Red Lentil Soup

1 tsp olive oil

1 large onion, chopped

2 cloves garlic, minced or pressed

1 tablespoon tomato paste

1 teaspoon ground cumin

salt and pepper, to taste

1/8 teaspoon chili powder, or to taste

1 (32 ounce) carton vegetable broth

1 cup red lentils

1 large carrot, diced

2 tablespoons lemon juice

3 tablespoons chopped fresh cilantro

1 pinch chili powder, to garnish

Sauté the onion and garlic on low heat and covered until the onion has turned golden brown, about 5 minutes. Stir in the tomato paste, cumin, salt, black pepper, and chili powder. Cook and stir 2 minutes more until the spices are fragrant. Stir in the broth, lentils, and carrot. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer until the lentils are soft, about 30 minutes. Pour half of the soup into a blender and puree it or use a stick blender and puree the soup right in the cooking pot. Do not puree all of the soup, leave it a little chunky.

Stir in the lemon juice and cilantro, then season to taste with salt. Drizzle with a sprinkle of chili powder to serve.

Original in allrecipies.com

Thai Yellow Curry

ONE

1 yellow bell pepper, diced

1 stick celery, chopped

2 leeks, chopped

1 medium sweet potato, diced

1 1/4 cups pineapple juice

1 cup water

TWO

2 cups bok choy or cabbage, chopped

1 medium zucchini, chopped

1/4 cup snow peas, cut in strips, tips removed

THREE

3 tbsp lime juice

2 tbsp corn starch (or flour) (in a bowl, add a little cold water and blend to form a paste)

4 tbsp non-fat plain yogurt or soy yogurt (optional)

frech chopped cilantro

SPICE MIX

1 garlic clove, minced or pressed

1/4 tsp turmeric

1/4 tsp ground coriander

1 tsp finely chopped fresh lemongrass

1 small green chile, seeded and minced

Using a mortar and pestle, pound all the spices until a paste forms.

Put the ingredients in ONE and the spice mix in a large pan, cover and bring to a boil. Lower the heat and simmer for about 15 minutes. Add the ingredients in TWO and cook for 2 minutes. Add the lime juice and then gradually add the cornstarch. Cook, stirring constantly until thicker. Remove from heat and let cool down for a few minutes. Stir in the yogurt (optional-I would taste the curry at this point and, if you like it as it is, do not add the yogurt...) but do not boil once the yogurt's been added or it will separate. Stir in the fresh cilantro and serve with rice.

Original in Perfect Vegetarian

Potatoes Madras

ONE

1 tsp olive oil

2 medium potatoes, peeled and cubed

1 sweet potato, peeled and cubed

1 small cauliflower, cut in florets

1 large onion, diced

4 garlic cloves, minced or pressed

TWO

1 tbsp curry powder

1/2 tbsp ground ginger

THREE

1/2 cup red lentils

1 (15 oz) can chopped tomatoes

1 1/4 cups vegetable stock

2 tbsp malt vinegar (or a white vinegar)

1 tbsp mango chutney

salt and pepper, to taste

(green peas, optional)

fresh chopped parsley to garnish

In a large pot, sauté the ingredients in ONE on low heat, covered, until the onions are translucent. Stir in the ingredients in TWO and cook for about 3 minutes. Stir in the ingredients in THREE and simmer for 20 minutes. Top with parsley and serve over rice.

Original from allrecipes.com