Creamy Coconut and Red Lentil Soup

I came down with a cold recently, and I was craving soup. As much as I love a fragrant, brothy soup like pho when I get the sniffles, my body wanted something more substantial (i.e. something that wouldn’t leave me hungry in two hours...does pho do that to anyone else but me?). Also when I’m sick, I go from having no appetite at all to suddenly wanting to devour everything in sight. Thank you, robust and raging immune system. I wanted soup, and I needed it fast.

Red lentils to the rescue. They cook in 20 minutes, take minimal effort for my cold-fighting body to breakdown, and they’re full of fiber and protein that keep me satisfied. I also tossed in coconut milk for added oomph, vitamin-rich carrots because I believe veggies of any kind are instant healers, and warming spices for extra comfort. A little apple showed up for a tart-sweet flavor and because we all know that vitamin c is a force when it comes to conquering illness.

I served it with brown rice, but any hearty bread would do. It also freezes well, so make a big batch and save some for later!  

To get the recipe, head over to Anthropologie’s blog. It’s a beautiful soup, but I must say it looks even prettier in their fancy bowls.

Peach and Tomato Gazpacho

We’re in full-swing summer here. If the heat didn’t remind me everyday, the farmer’s market sure does. Peaches, tomatoes, cucumbers..you could make a whole meal out of these alone. So that’s just what I did.

I riffed off my sister’s gazpacho staple- the one she makes every summer with her unending supply of tomato and freezes for easy dinners later in the year. She literally makes gallons of it. While I love appreciating tomatoes in other ways, I did find this gazpacho was perfect for a particularly unbearably hot, humid, and languid weekend. I modified my sister’s recipe slightly, adapting it to what I bought at the market and what tasted balanced. I had purchased too many peaches I could physically eat, so I had sliced the leftovers and frozen them, planning to use them in smoothies. Then I found out they make the perfect addition to this gazpacho, adding a welcome sweetness to acidic tomatoes. Plus, they kept the mixture cooler as it whirled away in the blender. Of course, feel free to use fresh peaches. I recommend cooling the mixture in the fridge for an hour or so for the most refreshing soup.

The cilantro pesto is optional, but delicious. It lends a fresh, spicy flair, but you could forgo it entirely for a sprinkling of chopped herbs or a swirl of basil pesto--whatever you have on hand!

Peach and Tomato Gazpacho

4 large tomatoes, roughly chopped
1 cup sliced peaches, fresh or frozen (about 1 ½ peaches)
1 cucumber, seeded and roughly chopped
2 garlic cloves
⅓ cup extra-virgin olive oil
2 slices whole grain bread, torn into pieces
½ lime, juiced
Salt and pepper to taste
Cilantro and Pepita Pesto, optional (or fresh cilantro, chopped, or basil pesto)

In blender of food processor, process tomatoes, peaches, cucumber, and garlic until pureed. Add bread and lime juice and blend again. Slowly stream in oil as motor is running. Add a generous pinch of salt and pepper. Taste to adjust seasoning. Drizzle with pesto, if using, or sprinkle with chopped fresh herbs. Serve immediately, or chill in refrigerator prior to serving. Serves 4 as a light meal.

Zucchini and Basil Soup

The heat of the summer has been wearing me down. My skin is sticky, lips are parched. I find myself feeling dehydrated, no matter how much water I drink. You may be wondering why then, I have decided to make soup. When we think of soup, we think of warm, comforting goodness. A bowl that heats us from the inside out while nourishing us from within. Lucky for us, there is a whole other world of soup possibilities out there, especially in these dog days of summer.

Cold soups are a godsend when you can’t eat another salad- even for veggie-loving me, that can happen, but you need something hydrating, something that does just the opposite of those rich winter stews- that cools you from the inside out. This cool soup was loosely inspired by cucumber dill soups I had eaten a few times growing up in sweltering North Carolina. We’re in zucchini season, so my fridge is loaded with them. Basil is my essential summer herb; I always need to have a little bit on hand, just in case I stumble upon a perfect tomato or need a little something to make a summer dish really sing. And sing this soup does.

Many cold soups begin with raw ingredients and end with raw ingredients, only getting a quick puress in a blender- tomato gazapcho, for instance- but I found that a quick cook of the vegetables makes for a softer flavor that allows the lemony basil and earthy avocado to standout rather than play second fiddle to pungent onion, sharp garlic, and grassy zucchini. This makes one serving, two if you're serving it as a starter, made more filing by avocado and edamame. It's perfect for when you come home, hot, ravenous, with no one to feed but yourself. It can be eaten warm, cool, or cold, but I find the flavors are most robust when just cool. It is easily doubled or tripled, so it’s the perfect way to make use of that zucchini surplus.

Zucchini and Basil Soup

1 tablespoon olive oil, divided
¼ cup chopped onion
1 garlic clove, minced
¼ cup frozen edamame or canned chickpeas
1 pound zucchini, chopped
¼ cup water
1 lemon, juiced and ½ zested
generous handful fresh basil leaves
½ avocado, divided
1 tablespoon chopped toasted walnuts, optional
salt and pepper to taste

Heat 2 teaspoons olive oil over medium heat in a medium pot. Add onion, and saute 3-5 minutes or until soft. Add garlic, edamame (or chickpeas), zucchini, ¼ cup water, and a generous pinch of salt. Bring to boil and reduce heat to simmer and cook for 7 minutes or until zucchini is tender. Remove from heat and allow to cool 5 minutes.

Transfer mixture to blender and add lemon zest and juice, basil, ¼ avocado, and remaining 1 teaspoon olive oil. Blend until smooth, seasoning to taste with salt and pepper. If mixture is to thick to your liking, add water, 1 tablespoon at a time. If you would like to cool the mixture down and reduce thickness, add 1-3 ice cubes and blend. Cool in refrigerator prior to enjoying or eat warm. Garnish with remaining ¼ avocado, chopped, walnuts, and basil chiffonade. Enjoy! Serves 1 for main course, 2 for starter.

Slow Cooker Mung Bean and Red Lentil Dal

I feel like January is flying by, and I want to slow it down. Why the rush, 2016? I am certainly excited for different projects and opportunities coming down the way, but I also want to cherish those day-to-day moments that make me most happy. The quiet, dim winter mornings, the lingering over the kitchen table, the cozy evenings on the couch, I want those all to stay around a bit longer. 2016, however, seems to have other plans. To keep up with the moving and shaking, I turn to this hearty, nourishing dal that becomes something quite magical in the slow cooker.

Traditionally, dal refers to a spiced legume-based dish, often seasoned with Indian aromatics such as turmeric, ginger, cumin, coriander, and a whole host of other goodies. For as many different spice variations that exist, there are almost as many different legume options. From split red lentils (masoor dal) to black lentils (urad dal), split chickpeas (chana dal) to split mung beans (moong dal), and the list goes on. Despite these differences, everyone seems to agree that dal should be rather mushy, as in, there is even a special whisk that exists to completely stir the dal into a mushy oblivion.

I admit that I take a few liberties with this dal. I use legumes, some traditional Indian spices, and embrace the beyond al dente texture of dal, but I get a little creative to turn this dish into something you could serve to people you are trying to impress. I originally mixed red lentils with mung beans the first time I made this because I had just a handful of each, but I found l loved the textural contrast between the softer red lentil and more substantial mung bean. Grated carrot and coconut milk add a mellow sweetness, and tahini and soy sauce get swirled in at the end for a rich umami boost. Why tahini? Namely because I find an excuse to put it in everything, but also because I love the rich creaminess it lends. I tried simplifying the recipe by just tossing in all of the spices in the slow cooker without taking the time to bloom them, but I found that the extra 2 minutes warmed in the oil made a noticeable difference to the depth of the dish.

Please do not get intimated by the ingredient list, as much of the process is hands-off. And your reward? Days and days of rich, nourishing dal full of fiber and protein-rich legumes and anti-inflammatory properties. This freezes beautifully, so portion out a few days worth and then pop it in the freezer for easy reheating when it is just too cold to venture out of the house.

Dal is not a glamorous food, no matter how you serve it. I am not promising an eye-catcher of a dish, but I think my additions elevate it a notch or two. 

Slow Cooker Mung Bean and Red Lentil Dal

1 1/2 cups mung beans, soaked overnight and drained
1 1/2 cups red lentils
1 small yellow onion, diced
1 28 ounce can diced tomatoes with juices
3 carrots, peeled and grated
3 garlic cloves, minced
1 inch piece fresh ginger, peeled and grated
1/2 serrano pepper, seeds removed
2 teaspoons turmeric powder
1 bay leaf
1 teaspoon salt
3 cardamom pods
2 tablespoons coconut oil or ghee (olive oil will also work)
2 teaspoons cumin seeds
2 teaspoons fenugreek seeds (optional but delicious)
1 1/2 teaspoons ground coriander
1 teaspoon chili powder
6 cups water
1 cup coconut milk
2 tablespoons low sodium soy sauce or tamari
2 tablespoons tahini
salt and pepper, to taste
lots of fresh cilantro, for serving
plain yogurt, for serving

In a slow cooker, add soaked mung beans, red lentils, tomatoes, onion, carrots, garlic, ginger, serrano pepper, turmeric, bay leaf, salt, and cardamom.

Heat oil or ghee in small skillet over medium heat. Add cumin seeds and toast until fragrant, about 1-2 minutes. Add fenugreek, ground coriander, and chili powder and stir for 30 seconds to allow spices to bloom. Add to slow cooker, stir in water, and stir everything to coat. Cover with lid and allow to cook on low for 10 hours. Lift lid and stir once during cooking process to make sure everything coats evenly.

When done, remove bay leaf and serrano pepper. Transfer 3 cups of mixture to blender, add coconut milk, tahini, and soy sauce, and blend until smooth. Return mixture to slow cooker and stir to combine. Alternatively, use an immersion blender to puree some of dal in slow cooker when adding remaining ingredients. Season to taste with salt and pepper. Serve with cilantro, plain yogurt, and a grain of your choice. Enjoy! Makes 10-12 servings. 

Broccoli Soup with Sun-Dried Tomato Pesto

I have another soup here for you. You know, just in case you need a little warming from the inside out. Or just in case you need some convincing to eat more vegetables...a New Year's resolution, perhaps? If eating more vegetables was on your to-do list, I am hoping to make that goal a bit easier and even delicious.

This is no ordinary broccoli soup. I grew up eating a rendition of broccoli soup that, despite being totally scrumptious, negated any potential nutritious benefits I could have gotten from eating broccoli in the first place. Cream certainly has its place here and there, but when your soup starts to match the eggshell-hued ceramic diner cup it is served in, you should think about switching up your order now and again. While my ten-year-old self devoured every last drop of that soup...with a tag-along grilled cheese because that is what ten-year-olds do, I think my adult self would call it quits a few spoonfuls in. For my arteries' sake, of course.

This soup certainly retains a beautiful earthy green color with just little specks of red sprinkled here and there from the pesto. There is a smidgen of dairy in my grown-up broccoli soup compared to most versions, but it is still rich in flavor. I rely on chickpeas to help thicken, and a quick sun-dried tomato and basil pesto to bring it some punch. The meatiness of the tomatoes and toasted walnuts lend a real savoriness to the pesto that, when swirled into the soup, elevates it a notch or two...or maybe even three. For textural contrast, I reserve some broccoli florets that I cut into bite-size pieces and steam just until bright green and tender, tossing them into the pureed portion just before serving. Sprinkle with some Parmigiano-reggiano or whatever nice sharp, salty cheese you are craving that day, and dig in.

Broccoli Soup with Sun-dried Tomato Pesto

2 tablespoons olive oil
1 small yellow onion, diced
2 garlic cloves, minced
pinch of red chili flakes
1 1/2 pounds broccoli, stems trimmed, peeled, and chopped, and crowns cut into bite-size pieces (reserve 2 cups florets)
1 cup drained chickpeas
3 cups water
1/2 recipe Sun-dried Tomato Pesto, recipe below (about 1/4 cup)
salt and pepper, to taste
Parmigiano-reggiano or other sharp cheese, for serving, optional

Heat olive oil in pot over medium heat. Add onion and saute 5-7 minutes or until soft and translucent. Add garlic and chili flakes and saute 30 seconds or until fragrant. Add broccoli stems and all but 2 cups of florets. Toss in chickpeas. Add 3 cups water, a generous pinch of salt, and heat until boiling. Reduce heat to simmer, cover, and cook 10-12 minutes or until broccoli stems and florets are soft and easily mashed with a fork. Puree mixture in blender or using an immersion blender right in the pot. Return to pot and swirl in pesto. 

Meanwhile, steam remaining florets in pot fitted with steamer basket or in shallow water for about 5 minutes or until bright green and tender. Remove from heat, and toss florets into soup. Season soup to taste with salt and pepper, and sprinkle with any desired cheese, if using. Enjoy! Makes 4 servings.

Sun-dried Tomato Pesto
1/4 cup drained oil-packed sun-dried tomatoes
1/2 cup loosely packed fresh basil leaves
1/4 cup chopped walnuts, toasted
1/4 cup grated Parmigiano-reggiano or Parmesan cheese
zest and juice of 1/4 lemon
3 tablespoons extra-virgin olive oil
1/2 tablespoon water
salt and pepper, to taste

Combine all ingredients in a food processor or blender, and blend until smooth, scraping down sides as necessary. Alternatively, use a mortar and pestle for a coarser texture. Season to taste. Makes about 1/2 cup.