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)

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Thai-Style Coconut and Roasted Carrot Soup

It's always soup season in my kitchen, and especially right now as spring temperatures are eagerly awaited. The chill has not left the air, though the sunshine is warmer than it was a few weeks ago. What better way to provide comfort and warmth than with a Thai-inspired carrot soup? Carrots are a pantry staple for those days when a meal is lacking in vegetables, as they keep well in the fridge and it's a snap to cut some up raw or lightly steam them for a side. In this case, carrots were the shining ingredient in this spicy and creamy soup.

Roasting the carrots brings out a natural sweetness that's complete with fragrant and zesty Thai flavors. Coconut milk is essential here for a more authentic Thai taste. Homemade red Thai curry paste is also an important component here. It also keeps well in the fridge and so I usually have some on hand when I am in the mood for Thai food. It's easy to make up and far superior in taste than store-bought varieties. Whether you make your own or purchase the paste, adjust the quantity added according to the heat level you are comfortable with. Remember, it is always easy to add more later on, but if you add to much to begin with, there is no going back.

I served this for dinner and then the next day for lunch with some Indian savories. The fusion of cultures worked quite well and my best friend Basil was happy to take a break from his holiday fare consisting of cheese sandwiches.

Thai-Style Coconut and Roasted Carrot Soup

Recipe by Lisa Turner Cuisine: Thai Published on April 14, 2015 A fragrant creamy soup of roasted carrots with Thai seasonings Print this recipe Ingredients: 1 lb (450 g) carrots, cut into narrow 2-inch pieces 1 tablespoon olive oil or sesame oil 1 tablespoon coriander seeds 2 tablespoons coconut oil 1 medium onion, diced 1 celery stalk, finely chopped 2 lemongrass stalks, trimmed, cut into half and scored lengthwise with a knife several times 1 clove garlic, minced 1-inch piece fresh ginger, grated or finely chopped 6 fresh or dried kaffir lime leaves 2 to 3 red chilies, seeded and finely chopped 1 to 2 tablespoons red Thai curry paste 1 teaspoon ground cumin 2/3 teaspoon paprika 2 cups coconut milk 3 1/3 cups vegetable stock, or as needed 1/4 to 1/3 cup fresh cilantro, finely chopped juice from 1 lime (2 tablespoons) 1 teaspoon sea salt, or to taste fresh ground black pepper Instructions: Line a baking tray with foil and preheat an oven to 350°. Toss the carrots in the olive or sesame oil with the coriander seeds, and roast until tender and golden — about 30 minutes. Turn the carrots part way through the cooking time. Heat the coconut oil in a large heavy-bottomed saucepan or soup pot over medium heat. When hot, add the onion and sauté for a few minutes to soften. Add the lemongrass and celery and sauté for another 5 minutes. Stir in the garlic, ginger and kaffir lime leaves, and fry for another minute. Stir in the chilies, red Thai curry paste, cumin and paprika. Add the roasted carrots and coriander seeds, coconut milk and vegetable stock. Bring to a gentle boil and simmer gently for 15 to 20 minutes, adding more stock as desired. Stir in most of the cilantro as well as the lime juice, salt and pepper. Simmer for another few minutes. Discard the lime leaves and pieces of lemongrass. Purée with an immersion blender or in batches in a countertop blender until smooth and creamy. Serve hot garnished with the remaining cilantro and thin slices of fresh chili or a sprinkle of dried chili flakes if desired. Makes 4 to 6 servings

Other vegetable soups to enjoy from Lisa's vegetarian kitchen:
Curried Indian Vegetable Soup
Beet Lentil and Vegetable Soup
Thai Coconut Mushroom Soup with Kidney Beans
Thai Red Curry Vegetable Soup

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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

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Hungarian Mushroom Soup

I love mushrooms. I could quite literally eat them every single day without tiring of them. And I do love soups. Until I tried this recipe for Hungarian soup, I thought I had a a favorite mushroom soup recipe, but now I'm not so sure.

I've had this recipe up for one my all-time favorite mushroom soups for over seven years, but I've never forgotten about it all this time and felt that it is just that good that I should share it again for all those readers who have come along since that time, complete with updated photos. Creamy, fragrant and just perfectly seasoned with paprika, lemon and dill, I am confident that this Hungarian soup will also become a favorite for anyone who missed it the first time.

Notes: Milk can be substituted for the yogurt and buttermilk if desired. For the full taste experience, be sure to use fresh dill for this recipe.

For a satisfying lunch or light supper, serve with savory dill ricotta muffins.

Hungarian Mushroom Soup

Recipe by Lisa Turner Cuisine: Hungarian First published on February 7, 2008 A fragrant, creamy and beautifully flavored Hungarian mushroom soup seasoned with fresh dill and paprika Print this recipe Ingredients: 2 tablespoons unsalted butter 1 onion, chopped 8 oz (225 g) mushrooms, cut into large chunks 2 teaspoons fresh dill, finely chopped 1 tablespoon hot paprika 1 fresh red chili, finely chopped 1 1/2 tablespoons tamari (soy) sauce 2 cups vegetable stock or 2 cups water + 1 teaspoon celery seed 3/4 cup plain yogurt 1/4 cup buttermilk 2 heaping tablespoons whole wheat flour juice from 1 medium lemon (about 2 - 3 tablespoons) sea salt and fresh cracked black pepper to taste 1/2 cup sour cream 1/4 cup fresh parsley, chopped Instructions: In a large saucepan, melt the butter over medium heat. When hot, add the onions and sauté for 5 to 7 minutes or until softened and translucent. Raise the heat slightly, add the mushrooms. and sauté for another 5 minutes or until the mushrooms are cooked and just begin to release their juices. Add the dill, paprika, chili, tamari and vegetable stock or water. Simmer on low heat, uncovered, for 12 to 15 minutes. In a medium bowl, whisk together the yogurt, buttermilk, and flour. Stir the yogurt mixture into the pot. Cover and cook gently for another 12 to 15 minutes. Add the lemon juice, and season with salt and pepper to taste. Remove from the heat and stir in the sour cream and parsley. Serve hot or warm, garnished with chopped dill, parsley or a sprinkle of paprika. Makes 4 to 6 servings

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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

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Indian Mung Bean and Toor Dal Soup

Sometimes a simple legume soup with loads of ginger and warming spices is just what is needed, especially when one is cold and has a tender tummy. The pictures really don't do this soup justice, but a glance at the ingredients ought to portray an idea of the goodness within. It's an easy soup to prepare and is made up with staples most cooks familiar with Indian food will likely have on hand at any given time. The addition of coconut milk adds a pleasant creaminess to the soup that tempers the spices somewhat and fills out the legumes. Earthy whole mung beans and toor dal are a match made in heaven.

Indian Mung Bean and Toor Dal Soup

Recipe by Lisa Turner Cuisine: Indian Published on October 9, 2014 Simple, warming and creamy Indian mung bean and split pea soup with tomatoes, carrots, coconut milk and spices Print this recipe Ingredients: 1/2 cup whole mung beans 2 tablespoons sesame oil 2 teaspoons brown mustard seeds 1 teaspoon cumin seeds 1 teaspoon fenugreek seeds 1 onion, diced 1 teaspoon turmeric 1 teaspoon ground coriander 1/2 teaspoon ground cumin 1/2 teaspoon chili powder 4 cups water, or more as needed 2 medium tomatoes, diced 2 tablespoons fresh ginger, minced or grated 2 red or green chilies, seeded and minced 1/2 cup toor dal or yellow split peas 1 large carrot, diced 3/4 cup coconut milk 1 teaspoon sea salt, or to taste Instructions: Rinse and soak the mung beans for at least 5 hours in enough water to cover. Drain, rinse, and set aside. Heat the oil over medium heat in a large saucepan. When hot, add the mustard seeds, cumin seeds and fenugreek seeds. Stir for 30 to 60 seconds or until the mustard seeds turn grey and begin to splutter and pop. Add the onion to the pan and sauté for 5 minutes. Stir in the spices and stir for another minute, until fragrant. Add the mung beans, 3 cups of water, the tomatoes, half of the ginger and half of the chilies. Bring to a boil, reduce the heat to medium-low and cover. Simmer for 30 minutes, stirring occasionally. Rinse the toor dal or split peas well and add to the pan along with the remaining ginger and chilies as well as the carrot, coconut milk and another cup of water. Simmer for another 30 minutes or until the toor dal is quite tender, adding more water if necessary or desired. Season with salt and serve hot with fresh cooked white basmati rice. Makes 4 to 5 servings

This is my contribution to My Legume Love Affair, #76, a monthly event celebrating the goodness of legumes, started by Susan of The Well Seasoned Cook and now administered by me. Nupur of The Veggie Indian is kindly hosting this month.

Other mung beans dishes to enjoy from Lisa's Vegetarian Kitchen:
Indian Sour Mung Bean Soup
Mung Bean Paneer
Mung Bean and Tamarind Dal
Indian Style Spicy Mung Beans (Moong Dal)

On the top of the reading stack: River Cottage Bread Handbook, No.3 - Bread by Daniel Stevens

Audio Accompaniment: Christoph Berg

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Cranberry Bean, Barley and Fennel Soup

I happened across something the other day at my local grocery store that I'd never seen before … fresh beans in their pods! It's really rather odd that I've only ever cooked with dried beans, since beans form such an important part of my diet, but I'd never been able to find them before at any grocer or market despite the fact that Ontario grows plenty of beans … although apparently mostly white pea beans.

In any case, I was very excited to buy these fresh colorful beans even though there was no sign identifying what kind of bean they were (and the cashier didn't know either). I looked them up at home and found that they were cranberry beans, also known as borlotti beans. Both the pods and the beans inside are an attractive mottled white and pink, although they lose the pink color when cooked. They have a mild and pleasant nutty flavor similar to pinto beans, which makes them a great addition to soups … which is just what I did now that the cool fall soup season is coming upon us.

I've written up this simple, hearty and nourishing fall vegetable soup with barley and the wonderful anise flavor of fresh fennel as though you were using dried beans (which is what most of us will most often have at hand). But if you do happen to find fresh beans, you will certainly enjoy their firmer and fuller texture. Simply snap them out of their pods and boil them in a pan of water for 20 to 30 minutes or until tender — they don't need to be soaked but they do need to be cooked, so don't be tempted to eat them raw. To get 2 cups of fresh beans, consider buying about 1 3/4 pounds (800 grams).

Cranberry Bean, Barley and Fennel Soup

Recipe by Lisa Turner Published on September 15, 2014 Simple, hearty and nourishing fall vegetable soup with cranberry beans, barley and fresh fennel Print this recipe Ingredients: 2/3 cup dried cranberry (borlotti) or other white beans (2 cups cooked), or 2 cups fresh beans 3 tablespoons olive oil 2 leeks, sliced 2 cloves garlic, minced or crushed 1-inch piece fresh ginger, minced or grated 1 jalapeño, seed and finely chopped (optional) 1 large fennel bulb, cored, trimmed and sliced 1 large potato, diced 1 carrot, sliced 1 celery stalk, sliced 1 teaspoon fennel seeds 1 teaspoon dried thyme 1 tomato, diced 1/2 cup pearl barley 2 1/2 cups vegetable stock or water 1 teaspoon turmeric (optional) 1 1/2 teaspoons sea salt, or to taste fresh ground black pepper Instructions: Rinse the beans 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 heat to low, cover, and simmer for 1 hour or until tender. Drain and set aside. (If using fresh beans, there's no need to soak beforehand. Simply bring the beans to a boil in a saucepan of water, reduce the heat to low, and simmer for 20 to 30 minutes or until tender before draining.) Heat the oil in a large saucepan or soup pot over medium heat. When hot, add the leeks and stir until softened — about 5 minutes. Toss in the garlic, ginger and jalapeño if using, stir for 1 minute, then add the fennel, potato, carrot and celery and stir for another 2 to 3 minutes. Toss in the fennel seeds and thyme, stir for another minute, and then add the cooked beans, tomato and barley and pour in the vegetable stock or water. Stir in the turmeric if using and bring to a boil. Reduce the heat to medium-low and simmer for 20 minutes or until the vegetables are tender (add more stock or water if desired). Season the soup with salt and pepper and serve hot. Makes 6 to 8 servings

This is my contribution to My Legume Love Affair, a monthly event celebrating legumes, started by lovely Susan of The Well Seasoned Cook, now administered by me and kindly hosted this month by Valli of Ammaji Kitchen.

Other nourishing fall bean and vegetable soups you will enjoy:
Romano Bean and Vegetable Soup
Beet, Barley and Black Bean Soup
Indian Chickpea and Pumpkin Soup
Indian-Spiced Squash, Pear and Adzuki Bean Soup with Lightly Braised Mixed Mushrooms

On the top of the reading stack: short stories by Franz Kafka

Audio Accompaniment: silence, for a change

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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

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Roasted Jalapeño Soup

One of the best aspects of summer is growing your own vegetables and herbs. It's much too early for my jalapeño peppers to be ready for eating yet, but I eat them all year around even if not homegrown, and soups are also enjoyed year-round, so this dish is sure to be making several appearances on my table once my plants do bear plenty of fruit. Roasting the peppers helps cut the heat, so 6 jalapeños is really not that much, especially when combined with coconut milk and some almond milk for a bit of nuttiness and a smooth creamy texture. However, depending on how hot your peppers are, use less or even more if you please.

I meant to add corn near the end of the cooking time, but I was distracted by the other dishes on the menu so that didn't happen — although not necessary, the corn would have added an additional texture and contrast to this already flavorful soup.

On the menu with olive bread and roasted asparagus and mushroom quesadillas with goat cheese.

Roasted Jalapeño Soup

Recipe by Lisa Turner Published on June 16, 2014 Roasted jalapeños give this creamy coconut milk and vegetable soup a smoky pungency that lingers beautifully on the palate Print this recipe Ingredients: 6 jalapeño peppers 6 sun-dried tomatoes, soaked in 2/3 cup hot water for 30 minutes, drained, soaking liquid reserved and finely chopped 1 tablespoon olive oil 1 small onion, diced 2 medium carrots, diced 2 cloves garlic, minced 3 tablespoons unsalted butter or olive oil 1/4 cup chickpea flour (besan) 1 cup vegetable stock, or more as needed 3/4 cup coconut milk 1 medium tomato, chopped 1/2 cup almond milk 5 to 6 button mushrooms, sliced 1 teaspoon sea salt, or to taste fresh ground black pepper Instructions: Preheat an oven to 400° and line a broiling pan with foil. Cut the jalapeños in half lengthwise and remove the seeds. Place the jalapeños face down on the pan. Roast for 15 minutes or until they begin to shrivel and slightly darken. Remove from heat. When cool enough to handle, remove the stem and finely chop. Set aside. Meanwhile, soak the sun-dried tomatoes in 2/3 cup hot water for 20 to 30 minutes. Drain and set aside the soaking water. Finely chop the tomatoes and set aside. Heat the tablespoon of olive oil in a medium heavy-bottomed saucepan or soup pot over medium heat. When hot, add the onion and carrot and sauté until softened — about 6 minutes. Now add the garlic and sauté for another minute. Add the butter or the remaining olive oil and heat. After a minute, add the chickpea flour and stir to coat the vegetables. Cook for another few minutes, stirring frequently. Next add the jalapeños, stir a few times, and then pour in the vegetable stock, sun-dried tomatoes and their soaking water, tomato and coconut milk. Bring to a boil, reduce the heat to medium-low, and simmer for 10 minutes. Stir in the almond milk and gently simmer for another 8 minutes or until thickened. If desired, partially blend the soup with an immersion blender, or scoop out a cup or two and blend in a countertop blender before returning to the pan. Add more stock or water as needed to reach your desired consistency. Stir in the mushrooms, reduce heat to low, cover, and simmer gently for another 10 minutes before serving. Stir in the salt and pepper to taste and serve hot or warm. Makes 4 to 6 servings

This is my contribution to No Croutons Required this month. Jacqueline is hosting this month.

Other spicy soups you may enjoy:
Black-Eyed Peas in an Indian Curried Soup
Creamy Thai Mushroom Soup
Curry-Laced Potato, Carrot and Broccoli Soup
Indian Sour Mung Bean Soup

On the top of the reading stack: Gogol

Audio Accompaniment: silence

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