Below are two recipes that I make at least once every winter which are warming, filling, inexpensive, tasty and vegan. They also happen to be high in fiber and protein. I hope you enjoy!
Hearty Pea Soup
Ingredients
1 onion, diced
2 Tbsp. vegetable oil
1 bay leaf
1 tsp. celery seed
1 cup green split peas
1/4 cup barley or brown rice, uncooked
1/2 cup dried lima beans
2 qts. water
1 1/2 tsp. salt
dash pepper
1 carrot, chopped
3 stalks celery, diced
1/2 cup chopped parsley
1 potato, diced
1/2 tsp. basil
1/2 tsp. thyme
Instructions
Saute onion in oil until soft, along with bay leaf and celery seed. Stir in split peas, barley or brown rice and lima beans. Add 2 quarts of water and bring to a boil. Cook on low heat, partially covered, for about an hour and a half. Add salt, pepper, vegetables and herbs. Turn heat down as low as possible and simmer another 30-45 minutes. Thin with additional water or stock if needed. Correct seasonings.
From “The New Laurel’s Kitchen” by Laurel Robertson.
Red Split Lentils with Cumin Seed (Masoor Dal)
Ingredients
1 cup red split lentils picked over, washed and drained
4 1/3 cups water
2 thin slices of unpeeled ginger root
1/2 tsp. ground turmeric
1 tsp. salt or to taste
3 Tbsp. vegetable oil
pinch of ground asafetida (optional)
1 tsp. whole cumin seeds
1 tsp. ground coriander seeds
1/4 tsp. cayenne
2 Tbsp. finely chopped fresh cilantro
Instructions
Combine the lentils and the 4 1/3 cups water in a heavy pot. Bring to a simmer. Remove any scum that collects at the top. Add the ginger and turmeric. Stir to mix. Cover, leaving the lid very slightly ajar, turn heat to low and simmer gently for 1 1/2 hours or until lentils are tender. Stir every 5 minutes during the last half hour to prevent sticking. Add the salt and stir to mix. Remove ginger slices.
Heat the oil in a small frying pan over a medium flame. When hot, put in the asafetida. A second later, put in the cumin seeds. Let the seeds sizzle for a few seconds. Now put in the ground coriander and cayenne. Stir once and then quickly pour the contents of the pan, oil and spices, into the pot with the lentils. Stir to mix. Sprinkle the fresh cilantro over the top to serve. Can serve with rice, naan or chapati.
From “Madhur Jaffrey’s Indian Cooking”.