Moroccan Red Lentil Soup

From, modified by me.

Moroccan Red Lentil Soup
From the book Art of the Slow Cooker by Andrew Schloss
Serves 6 to 8

Forget your “same old, same old” lentil soup and take a deep breath. Can you smell the cumin, the coriander, the whiff of cinnamon? Open your eyes and take in the burnt-orange glow of turmeric burnished with tomatoes and sweet paprika. Lentil soups may come and go, but this concoction will stick in your memory, not just for its heady aromas and hearty texture, but also for its ease and versatility. Feel free to improvise as desired; it’s a very forgiving recipe.

2 Tbsp. extra-virgin olive oil (or coconut oil — I tend to use the latter)
1 large onion, cut into medium dice
2 cloves garlic, minced. More is even better.
2 tsp. ground coriander
1 tsp. ground cumin, ground from whole seeds toasted in a dry skillet. Or just use more regular ground.
1 tsp. ground turmeric
1/4 tsp. paprika (the recipe calls for sweet; I tend to use a spicy one b/c that’s what I have on hand)
1/2 tsp. ground cinnamon
1 tsp. salt
1/4 tsp. ground black pepper
7 cups vegetable broth (I use broth, plain water, or water with chicken bullion, depending on mood.)
1 can crushed tomatoes (I’ve used plain, fire-roasted w/ green chile or garlic, and fresh tomatoes)
1 can coconut milk (optional)
2 cups dried red lentils, picked over, washed, and rinsed

Optional but tasty for serving:
~ Juice of 1 lemon (see Note)
3 Tbsp. chopped fresh flat-leaf parsley
1 Tbsp. chopped fresh cilantro


Heat the olive oil in a large Dutch oven or saucepan over medium-high heat. Add the onions and cook until tender, about 3 minutes. Add the garlic, coriander, cumin, turmeric, paprika, cinnamon, salt, and pepper, and cook for another minute. Add the broth and tomatoes and heat to boiling. Add lentils and coconut milk, return to boiling, and cook until tender (20-30 minutes), stirring occasionally. Blend half to 2/3 of the soup to a creamy texture and add back to pot. (Be careful blending — it’s hot!)

Stir your choice of parsley, cilantro, lemon juice, and pepper flakes — adding all of them is wonderful, but I almost never have the whole shebang so I end up with some combination thereof. It’s still tasty. The editors suggest: If you don’t have a fresh lemon handy, sprinkle some red-wine vinegar into the soup just before serving.

Serve alone or over plain basmati or turmeric rice. Your choice. If you serve it with rice and a simple raita, people will be in awe of your Indian cooking talents.

Gypsy soup

From Winnie’s file. “It’s all I’ve been eating lately,” she says. She thinks it may have been from, heavily modified.

Heat 2 T olive oil in pot over medium-high heat. Saute:
1 cup chopped onion
1/4 cup chopped celery
1 clove garlic, crushed
1 cup diced, peeled sweet potatoes
… for about 5 minutes until onion is soft.

Season with:
1 tsp paprika
1/2 tsp each: turmeric, dried basil, salt
1/2 pinch cinnamon and cayenne
1/2 bay leaf
…stir to blend.

Then stir in:
1.5 cups chicken stock
1.5 tsp tamari
Cover, and simmer over low heat for 15 minutes.

1/2 cup chopped fresh tomato
3/4 cup cooked garbanzo beans
1/4 cup and 2 T chopped green pepper
Simmer for another 10 minutes or until veggies are tender. Salt and pepper to taste.

Curried Cauliflower Soup

1 head cauliflower, cut into florets
1 onion, cut into chunks
3 cloves garlic, halved
5 cups vegetable stock
1 (14 ounce) can coconut milk

1. Preheat oven to 350 degrees F (175 degrees C). Place the cauliflower, onion, and garlic on a baking sheet, and bake in preheated oven until golden brown, about 30 minutes.

2. Bring vegetable stock, coconut milk, and curry paste to a boil in a large saucepan over high heat. Add the roasted vegetables, then reduce heat to medium-low, cover, and simmer for 15 minutes. Carefully puree the soup in a blender until it has reached your desired consistency, serve, and enjoy!

[ Winnie made this recipe. Original w/ comments here: ]

Broccoli Egg-Lemon Soup

2 cups finely chopped onions
3 garlic cloves, minced or pressed
2 tablespoons olive oil
2 1/2 cups finely chopped broccoli florets
1 small red bell pepper, diced
1 tablespoon minced fresh dill (1 teaspoon dried)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 cups vegetable stock, or 1 bouillon cue dissolved in 4 cups water
2 large eggs
1/4 – 1/3 cups fresh lemon juice
1 cup cooked orzo or rice
chopped fresh parsley (optional)

In a soup pot, sauté the onions and garlic in the oil for about 5 minutes, until the onions are translucent. Add the broccoli, bell pepper, dill, salt, and black pepper, and sauté for several minutes, until the broccoli turns bright green. Add 3 cups of the stock and bring the soup to a boil. Reduce the hat and simmer, covered, until the vegetables are tender. Remove the soup from the heat.

In a bowl, whisk together the eggs and 1/4 cup of the lemon juice. Whisk in the remaining cup of stock, and then add about a cup of the hot soup broth. Gradually pour the egg mixture into the soup pot while stirring the soup. Stir in the orzo or rice. Gently reheat the soup, but don’t let it boil or it might curdle. Add more salt and lemon juice to taste.

Broccoli Egg-Lemon Soup can be served immediately, but it tastes even better gently reheated after sitting awhile. Garish with fresh parsley, if desired.

Per 8-oz. serving: 149 calories, 4.5g protein, 6g fat, 20.1g carbs, 184mg sodium, 53mg cholesterol.

(From Moosewood Restaurant Cooks at Home, p. 24)

Lamb soup with beans and veggies

Adapted from Allrecipes.

2 cans of white beans or 1/2 pound dried great Northern beans, sorted and rinsed
1 onion, chopped
3 tablespoons olive oil
a generous portion of chopped garlic from a jar (~2-3 T) or 3 cloves garlic, chopped
1 pound ground lamb
A bunch of carrots (4-5?), diced
Several stalks of celery, diced
1 16-oz can of fire-roasted diced tomatoes (mine had garlic & onion mixed in)
Generous shakes of parsley, thyme, oregano (the original recipe called for 1/4 cup chopped fresh parsley, 1 teaspoon dried thyme, and 1/2 teaspoon dried oregano)
fresh ground black pepper
A scoop of bouillon and ~4 cups of water (original recipe called for 6 cups chicken broth)
A bunch of chard (I picked 8-10 leaves from the greenhouse; original recipe called for 1/2 pound baby spinach leaves)
4 ounces feta cheese, crumbled

Soak the dried beans in water overnight. After soaking, drain off remaining water, and rinse.
In a large stockpot, cook the onion in oil over low heat until just beginning to soften, about 4 minutes. Stir in garlic, and cook for 1 minute. Increase the heat to medium, and add lamb; cook for 3 to 4 minutes. Stir in carrots and celery, and cook for 1 minute. Stir in tomatoes, and season. Add beans and broth to the pot. Bring to a boil, boil for 5 minutes, then reduce heat to medium-low. Simmer, covered, for about 20 minutes, then add chopped chard, adding the stalks about 2 minutes before the leaves. Serve topped with crumbled feta.

Creamy Potato Cabbage Soup

From Moosewood Restaurant Daily Special. “Sweet cabbage and creamy potatoes in a humbe, warm-hearted soup offer cozy comfort for those who live in cold, damp climates where these vegetables happily thrive. The caraway and dill add appetizing flavor and fragrance.”
Serves 4, Yields 5.5 cups, Total Time 45 minutes

2 T oil
2 C coarsely chopped onions
1 t GROUND caraway seeds
1/2 t salt
4 C coarsely chopped green cabbage
2 C sliced red or white potatoes
3 C water or vegetable stock
1 t dried dill
4 oz cream cheese
salt & ground black pepper to taste

Warm the oil in a soup pot on medium heat, add the onions, sprinkle with the caraway and half the salt. Cover and cook, stirring occasionally, for about 10 minutes, until the onions are translucent. Add the cabbage and remaining salt, cover, and cook, stirring occasionally, unti the cabbage begins to wilt. Add potatoes and water, cover, and bring to a boil, then reduce the heat and simmer until all the vegetables are tender.

In a blender in batches, puree the vegetable mixture, dill, and cream cheese until smooth. Return to pot and gently reheat. Add salt and pepper to taste, and more water if it’s too thick.

My comments: I used chicken broth instead of water. Really tasty, Peter loved it — “It’s like baked potato soup, but better.” Nobody noticed the cabbage, which is a good thing since it’s not a universally-loved vegetable in this household. Definitely worth making again. It tastes really creamy, for only 4 oz of cream cheese, too.

Black Bean Soup

Black Bean Soup (fast too!) (from Julie Ann, at yaaps)
homemade vegan rolls
vegan maple peanut butter cookies

Here’s the black bean soup recipe (from Family Fun):
1 c. tomato salsa
2 14.5 oz cans of black beans, rinsed and drained
2 c. of chicken (sub veggie) broth
1 t. lime juice
2 T. chopped fresh cilantro (which I always forget)

1. Heat salsa in saucepan over medium heat, stirring often for about 5 minutes. Add beans and broth, bring to a boil, lower heat and simmer, covered, about 15 minutes
2. Ladle half into food processor or blender and puree. Return to pot. Stir in lime and cilantro and heat again if needed.

I would double, prossibly triple the recipe for your company b/c it makes just enough to serve 4 people.

This soup has become my standard meal when a baby is born and everyone seems to enjoy it. It is seriously so easy and even though I prefer it with chicken broth, my friend’s meat eating husband really liked this.


An AllRecipes recipe, via YAAPs

1 pound ground beef(I use ground turkey)
1 onion, chopped
4 cups water
1 1/2 teaspoons ground black pepper
4 cups cubed potatoes
3 (8 ounce) cans tomato sauce
2 teaspoons salt
1/2 teaspoon hot pepper sauce

1 Brown beef and onion, drain.
2 Add water, pepper, potatoes, tomato sauce, salt, and
Tabasco sauce. Bring to boil. Reduce heat to medium and simmer
one hour or until potatoes are tender and soup is thick

Stacy says:
I only used a 1/2 tsp of pepper and few drops of hot sauce (to up the odds that the kids would eat it) and put the bottle out on the table for whoever might want more. I used tomato sauce I had made from our garden, and I threw in green beans, mushrooms, and fresh corn off the cob at the end. Each kid found something within the soup that they were willing to eat! I served it with bread and “extras” (PBJ etc) so they could fill out their soup pickings with sandwiches, and everyone had a good meal (DH and I just gorged on the yummy soup). Seems like this soup could go in any direction depending on what you add to it. It was GOOOOOOOOOOOOD.

This soup recipe is from allrecipes.
It’s really, really good. You can add finely chopped raw veggies toward the end to boost the nutrition profile, and I added basil and thyme.

My comments: Quite tasty, easy to make, good keep-on-the-stove-all-day party-type soup. I throw in a bag of frozen veggies at the end, because that’s as exciting as I get. If the kids aren’t eating any, I’ll usually up the spices. Oh, and I use powdered chile peppers, because that’s what we have.

Brazilian Black Bean Soup

Moosewood again. This is the recipe that convinced my mother-in-law that even though I use “hippie cookbooks” they still can eat the food I make sometimes. :)

1 1/4 hours to prepare. 6-8 servings.

Preliminary: Soak 2 cups dry black beans for at least 4 hours and preferably overnight.

2 c dry black beans, soaked
6 c water
1 T olive oil
3 c chopped onion
10 cloves crushed garlic
2 t cumin
2 – 2.5 t salt
1 medium carrot, diced
1 medium bell pepper, diced
1.5 c orange juice
black pepper
2 medium tomatoes, diced
optional toppings: sour cream, cilantro, salsa

1. cook the soaked beans w/ 4 cups of water. Bring to a boil, cover, and simmer until tender (about 1.5 hours)
2. heat olive oil, add onion, 1/2 garlic, cumin, salt, carrots. Saute until the carrot is just tender. Add remaining garlic and bell pepper. Saute until everything is very tender (10-15 minutes more). Add to the beans, scraping in every last morsel.
3. Stir in orange juice, black pepper, cayenne, and tomatoes. Puree some or all in a blender, and return to kettle. Simmer over very low heat for 10-15 minutes. Serve “topped with an artful arrangement of sour cream, cilantro, and salsa.”

Chicken and Dumplings

From Cook’s Illustrated

An oven roaster delivers a flavorful broth and generous chunks of chicken, while dumplings made with hot milk and no eggs are tender, yet substantial.

The challenge: Chicken and dumplings make chicken pot pie look easy. There’s no disguising a leaden dumpling. In developing this dish, one goal was to develop a dumpling that was light yet substantial, tender yet durable. The other was to develop an all-around recipe that, like chicken pot pie, included vegetables, therein supplying the cook with a complete meal in one dish.
The solution: Most flour-based dumplings include flour, salt, and one or more of the following: butter, eggs, milk, and baking powder. After spending a day making batch after batch, we hadn’t found any recipe that we’d want to make twice. Then we came upon one that was unusual for its mixing method. It called for cutting butter into flour, baking powder, and salt, but then, instead of just dumping cold milk right in, it called for heating it. Suddenly we had our ideal biscuits, light, fluffy, yet durable enough to hold together during cooking. After some experimentation, we discovered we could simplify things by melting butter right into the milk. In side-by-side taste tests we couldnÕt detect a difference between these dumplings and those in which the butter was cut in.

As for the rest of the dish, we decided on a whole cut-up chicken rather than boneless breasts; the breasts may be a little easier to work with, but they don’t provide as much flavor as a complete mix of white and dark bone-in meat. Next were the vegetables we wanted to add to finish the dish. To keep things simple, we tried cooking them right from the start along with the chicken, but we ended up with overcooked vegetables. Steaming the vegetables separately for 10 minutes worked well; we then just added them to the pot when the dish was about finished to heat them through.


Serves 6 to 8

A touch of heavy cream gives the dish a more refined look and rich flavor, but for a weeknight dinner, you may want to omit it. If you are in a hurry, you may poach boneless chicken breasts in low-sodium canned stock, then pull the breast into large pieces, and skip step 1 below.

Poached Chicken with Creamed Gravy and Aromatic Vegetables
1 large roasting chicken, 6 to 7 pounds, butchered according to “How To Cut a Chicken Into 8 Pieces” instructions.
1 large onion, cut into large chunks (not necessary to peel)
2 bay leaves
3 celery stalks, trimmed and cut into 1-by-1/2-inch pieces
4 carrots, peeled and cut into 1-by-1/2-inch pieces
6 boiling onions, peeled and halved
4 tablespoons softened butter or chicken fat from the cooked chicken
6 tablespoons all-purpose flour
1 teaspoon dried thyme leaves
2 tablespoons dry sherry or vermouth
1/4 cup heavy cream (optional)
3/4 cup frozen peas, thawed
1/4 cup minced fresh parsley leaves
Ground black or white pepper

Baking Powder Dumplings
2 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
3 tablespoons butter
1 cup milk

1. For the chicken: Heat deep 11- or 12-inch skillet or Dutch oven over medium-high heat. Add hacked-up chicken pieces (back, neck, and wings; see “How To Cut a Chicken Into 8 Pieces” below) and onion chunks; sauté until onion softens and chicken loseWeight Exercises its raw color, about 5 minutes. Reduce heat to low, cover, and continue to cook until chicken pieces give up most of their liquid, about 20 minutes. Increase heat to medium-high, add 6 cups hot water, chicken parts (legs, thighs, and breasts), bay leaves, and 3/4 teaspoon salt, then bring to simmer. Reduce heat; continue to simmer, partially covered, until broth is flavorful and chicken parts are just cooked through, about 20 minutes longer. Remove chicken parts and set aside. When cool enough to handle, remove meat from bones in 2- to 3-inch chunks. Strain broth, discarding chicken pieces. Skim and reserve fat from broth and set aside 4 cups of broth, reserving extra for another use.

2. Meanwhile, bring 1/2-inch water to simmer in cleaned skillet fitted with steamer basket. Add vegetables; cover and steam until just tender, about 10 minutes. Remove and set aside.

3. For the dumplings: Mix flour, baking powder, and salt in medium bowl. Heat butter and milk to simmer and add to dry ingredients. Mix with a fork or knead by hand two to three times until mixture just comes together. Following illustrations at bottom, form dough into desired shape; set aside.

4. Heat butter or reserved chicken fat in cleaned skillet over medium-high heat. Whisk in flour and thyme; cook, whisking constantly, until flour turns golden, 1 to 2 minutes. Continuing to whisk constantly, gradually add sherry or vermouth, then reserved 4 cups chicken stock; simmer until gravy thickens slightly, 2 to 3 minutes. Stir in optional cream and chicken and vegetables; return to simmer.

5. Lay formed dumplings on surface of chicken mixture; cover and simmer until dumplings are cooked through, about 10 minutes for strip dumplings and 15 minutes for balls and biscuit rounds. Gently stir in peas and parsley. Adjust seasonings, including generous amounts of salt and pepper. Ladle portion of meat, sauce, vegetables, and dumplings into soup plates and serve immediately.


Follow recipe for Chicken and Dumplings with Aromatic Vegetables, adding 1/4 cup minced soft fresh herb leaves such as parsley, chives (or scallion greens), dill, and tarragon to dumpling mixture along with dry ingredients. If other herbs are unavailable, all parsley may be used.

March, 1997


My Reaction, from September 2005:

I didn’t try the chicken part of this, but used the dumplings instead of rivels when we made chicken corn soup. They took longer to cook than expected — maybe there wasn’t enough liquid? — but were nice and tender and tasty. Must be the cream. :)