Lentil & Farro Soup

This soup is what I like to call a stealth recipe. You read it over, take a look at the ingredient list, and you're like, okay, that sounds pretty good. Just pretty good, not amazing. But then you make it... and you are utterly SHOCKED at how delicious and flavorful it is. This recipe is kinda like that. Stealthy. It seems humble at first glance, but the combination of chewy farro, aromatic curry, lemony yogurt, and those occasional sweet bursts of sweet potato combine into something awesome that's soon to be one of your new favorite soups.

Lentil & Farro Soup

From Super Natural Every Day

• 2 tablespoons olive oil
• 2 large yellow onions, chopped
• 1 cup peeled and diced sweet potato or winter squash
• Sea salt
• 1 tablespoon + 2 teaspoons Indian curry powder
• 2/3 cup whole or semi-pearled farro
• 1 1/4 cups lentils, picked over and rinsed
• 6 to 7 cups vegetable broth or water
• 1 cup plain yogurt or Greek-style yogurt, or creme fraiche
• Grated zest and juice of 1 lemon

Heat the oil in a large soup pot over medium-high heat. Stir in the onions and sweet potato. Add a big pinch of salt and saute until the onions soften a bit, a couple of minutes. Add the curry powder and stir until the onions and sweet potatoes are coated and the curry is fragrant, a minute or so. Add the farro, lentils, and 6 cups of the broth. Bring to a boil, decrease the heat to a simmer, cover, and cook for 50 minutes, or until the farro and lentils are cooked through. (If you're using semi-pearled farro, the cooking time is about 25 minutes.) Taste and season with more salt if needed; how much you'll need depends on the saltiness of your broth. Don't under-salt; the soup will taste flat.

While the soup is cooking, in a small bowl, stir together the yogurt, lemon zest and juice, and about 1/4 teaspoon of salt. Serve each bowl of soup topped with a dollop of lemon yogurt and a drizzle of olive oil. Video Marketing Blaster Reviews - Techno Reviews Video Marketing Blaster Reviews - Techno Reviews Video Marketing Blaster Reviews - Techno Reviews

Triple Green Curry

This southeast Asian curry has got a triple dose of green. First, you start with a blended green curry paste made with shallots, spices, and chilies. Second, you cook some nutritious green veggies (broccoli and bok choy) in a delicious coconut broth spiked with the curry paste. Third, you sprinkle fresh green herbs (basil and mint) over the whole thing at the end.

Triple Green Curry
From Cooking Light

• 1/2 cup chopped fresh cilantro
• 2 tablespoons chopped peeled fresh ginger
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 8 garlic cloves, peeled
• 1-3 small serrano chiles, seeded (depending on how heat-tolerant you are)
• 2 large shallots, coarsely chopped
• 4 cups coarsely chopped broccoli florets (about 1 head)
• 2 cups sliced baby bok choy
• 2 teaspoons dark sesame oil
• 4 teaspoons sugar
• 1 tablespoon soy sauce
• 3/4 teaspoon kosher salt
• 14-oz can light coconut milk
• 14-oz package water-packed organic firm tofu, drained and cut into 3/4-inch cubes
• 1/4 cup fresh lime juice
• 2 cups hot cooked long-grain white rice
• 1/4 cup chopped fresh basil
• 2 tablespoons chopped fresh mint

Combine first 7 ingredients (through shallots) in a food processor and process until smooth. Set aside.

Cook broccoli florets in boiling water in a large Dutch oven 3 minutes or until crisp-tender. Remove broccoli from water with a slotted spoon; drain and rinse with cold water. Drain and set aside. Return water to a boil. Add baby bok choy to pan; cook 1 minute. Drain and rinse with cold water. Drain and set aside.

Heat Dutch oven over medium-high heat. Add oil to pan and swirl to coat. Add cilantro mixture to pan; saute 1 minute, stirring constantly. Add sugar and next 4 ingredients (through coconut milk) to pan. Bring to a boil. Add tofu; cover, reduce heat, and simmer 6 minutes or until slightly thick. Add broccoli, bok choy, and juice. Cook 1 minute or until heated, tossing to combine.

Place 1/2 cup rice in each of 4 bowls. Spoon 1 1/2 cups tofu mixture over each serving. Sprinkle basil and herbs over each serving.

One-Pan Eggplant & Chickpea Curry

The next time you need something delicious to make with a beautiful eggplant, or you're too tired to make something really involved for dinner, or you just don't want to do a lot of dishes, try this guy out. This is an insanely easy curry that you just pop into the oven so the veggies and chickpeas get all roasty in a garlicky curry paste. So wonderful with a dollop of cool plain yogurt and some toasty naan for wiping your plate clean.

 One-Pan Eggplant and Chickpea Curry

From Food & Wine

• 2 large garlic cloves, minced
• Kosher salt
• 2 teaspoons curry powder
• 1/4 cup vegetable oil
• 1 medium eggplant, peeled and cut into 3/4-inch pieces
• 1 large onion, cut into 1/2-inch wedges
• One 15-oz can chickpeas, drained
• 1/4 cup finely julienned fresh ginger
• Freshly ground pepper
• One 5-ounce bag baby spinach
• Warm naan and plain yogurt, for serving

Preheat the oven to 425 F. On a work surface, mash the garlic to a paste with a pinch of salt. In a large roasting pan, mix the paste with the curry powder and vegetable oil. Add the eggplant, onion, chickpeas and ginger, season with salt and pepper, and toss well. Spread the vegetables in an even layer and roast for about 30 minutes, stirring once or twice, until the eggplant and onion are tender. Stir in the spinach and roast until just wilted, about 2 minutes. Serve with warm naan and yogurt.

Thai Curried Noodles with Broccoli and Tofu

This dish is just easy comfort food in a bowl. Noodles, tofu, and broccoli swimming in a curried coconut broth with a squeeze of lime. What's not to like about that? Did I mention you can make it in about 20 minutes? Yeah. That's right. My work is done here.

Thai Curried Noodles with Broccoli and Tofu

From Vegetarian Times

• 2 teaspoons vegetable oil
• 2 large shallots, chopped
• 2 tablespoons red or yellow Thai curry paste
• 1 teaspoon curry powder
• 1 teaspoon ground turmeric
• 1 15-oz can light coconut milk
• 1/2 cup low-sodium vegetable broth
• 2 teaspoons light brown sugar
• 1 package firm tofu, drained and cut into 1/2-inch cubes
• 5-6 oz dry fettuccine
• 5 cups broccoli florets
• Lime wedges

Heat oil in medium pot over medium-high heat. Saute shallots in oil 2 minutes. Add curry paste, curry powder, and turmeric; cook 1 minute. Stir in coconut milk, broth, and brown sugar, and bring to a simmer. Reduce heat to medium, and cook 5 minutes. Stir in tofu and simmer for 10 minutes.

Cook fettuccine in a large pot of boiling salted water according to package instructions. Add broccoli to pot for last 2 minutes of cooking time. Drain, and add to tofu-curry mixture. Mix well and serve with lime wedges.

Yellow Split Peas with Tomato & Chilis (Chana Dal)

I've had a bit of a dietary overload the past few days. Last week I had to go to Louisville for work, which ended up being one giant carb-fest. Then this weekend my parents visited DC for my mom's birthday. We had several great meals, but most imporantly, we went to Komi for her birthday dinner (best. meal. of. my. life. I would share photos but they don't allow guests to take any.) No words can describe the 15 amazing courses...or my food hangover the next day.

Last night I needed something gentle, so I threw together a nice, easy dal from my favorite curry cookbook. I don't know what it is about lentils cooked Indian-style that's so soothing, but they're just so creamy and savory and lovely. If you haven't been overindulging as I have, and you're more in the mood for something exotic, this dish can be spicied up significantly by adding extra chilis.

Yellow Split Peas with Tomato and Chilis
From 660 Curries

• 1 cup yellow split peas (chana dal), picked over for stones
• 1 tablespoon coriander seeds
• 1 teaspoon cumin seeds
• 4 fresh Thai, cayenne, or Serrano chiles, stems removed, coarsely chopped (I used two seeded jalapenos because I'm a wimp)
• 4 medium-sized cloves of garlic
• 2 tablespoons Ghee or melted butter (vegans can use canola oil)
• 1 large tomato, cored and finely chopped
• 1 teaspoons coarse sea salt, plus more to taste
• 1/4 teaspoon turmeric
• 1/4 cup finely chopped fresh cilantro leaves and tender stems
• Cooked rice or naan, for serving

Place the split peas in a medium-sized saucepan. Fill the pan halfway with tap water and rinse the peas by rubbing them between your fingertips. The water will become cloudy. Drain this water. Repeat three or four times, until the water remains relatively clear; drain. Now add 3 cups water and bring to a boil, uncovered over medium heat. Skim off and discard any foam that forms on the surface. Reduce the heat to medium-low, cover the pan, and simmer, stirring occasionally, until the peas are partially tender, 25 to 30 minutes.

While the split peas are simmering, combine the coriander seeds, cumin seeds, chiles, and garlic in a mortar. Pound with the pestle to form a pungent, pulpy mass (some coriander seeds will remain whole).

Heat the ghee/butter in a small skillet over medium-high heat. Add the pounded chile blend and stir-fry until the garlic is golden brown, 1 to 2 minutes.

Add the tomato, salt, and turmeric. Cook over medium heat, uncovered, stirring occasionally, until the tomato softens and the ghee/butter starts to separate around the edges, 5 to 8 minutes. Stir in the cilantro, and set aside.

When the split peas are partially tender, add the sauce. Continue to simmer the dal over medium heat, uncovered, stirring occasionally, until the flavors permeate the split peas, about 5 minutes. Then serve with cooked rice or naan.

Curried Lentil Soup

My dog had surgery yesterday. He had this nasty mass on his chest that got really infected a couple weeks ago, so the vet decided he should have it removed entirely. When they cut it off him and looked inside it, there was a thorn in there. A thorn. Seriously? That is the world's most expensive thorn. An $1100 thorn, to be precise.

So last night was kind of hectic as we dealt with our drugged-out dog lurching about the apartment slamming into walls, crying, and oozing blood all over the carpet. Fortunately, I had planned to make a soup last night, so it worked out well. When you have a sick patient in the house, soup just seems appropriate, you know? I did the prep work ahead of time, and then after we picked Walter up from the vet, I just let it simmer on the stove while we tended to his crying and oozing. Not my ideal Friday night, but the soup was really good at least.

Curried Lentil Soup
From Bon Appetit

• 3 tablespoons olive oil, divided
• 1 medium onion, chopped
• 1 medium carrot, finely chopped
• 2 large garlic cloves, chopped, divided
• 2 tablespoons (or more) curry powder
• 1 cup lentils (recipe calls for French green but I just used the regular brown kind)
• One 15-oz can chickpeas, drained and rinsed
• 1 tablespoon fresh lemon juice
• 2 tablespoons butter (vegans can omit this)
• 2 green onions, sliced

Heat 1 tablespoon olive oil in heavy large pot over medium heat. Add onion and carrot; sprinkle with salt and pepper. Cook until onion is translucent, stirring occasionally, about 4 minutes. Add half of chopped garlic; stir until vegetables are soft but not brown, about 4 minutes longer. Add 2 tablespoons curry powder; stir until fragrant, about 1 minute. Add lentils and 4 cups water. Sprinkle with salt and pepper. Increase heat and bring to boil. Reduce heat to medium; simmer until lentils are tender, about 30 minutes.

Meanwhile, puree chickpeas, lemon juice, 1/4 cup water, remaining 2 tablespoons olive oil, and remaining garlic in processor.

Add chickpea puree and butter (if desired) to lentil soup. Season to taste with salt, pepper, and additional curry powder, if desired. Add water by 1/4 cupfuls to thin to desired consistency. (Soup can be made up to 1 day ahead. Cool, cover, and refrigerate. Rewarm before continuing.)

Divide soup among bowls. Sprinkle with thinly sliced green onions.

Bonus picture: Walter in his post-surgery tee shirt (so he doesn't chew his stitches out...)

Fall Vegetable Curry

Joe and I have this great routine on Monday nights. (I probably find it more great than he does, but bear with me.) I go to my Zumba class after work to shake my booty and burn calories while looking like a flailing idiot (but a flailing idiot that's having fun). Then I come home, shower, and eat a home-cooked meal prepared lovingly by Joe while we watch Jeopardy! together. Finally, I curl up on the couch (while he retreats to the bedroom to do work or Spanish lessons) to watch that evening's episode of The Greatest Show of Our Time.

(Speaking of which, did you guys watch last night?! Uh, I basically needed a cold shower after the last 2 minutes of the episode. SO. GOOD.)

Anyway, this is what I came home to after Zumba last night. The apartment smelled amazing - even from the inside of the shower. Curry, you are so wonderful.

Fall Vegetable Curry
From Cooking Light

• 1-1/2 teaspoons olive oil
• 1 cup diced peeled sweet potato
• 1 cup small cauliflower florets
• 1/4 cup thinly sliced yellow onion
• 2 teaspoons Madras curry powder (if you don't have Madras, use regular curry powder and a pinch of cayenne pepper)
• 1/2 cup vegetable broth
• Salt to taste
• 1 15-ounce can chickpeas, rinsed and drained
• 1 14.5-ounce can diced tomatoes, undrained
• 2 tablespoons chopped fresh cilantro
• 1/2 cup plain 2% reduced-fat Greek yogurt
• Cooked rice, for serving (I used brown basmati)

Heat olive oil in a large nonstick skillet over medium-high heat. Add sweet potato to pan; sauté 3 minutes. Decrease heat to medium. Add cauliflower, onion, and curry powder; cook 1 minute, stirring mixture constantly. Add broth and next 3 ingredients (through tomatoes); bring to a boil. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender, stirring occasionally. Sprinkle with cilantro; serve with yogurt and cooked rice.

Variations: The original recipe suggested adding a handful of chopped cashews to the cooked rice just before serving.

Curried Chickpeas and Tofu

This is one of those meals that was incredibly easy to photograph because it's just so pretty and colorful. Sometimes I have to take a dozen shots before I get a photo I like, but with this one it was just one click and I was done.

On top of that fact (which I realize is probably not particularly relevant to anyone who may be reading this), this dish is also very tasty and a total snap to prepare. Start to finish, 20 minutes, tops. It's so simple that you can have a side dish going at the same time -- as you can see from the picture, I chose some simple steamed green beans.

Curried Chickpeas and Tofu

From Moosewood Restaurant Cooks at Home

• 1 medium onion, chopped
• 1 garlic clove, minced 
• 1-2 tablespoons vegetable oil (use 2 if you are not using a non-stick skillet)
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• Salt and black pepper to taste
• Pinch of cayenne (optional, but great)
• 1 cake tofu (3/4 pound), pressed for about a half hour (if you have time) and cut into cubes
• 2 cups undrained cooked chickpeas (one 16-ounce can)
• 2-3 tomatoes, chopped (about 1 1/2 cups)
• Chopped fresh cilantro 
• Plain yogurt

Saute the onion and garlic in the oil until the onions are translucent, stirring occasionally. Stir in the spices. Add the cubed tofu and cook for a minute or so, stirring constantly. Add the chickpeas and about 1/2 cup of their liquid, and simmer for 5 minutes. Add the tomatoes and continue to cook until thoroughly heated. Serve topped with cilantro and/or yogurt if you like.

Variations: Vegans can feel free to omit the yogurt or to use soy yogurt instead.

Tofu Saag

This recipe needs little by way of introduction. It's a variant on an Indian standby, saag paneer, but replacing the paneer with easier-to-come-by tofu. This version also happens to be vegan and very healthy. Don't worry, it's still delish. Not quite as good as the fattening take-out version, but pretty darn great for a home-cooked meal.

Tofu Saag

• 1 pound extra-firm tofu
• 2 1/2 tablespoons soy sauce or tamari
• 1/4 cup water (or 1 1/2 tablespoons sesame oil)
• 1 small yellow onion, chopped small
• 4 large garlic cloves, minced
• 1 tablespoon fresh ginger, peeled and minced
• 1 pound frozen spinach (leaf, not chopped), thawed and pressed (to get some of the water out)
• 1 cup seeded, chopped tomato
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon salt, or to taste
• 1/2 cup soy, rice, or coconut milk
• Crushed red pepper to taste
• Cooked brown rice

Preheat the oven or a toaster oven to 350 F and oil a baking sheet. Cube the tofu, press some of the water out, toss with soy sauce or tamari, and place on the baking sheet. Let it sit for 5 minutes before placing it in the oven. Roast for 15 minutes.

Meanwhile, place the water (or sesame oil) in a large nonstick skillet or saute pan over medium-high heat. Add the onion, garlic, and ginger, and cook for 5 minutes, stirring frequently. Lower the heat to low, add the spinach, and cook for 5 minutes, stirring occasionally. Add the tofu, tomatoes, and the remaining ingredients, and cook for 5 minutes. Serve with brown rice.

Curried Quinoa Salad with Cucumber-Mint Raita

First recipe on the new blog! Woo! Good times. I figured tonight's dinner was as worthy of a blog post as any, so why not start off with it? This is a great and very different recipe from the most recent issue of Cooking Light, a magazine that often frustrates me (some months it contains very few vegetarian recipes). But this one was kind of fun.

It's the kind of grain/vegetable salad, served at room temperature, that I'm so drawn to during hot summer weather. It has a nice savory-sweet balance: the curried quinoa is salty and spicy, mango and currants add sweetness, and celery provides just the right amount of crunch. A minty raita ties it all together.

This is a great vegetarian meal because quinoa has lots of protein. In fact, it's a "complete" protein, meaning that it has pretty much all the amino acids that people need. If you haven't tried it, you should -- it's a delightfully chewy little grain.

Curried Quinoa Salad with Cucumber-Mint Raita

• 1 teaspoon olive oil
• 2 teaspoons curry powder
• 1 garlic clove, pressed or minced
• 1 cup uncooked quinoa
• 2 cups water
• 3/4 teaspoon kosher salt
• 1 diced peeled mango
• 1/2 cup diced celery
• 1/4 cup thinly sliced scallions
• 3 tablespoons chopped fresh cilantro
• 3 tablespoons dried currants (*note: you can find these near the raisins in the grocery store)
• 1/4 cup finely diced peeled cucumber
• 2 teaspoons chopped fresh mint
• 1 six-ounce carton plain low-fat yogurt
• 1 five-ounce package fresh baby spinach

Heat oil in a medium saucepan over medium-high heat. Add curry powder and garlic to pan; cook 1 minute, stirring constantly. Add quinoa and 2 cups water; bring to a boil. Cover, reduce heat, and simmer 10-15 minutes or until tender. Remove from heat; stir in salt. Cool completely.

Add mango, diced celery, scallions, chopped cilantro, and currants to cooled quinoa; toss gently.

Combine cucumber, mint, and yogurt in a small bowl, and stir well. Divide spinach evenly among 4 plates, and top each serving with about 1 and 1/4 cup quinoa mixture and about 2-3 tablespoons raita.