Red Lentil and Mushroom Soup

1/2 cup red lentils
2 tablespoons olive oil

1 large shallot, thinly sliced
2 cloves garlic, minced
1-inch knob fresh ginger, grated 
1/2 pound mushrooms (shiitake or cremini), sliced
6 cups vegetable stock
3 tablespoons miso paste (or 1 tablespoon tahini and 2 tablespoons soy sauce)

Baby spinach leaves (optional)
Kosher or sea salt, to taste
Sliced green onions, for garnish

Rinse the lentils, then set aside.

Heat a medium saucepan over medium-high heat. Add the olive oil and then stir in the shallot, garlic, and ginger. Cook for 1 minute or until the shallot softens, and then stir in the mushrooms. Cook for about 3 minutes or until the mushrooms begin to soften.

Add the vegetable stock and miso (or tahini and soy sauce). Stir to completely dissolve the miso (or tahini), then increase heat to high, bringing the broth to a moderate boil. Stir in the lentils. Reduce the heat and gently simmer for 20 minutes or until the lentils are tender. As it cooks, stir the soup occasionally so the lentils don't stick to the bottom of the pan.

Add spinach leaves if desired and cook for another few minutes, until they are wilted.

Season with additional salt if desired and garnish with green onions.

Serves 4. 

From Food & Wine, with changes

Cauliflower, Brussel Sprout, and Coconut Dal

1 small cauliflower, broken into small florets
2 tablespoons vegetable oil
1 onion, finely chopped
200 grams Brussels sprouts or red cabbage, sliced
Thumb-sized piece of ginger, peeled and grated
2 garlic cloves, minced
1/2 teaspoon chili powder
1/2 teaspoon turmeric
1 teaspoon garam masala
1 teaspoon black mustard seeds
Small handful of curry leaves
300 grams split red lentils
5 cups vegetable stock
1 lime, juiced
2 tablespoons coconut flakes, toasted
Cilantro leaves and chopped chilies, to serve (optional)
 
Heat the oven to 350 F. Toss the cauliflower, 1 tablespoon of the oil, and some salt and black pepper in a roasting pan. Roast for 25-30 minutes, then set aside.
 
Heat the remaining oil in a large saucepan and add the onion and cabbage. Fry gently over a medium heat for 10 minutes. Add the ginger, garlic, spices, and curry leaves, and fry for 2 minutes. Stir in the lentils and most of the cauliflower. Add the stock, bring to the boil, lower to a simmer, and cook uncovered for 40 minutes. Add the lime juice and season to taste. Ladle into bowls, top with the remaining cauliflower, toasted coconut, and cilantro and chili, if using.

Serves 4. 

From BBC Good Food, with minor changes

Everyday Dal from Gujarat

200 grams toor dal 
1 teaspoon ground turmeric
1 teaspoon chili powder
100 grams sweet potato, peeled and cubed
2 tablespoons ground peanuts (or peanut butter)
1 tablespoon ghee
1/2 teaspoon mustard seed
1/2 teaspoon cumin seed
Thumb-sized piece root ginger, grated
Pinch asafoetida (hing)
10-12 dried fenugreek leaves (methi)
1 tablespoon chopped tomato
50 grams jaggery
1 tablespoon lemon juice
Salt, to taste

Rinse the toor dal. Soak for an hour or two. Drain the dal. Combine in pressure cooker with 700 ml (3 cups) water, turmeric, and chili powder. Cover and cook under pressure for 20 to 25 minutes. Remove from heat and let the pressure drop.

Cook the sweet potato cubes until soft. Mash the sweet potato with the ground peanuts/peanut butter and blend with the cooked dal.

Heat the ghee in a small saucepan and fry the mustard and cumin seeds together. As they begin to splutter, add the grated ginger, asafoetida, and dried fenugreek leaves. When aromatic, swirl into the cooked dal. Cook for a couple of minutes. Stir in the tomato, jaggery, lemon juice, and salt to taste. Cook for a minute more. Serve with rice.

From The Dal Cookbook by Krisha Dutta, with minor changes

Curried Red Lentil Soup with Toasted Coconut

2 tablespoons olive oil, plus more as needed
1 medium onion, finely chopped
1 medium carrot, finely chopped
Kosher salt and black pepper
2 garlic cloves, finely chopped
1 tablespoon grated ginger
1 tablespoon curry powder
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 cup red lentils
5 cups vegetable stock or water
¼ cup unsweetened coconut flakes
Cilantro, scallions and lime wedges, for serving (optional)
 
Heat 2 tablespoons olive oil in a large pot over medium heat. Add the onion and the carrot, and cook until they begin to soften, about 3 to 5 minutes. Season with salt and pepper. Stir in the garlic and ginger, and cook 1 minute more, adding a small drizzle of olive oil and lowering the heat if necessary to make sure they don’t burn. Stir in the curry powder, turmeric and ground coriander and cook for about 30 seconds more until fragrant.
 
Add the lentils and vegetable stock, and bring to a gentle simmer. Cook, stirring occasionally, until the flavors have melded and the lentils are soft and cooked through, about 30 minutes. If you prefer your soup looser, add in ½ to 1 cup more water and cook 1 to 2 minutes longer until heated through.
 
While the soup simmers, heat a medium skillet over low heat. Toast the coconut flakes, stirring frequently, until they are lightly golden and fragrant, about 3 to 5 minutes. Remove from the heat and set aside.
 
Taste the soup and adjust seasonings. Serve in bowls and pass the coconut flakes at the table. If desired, serve with bowls of cilantro, scallions and lime wedges at the table.

Serves 4.

From The New York Times

Coconut Sweet Potato Lentil Soup

2 tablespoons extra virgin olive oil
1/2 yellow onion, chopped
1 inch fresh ginger, grated
2 cloves garlic, minced
2 sweet potatoes, peeled and cubed
1 tablespoon yellow curry powder
½ teaspoon cayenne pepper, more or less to taste
4 cups low-sodium vegetable broth or water
3/4 cup dried red lentils
Kosher salt
1 14-ounce can coconut milk
2 cups baby spinach or baby kale
 
2 cups cooked basmati rice
1/3 cup fresh cilantro, chopped, plus more for serving
Fresh naan, for serving
 
Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion and cook 5 minutes until soft. Add the ginger, garlic, and sweet potatoes and cook until fragrant, about 2 minutes. Stir in the curry powder and cayenne and cook another minute.
 
Add the broth and lentils. Season generously with salt. Bring the mix to a boil over high heat, then reduce the heat to low. Cover and simmer 15-20 minutes, until the lentils are soft and the sweet potatoes tender.
 
Stir in the coconut milk and spinach, cook 5 minutes. Remove from the heat and add the cilantro.
 
To serve, divide the rice among bowls and ladle the soup overtop. Garnish with cilantro. Serve with naan on the side.
 
Serves 6.
 
From Half-Baked Harvest blog

Black-Eyed Pea Soup with Herbs and Garlic

1 pound (500 grams) black-eyed peas, picked over and rinsed
1/4 cup olive oil
1 large onion, chopped
6 cloves garlic, thinly sliced
1/2 cup dry white wine or marsala
4 cups chicken or vegetable broth
2 tablespoons tomato paste
2 teaspoons dried rosemary
2 teaspoons dried thyme
2 bay leaves
Salt and freshly ground pepper

Put the black-eyed peas in a bowl with water to cover and soak for at least 4 hours or up to overnight. Drain.

In a large heavy pot, warm the oil over medium-high heat. Add the onion and garlic and sauté until translucent, about 5 minutes. Add the wine and cook for 3 minutes. Add the black-eyed peas, 4 cups broth, and tomato paste and stir to combine. Bring the soup to a boil. Reduce the heat to low, add the herbs, and simmer uncovered until the peas are tender, 45-55 minutes. Alternatively, cook in pressure cooker for 12 minutes under pressure.

Season with salt and pepper and serve.

Serves 8-10.

From Soup of the Day by Kate McMillan

Harissa-Spiked Lentil Soup with Crispy Kale and Toasted Coconut Flakes

3 tablespoons extra virgin olive oil
200 grams red split lentils
1 medium white onion, finely chopped
2 cloves garlic, minced
1 medium carrot, peeled and diced
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon ground coriander 
1 tablespoon tomato puree
4 cups vegetable stock
2 tablespoons freshly squeezed lemon juice
1 tablespoon harissa 

Crispy Roasted Kale
Toasted Coconut Flakes

Heat the olive oil in a soup pot over medium heat. Sauté the onion and a pinch of salt gently in the oil for 8 minutes. Add the minced garlic and diced carrot and cook for 3 minutes more. Add the spices and cook for 2 minutes more.

Add the tomato paste and cook until a darker shade of brown, about 3 minutes. Add the red lentils and vegetable stock, stir well, then cover the pot but not completely. Simmer for 15-20 minutes, until the lentils are soft. Add the lemon juice and harissa, stir, and season with salt to taste. Scoop out a few ladlefuls and blend until smooth, then return the puree to the rest of the soup. 

Serve with crispy roasted kale, toasted coconut flakes, and additional harissa if desired. Can also serve with yogurt and sourdough bread.

Crispy Roasted Kale:
Dress kale leaves in olive oil and salt, and roast at 350 F for 10-15 minutes or until crispy.

Toasted Coconut Flakes:
Toast coconut flakes in a dry pan until lightly browned, stirring frequently.

Serves 2.

From Soph's Plant Kitchen on Instagram

Red Lentil and Cauliflower Soup

1 1/2 cups red lentils or masoor dal
2 tablespoons of ghee, or vegetable oil or butter (or a combination)
1 large yellow onion, chopped
Salt
3 cloves of garlic, minced
1/2 inch slice of ginger root, minced, or more to taste
1 tablespoon curry powder
1 teaspoon freshly toasted and ground cumin
1 teaspoon ground coriander
3 cups chicken stock
2 bay leaves
3 medium carrots, peeled or scrubbed, and cut into ½ inch slices
1 head of cauliflower, trimmed and broken into bite-sized florets
2 tablespoons coarsely chopped cilantro
Juice of a lime
Freshly ground pepper, to taste
 
Consider stirring in:
Mint and/or cilantro chutney
Cucumber raita (or crème fraiche, sour cream, Greek yogurt, almond or cashew milk)
 
Rinse the red lentils several times in cold water. In a large bowl, cover them by at least two inches of boiling water. Allow them to sit while you do the next two steps.
 
Heat your soup pot.  Add the ghee or oil or butter, wait a few seconds, and then add the onion with a pinch of salt. Cook for a few minutes over medium heat, stirring frequently to prevent the onion from browning too much or burning.
 
When the onion is translucent, add the ginger and garlic and the ground spices to the cooked onion. Stir frequently as you cook over medium heat, for about 1 1/2 minutes.
 
Pour the lentils and soaking water into the soup pot, then add the stock and the bay leaves. Bring to a boil, then turn the heat down so that the soup simmers. Add the carrots and continue to cook, stirring occasionally and taking care not to let the lentils stick to the bottom of the pot. Add more water if the soup gets too thick.
 
After about ten minutes, give the soup a good, thorough stir, and add the cauliflower pieces. If you want to add some sliced cabbage or some roasted winter squash, this is the time to do it. Add more water if the soup seems to be drying out. Turn the heat to low, give the soup another good stir (but gently, please), then cover the pot, and cook for at least 20 minutes, stirring every five minutes or so.
Check for salt and correct if necessary, taking into account that the chutney and raita, if you plan to use them, may also have salt in them.
 
Turn off the heat and let the soup sit, covered, until ready to serve. (Refrigerate it though if you won’t be serving for several hours or more.)
 
Stir in the lime juice and chopped cilantro. Serve with freshly ground pepper and cucumber raita.
 
Serves 4.
 
From Food52
 
Note:  In the summer, you can add chunks of summer squash and fresh peas right at the end, and in the autumn and winter, can stir in a cup or two of thinly sliced cabbage, or of leftover roasted butternut squash or pumpkin. This can easily be adapted for vegans by substituting oil for the ghee, using vegetable stock, and stirring in some almond milk and an extra squeeze of lime at the end, instead of a yogurt-based raita.

Pumpkin Soup

1 (4-pound) pumpkin (kabocha squash is best, but can also use buttercup squash, red kuri squash, Hubbard squash, or even butternut squash)
4 garlic cloves (do not peel)
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 medium yellow onion, chopped
1 teaspoon sea salt
1 teaspoon grated fresh ginger
1 teaspoon cumin
½ teaspoon coriander
½ teaspoon turmeric
½ teaspoon cardamom
1 (14-ounce) can full-fat coconut milk (reserve a little for garnish)
3 cups vegetable broth
1 tablespoon apple cider vinegar
Sea salt and freshly ground black pepper
Water, as needed
Microgreens, for garnish (optional)
 
Heat the oven to 400°F.  Line a baking sheet with parchment paper.
 
Cut the pumpkin in half and scoop out the seeds.  Drizzle squash and garlic cloves with olive oil and sprinkle squash with pinches of salt and pepper.  Place squash and garlic on a baking sheet, squash cut-side down. Roast for 30 minutes, then remove garlic from oven.  Continue roasting squash for another 20 to 30 minutes, until very soft.  When cool to the touch, peel away the skin of the squash and measure 4½ packed cups of the flesh.  Peel the garlic.
 
Heat the 2 tablespoons of oil in a large pot over medium heat.  Add the onion, salt, and several grinds of fresh pepper, and sauté until soft, 5 to 8 minutes.  Add the ginger, cumin, coriander, turmeric, and cardamom and stir for 30 seconds, until the spices are aromatic.  Add the cooked squash, coconut milk, and broth, and stir to combine.  Simmer for 20 minutes, then stir in the vinegar.
 
Transfer to a blender, working in batches if necessary.  Blend until smooth.  Kabocha squash can vary in water content, so if your soup is too thick add up to 1½ cups water (½ cup at a time) to reach your desired consistency.  Garnish with additional coconut milk, fresh black pepper, and microgreens, if desired.

Serves 6.

From Love and Lemons blog

Sun-Dried Tomato and Corn Chowder

1 tablespoon olive oil
1 small sweet onion, diced
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon smoked paprika
1/4 cup chopped sun-dried tomatoes (drained if they are in oil), plus more for topping
2 cups corn kernels, cut fresh from the cob, plus extra for topping
1 1/2 cups chopped Yukon gold potatoes
4 cups chicken or vegetable stock
1 1/2 cups half and half
1 1/2 tablespoons flour
1/4 cup fresh chopped chives
 
Goat cheese croutons:
1 11-ounce log goat cheese (cold, right from the fridge)
1/4 cup flour
1 large egg, lightly beaten
1 cup seasoned bread crumbs
olive oil, for pan frying
 
Heat the olive oil in a large pot over medium-low heat.  Stir in the onions and garlic with a pinch of salt and pepper and smoked paprika and cook, stirring often, until softened, about 5 minutes.  Stir in the chopped sun-dried tomatoes and cook for another 1 to 2 minutes.
 
Stir in the corn, potatoes, and stock.  Bring the mixture to a boil, reduce it to a simmer and cover, cooking until the potatoes are fork tender, about 15 minutes.
 
While the soup simmers, make the goat cheese croutons.  Slice the goat cheese into rounds, around 6 or so.  Place the flour on one plate, the beaten egg on another, and the breadcrumbs on a third.  Heat a large skillet over medium heat and add 2 tablespoons olive oil.  Dip each goat cheese piece in flour, then in egg, then in breadcrumbs.  Place it in the hot oil and cook for about 1 minute per side until it’s golden and crispy.  Remove with a slotted spoon and place it on a paper towel to remove excess grease.
 
In a bottle, add the flour to the half and half and shake well until it is combined.  Slowly pour it into the soup mixture while stirring.  Simmer the mixture for 5 minutes – it should thicken up.  Taste and season additionally if needed. Stir in most of the chives, reserving a few for topping.  Serve, topping the bowl with extra sun dried tomatoes, fresh corn off the cob, and a goat cheese crouton!
 
Serves 4.
 
From How Sweet Eats blog

"World's Greatest Vegetable Broth" (It's Pretty Good...)

8 ounces celery root, scrubbed or peeled and cut into 1-inch pieces
1 pound sweet onions, coarsely chopped
8 ounces carrots, cut into 1-inch pieces
8 ounces tomatoes, cored, halved
8 ounces green bell pepper, cut into 1-inch pieces
1 head garlic
1 tablespoon olive oil
6 whole cloves
1 bay leaf
12 whole black peppercorns
Whole coriander seeds, green cardamom pods, star anise, cinnamon stick, roasted cumin seeds as desired
2 quarts water
 
Heat oven to 450 degrees F.
 
Toss celery root, onion, carrots, tomatoes, and bell peppers with olive oil.  Place vegetables in a roasting pan.  Slice top off the head of garlic and pour a little olive oil over the exposed cloves.  Add garlic to roasting pan, and place pan in oven.  Stir the vegetables every 15 minutes.  Cook until all of the vegetables have browned and the onions start to caramelize, 30 to 45 minutes.
 
Put the browned vegetables, some or all of the roasted garlic cloves, cloves, bay leaf, peppercorns, other spices as desired, and water, into a large stock pot.  Bring to a full boil.  Reduce heat to simmer.  Cook uncovered until liquid is reduced by half.
 
Pour the broth through a strainer, catching the broth in a large bowl or pot.
 
Makes 1 quart.  Can be frozen for later use.
 
From AllRecipes, with changes

Spinach and Coconut Dal

For the lentils:
250 grams (9 ounces) toor dal
4 cups water
1 1/4 teaspoons salt
1 teaspoon ground turmeric

For the spinach:
1 tablespoon ghee
1 tablespoon urad dal
1 teaspoon cumin seeds
2 teaspoons coriander seeds
1/2 teaspoon freshly ground black pepper
4 dried red chilies
50 grams (1 3/4 ounces) fresh coconut, roughly chopped
200 grams (7 ounces) fresh spinach
1/3 cup boiling water 

For the tadka:

1 teaspoon ghee

1 teaspoon black mustard seeds

2 dried red chilies

Pinch of asafoetida

Combine the lentils, water, salt, and turmeric in a pan and bring them to the boil.  Reduce the heat, then cover and cook for 40-45 minutes, until the lentils are soft.  (Alternatively, cook in pressure cooker for 25 minutes.)

To cook the spinach, heat the ghee in another pan and add the urad dal.  Cook for 2 minutes on a low heat until slightly golden, then add the cumin seeds, coriander seeds, black pepper, dried red chilies, and chopped coconut.  Let it all sizzle for a minute.

Add the spinach and boiling water.  Cover and cook on a low heat for 2 minutes, until the spinach has wilted.  Transfer the mixture to a blender and puree.

Tip the puree into the pan of cooked lentils and return to the boil.

For the tadka, heat the ghee in a small pan.  Add the mustard seeds, dried red chilies, and asafoetida and let them sizzle for a minute.  Stir this mixture into the lentils and serve.  

Refrigerate in an airtight container for 2-3 days.  Reheat well before serving.

Serves 4.

From Chetna's Healthy Indian Vegetarian by Chetna Makan

Miso Soup with Napa Cabbage and Udon

1 cup sliced dried shiitake mushrooms (about 1/2 ounce)
2 cups boiling water
Kosher salt
1 tablespoon vegetable oil
1/2 medium yellow onion, thinly sliced
1 tablespoon peeled and finely chopped fresh ginger (from about a 2-inch piece)
2 medium garlic cloves, finely chopped
6 cups low-sodium vegetable or chicken stock
2 tablespoons soy sauce
1 (12-ounce) package udon noodles
1/2 medium napa cabbage (about 12 ounces), cored, halved lengthwise, and cut crosswise into 1-inch pieces
1/2 cup white miso
4 large eggs (optional)
 
Place the mushrooms in a medium heatproof bowl and add the boiling water. Let sit until the mushrooms have softened, about 12 minutes.
 
Bring a large pot of heavily salted water to a boil over medium-high heat. Meanwhile, heat the oil in a large saucepan over medium heat until shimmering. Add the onion, ginger, and garlic and cook, stirring occasionally, until the onions have softened, about 5 minutes.

Increase the heat to medium high. Add the stock and soy sauce and stir to combine. Using a slotted spoon, remove the mushrooms from their liquid and add them to the saucepan.  

Measure 1 cup of the mushroom liquid, being careful not to include any sediment from the bottom of the bowl, and add it to the saucepan. Bring to a boil. (Discard the remaining mushroom liquid.)

 
Reduce the heat to low and simmer until the mushrooms are tender, about 15 minutes. Meanwhile, add the udon to the pot of boiling water and cook according to the package directions. Drain in a colander and, while stirring, rinse the noodles with cold water until they’re cooled and no longer sticky. Divide all of the udon among 4 deep soup or noodle bowls; set aside.
 
When the mushrooms are ready, add the cabbage to the pan, stir to combine, and simmer until the cabbage is tender, about 5 minutes. Add the miso and stir to combine. Taste and season with salt as needed. Crack the eggs, if using, into the simmering mixture and cook until the whites are set and the yolks are still runny, about 2 to 3 minutes. Divide the soup and eggs among the bowls of noodles, being careful not to break the egg yolks. Serve immediately.

Serves 4.

From Chowhound.com

Autumn Ramen

1 pound mixed mushrooms, such as shiitake, oyster, cremini, and white button, trimmed or torn into pieces about 1/2-inch thick
4 ounces Brussels sprouts (8 to 10), trimmed, and halved if large
2 tablespoons vegetable oil
1 teaspoon fine sea salt, divided
1/4 teaspoon freshly ground black pepper
Pinch of red pepper flakes
1 cup unflavored, good-quality soy milk
3 tablespoons light-colored miso paste
1 1/2 quarts Vegetarian Dashi

8 ounces dried or 12 ounces fresh Ramen Noodles
14 ounces firm tofu, blotted dry and cut into 3/4-inch cubes
1 cup tender sprouts, shoots, or microgreens

Heat oven to 425 F.

Drizzle the mushrooms and Brussels sprouts with oil and sprinkle with 1/2 teaspoon of the salt, the black pepper, and the red pepper flakes.  Toss until well-coated.  Roast in oven for 20 to 30 minutes, stirring periodically, until mushrooms and Brussels sprouts are tender and crispy around the edges.

In a large saucepan, combine the soy milk and miso.  Puree with an immersion blender until smooth.  Add the dashi to the saucepan.  Bring to a bare simmer.  Stir in the remaining 1/2 teaspoon salt, or add more to taste.

Meanwhile, bring a large saucepan of water to a boil and salt it generously.  Add the noodles, in a strainer basket or pasta insert if you have one, and cook until tender, usually about 4 to 7 minutes for dried, or 60 to 90 seconds for fresh.  Lift the noodles out, reserving the cooking water, and rinse the noodles thoroughly under cold running water to remove excess starch.  Quickly dunk them back into the cooking water to reheat.  Divide among bowls.

Divide the roasted mushrooms and Brussels sprouts and the tofu over the noodles.  Ladle the hot broth over each serving and top with sprouts.

Serves 4.

From Bowl by Lukas Volger, with a few changes

Vegetarian Dashi

Four 2-inch squares kombu (about 1 1/2 ounces)
4 dried shiitake mushrooms
2 quarts cold water

Combine the kombu, mushrooms, and water in a large container and let stand for at least 30 minutes or up to 12 hours.  It gets stronger as it sits and taste can vary depending on what type of kombu you use.  If you plan to let it stand for more than 4 hours, place it in the refrigerator, lidded or covered with plastic wrap.

Alternatively, bring the water to a bare simmer in a saucepan.  Remove from heat, add the kombu and mushrooms, and let stand for 30 minutes.

Discard the kombu.  Pick out the mushrooms and trim off and discard the stems; you can reserve the mushroom caps for another use.  

Stored in an airtight container, the dashi will keep for 2 to 3 days.

Makes 2 quarts.

From Bowl by Lukas Volger

Rice and Vegetable Aash with Lentils

Olive oil for frying
2 large white or yellow onions, very finely diced
1 2/3 cups finely chopped flat-leaf parsley
2 cups finely chopped fresh cilantro
5 large garlic cloves, crushed
3 teaspoons unsweetened tamarind paste
2 teaspoons paprika
3 tablespoons tomato paste
1/3 cup butter
1 heaped tablespoon all-purpose flour
1 quart vegetable stock
1 quart cold water
1/2 cup basmati rice
1/2 cup uncooked French green/Puy lentils
Sea salt flakes and freshly ground black pepper

Garnish:
1 small pack/about 1 ounce dill, finely chopped
1 bunch scallions, thinly sliced

Place a large saucepan over medium heat.  Pour in enough olive oil to coat the bottom of the pan.  Add the onion and cook for a few minutes until softened and translucent, without browning.

Add the fresh herbs and cook them down for a few minutes, until they are completely wilted and resemble cooked spinach.  Stir in the garlic and cook for a few more minutes until soft and translucent without browning.

Add the tamarind, paprika, tomato paste, and butter to the pan, stirring them in to combine.  Then add the flour and mix well.  Let this fry for a few minutes, then pour in the stock and the cold water and season generously with salt and pepper.

Bring the contents of the saucepan to a rolling boil, then stir in the rice and lentils.  Reduce the heat and simmer uncovered for 25 to 30 minutes, or until the rice and lentils are cooked.  If the soup seems too thick, add boiling water (up to 1 1/4 cups), a little at a time, until you reach the desired consistency.  Taste and adjust the seasoning to taste, then serve immediately (it will continue to absorb more liquid if left to stand), scattered with the dill and sliced scallions.

Serves 6 to 8.

From Bazaar by Sabrina Ghayour, with very minor changes

Cheddar, Broccoli, and Potato Soup

5 1/2 tablespoons butter, divided
1 1/3 cups chopped carrots (about 3)
1 cup chopped yellow onion (about 1 small)
2 cloves garlic, minced
3 cups low-sodium chicken broth or vegetable broth
3 1/2 cups peeled and cubed russet potatoes, cut 1/2- to 3/4-inch thick (about 2 large)
3 cups chopped broccoli florets (from about 2 heads)
1/4 teaspoon dried thyme
Salt and freshly ground black pepper
6 tablespoons all-purpose flour
3 cups milk (preferably 1% or 2%)
1/2 cup heavy cream
2 cups shredded sharp cheddar cheese (about 8 ounces)
1/3 cup finely shredded parmesan cheese (about 1 ounce)

In a large pot over medium heat, melt 1 1/2 tablespoons butter.  Add carrots and onion, and saute for 3-4 minutes.  Add garlic and saute 30 seconds longer.

Stir in broth, potatoes, and thyme, and season with salt and pepper to taste.  Bring to a boil over medium-high heat, then reduce the heat to medium, cover with lid, and cook for 15 minutes.  Stir in broccoli and cook for 5 minutes longer, or until vegetables are tender.

Meanwhile, melt remaining 4 tablespoons butter in a medium saucepan over medium heat.  Stir in flour and cook, whisking constantly, for 1 minute.  While whisking vigorously, slowly pour in the milk, whisking well until no lumps remain.

Cook, stirring constantly, until mixture begins to gently boil and thicken, then stir in heavy cream.  Remove from heat, then pour into the vegetable soup and stir.  Remove from heat and stir in cheddar and parmesan cheeses until melted.  Serve warm.

Serves 6.

From CookingClassy.com, with minor change

Thai Tofu Curry with Squash and Spinach

1 14-ounce block firm tofu, drained
1 tablespoon vegetable or coconut oil
1 large yellow onion, diced
1 1/2 teaspoon ginger, grated
1 1/2 pounds butternut or kabocha squash, seeded and cut into 1-inch cubes
2 tablespoons Thai red curry paste
1 tablespoon curry powder
Salt to taste 
2 teaspoons brown sugar
1 teaspoon fish sauce (optional)
1 cup vegetable or chicken stock
1 cup coconut milk
4 to 5 ounces baby spinach leaves 

Garnish: Thai basil leaves, roasted and crushed peanuts, fresh cilantro leaves, lime wedges

Cut tofu into 1/2-inch slices.  Sandwich the slices in a single layer between paper towels or a folded kitchen towel, and press firmly to wick away as much moisture as possible.  Cut the slices into 1/2-inch cubes.  Set aside.

Select the high Saute setting on the Instant Pot, and add the oil to the pan.  Add the onion and saute until lightly browned.  Add the ginger and squash cubes and saute for a few more minutes.  Add the red curry paste and curry powder, along with a little salt.  Stir until the curry paste evenly coats the squash.  Add the brown sugar, fish sauce, and vegetable or chicken stock.

Secure the lid of the Instant Pot, and set the pressure release valve to sealed position.  Press the Cancel button to reset the cooking program, then select the Pressure Cook setting and set the cooking time for 1 minute at low pressure.  

When the cooking program ends, perform a quick pressure release by moving the pressure release valve to the vent position.  Open the pot and stir in the coconut milk, then add the tofu and spinach.  Press the Cancel button to reset the cooking program, then select the Saute setting.  Let the curry come up to a simmer and cook for 2 minutes, stirring occasionally and gently, being careful not to break up the tofu.  Press the Cancel button to turn off the pot.  Garnish curry as desired, and serve with rice.

Serves 4.

Assembled from several recipes, including Thai Butternut Squash Curry from CurryTrail blog

Red Curry Wonton Soup with Zucchini Noodles

1 tablespoon canola or vegetable oil

1/2 cup diced onions

1 tablespoon minced ginger

2 cloves garlic, minced

1 or 2 Thai chilies, sliced (optional)

2 tablespoons red curry paste

2 teaspoons sugar (or maple syrup, honey or agave)

4 cups vegetable broth (or chicken broth)

1 teaspoon kosher salt

3/4 cup full-fat coconut milk

1 1/2 pounds zucchini, spiralized

Tofu wontons:

14 ounce package of firm tofu

1 tablespoon canola or vegetable oil

1 tablespoon minced ginger

2 cloves garlic, minced

1/2 cup corn kernels

1/2 cup peas

2 scallions, sliced

1/2 teaspoon kosher salt

1/4 cup chopped Thai basil (or regular basil)

1 1/2 tablespoons soy sauce

35 to 40 square dumpling wrappers (medium thickness)

Garnish:

sliced scallions

Thai basil

Prepare the broth:

Heat the 1 tablespoon of oil in a pot. Add the onions and cook them for 2 to 3 minutes.  Next, add the minced ginger, garlic, and chilies (if using) and cook for about 30 seconds, stirring constantly.  Add the red curry paste and sugar and stir to combine.

Add the broth and 1 teaspoon salt, cover the pot, and bring the broth to boil.  Reduce the heat to a simmer and swirl in the coconut milk.  Let the broth simmer for about 10 minutes, covered.  Turn off the heat and let the broth sit on the stove, covered, as you make the dumplings.

Make the dumplings:

Drain the tofu and wrap the tofu around a layer of paper towels.  Press the tofu by placing the tofu block on a plate and weighing it down with a stack of plates.  Let it sit for 15 to 20 minutes.  Remove the paper towels and transfer the tofu to a bowl.

Using your hands, squeeze the tofu until you get a soft mush.  Set the tofu aside.

Heat 1 tablespoon of oil in a large pan.  Add the minced ginger and garlic and cook for 30 seconds, stirring constantly.  Add the corn, peas, scallions, and 1/2 teaspoon of salt to the pan, and cook for 2 to 3 minutes.  Remove the pan from heat.  Let the vegetables cool for 5 minutes

Add the vegetables, chopped basil, and soy sauce to the bowl with the tofu.  Stir to combine all the ingredients.  Taste to see if the filling has been seasoned to your liking.

Get your dumpling-making station set up.  Take the wrappers out of the packaging.  Have a small bowl filled with water, a large baking sheet, and 2 kitchen or linen towels ready.  The wrappers and the dumplings dry out pretty quickly.  Use one towel to cover the wrappers and another large towel to cover the finished dumplings.

Dip a finger into the bowl of water and wet 2 adjacent sides of the dumpling wrappers.  Spoon about 2 teaspoons to 1 tablespoon of filling into the center of the wrapper.  If you can fit more filling into the dumpling, great!  Seal the wrapper on the diagonal (dry sides over the wet sides) so that you end up with a triangle shape.  Press down on the sides to get rid of any air pockets and to make sure that the dumpling is sealed – you don’t want the filling to release while they’re cooking.

Lightly wet one of the base corners of the folded triangle, and fold the dumpling in half so that the other base corner overlaps the wet corner.  Repeat until you have all the dumplings filled.

Cook the dumplings & serve:

Bring the red curry broth to a simmer again.  Turn off the heat and add the zucchini noodles.  The noodles should soften in several minutes.

Bring a big pot of water to boil.  Add about half of the dumplings into the boiling water and cook for 3 to 4 minutes.  All the dumplings should float to the top.  Transfer the cooked dumplings to the pot with the red curry broth.  Cook the remaining dumplings or freeze them.

Scoop the dumplings and zucchini noodles into bowls.  Ladle some broth over the dumplings and noodles.  Garnish with sliced scallions and more Thai basil, if desired.

Serves 4.

From HealthyNibblesandBits.com

Cannellini Bean Curry

1/4 cup vegetable oil
Pinch of asafoetida
1 teaspoon brown mustard seeds
14 fresh curry leaves
1 small-medium onion, peeled and chopped
1/4-inch piece of fresh ginger, peeled and finely chopped
3 large cloves of garlic, peeled and finely chopped
Salt to taste
1/2 teaspoon ground turmeric
1/2 teaspoon red chile powder
1 rounded teaspoon ground coriander
2/3 cup coconut milk
2 cups cannellini (white kidney) beans, drained and rinsed
10 cherry tomatoes, halved if large, or 1 large tomato, sliced into thin wedges
1 teaspoon jaggery or brown sugar
3/4 to 1 teaspoon tamarind paste, or to taste
Handful of fresh or frozen grated coconut, to garnish (optional)
Handful of fresh cilantro leaves, chopped (optional)

Heat the oil in a large saucepan.  Add the asafoetida and, once it sizzles, add the mustard seeds.  Once they start to pop, add the curry leaves, then the onion, and cook until these are soft and golden, around 8-10 minutes.  Add the ginger and garlic and cook for 1 minute over medium heat.  Add the salt and powdered spices and stir for 30 seconds.  Add the coconut milk and 3/4 cup water and bring to the boil, then simmer for 10 minutes.

Add the beans and tomatoes and simmer for 5 minutes, allowing the flavors to marry.  Stir in the sugar and tamarind paste, then mash some beans against the side of the pan to thicken the curry a little.  Taste and adjust the tartness, sweetness, and seasoning to taste.  Garnish with the grated coconut and cilantro and serve.

Serves 4.

From Anjum's New Indian by Anjum Anand