No Croutons Required - The Winner for March

The theme for March was to come up with a spicy soup or salad along with menu suggestions to celebrate my birthday month. Thanks to everyone who submitted their recipes. The votes are in and Janet of The Taste Space wins the challenge this month with this mouthwatering Ethiopian Split Pea and Kabocha Squash Stew with Collards. Such a timely submission, as I am planning an Ethiopian feast in the near future. Congratulations Janet.

Jacqueline will be hosting the April edition of No Croutons Required. Check back at the beginning of the month for the theme.

Lentil Pomegranate Stew with Beets and Spinach

Spring seems to have finally arrived, but soups and stews are enjoyed in our household year round. The birds are chirping, the days are longer and the sun is shining after a rather dismal Canadian winter.

Inspired by Janet's Iraqi Pomegranate Stew (Shorbat Rumman), I came up with my own version of this delightful and nourishing dish. Beets are one of my favorite vegetables and combined with legumes and rice, along with spinach and some spice, this dish is bursting with flavour. Somewhat tangy, sweet and spicy with a hint of salty goodness, this is an ideal dish to serve to eager dinner guests who appreciate ethnic dishes as much as I do. I am thinking cooked red kidney beans would be a good substitute for the lentils if you want a more substantial stew - of course, a few adjustments would be necessary for the recipe. I have in mind my friends overseas who are headed into the winter season.

You may want to serve it with some crusty bread, along with a grain dish and a side salad for a extra dose of healthy goodness.

Lentil Pomegranate Stew with Beets and Spinach

Recipe by Lisa Turner Adapted from The Taste Space Cuisine: Middle Eastern Published on March 28, 2012 A rich. colorful and nourishing Iraqi stew that packs plenty of tangy, sweet and spicy flavors Print this recipe Ingredients: 2 tablespoons olive oil 1 medium onion, chopped or sliced 2 jalapeños, seeded and finely chopped 1 teaspoon turmeric 1 teaspoon ground cumin 1/2 teaspoon cayenne 1/4 cup green lentils, rinsed 1/4 cup brown lentils, rinsed 4 cups vegetable stock 2 small beets, peeled and diced 1/2 cup brown rice, rinsed 2 shallots, finely chopped 4- 5 sun-dried tomatoes juice of 1 lime 1 tablespoon pomegranate molasses a few handfuls of spinach, trimmed and roughly chopped small handful of fresh parsley, chopped 1 teaspoon sea salt, or to taste 1 heaping tablespoon dried dill 1/4 teaspoon ground cinnamon fresh cracked black pepper to taste Instructions: Heat the olive oil in a large saucepan over medium heat. When hot, add the onions and stir until brown around the edges, about 5 minutes. Now add the jalapeños and spices, and stir for another minute. Next add the lentils and vegetable stock, cover, and simmer until the lentils are tender, about 40-50 minutes. Meanwhile, soak the sun-dried tomatoes in hot water for 20 - 30 minutes, then drain and chop. Set aside. Add the beets and rice to the pan and continue to simmer for another 30 minutes, stirring occasionally and adding water if necessary. Stir in the shallots, sun-dried tomatoes, lime juice, pomegranate molasses, salt and parsley. Simmer for another 10 - 15 minutes. Add the spinach, cover and simmer for a few minutes until the spinach is wilted. Remove from heat and serve, garnished with sprinklings of dill, ground cinnamon and black pepper. Makes 4 - 6 servings

More Middle Eastern Recipes from Lisa's Vegetarian Kitchen you are sure to enjoy:
Marinated Sun-Dried Tomato Hummus with Olives
Middle Eastern Chickpea and Olive Salad
Persian Split Pea and Pomegranate Soup
Shakshouka (Tunisian Tomato & Pepper Stew with Eggs)

On the top of the reading stack: works by Shirley Jackson

Audio Accompaniment: Demdike Stare

Chickpea Salad with Chat Masala, Mango and Pomegranate Seeds

Sweet and tart are the terms my husband used to describe this most healthy Indian chickpea salad with mango, spices and pomegranate seeds. Tangy chat masala pairs so well with the chickpeas and sweet tamarind and pomegranate seeds. Perfectly suitable for vegans as well as vegetarians, and if you serve this with rice (I am smitten right now with Jasmine rice) you are in for a balanced and satisfying meal. Easy to assemble once you are done the chopping and fight with the mango, this is one fine salad that would go well with almost any Indian entrée. If you want to fill out the meal, considering serving with some homemade rotis.

This salad is not too spicy and so might be a good introduction to dinner guests that are not used to many of the more fiery dishes so common to India. Decent quality chat masala blends are easily available at Indian and most Asian grocers, but I highly recommend making your own homemade spice powders when possible. The chat masala for this recipe I blended myself, and as for ground coriander the best way to make your dishes special and especially pleasing is to grind up your own coriander seeds as well. I've adapted this recipe from 1,000 Indian Recipes by Neelam Batra.

This is also my submission to this month's My Legume Love Affair, an ongoing event celebrating legumes that was created by lovely Susan of The Well Seasoned Cook and hosted this month by Heather of Girlichef.

Chickpea Salad with Chat Masala, Mango and Pomegranate Seeds

Recipe by Lisa Turner Adapted from 1,000 Indian Recipes Cuisine: Indian Published on March 26, 2012 A sweet, tart and zesty chickpea salad that's colorful and easy to put together Print this recipe Ingredients: 1 cup dried chickpeas 1 large tomato, finely chopped 1 large mango, peeled and chopped 1 bunch scallions, chopped, white parts and some of the green parts 2/3 cup fresh parsley or cilantro, chopped 2 teaspoons chat masala 1 teaspoon sea salt or rock salt 2 tablespoons ghee or oil 1 small clove garlic, minced 1-inch piece fresh ginger, peeled and finely chopped 2 - 3 fresh chilies, seeded and finely chopped 2 tablespoons ground coriander dash of cayenne dash of asafoetida 1 1/2 tablespoons tamarind paste 1/3 cup water 2/3 cup fresh pomegranate seeds Instructions: Rinse the chickpeas and soak overnight covered in several inches of cold water with a little yogurt whey or lemon juice added. Drain and rinse, then add to a large saucepan, cover with several inches of fresh water, and bring to a boil. Reduce the heat to medium-low, cover and simmer until the chickpeas are buttery soft, about 1 to 1 1/2 hours. Drain and set aside. In a medium bowl, combine the tomato, mango, scallions, half of the fresh parsley or fresh coriander, 1/2 teaspoon of the chat masala and salt. Stir and set aside. Heat the ghee or oil in a large heavy-bottomed pan over medium heat. When hot, add the garlic, ginger and fresh chilies. Stir and fry for 5 minutes or until softened and the ginger turns a golden colour. Add the ground coriander, cayenne and asafoetida, remaining chat masala and fresh parsley or fresh coriander, stir and fry for a minute, and then add the cooked chickpeas, tamarind and water. Simmer until the water evaporates, stirring occasionally. Remove from heat and serve warm or at room temperature, garnished with a generous scattering of pomegranate seeds. Makes 6 servings

Other Chickpea salads you are sure to enjoy from my vegetarian kitchen:
Chickpea and Tomato Salad with Chat Masala
Chickpea Salad with Tamarind Dressing
Chickpea Salad with Goat Cheese, Olives and Arugula
Chickpea and Quinoa Salad with Lemon and Tahini

On the top of the reading stack: cookbooks

Audio Accompaniment: construction noise (grrr)

GingerBread

My sweetie adores gingerbread. I looked through some of my cookbooks and baked this up for him as well as for my best friend. Easy to prepare and, although I am a savory gal myself, this must be one of the best gingerbread recipes I have ever tasted. You might want to serve it with fresh whipped cream or a cream cheese frosting, but my friend Basil said he enjoyed it more just on its own because he could get a better sense of the flavor. Either way, gingerbread fans won't want to pass this recipe up.

Adapted from Sally Fallon's Nourishing Traditions, a book that challenges politically correct nutrition and diet dictocrats, I am fortunate to own a copy of this. A vegetarian I will remain, but her recipes and researched advice is well worth the read. The use of preservatives, low-fat dairy and additives certainly contributes to poor health in the modern age. Not everything in our present time is a good thing, and looking back to ancient times is worthwhile sometimes. The book includes more than 700 recipes along with nutritional advice and guidance. No actual pictures, but some cute illustrations are included.

Gingerbread

Recipe by Lisa Turner Adapted from Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats Published on March 23, 2012 A rich, flavorful and healthy gingerbread treat made with fresh ginger Print this recipe Ingredients: 2 2/3 cups spelt flour 2 cups whole fat yogurt 3/4 cup unsalted butter, softened 2/3 cup Demerara sugar 1/3 cup molasses 2 large eggs 3 tablespoons fresh grated ginger 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1 teaspoon ground ginger 1 teaspoon dry mustard 1/2 teaspoon sea salt 2 teaspoons baking powder Instructions: Combine the flour and yogurt in a large bowl, and let stand at room temperature for 12 - 24 hours. In another bowl, cream together the sugar, butter, molasses and eggs. Stir in the fresh ginger, cinnamon, nutmeg, cloves, ground ginger, dry mustard, salt and baking powder. Transfer to the bowl with the flour and yogurt, and blend. Butter and flour a 9 × 13 inch glass baking pan. Preheat the oven to 350°. Transfer all of the ingredients to the prepared pan and bake for 50 - 60 minutes, or until a toothpick inserted in the middle comes clean. Remove from the oven and let cool for 10 -15 minutes. Slice and serve with fresh whipped cream if desired. Makes 8 - 16 servings

Other sweet treats you will enjoy from Lisa's Vegetarian Kitchen:
Chocolate Brownies with Fresh Ginger
Chocolate Nut Butter No Bake Fudge
Nigella's Fresh Gingerbread with Lemon Icing

On the top of the reading stack: Short stories and novels of Shirley Jackson

Audio Accompaniment: Klaus Schulze + Pete Namlook

No Croutons Required - Spicy Dishes and a Birthday Celebration

The theme for March was to come up with a spicy vegetarian soup or salad. March is my birthday month and my readers will know how much I crave spice at my dinner table. I also asked for suggestions from those who submitted a recipe to suggest what they would serve for me to go along with their dish. Certainly inspired creations here and thanks to everyone for their entries and best wishes. Please vote for your favorite dish in the comment section or via email. Do note that my submission is not in the vote.

First up is Janet of The Taste Space with this mouthwatering Ethiopian Split Pea and Kabocha Squash Stew with Collards. This is timely submission, as I have been planning an Ethiopian feast soon. Janet brings together traditional elements of Ethiopian cuisine and here we have coconut oil, red onion, garlic, ginger, berbere, squash, yellow split peas and collard greens. She would serve this along with Moroccan Vegetable Phyllo Rolls with Balsamic Maple Sauce and finish off the meal with Moroccan Cinnamon Orange Salad and Raw Mango Paradise Bars. I couldn't ask for a better birthday meal. (Toronto, Ontario, Canada)

Next up is Debby who posts at Cooking up a Storm in a Teacup. This inventive Mexican-style Green Lentil Chili Cocoa Soup is made up of celery, parsley, cabbage leaves, broccoli, carrot, green lentils, onion, garlic, harissa, chili flakes, some cocoa powder and served along with yogurt or creme fraiche or cream. This gorgeous dish would go along well with basmati rice and for dessert, Poached Pears with a Cinnamon, Cardamom and Rosemary Sauce. How's that for a special birthday meal? (Oxford, United Kingdom)

Sweatha of Tasty Curry Leaf submits this colorful Smoky Beet Tomato Soup that has me hungry right just now. I adore beets. Here they are combined with onions, tomatoes, roasted cumin powder, seasoning and topped with sour cream or creme fraiche or thick yogurt. Easy, tangy, smoky and slightly sweet, though Sweatha's menu suggestion is drafted with kids in mind, it sounds wonderful to me. To start with Caramelized Onion, Rosemary and Tomato Flatizza served with the soup and then for a main course, Peanut Butter Pasta and Tutti Frutti Bread and Strawberries and Cream for dessert. Yes please. (Bangalore, India)

Fuss Free Flavours is Helen Best-Shaw's motto and I agree. Just have a look at this Root Veg & Lentil Thai Coconut Soup that would surely please any birthday girl with a taste for spice. An adaptable soup that always is a great idea to make when you are focused on waste not want not, this satisfying soup consists of onion, carrots, parsnips, swede, Thai curry paste, red lentils, coconut milk and seasonings. Served with homemade butter on Root Vegetable Bread, I would not even need to ask for dessert. (West London, United Kingdom)

Janice is a Farmersgirl with much flare. She sends along this Curried Parsnip Soup that surely would be a good starter. Healthy parsnips, onion, curry paste and vegetable stock garnished with fresh parsley, this modest yet elegant soup is sure to delight your diners and stimulate their appetites. Followed with a Flemish Leek Tart and the meal finished with some Heavenly Meringues, certainly a happy birthday girl I would be.(Scotland, United Kingdom)

Next up is Karen of Lavender and Lovage with this gorgeous Spiced Red Lentil and Carrot Soup with Frazzled Onions. Spring is in the air, but such comforting soups are still in place for chilly evenings. Carrots are softened in rapeseed oil and then come together with red lentils, vegetable stock, cumin, Madras curry powder, frazzled onions and topped with creme fraiche. Served with Naan bread, this would be one delightful meal and a perfect way to celebrate a spicy girl's birthday. (France / England)

Johanna of Green Gourmet Giraffe has been a long time supporter of NCR. She never disappoints and for my spicy request, she submits this mouthwatering Oriental Fried Noodle Salad. Based on a famous recipe, cabbage, capsicum, tofu bacon, spring onion and fried noodles are dressed with rice wine vinegar, mirin, sesame oil, soy sauce, raw sugar and chili paste. Served with her Spinach and Chickpea Burgers, corn on the cob and for dessert, a Honey, Yogurt and Chocolate cake, I would be in birthday heaven. (Melbourne, Australia)

My contribution this month is an Indian Bean Stew with a selection of legumes and spices. Black chickpeas, yellow chickpeas, kidney beans, mung beans and urad dal come together with a paste made up of onion, garlic, ginger, jalapeno pepper, cloves, red chilies, cinnamon, turmeric, cumin and cayenne and simmered with tomatoes, curry leaves, asafoetida and coconut milk and garnished with fresh parsley. Serve with a bed of hot rice, some yogurt to cut the heat, Besan Roti and for dessert Goat Cheese Cheesecake with Mixed Berries. (London, Ontario, Canada)

Ruth of Makey-Cakey is now up. She cooked up this delicious Spicy Tomato and Lentil Soup. This blended soup is made up of onion, carrots, tomatoes, a mixture of barley, red lentils, puy lentils and yellow split peas, cumin, turmeric, chili powder and olive oil. The menu suggestions is just divine. Ruth suggests serving this soup with Marinated Feta, some crusty Quick Cider Bread, a zingy Fennel Chickpea and Chili Salad, a Roasted Carrot and Cumin Dip and for dessert this tempting Upside Down Pear and Chocolate Cake. What a feast! (UK)

Our final entry is from Lyndsy who posts at Lauf(-) und Leckerei. Her first time cooking with fresh leeks, we have here an interesting and flavorful Leek and Apple Soup. Leeks are fried in olive oil and then paprika, caraway, turmeric liquid, vegetable broth, chili pepper, seasoning, lemon juice and apple come together in this soup and then garnished with fried buttered apple and dry toasted sunflower seeds. Served with some Couscous Poppers, this would certainly be a pleasing meal. Yes, please and cheese. (Freiberg, Germany)

Jacqueline will be hosting the April edition of No Croutons Required. Check back at the beginning of the month for the theme.

Staple Corner: How to Make Your Own Thai Green Curry Paste

After pad thai, green curry is one of Thailand's most famous contributions to world cooking. The paste from which it derives both its color and its name forms the base of a wide variety of vegetable and meat dishes in the form of stir fries, dry curries and soups. Commercial green curry pastes are easily available, but as time goes by I've more and more adopted the practice of making my own homemade pastes — just as with spice blends, the additional time spent preparing your own is rewarded with incredibly fresh, vibrant and authentic flavors and aromas that the commercial varieties can't really compete with.

And this green curry paste recipe is no exception — the aroma alone is astonishingly clear, pungent and exotic, and the taste is extraordinarily vivid. Green curry pastes are typically made with fish sauce and sometimes shrimp paste as well, so this homemade version presents another advantage to vegetarians.

Keep the 1 1/2 cups that this recipe makes in a well-sealed jar for up to a couple of weeks in the refrigerator, or freeze it in ice cube trays or a tablespoon or two at a time in small baggies — a little of this potent blend goes a long way! I'll shortly be sharing a recipe for an authentic and wonderfully flavorful green curry lentil and vegetable soup that uses only a small amount of this paste but to great effect.

Some notes on this recipe:

Feel free to adjust the quantities of individual ingredients to your preferences, and increase or reduce the number of green chilies depending on your taste and the type of chili. I used unseeded serranos in this recipe, with a fairly hot result. You can seed the chilies as well if you prefer less heat. You can also substitute 1/4 teaspoon each of ground coriander and ground cumin for the whole seeds if necessary, although I feel that toasting and grinding the seeds adds a fresher flavor.

Finally, galangal (or galanga) is a close relative of ginger and is used in the same way. Galangal has a paler and thinner pinkish skin that is peeled just as with ginger, and while the taste is hot and zesty like ginger, it has a strong and unique citrusy and mustardy flavor and aroma with hints of pine that is quite unlike its cousin. I recommend looking for it in an Asian grocer where it is usually available fresh or frozen (some people prefer frozen galangal imported from Thailand over fresh galangal grown in California or locally). But ginger will also produce a fine result.

Homemade Vegetarian Thai Green Curry Paste

Recipe by Lisa Turner Cuisine: Thai Published on March 18, 2012 The base for one of Thailand's most famous food styles, green curry paste adds a vivid zesty and pungent flavor and aroma to curries and soups — this homemade version is especially vibrant and suitable for vegetarians Print this recipe Ingredients: 1/2 teaspoon coriander seeds 1/2 teaspoon cumin seeds 1 teaspoon white or black peppercorns 1 lemongrass stalk 4 green chilies 1 shallot, peeled 1 clove garlic, peeled 1-inch piece fresh galangal or ginger, peeled 1/2 cup packed fresh coriander leaves, roots and stems zest and juice of 2 limes 2 teaspoons tamari (fermented soy) sauce 1/4 teaspoon ground turmeric 1/2 teaspoon sea salt Instructions: Toast the coriander and cumin seeds in a small saucepan or frying pan over medium-low heat, tossing frequently, until the seeds darken a few shades and become fragrant, 5 - 10 minutes. Remove from heat and grind to a powder with the peppercorns with a mortar and pestle or in a spice grinder. Remove the outer leaves from the lemongrass, trim the ends and finely chop. Coarsely chop the green chilies, shallot, garlic and galangal or ginger. Place the chopped ingredients in a food processor and add the coriander, lime zest and juice, and tamari sauce. Process to a smooth paste, adding up to a 1/4 cup of water as necessary. Add the coriander, cumin and peppercorn spice mixture, along the turmeric and sea salt, and process until combined. Store in a sealed airtight jar for up to 2 weeks, or freeze in small batches for up to several months. Makes about 1 1/2 cups

Other homemade food pastes from my kitchen:
Homemade Massaman Paste
Homemade Harissa
Red Chili and Vinegar Paste
Spicy Sun-Dried Tomato Paste

On the top of the reading stack: Quinoa 365: The Everyday Superfood

Audio Accompaniment: Fernando Lagreca

Mixed Bean Indian Stew

Legumes are an important source of proteins for vegetarians, especially when combined or served alongside with grains, and give the body that needed boost of fibre. It is a shame that so many vegetarians and vegans rely on unfermented soy products and pasta. If you miss hotdogs and burgers, well maybe you should keep on eating the real thing instead of buying the processed alternatives that sort of taste like meat but pretty much contain only empty calories and additives. Not that wieners and greasy burgers are a good choice to include in your diet in the first place. Pasta is a good source of complex carbohydrates, but it should not be the mainstay of your diet either. We need to eat a variety of foods, including not only beans and grains, but fruits and vegetables as well. On my blog you will find lots of Indian vegetarian recipes that will nourish you and satisfy your palate. I am a versatile cook, and even if you don't enjoy Indian food there are plenty of other recipes that can grace your table.

This Indian-style stew contains a variety of legumes and, served along with rice or any Indian flatbread, is most satisfying indeed. I like my Indian dishes hot, and if you do too you may want to add a wee bit of fire paste to the pot near the end of the cooking time. Serve with some yogurt to temper the heat if desired.

This is my contribution to this month's No Croutons Required. To celebrate my birthday month, I am asking for spicy soups or salads along with menu suggestions. I will accept entries until the 20th of this month.

Mixed Bean Indian Stew

Recipe by Lisa Turner Cuisine: Indian Published on March 16, 2012 A rich, dark and earthy, and filling spicy curry using a mix of beans for a contrast of tastes and textures Print this recipe Beans/Dals: 1/4 cup dried black chickpeas 1/4 cup dried yellow chickpeas 1/4 cup dried red kidney beans 1/4 cup dried whole mung beans 1/4 cup dried split skinless urad dal Paste: 1 small onion, chopped 1 clove garlic, minced 1-inch piece fresh ginger, peeled and chopped 1 jalapeño, seeded and chopped 8 - 10 whole cloves 6 - 8 dried whole red chilies 6-inch cinnamon stick, broken into pieces 1 teaspoon turmeric 1 teaspoon ground cumin 1/2 teaspoon cayenne Sauce: 2 tablespoons ghee, butter or oil 1 small tomato, seeded and finely chopped handful of dried curry leaves 1/4 teaspoon asafoetida 2 teaspoons sea salt 1/2 cup coconut milk Garnish: 2 tablespoons fresh parsley or coriander, chopped Instructions: Rinse the beans well and soak overnight with enough water to cover. Drain and transfer to a large pot along with 3 1/4 cups of water. Bring to a boil, reduce the heat to medium-low, cover and simmer until the beans are tender, about 1 hour. In a blender (I used my magic bullet), combine the onion, garlic, ginger, jalapeño, cloves, dried chilies, cinnamon, turmeric, cumin and cayenne. Blend until you have a smooth paste. In a medium-sized skillet or saucepan, heat the ghee (or butter or oil) over medium heat. When hot, add the paste to the pan and stir and fry for 5 minutes. Now add the tomato, curry leaves, asafoetida and salt. Cook for another 8 - 10 minutes, stirring often. Add the cooked sauce to the beans, along with the coconut milk and simmer for another 20 minutes, adding more water if necessary to reach your desired consistency. Garnish with parsley or coriander and serve hot. Makes 6 - 8 servings

More Indian legume recipes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Chickpea Vindaloo
Dal Kootu
Mung Bean Paneer
Spicy Mung Bean Soup with Coconut Milk

On the top of the reading stack: cookbooks

Audio Accompaniment: Mutek stuff

Puy Lentil and Tomato Soup

Dark green-brown with fine bluish speckles, Puy lentils are always an attractive item in the pantry and an even more attractive option for quick but elegant soups and salads. Also known as French green lentils, these little lentils have a subtle earthy and peppery flavor and hold their shape perfectly when cooked, looking like little brown pearls in this simple, fast and wonderfully fragrant tomato and dried herb soup.

If you can't find Puy lentils, green or brown lentils may be substituted although more care needs to be taken to make sure that the lentils do not overcook and turn any more mushy than necessary. I have a small fear myself that I won't be able to find Puy lentils once my supply runs out as the small store that I'd always bought them at recently closed. If anyone has spotted them in the London area, feel free to drop me a line! They really are a treasure.

Puy Lentil and Tomato Soup

Recipe by Lisa Turner Published on March 13, 2012 A simple, quick and delicious Puy lentil soup with tomatoes and fragrant dried herbs Print this recipe Ingredients: 1 tablespoon butter 1 onion, chopped 2 cloves garlic, crushed 1 celery stalk, chopped 1/4 teaspoon dried thyme 1/4 teaspoon dried basil 1 cup Puy or French lentils, rinsed 1 bay leaf 5 cups water 1/2 cup elbow or small pasta 2 large firm tomatoes, chopped 1 teaspoon sea salt, or to taste fresh ground black pepper small handful of fresh parsley leaves fresh grated Parmesan cheese for garnish Instructions: Melt the butter over medium heat in a large saucepan or soup pot. Add the onion and garlic and sauté for 2 -3 minutes until soft. Add the celery and continue to stir for another minute. Stir in the dried herbs, then add the rinsed lentils and bay leaf, and cover with 5 cups of water. Bring to a boil, then reduce the heat to medium-low, cover, and simmer for 20 minutes or until the lentils are just tender. Add the pasta and tomatoes and cook for 8 - 10 minutes or until the pasta is tender. Remove from heat, discard the bay leaf, and stir in the parsley. Season with salt and pepper, and serve hot garnished with a sprinkle of fresh grated Parmesan cheese. Makes 4 - 6 servings

Puy (French) lentil recipes from my kitchen:
Saffron Brandied Lentils
Puy Lentil Soup with Spinach
Puy Lentil, Feta and Roasted Pepper Salad
French Lentil Salad with Sweet Corn and Tomato
Chickpea and Lentil Salad with Zucchini and Sun-Dried Tomatoes

On the top of the reading stack: Shirley Jackson

Audio: silence

Lemon Curd Oatmeal

Oatmeal porridge was a staple breakfast food for previous generations of Canadians, and it's so quick and easy to make in the morning that there's no reason why it shouldn't become a staple for this hurried generation as well. Naturally sweet and soothing with a delightful nuttiness, oats are the perfect grain for starting the day, loaded with good energy, calcium, iron, magnesium, phosphorus, potassium, fibre and B vitamins. Instant oats ought to be avoided not only as an almost misnomer — cooking regular rolled or steel-cut oats take hardly any more time at all — but because most of the nutrients are lost during a high temperature precooking stage, and the results contain preservatives and artificial sweeteners. Rolled or steel-cut oats, meanwhile, are almost as good as using the whole oat groats, because they've only been lightly processed with a very light steaming and rolling or cutting. The time saved is a matter of mere minutes, compared to a significant loss of the natural taste and nutritional value of oats.

Oats are also so easy to dress up with fresh or dried fruit, nuts, butter, milk or cream, or sweetened with maple syrup or brown sugar. But I've found a new breakfast treat now — stir a spoonful of homemade lemon curd into your hot oatmeal for a delightfully sweet and fresh lemony experience. Enjoy your oats!

Other fresh morning ideas for lemon curd and oats from Lisa's Kitchen:
Oat Porridge for Two
Oat Porridge and Fruit
Chai Spice Oatmeal
Lemon Curd Ricotta Pancakes

On the top of the reading stack: try to decide which books to choose from my massive personal library

Audio Accompaniment: howling wind

White Bean and Mushroom Soup with Butternut Squash and Kale

There are three things that get me through a chilly Canadian winter — a warm blanket and a warm cat both spread on my lap, shivering glances at the calendar waiting for the pages to turn, and a hot steaming bowl of a thick homemade bean and vegetable soup. This soup is just the thing on those days when the winter wind swirls about the house looking for a crack to get through — hearty and nutritious white beans and butternut squash surrounded by a rich and lightly spiced mushroom broth and healthy slices of wilted kale, it's a great way to warm you up and fill you up before composing yourself under some more nice warm blankets for the evening. Apart from some chopping preparation, it's a fast and simple soup to make and enjoy.

White Bean and Mushroom Soup with Butternut Squash and Kale

Recipe by Lisa Turner Published on March 8, 2012 A hearty, warming and nourishing soup of white beans, butternut squash and wilted kale in a rich and lightly spiced mushroom broth Print this recipe Ingredients: 1 cup dried cannellini (white kidney) beans 4 cups vegetable stock 2 tablespoons olive oil 16 oz mushrooms (white, cremini or shitake), trimmed and chopped 1 large onion, chopped 2 cloves garlic, minced 1 jalapeño, seeded and chopped (optional) 1 teaspoon curry powder 1 butternut squash, peeled, seeded, and cut into 1/2-inch pieces 1 bay leaf 4 cups water 1 1/2 teaspoons sea salt, or to taste fresh ground black pepper 1/2 bunch kale, stemmed and sliced Instructions: Rinse the beans under running water and soak overnight covered in several inches of cold water with a little yogurt whey or lemon juice added. Drain the following day, add to a large saucepan and cover with the vegetable stock. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour or until the beans are just tender. Remove from heat and set aside both the beans and the cooking liquid. Meanwhile, heat a large saucepan over medium-high heat. When hot, add 1 tablespoon of the olive oil, wait a few seconds, then swirl to coat the pan. Add the mushrooms and sauté for 8-10 minutes or until the mushrooms are a golden brown. Remove from the pan and set aside. Wipe the pan clean and return to the stove. Reduce the heat to medium and add the remaining tablespoon of olive oil. Add the onion and garlic and stir for 2-3 minutes or until the onions start to turn translucent. Add the jalapeño if using, and stir for another minute. Now toss in the squash and curry powder and stir to coat the vegetables with the oil and curry powder. Pour in the water, add the bay leaf, and bring to a boil. Reduce the heat to medium-low and add the reserved mushrooms, beans and the cooking liquid from the beans. Cover and simmer for 20-30 minutes or until the squash is tender. Discard the bay leaf and season the soup with salt and plenty of fresh ground black pepper. Add the kale and continue to simmer for 4-5 minutes or until the kale is wilted but still bright green. Remove from heat and serve hot. Makes 6 - 8 servings

Other warming bean and vegetable soups from my kitchen:
Spicy White Bean and Turnip Soup
Italian White Bean and Kale Soup
Chickpea and Cabbage Soup

Urad Dal with Toor Dal and Spinach and Parsley

I adore simple but flavorful dal soups that are easy to digest. The most time consuming process for this recipe is the preparation, but even that won't take long. A creamy and spicy dish that pairs well with rice and naan bread. I always enjoy cooking Indian vegetarian dishes. The aromas are soothing and stimulate the appetite. That is also a reason why I enjoy visiting Indian grocery stores. There is always something new to explore and add to my overstuffed kitchen, and you will find all the ingredients you need for this recipe there.

I adapted this recipe from 1,000 Indian Recipes by Neelam Batra. I have written about this book in the past and often find myself pulling it off the shelf when I am not quite sure what to make for dinner. Though not strictly vegetarian, those who don't eat meat will be sure to find lots of dishes to please their palates and vegans won't be disappointed either. How could you be when you have so many recipes included between the covers?

The book features tried and true recipes from various regions of India including not only main dishes, but spice blends, sides (including rice dishes and vegetable dishes), chutneys and pickles, appetizers and snacks, salads, breads, desserts and beverages. This is one book you will not want to be without, whether you are a seasoned Indian cook or just learning about the unique and varied dishes that originate from and are inspired by Indian cuisine. The suggested menu selections, introductions to the recipes, description of kitchen basics and glossary are very helpful and informative.

I am sending this off to Rosh who is hosting a Gimme Green event celebrating the goodness of greens.

Urad Dal with Toor Dal and Spinach and Parsley

Recipe by Lisa Turner Adapted from 1,000 Indian Recipes Cuisine: Indian Published on March 6, 2012 A simple, creamy and spicy Indian dal curry great for serving as a light dinner with rice or naan bread Print this recipe Ingredients: 3/4 cup skinless urad dal, rinsed 1/2 cup toor dal or chana dal, rinsed 4 1/2 cups water 1/2 teaspoon turmeric 1/2 teaspoon cayenne 1 pound spinach, trimmed and coarsely chopped 1 cup fresh parsley, chopped 3 tablespoons ghee or oil 2 teaspoons cumin seeds 1 small onion, chopped 3 - 4 fresh green chilies, seeded and finely chopped 1 clove garlic, minced or crushed 1-inch piece ginger, minced 1 tablespoon ground coriander 1 teaspoon ground cumin 1 teaspoon fenugreek seeds 1/2 teaspoon paprika 1/2 teaspoon asafoetida dash of mustard powder 1 1/2 teaspoons sea salt 1 large tomato, finely chopped 2/3 teaspoon garam masala or goda masala for garnish Instructions: In a large pot, combine the dals, water, turmeric and cayenne. Bring to a boil, reduce the heat to medium-low, cover and simmer until the dal is soft , about 30 minutes. Add more water if necessary. Now add the spinach to the pot, along with most of the parsley (reserve a little for garnish) and continue to cook until the spinach is wilted, about 15 minutes. Heat the ghee or oil in a medium-sized saucepan or frying pan over medium heat. When hot, toss in the cumin seeds and stir and fry until they darken a few shades. Add the onion to the pan and stir and fry until the onion is golden. Next add the chilies, garlic, ginger, ground coriander, ground cumin, fenugreek seeds, paprika, asafetida, mustard powder and salt. Stir and fry for a minute, then add the tomatoes. Continue to cook until this mixture thickens up. Transfer to the pot with the dal and spinach and mix well. Serve hot and garnish with garam masala or goda masala and the remaining parsley. Makes 4 - 6 servings

More Indian split bean recipes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Urad Dal with Tomatoes, Spices and Coconut
Urad Dal with Fresh Fenugreek
Spicy Vegetable Korma with Chana Dal in a Cashew Coconut Tomato Sauce
Tarka Dal

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Audio Accompaniment: Kasper Bjørke