Clean-out-the-fridge lentil soup

I cooked a big pot of green lentils, made a delicious salad out of it but was kind of bored eating it as a salad again the next day. So I thought soup and found a perfect clean-out-your-fridge type recipe from Kitchn!  I simplified the recipe and improvised based on the veggie scraps I had in the fridge at the time. You really can't go wrong with it!

Ingredients:

• Olive oil
• 1 large onion, chopped
• 5 garlic cloves, chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• Salt and pepper
• 1/2-inch to 1-inch piece fresh ginger, minced
• 1/2 teaspoon dried red pepper flakes
• 2 bay leaves
• 2 cups cooked green lentils*
• Chopped vegetables (cauliflower, carrots, broccoli, leafy greens, etc.)
• 4 to 6 cups chicken stock, vegetable stock or water
• 1 (28oz.) can crushed tomatoes

Method:

1. In a large saucepan, heat olive oil and saute onion for a few minutes. Add garlic, cumin, turmeric, salt and pepper. Stir to coat.
2. Add ginger, pepper flakes, bay leaves, lentils.
3. Add hard or medium vegetables like carrots, celery, cauliflower, broccoli florets or squash. Pour in crushed tomatoes and stock. Depending on the amount of cooked lentils and veggies you have on hand, adjust the amount of liquid so it's enough to cover the lentils and veggies. Raise the heat to bring to a boil, then lower to medium-low heat, cover the pot, and simmer for 15-20 minutes.
4. Add leafy greens if desired. If soup needs more liquid, stir in more stock. (It should look like thick soup, but not like a chili.) Add a splash of vinegar, salt, pepper and any additional seasoing to taste. Discard bay leaves. Garnish with parsley or cilantro and serve.

If you do not have cooked lentils, simply use more stock and cook the dried green lentils for an extra 15-20 minutes, until they are cooked through but not falling apart. Learn how to make a big pot of green lentils here.

A basic green lentil salad

This basic green lentil salad is based on a recipe from cookbook "A Good Food Day". It is a perfect staple to have around the house because it holds well in the fridge and can be dressed with multiple combinations of herbs, oils and vinegars. I also love to toss them in a chicken or veggie broth to make a protein-packed yummy soup!

Ingredients:

• 1 pound green lentils, rinsed and drained
• 1/2 onion, peeled with core intact
• 3 bay leaves
• 2 whole garlic cloves, peeled
• 1 big carrot stick, peeled and quartered lengthwise
• 1 Tbsp salt

Method:

1. In a large pot, combine lentils, onion, bay leaves, garlic, carrot and salt. Cover by 2 inches of water and bring to a boil over high heat.
2. Reduce heat to a simmer and cook till lentils are tender but not falling apart. Check after 10 minutes, stir and give it another 5 minutes or so.
3. Set the pot aside to cool until lentils are cool enough to handle.
4. Pour lentils in a strainer. Allow them to sit for a few minutes to drain. Discard onion, garlic and bay leaves. Remove carrot pieces, slice them and add them back to lentils.
5. When ready to serve, toss in parsley, cilantro and your favorite olive oil and vinegar. Add salt and pepper to taste.

I dressed this one up with chopped radishes, tomatoes, red onions, scallion, cilantro, olive oil, a touch of red wine vinegar and coarse sea salt. Super delicious!

Simple Indian Dal

We eat dal like an Indian family, never get sick of it! Every week I make a big pot and we would eat it as a main protein with rice for dinner, have it with pita bread for lunch or as a soup to supplement a meat dish.

Ingredients:

• 2 cups red lentils, rinsed and drained
• 4 cups water
• 1 1/2 - 2 tsp salt
• 1/2 tsp turmeric
• 1/4 tsp crushed chillies
• 1 large tomatoes, diced
• 6 cloves garlic, finely chopped
• 1 Tbsp olive oil
• a big handful of cilantro, chopped

In a large pot, put in lentils with 3 cups of water.  Add 1 tsp of salt, turmeric and crushed chillies. Bring it to a boil, then turn the heat to low. Half cover the pot and let it simmer for about 10 minutes.

When the liquid is almost fully absorbed, add another cup of water. Give it a good stir. Simmer for another 5 - 10 minutes.

Once lentils are softened, add in diced tomatoes. Cook for another 10 minutes. Check for consistency and add more water if necessary.

Meanwhile brown garlic in a small pan with olive oil.

When dal is cooked to desired consistency, turn off the heat. Stir in fried garlic and cilantro. Add more salt to taste and serve warm.