: Pierce the potatoes and sweet potato with a fork and bake in a 425° oven for 45 minutes or until fork tender. Set aside to cool, remove the skins, and transfer to a large bowl. (Alternately, you can peel and chop the potatoes and sweet potato and boil until fork tender.) Mash with the coconut milk and salt and pepper. Whip the potatoes with an electric beater, adding more milk as necessary, until light and fluffy. Set aside. Meanwhile, soak the sun-dried tomatoes in hot water for 30 minutes. Separately, soak the dried mushrooms in 1 cup of hot water for 30 minutes. Drain the sun-dried tomatoes, chop, and set aside. Drain the mushrooms and reserve the soaking water. Rinse the lentils and transfer to a medium saucepan and add 2 cups of water, the turmeric and bay leaf. Bring to a boil, reduce the heat to low, cover, and simmer until the lentils are soft and the water is mostly evaporated. Add more water during the cooking process if necessary. Meanwhile prepare the sauce. Heat the oil in medium saucepan over medium heat. When hot, add the shallots or onion and sauté for 4 to 5 minutes until soft. Stir in the chilies and flour and cook for another few minutes, stirring constantly. Add the dried and fresh mushrooms to the pan, along with the coconut milk, reserved mushroom soaking liquid, water, spices and salt. Bring to a gentle boil, reduce the heat to medium-low and simmer, uncovered, until thickened — about 15 minutes. Stir in the fenugreek leaves and simmer for another few minutes. Now make the pie. Heat the oil in a large saucepan over medium heat. When hot, add the onion to the pan and sauté until soften - about 5 minutes. Stir in the carrots and parsnip and cook for another 8 minutes or until the vegetables are tender. Add the ground spices and chilies to the pan, stir for a minute, and then add the red wine, stock or water to deglaze. Stir until the liquid has evaporated. Add the tomatoes to the pan and simmer for another few minutes. Add the spinach a few handfuls at a time until wilted. If using peas, stir them in now and simmer for another few minutes, stirring often. Stir in the lentils and simmer for another few minutes until thickened but not dry. Season with some salt and pepper. Transfer the vegetable and lentil mixture to a lightly greased casserole dish. Spread the mashed potatoes evenly over top. Bake in a 400° oven for 20 to 30 minutes until the top begins to brown. Place under the broiler for a few minutes to further brown the potatoes. Let stand for 10 minutes. Serve hot or warm with a ladle or two of mushroom sauce. Makes 6 servings

More comforting potatoes dishes:
Saag Aloo (Spinach and Potato Curry)
Samosa Potpie
Scalloped Potatoes with Best-Ever Mushroom Sauce
Parmesan Potato Puff

On the top of the reading stack: The Complete Coconut Cookbook: 200 Gluten-free, Grain-free and Nut-free Vegan Recipes Using Coconut Flour, Oil, Sugar and More by Camilla V. Saulsbury

Audio Accompaniment: Autechre

►

Creamy Puy Lentils with Tahini, Cumin and Red Onion

As I rarely use canned beans, I have to think ahead and soak legumes and grains the night before. On those occasions when I forget, lentils are usually the solution because they require little soaking time, if any at all. Here peppery marble specked French Puy lentils come together with Middle Eastern tahini and cumin flavors in an easy but nourishing and palate pleasing dish. Puy lentils hold together well when cooked and they don't need soaking. In this case, simply simmer them up until tender and then add them later in the dish. Spicy, nutty and fresh, served with brown rice or some olive oil coated lightly toasted pitas, everything you need for a nourishing meal is here, especially when a side salad or vegetable dish makes an appearance at the table.

Creamy Puy Lentils with Tahini, Cumin and Red Onion

Recipe by Lisa Turner Cuisine: Middle Eastern Published on November 27, 2014 Peppery French lentils simmered in a simple earthy and nutty Middle Eastern style tomato, tahini and cumin sauce with cilantro and lemon Print this recipe Ingredients: 1 cup French (Puy) lentils, rinsed 3 tablespoons olive oil 2 large cloves garlic, crushed or minced 1 1/2 teaspoons ground cumin 1 teaspoon paprika 2 jalapeños, seeded and finely chopped 4 medium tomatoes, diced 1 1/2 cups fresh cilantro, trimmed and chopped 1/3 cup tahini juice from 1 small lemon (2 tablespoons) 5 tablespoons hot water 1/2 small red onion, cut into thin rings sea salt and freshly crack black pepper to taste Instructions: In a medium saucepan, cover the lentils with water, bring to a boil, reduce the heat to low and cover. Simmer until the lentils are tender — roughly 30 minutes. Drain and set aside. In a medium saucepan, heat the olive oil over medium heat. When hot, add the garlic, cumin and paprika. Stir and fry for 30 seconds, then add the jalapeños and stir and fry for another few minutes. Add the tomatoes to the pan along with the cilantro and simmer for another 5 minutes to thicken, stirring often. Stir in the cooked lentils. In a small bowl, whisk together the tahini, lemon juice, hot water, sea salt and fresh cracked black pepper to taste. Stir this mixture into the lentils and tomatoes, reduce the heat to medium-low, and simmer, stirring often, for another 5 minutes. Roughly mash some of the lentils with the back of a spoon. Serve hot, garnished with the onion slices and some fresh cilantro if desired, alongside rice or lightly toasted pita breads brushed with some olive oil and herbs. Makes 4 servings

Other lentil dishes to try from Lisa's Kitchen:
Indian-Style Lentils
French Lentil Tomato and Harissa Stew
Puy Lentils with Spices and Tamarind
Beet, Lentil and Vegetable Soup

On the top of the reading stack: the newspaper

Audio Accompaniment: winter silence

►

Thai-Style Creamy Coconut Lentil Mushroom Soup

My experience cooking Thai food is relatively recent, but since I started experimenting a few years ago it has probably become my favorite cuisine — aside, of course, from Indian. I find the unique fragrances and flavors of Thai ingredients — coconut, lemongrass, galangal and, of course, chilies — quite irresistible, as well as being easy to combine with all sorts of vegetables to make healthy and delicious meals.

I've lately been making an effort to incorporate even more vegetables into my meals, and the presence of part of a head of cauliflower and some homemade Thai green curry paste in my refrigerator led naturally enough to a Thai-style vegetable soup. With the addition of earthy green lentils, tangy tomatoes, red peppers, bean sprouts, plump oyster mushrooms — also an essential of Thai cooking, in my humble opinion; coconut milk, tamari sauce and an assortment of spices, the result was a creamy, fragrant, hearty and nourishing soup that made the best of a blending of Thai and other south Asian cuisines. Each bowl — and in fact each spoonful — was a wonderful contrast in seasonings and textures that made it a big hit with me, my husband and my best friend Basil.

Thai-Style Creamy Coconut Lentil Mushroom Soup

Recipe by Lisa Turner Cuisine: Thai Published on October 27. 2014 A creamy, fragrant, hearty and nourishing vegetable, mushroom and lentil soup with coconut milk and Thai and south Asian seasonings Print this recipe Ingredients: 1/2 oz (14 g) dried mixed mushrooms 2 tablespoons coconut oil or sesame oil 5 green onions, white and green parts, sliced and separated 1 cup cauliflower, trimmed and cut into bite size pieces 1 clove garlic, minced or crushed 1-inch piece ginger, minced or grated 3 Thai or red cayenne chilies, seeded and finely chopped 2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon paprika 1/2 teaspoon turmeric 2 to 3 tablespoons Thai green curry paste, to taste 2 large tomatoes, chopped 14 oz (400 mL) can coconut milk 3 to 4 cups vegetable stock or water 1 cup green lentils 3 lemongrass stalks, trimmed, cut into quarters and slit lengthwise 1 tablespoon tamari (soy) sauce 8 oz (225 g) oyster mushrooms, roughly chopped 3 red bell peppers, seeded and chopped small handful of bean sprouts 1 1/2 teaspoons sea salt, or to taste fresh ground black pepper juice from 1 lime (2 tablespoons) Instructions: Soak the dried mushrooms in 1 1/4 cups of hot water for 30 minutes. Drain, reserving the soaking water, and roughly chop the mushrooms. Set aside. Heat the oil in a large saucepan or soup pot over medium heat. When hot, add the white parts of the green onion to the pan along with the cauliflower. Stir for 5 to 7 minutes, until the onion has softened and the cauliflower begins to brown a little. Add the garlic, ginger, chilies and spices to the pan. Stir for a minute or two. Add the Thai green curry paste, stir once, and then add the tomatoes. Cook for another few minutes to slightly reduce the tomatoes. Pour in the coconut milk, 3 cups stock or water, lemongrass, the reserved mushroom soaking water, and the lentils. Bring to a boil, reduce the heat to medium low, cover, and simmer until the lentils are tender — about 25 minutes. Now add the tamari, green parts of the green onion, dried and fresh mushrooms, red pepper and bean sprouts. Simmer for another 10 to 15 minutes, adding a up to 1 cup more stock or water as necessary to achieve your desired consistency. Season with salt and pepper to taste and stir in the lime juice. Cook for another few minutes and discard the lemongrass pieces. Serve hot, alongside a bed of fresh cooked white jasmine rice. Makes 6 servings

Other Thai soups from Lisa's Vegetarian Kitchen:
Thai Red Curry Vegetable Soup
Thai Coconut Mushroom Soup with Kidney Beans
Creamy Thai Coconut Mushroom Soup
Thai Red Curry Tempeh Soup

On the top of the reading stack: Plenty More by Yotam Ottolenghi

Audio Accompaniment: Marsen Jules

►

Lentil-Quinoa Falafel with Coconut-Fenugreek Sauce

Considering how much food I share here on my space, it might come as a surprise to some readers that my appetite is not always the best. I suppose that is one of the reasons I take such care to make good food with a kick to stimulate hunger.

Also, again perhaps because of my petite appetite, I adore little bites, such as falafels which were on the menu again recently. These are not your most traditional falafels as chickpeas don't show up here, but French lentils, quinoa and soft goat cheese surely make for a unique, creamy falafel with a wonderful nutty and peppery flavor. These baked falafels are crisp, though they almost literally melt in your mouth. To make the dinner more filling as I was sharing with friends, I served them up in pita pockets, and with a dill pickle on the side and served with a divine coconut and fenugreek sauce with sun-dried tomatoes, you really don't need anything else except perhaps a side salad.

Lentil-Quinoa Falafel with Coconut-Fenugreek Sauce

Recipe by Lisa Turner Adapted from Feasting at Home Cuisine: Middle Eastern Published on September 20, 2014 Crispy baked falafels with a creamy, nutty and peppery French lentil, quinoa and goat cheese interior, served with a delicious, tangy and zesty coconut, fenugreek and sun-dried tomato sauce Print this recipe Ingredients: 1 cup French (Puy) lentils 1 teaspoon fennel seeds 1/2 teaspoon turmeric 1/2 cup quinoa 2 tablespoons tahini 1 large clove garlic, minced or crushed 1/2 cup fresh cilantro or parsley 6 oz (170 g) soft goat cheese, room temperature 1 teaspoon sea salt, or to taste 1 tablespoon olive oil Coconut-fenugreek sauce 4 to 6 sun-dried tomatoes 1 tablespoon olive oil 2 cloves garlic, minced or crushed 1-inch piece fresh ginger, minced or grated 1 jalapeño, seeded and finely chopped 1 teaspoon turmeric 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon cayenne 1 large tomato, diced 13 1/2 oz (400 mL) can coconut milk 1 tablespoon dried fenugreek (methi) leaves 1 teaspoon coconut sugar 1 teaspoon sea salt, or to taste fresh cracked black pepper, to taste juice from 1 lime (2 tablespoons) Instructions: Rinse the lentils and transfer to a medium saucepan and cover with water. Add the fennel seeds and turmeric and bring to a boil. Reduce the heat to low, cover, and simmer until the lentils are tender — about 30 minutes. Drain and set aside. Meanwhile, rinse the quinoa and transfer to a small saucepan and cover with 1 cup of water. Bring to a boil, reduce the heat to low, cover, and cook until the water is absorbed — about 15 to 20 minutes. Let sit for 5 minutes, then fluff with a fork and set aside. While the lentils and quinoa are cooking, soak the sun-dried tomatoes for the sauce in hot water for 30 minutes. Drain and finely chop. Set aside. To make the falafel, pulse together the lentils, quinoa, tahini, garlic, cilantro or parsely, goat cheese and olive oil in a food processor until combined. Transfer to a bowl, cover, and let refrigerate for 1 hour. Prepare the sauce. Heat the olive oil in a medium saucepan or large skillet over medium heat. When hot, add the garlic, ginger and jalapeño. Stir for a few minutes to soften, then add the turmeric, cumin, coriander and cayenne, and stir for another minute. Now add the fresh and sun-dried tomatoes and continue to cook, stirring often, until thickened — about 8 minutes. Pour in the coconut milk, stir in the fenugreek leaves and sugar, and continue to simmer until thickened to your desired thickness. Stir in the salt, pepper and lime juice, and simmer for a few minutes longer. Preheat an oven to 400° and line a baking sheet with parchment paper. Shape the falafel mixture into small balls and bake for 20 to 25 minutes, turning once during the cooking time. They should be slightly browned and crisp. Serve the falafels with a generous helping of warm sauce. I decided to serve them up "burger" style and stuffed them into a pita pocket with some sauce and a few dill pickles on the side. Makes 20 falafels or 4 to 6 servings

I'm sharing this with lovely Jac's Bookmarked Recipes.

Other little bites to enjoy:
Baked Quinoa Falafel Bites
Green Pea Falafel
Chickpea Potato Koftas with Ricotta Cheese
Split Pea Cilantro Dumplings in a Coconut Curry

On the top of the reading stack: The New Criterion

Audio Accompaniment: Carbon Based Lifeforms

►

Curried Lentil Vegetable Soup with Roasted Chickpeas

Legumes appear on my menu pretty much everyday and chickpeas usually make their appearance at least once a week in some shape or form. Since this has been a rather cool summer, I decided to feature them in a stunning soup. Roasted chickpeas I've always enjoyed but I've yet to share a recipe with my readers in this space. Here they are roasted with spices and then featured as a topping for a nourishing lentil and vegetable soup with creamy coconut milk.

The list of ingredients might seem long, but the process is really quite straightforward. The soup can be served without the roasted chickpeas with ideal results, but the addition of the lightly browned and slightly crunchy peas really elevate this spicy soup into something extra special. It's well worth the effort and won't fail to delight the taste buds and impress your family and friends.

The spicy chickpeas are so good they can be eaten as a snack or as a topping for any number of dishes including other soups and curries, salads and vegetable dishes, and even as a nacho topping. Consider stirring some into some rice to dress it up. The possibilities are really as endless as the imagination of the cook.

Cut down on the quantity of spices if you prefer less heat.

Curried Lentil Soup with Roasted Chickpeas

Recipe by Lisa Turner Cuisine: Indian Published on August 18, 2014 Creamy and zesty red lentil soup with spices and vegetables garnished with lightly roasted and spiced chickpeas Print this recipe Chickpeas: 1/2 cup dried chickpeas (1 1/2 cups cooked or 1 14 oz can) 1 tablespoon olive or sesame oil 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon paprika 1/2 teaspoon ground mustard powder juice from 1 small lemon (2 tablespoons) 1 teaspoon sea salt Curry: 2 tablespoons olive or sesame oil 1 medium onion, diced 2 large carrots, diced 4 stalks celery, diced 2 cloves garlic, minced or crushed 3 green chilies, seeded and finely chopped 1-inch piece fresh ginger, minced or grated 2 teaspoons ground coriander 2 teaspoons ground cumin 2 teaspoons paprika 2 teaspoons garam masala 1 teaspoon turmeric 2 large tomatoes, finely chopped 1 cup red lentils, well rinsed 1 1/2 cups vegetable stock or water 14 oz (400 mL) can coconut milk 2 teaspoons tamari sauce 2 teaspoons nutritional yeast (optional) juice from 1 lime (2 tablespoons) 1 teaspoon sea salt, or to taste Instructions: Rinse the chickpeas and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with several inches of fresh water. Bring to a boil, reduce the heat to low, cover, and simmer until tender — about 1 hour. Meanwhile, preheat an oven to 425°. Drain the chickpeas and transfer to a medium bowl. Toss with the oil, cumin, coriander, paprika, mustard powder, lemon juice and salt. Transfer to a baking sheet and roast in the preheated oven for 15 minutes until lightly browned, stirring every 5 minutes. Remove from heat and set aside. To make the curry, heat the oil in a large saucepan over medium heat. When hot, add the onion, carrots and celery, and sauté until tender, about 10 to 12 minutes. Stir in the garlic, chilies and ginger, and stir for another few minutes to soften. Toss in the spices and stir for another minute. Add the tomatoes and lentils and pour in the vegetable stock or water and coconut milk. Bring to a boil, reduce the heat to low, and simmer until the lentils are tender and the soup has thickened. Stir in the tamari, nutritional yeast if using, lime juice and salt to taste. Simmer for another few minutes. Serve hot and garnish each portion with the roasted chickpeas. Makes 6 servings

This is my contribution to No Croutons Required, a monthly event celebrating vegetarian soups and salads, alternately hosted by my dear friend Jacqueline of Tinned Tomatoes and myself. Jac's hosting this month.

More lentil dishes you are sure to enjoy from Lisa's Kitchen:
Barley and Lentil Herbed Salad
French Lentil Salad with Sweet Corn and Tomato
Mesopotamian Barley, Chickpea, Lentil, Tahini Soup
Lentil Dumplings Simmered in a Sweet Tamarind Sauce

On the top of the reading stack: finishing up Midnight's Children by Salman Rusdie

Audio Accompaniment: Superpitcher - Delta 'Kompakt Total 14' Album

►