Cucumber Dal is a deliciously tangy South Indian lentil soup that can be had by itself as a snack, or with steamed brown rice and organic ghee and part of a main meal.
Cold, chilly weather….hot soup that warms you from inside out. Food that is good for your body and your soul. That’s the kind of soup that is today’s feature. Wipe off the bowl with a slice of fresh bread and you’ve got a wholesome, comforting dinner that’s easy enough to pull off on a weeknight. Intrigued? Check out the recipe.
This is one of those go-to dishes for busy weeknights—it’s fast, easy, and filling. It also happens to be a vegan recipe where legumes and spices take center stage. Loads of onions and tomatoes build a savory flavor base, while rainbow chard contributes a decidedly earthy flavor. If you’re not a big fan of chard, try this recipe…you may change your mind, after all. And that reminds us—though we’re calling this dinner, it would also be splendid for lunch.
The best mushroom soup recipe ever! Mushroom lovers (and haters) rejoice; this soup is full of hearty, earthy mushrooms that don’t have to compete with other flavors to shine through. Vegan, but will not disappoint meat eaters, this mushroom soup will quickly become a favorite in your home, as it did in mine!
This soup has best of both worlds: filling and flavorful, yet light and vegetarian. This lentil soup is a creamy concoction of two lentils that are boiled or pressure cooked until they are rich and creamy, and tempered with spices in butter/ghee. Recreating this dish at home with some of my own tweaks, it has now become a family favorite.