Winter is still hanging on in upstate NY, leaving plenty of time to try new soup recipes. Last night, I tried this Curried Red Lentil Soup, making use of the new Sweet Curry powder that I got from Penzeys.



Curried Red Lentil Soup

1 medium onion, chopped
2 cloves garlic, pressed
1/2 tsp ginger paste (or grated fresh ginger)
1/2 tsp nigella seeds (kalonji), optional
3 tsp curry powder*
1 cup red lentils
6 cups water
2 cups shredded carrots
pinch ground cloves*
salt and pepper to taste

Saute onion in water until translucent. Add garlic, ginger,nigella seeds, and curry powder; saute 1 minute longer. Add red lentils and water; lower heat and simmer uncovered for 45 minutes. Stir occasionally to prevent sticking on the bottom. Add shredded carrots, cloves and salt and pepper. Cook 25 minutes. Puree (in batches, if necessary) and serve.

*Note: Penzey's Sweet Curry powder is very mild, and contains cloves, or else I would have used 1/8 tsp of ground cloves. This made a mild soup. All curry powders are different, so start with less and add more to your individual taste.

Never heard of nigella seeds/kalonji? Nigella sativa seeds are also referred to as Roman coriander, blackseed, black caraway, black onion seed, kalonji (Hindi), or chernushka (Russian). They are sometimes incorrectly called black cumin and black sesame. Nigella sativa has been used for medicinal purposes for centuries in Asia, the Middle East, and Africa. They are traditionally used for a variety of conditions related to respiratory health, stomach and intestinal health, kidney and liver function, circulatory and immune system support, and for general well-being. In Islam, the seeds are regarded as one of the greatest forms of healing medicine available. The Prophet Mohammed once stated that this black seed can heal every disease except death. Recent research suggests that thymoquinone, an extract of nigella sativa seed oil, blocks the growth of pancreatic cancer cells. The seeds have little scent, but impart a subtle peppery, oregano-like flavor to foods.

I figure they can't hurt, and this soup is a delicious way to include them in my diet.

I did a lot of cooking over the weekend, and wanted to post some pictures and recipes. The first, Potato Carrot Soup, is a simple yet flavorful combination of potatoes, carrots and onions in a creamy/chunky soup. Good, quick, and feeds body and soul.



Potato Carrot Soup
1 medium onion, chopped
2 cloves garlic, minced or pressed
2 celery stalks, chopped
2 large carrots, chopped
8 medium potatoes, peeled and cubed
4 cups vegetable broth
1 tsp. basil
1/2 tsp garlic powder (if not using fresh)
salt & pepper to taste

Saute the onion, garlic, and celery in water or vegetable broth until tender. Add potatoes and carrots, broth, and basil; bring to boil, then reduce heat and simmer 20-30 minutes, or until potatoes are soft. Using a potato masher, mash half of the soup right in the pot. Alternately, you could use an immersion blender, blending until the soup is half way creamy. If you want a creamier soup, blend everything (in batches if necessary) until smooth.



The second cooking extravaganza was my labor of love, Vegan Fat-free Dolmades (stuffed grape leaves). Many recipes for these tasty appetizers include meat, and traditionally, they are made with oodles of olive oil. In the past, I have made them vegan but not low-fat. This time, I was able to make them with brown rice and no added fat. They were delicious, and quickly gobbled up at my church's Wine Tasting. Unfortunately, I only took a picture of the stuffing while it was cooking. So, just imagine the finished product, a delicious, guilt-free tidbit. Or 100 of them. Made by me. All afternoon.

Vegan Fat-free Dolmades

3 medium onions, diced finely
1 1/2 cups brown rice
2 1/2 TBS dried mint
2 tsp ground coriander
2/3 cup lemon juice
3/4 cups currants or raisins
3 cups water
2 bottles grape leaves in brine (about 50 in each)
1/3 cup lemon juice

Water saute onions in dutch oven, until translucent and starting to brown slightly. Add rice, mint coriander, currants, lemon juice, and water. Bring to a boil, reduce heat, cover and cook 40 minutes, or until rice is just tender. Place paper towel under lid, and let cool.


Remove leaves carefully from jars, rinse and drain. Trim any thick stems with kitchen shears.

Place leaf shiny side down with stem end facing you. Spoon a scant tablespoon of filling near the stem end. Fold up the leaf to cover the filling, fold in sides, and roll tightly towards the point of the leaf, tucking in the leaf as you go to keep it neat.


Photo from www.mediterrasian.com

Place seam side down in 13x9 baking dish. Continue until you have used all the whole leaves, packing them snugly together so they don't unroll while cooking. Torn, unusable leaves may be used to "patch" slightly torn leaves. Place any torn pieces over the dolmades in the baking dish. Cover with water so they are completely submerged and at least 1/2 inch below the surface of the water. Drizzle with lemon juice, cover with foil, and bake at 350 for 45 minutes. Cool in the pan, and serve at room temperature.

Makes approx. 100 dolmades

Soup was a big part of my childhood. My mother and my grandmother frequently made soup from scratch, using turkey carcasses or ham bones, stretching one more meal out of what appeared to be nothing. And my father loved to eat soup. Even on the hottest summer days, he would start dinner with a bowl of soup, insisting that it cooled him off. When my mother got too busy with other things to make her own soup, my father became an accomplished soup cook himself. Campbell's was also a frequent visitor at dinner too, during those busy years when my sister and I were teenagers.

I have continued that soup-making tradition in my own home, though I don't use animal products any longer. Lentil, bean and rice, minestrone, split pea, whole pea; you name it, I make it. I already had a very good recipe for split pea soup from Jeanne Lemlin's Quick Vegetarian Pleasures, but I was intrigued by this recipe of Mary McDougall's that promised vegetables along with my split peas. Here is Mary's recipe, along with my notes in italics.



Hearty Split Pea Vegetable Soup

This is a thick soup filled with chunky vegetables and it is very comforting on a cool, rainy day. Serve by itself in a bowl, or ladle over brown rice for a satisfying meal.

Preparation Time: 15 minutes
Cooking time: 1 hour 10 minutes
Servings: 6-8

2 cups dried split peas
8 cups water
1 large onion, chopped
3 stalks celery, chopped (I used 2)
2 carrots, chopped
2 cups chopped fingerling potatoes (I used 3 cups peeled all-purpose)
2 cloves garlic, minced
2 tablespoons parsley flakes
2 bay leaves
1 teaspoon dry mustard
½ teaspoon smoked paprika (I didn't have this, so I used 1/2 tsp regular paprika and 1/2 tsp liquid smoke)
freshly ground white pepper
1 large tomato, chopped (I used approx. 1 cup drained canned petite diced tomatoes)
½ cup chopped fresh cilantro or parsley (I didn't use these at all)
1 TBS. reduced sodium tamari

Place the peas and water in a large soup pot. Bring to a boil, reduce heat and simmer uncovered for 20 minutes. Add the remaining ingredients, except the tomato and fresh cilantro or parsley. Mix well, bring to a boil again, reduce heat, cover and simmer for about 45 minutes, until all vegetables are tender. Add the tomato and fresh cilantro or parsley. Season with tamari and a bit of sea salt (I used about 1/2 tsp. salt,) if desired. Mix well and let rest for 5 minutes before serving.

This is a delicious, hearty soup that my father would have loved, and my grandmother would have been proud to call her own.