Despite the number of cookbooks and recipes that I have on hand, I don't go too long without cooking something from my treasured copy of Madhur Jaffrey's World Vegetarian. I've featured several recipes from this book here already at Lisa's Kitchen, and you can be sure that this won't be the last time. Containing over 650 straightforward meatless recipes of varying complexity for soups and salads, legumes, grains, vegetables, eggs and cheese, and sauces and dips from around the world, this book will satisfy any cook looking for ideas to keep their kitchen interesting. If followed exactly, Ms. Jaffrey's recipes will work out perfectly every time, but more experienced and experimental cooks will enjoy the range of possibilities.
My latest choice was this recipe for a soup with earthy black-eyed peas, sweet corn and fresh dill seasoned with Indian spices. It's very easy to prepare and absolutely delicious. All that is needed to complete the meal is a flatbread or rice dish. I served it with cashew rice with diced potatoes.
|Indian-Spiced Black-Eyed Pea Soup with Corn and Dill|
|Recipe by Lisa Turner|
Adapted from Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World
Published on March 4, 2008
Colorful, delicious and easy-to-prepare black-eyed pea soup with Indian spices, fresh dill and sweet corn