Dahl

1 cup red lentils- sort through (I think regular would work fine, but haven't tried yet)
4 cups water
1/2 tsp tumeric
1 1/2 tsp cumin pwd.
2 tomatoes chopped

1/2 tsp salt (or a little more)
1 chili pepper - jalapeno or serrano chopped (remove seeds)
about 1/4 cup (loosely packed ) chopped cilantro (recipe says 1 TBS, but more is better)

2 or 3 TBS butter (recipe calls for ghee, but I haven't used it)
3 cloves garlic, finely chopped or crushed
1 onion chopped finely


1) rinse lentils and bring to boil, remove foam (scoop it off)
2) add tumeric, cumin, tomatoes
3) lower heat and simmer (partially covered - open lid a crack - not sure this is necessary) for 40 minutes till tender
4) melt butter and saute onions and garlic till golden
5) add salt, chilis, cilantro and onions and garlic to lentils .



You might want to double the recipe. Otherwise it's a lot of cooking time for a smallish amount. This is so good with a big spoon of yogurt added to each bowl. Dad likes it with rice, too.
I'm not sure if using regular lentils would change the water amount or cooking time.

Beet Soup

This is our variation on the Moosewood Cookbook Russian Cabbage Borscht. Measurements are approximate.


6 beets, peeled and chopped (add beet greens if you have them, not stems)
4 cups water
3 Tbs butter
1 big onion chopped
2 Tsp caraway seeds
1 1/2 Tsp salt
3 stalks celery chopped
2 carrots sliced
3 to 4 cups shredded or thinly sliced cabbage
black pepper
2 Tsp dill
1 Tbs apple cider vinegar

Toppings
sour cream or yogurt

1) Cook beets in water till tender ( cover pot, cook 25 minutes)

2) Meanwhile, melt butter in a pot, add caraway seeds, salt, and onions (cook till onions are translucent).

3.) Add to onions, etc. : celery, carrots, and cabbage plus 2 cups of cooking water from beets. Cover and cook till tender (10 minutes).

4) Add remaining ingredients ( beets and greens) simmer for 15 minutes.

Cream of Zucchini Soup

2 Tbs finely chopped green onions
1 Clove of Garlic minced
1 lb sliced zucchini (about 6 medium)
2 Tbs butter

In tightly covered pan simmer green onions, garlic, and zucchini in butter.
add 1 tsp curry, 1/2 tsp salt, 1/2 cup milk or cream, and 1 cup Morga bullion broth.
simmer 5 minutes, then blend and enjoy

p.s.
You'll need to cook the zuccini with garlic and green onions till it's tender before adding the milk and seasonings. It takes maybe 15-20 minutes.