1 pound dry yellow split peas or lentils
2 celery stalks, finely chopped
1 large carrot, finely chopped
1 medium onion, finely chopped
2 T olive oil
2 T curry powder
1 T ginger, powdered
1 T cumin, powdered
1 T turmeric
2 T mild green chilies
1 T lemon juice
2 cloves garlic
1 bay leaf
3 chicken bouillon cubes
2 quarts water

The easy method: combine all in crock pot, cook on low until done (8 hours or so?).

The better method: combine the celery, carrot, onion and garlic in a T of unsalted butter. Sauté a bit, until the onion is slightly translucent, then add to all the other ingredients and cook as above. This will give you a little added flavor through the sautéing of the vegetables, and sort of a nod to ghee with the unsalted butter. This recipe makes a mild dal, and can easily be “heated” considerably by using a hot curry powder or hotter peppers.

Enjoy!

Ingredients

4 1/2 tablespoons butter
6 cups thinly sliced celery, chopped leaves for garnish
2-3 unpeeled ripe, Bartlett pears, cored, diced (about 3 cups), 1/2 cup for garnish
1-1/2 cups dark green leek tops, chopped
3 small Turkish bay leaves
1-1/2 teaspoons chopped fresh thyme
1-1/2 tablespoons all-purpose flour
3 cups chicken broth, more to taste

Directions:

Melt butter in a pot over medium-high heat. Add celery, pears, leek tops, bay leaves, and thyme. Cover; cook until celery softens, stirring occasionally, about 8 minutes. Add flour and combine.

Stir in 3 cups of the chicken broth; bring to boil. Cover, reduce heat to medium-low, and simmer until celery is tender, about 20 minutes.

Remove bay leaves. Pureé soup in batches in blender until smooth. I like to pass my pureé soups through a fine mesh strainer to catch the skins, but this isn’t necessary. Return to pot. Season to taste with salt and pepper. If the soup is thicker than you like, thin with additional broth. Heat through.

Divide soup among bowls and garnish with diced pear and celery leaves.

Ingredients:

1/2-1 cup beef TVP, reconstituted
1/2 onion, chopped
1 clove garlic, chopped
1/4 cup green chilis, chopped
3/4 cup rice
1 1/2 cup water
2 chicken bullion cubes
1 small tomato, chopped
herbs/spices: cumin, chili powder, paprika, pepper, bay leaf, oregano, hot sauce

Instructions:

Saute the TVP, onion, garlic and green chilis in a little olive oil until the onions start to turn translucent. Add the
rice and stir so the rice soaks up some of the flavored oil. Add the rest of the ingredients, bring to a boil, then turn
down to a simmer, cover, and let cook until all the liquid is absorbed, stirring once or twice as it cooks.

A note on the herbs/spices: Do these to taste. Recommended-ish: 1/2 T cumin, 1/2 T chili powder, 1/2 t paprika, dash of
pepper, 1 bay leaf, 1/2 t oregano, dash of hot sauce

3 stalks parsley
1 sprig thyme
1 bay leaf

This is for a traditional bouquet garni used in French cuisine… other herbs can be added depending on the dish (ex. use thyme, sage and marjoram for pork). Tie all herbs together and add to the dish you’re cooking, making sure to remove it at the end of the cooking time.

1 cup uncooked long-grain brown rice
2 1/4 cups vegetable broth or water
1 bay leaf
2 cups shredded spinach leaves
1/2 cup finely sliced scallions
1 cup chopped fresh parsley
1/4 cup chopped fresh basil
1 tablespoon chopped fresh tarragon
1/8 teaspoon freshly grated nutmeg

Combine the rice, broth, and bay leaf in a sauce pan and bring to a boil. Reduce the heat and simmer, covered, for about 35 minutes, until all the liquid is absorbed. Set aside. In another saucepan, stir the spinach over medium heat until it begins to wilt. Mix into the rice. Fold in the scallions, parsley, basil, tarragon, and nutmeg just until mixed.