Soup on a cold day? Perfection. This lentil soup is such an easy recipe to do and the results are so good and filling. Better yet, I was able to prep all the ingredients the night before so that the next day I could employ the In-House Taste Tester to throw everything in the slow cooker. Then when I got home, I just needed to add the final ingredients and dinner was served.

Slow-Cooker Lentil Soup
by Megabeth

• 3 carrots, chopped
• 1/2 red onion, chopped
• 3 cloves garlic, pressed
• 8 cups vegetable broth
• 2 cups lentils, rinsed
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley

Throw the ingredients above into the slow cooker, set it on low, and walk away. Let the soup cook for at least 6 hours.

Before serving the soup, stir in the following and let simmer for another 10 minutes:

• 2 teaspoons balsamic vinegar
• 2 teaspoons salt
• 1 teaspons freshly ground pepper
• 1 cups kale, chopped (I had some fresh kale I had frozen which worked perfectly.)

Enjoy!

This recipe also comes from the “Greatest Ever Indian: Easy and Delicious Step-by-Step Recipes” cookbook reviewed at the same time I did an Eggplant Curry recipe. This is a very simple and unique side-dish. Daikon radish has a very distinct sharp taste to it but I have read that towards winter daikon radish becomes a bit milder and perhaps sweeter. At first bite, I wasn’t sure I liked this dish so I took a second bite. Yes, in fact, I did think it was pretty good.  I think I figured out that I liked it even better served cold because I couldn’t stop eating the leftovers and neither could my In-House Taste Tester.

Daikon Curry
from Greatest Ever Indian: Easy and Delicious Step-by-Step Recipes

1 lb daikon, preferably with leaves
1 tbsp moong dal
1 1/4 cups water
2/3 cup vegetable oil
1 onion, thinly sliced
1 garlic clove, crushed
1 tsp dried chili flakes
1 tsp salt

Rinse, then peel and slice the daikon, together with its leaves if wished. Place the daikon, the leaves (if using), and the moong dal in a pan and pour over the water. Bring to a boil and cook until the daikon is soft. Drain the daikon thoroughly, and use your hands to squeeze out any excess water.

Heat the oil in a pan. Add the onion, garlic, dried chili flakes, and salt and cook, stirring occasionally, until the onions have softened and turned a light golden brown color.

Stir the daikon misture into the spiced onion mixture and mix well. Reduce the heat and continue cooking, stirring frequently, for 3-5 minutes. Transfer the daikon curry to individual serving plates and serve hot with Chapatis. (Megabeth note: This was also really good cold, leftover, right out of the fridge.)

Served over rice, this spinach moong dal soup becomes a hearty, soul-warming meal. In fact, this dish straddles the the line between soup and an entree. Also, according to the in-house taste tester these lentils were even better the next day.

By the way, it’s worth going through the effort of using whole cumin seeds and peppercorns.  As you work your way through your bowl you get hit with all your senses by this great combination of spices. You will probably get the same effect with the ground version of these spices, but if you have the whole seeds, go for it!

Also, add more spinach than the recipe calls for, heck, why not?

Spinach Moong Dal Soup
from thestar.com

• 1 cup yellow moong dal (Note: I used toor dal, any yellow lentil will do.)
• 1 tbsp ghee
• 1 tsp cumin seeds
• 1 bay leaf
• 1/2 inch piece ginger, finely chopped
• 1 tsp whole black peppercorn
• 1 tsp turmeric
• 1/2 tsp red chili powder
• 4 cups water
• 1 tsp salt or to taste
• 1 cup packed baby spinach
• 1/3 cup lemon juice (Note: I added about 1/8 cup of lemon juice. I thought that maybe 1/3 cup was a lot, maybe you’re more adventurous.)
• 1/2 cup loosely packed coriander, chopped fine (Note: Optional, of course, if you get that “soapy taste”)

Place dal in large bowl and rinse several times under running water. Drain and reserve. Place heavy-bottomed saucepan over medium heat and add ghee. When melted, add cumin seeds, bay leaf, ginger and black peppercorn.

Sizzle spices 30 seconds, then add turmeric and red chili powder.

Sizzle another 30 seconds, then add reserved dal, water and salt.

Bring to a boil over high heat, stirring occasionally. Reduce heat to low and cook covered until dal is soft and mushy, about 15 minutes.

Mix in spinach and cook for another 10 minutes until spinach is wilted and soft.

Mix in lemon juice and chopped coriander. Serve hot.

Serves four

Do you have goat cheese and some lentils? Do you like getting your hands gooey? Then, this recipe is perfect for you.

I had some moong dal (yellow lentils) from the Indian store which cooked quickly and worked great for these burgers. I also found some great whole wheat “flat” buns that let the lentil burger be the focus of the meal rather than being hidden under a lot of bread.

I would not recommend putting these burgers on a grill as they are a bit gloopy and sticky. They’d probably fall right into the flame. On a griddle, they are perfect.

Lentil Goat Cheese Burgers
Inspired by: Cara’s Cravings

1 1/4 cups water
1/2 cup dried moong dal (or yellow lentils)
1 bay leaf
1 teaspoon olive oi
1/2 large red onion, finely chopped
2 ounces goat cheese (approx 4 tablespoons)
1/4 cup dry breadcrumbs
1 teaspoon dried thyme
1 Tablespoon fresh parsley
1 1/4 teaspoons salt
2 cloves garlic, minced
3/4 teaspoon paprika
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
1 large egg white, lightly beaten

Place lentils, water and bay leaf into a saucepan and bring to a boil. Cover, reduce heat to low and simmer for 15-20 minutes. Drain and discard bay leaf.

Put lentils in bowl and mash lightly with a fork.

In small saute pan, heat olive oil on medium-high heat. Add onions and garlic and cook until tender. Remove from heat and set-aside to cool. Add onion/garlic mixture to the lentils and the rest of the ingredients to lentils.

Stir to combine.

Cover and place in refrigerator for at least 45 minutes (so that the liquid can congeal a bit). Remove from refrigerator and divide mixture into four  equal portions. Shape each into a 1/2 inch patty. Spray a griddle or grill an with cooking spray and place it over medium-high heat.

Cook the patties for 5 minutes on each side, being careful not to burn them, until heated through