Harira - Moroccan Chickpea and Lentil soup with pasta

 We made this with KindSoups as it is often served during Ramadan.  It’s very hearty and tasty, good for breaking a fast.  Since it includes lentils and chickpeas, it can serve as a full meal.

 Initially I used less liquid than it called for, but ended up adding more, probably ended up with more than 14 cups total.  The pasta takes up a lot of the fluid.  The lemon at the end adds a LOT of taste.  I ended up using 1.5 -2x the amount of spices.  

Harira – a Moroccan Soup

Ingredients

• 6 tablespoons olive oil
• 2 large onions, diced (about 2 cups)
• 6 stalks celery, diced (about 1 1/2 cups)
• 6 large carrots, peeled and cut in rounds (halve the rounds if they’re large so they soften)
• 1 teaspoon ground cinnamon
• 1 teaspoon ground turmeric
• 2 teaspoons ground cumin (I used 1 tsp cumin and 1 tsp coriander)
• 1 to 2 teaspoons harissa (pepper paste found in middle eastern grocery stores) or dried red chile flakes or smoked paprika
• 1 (or part of 1) bunch parsley, chopped (about 1 cups), divided
• 1-2 bunch cilantro, chopped (about 3 cups), divided
• 1 28 oz can crushed tomatoes, or 4 cups tomato sauce
• 14 cups stock of your choice or water - add more as needed, but may need to add more spices. 
• 1 28oz can cooked chickpeas, drained, or 2 cups dried chickpeas soaked overnight and pre-cooked
• 2 cup (370 grams) brown (or green) lentils, rinsed
• 1-2 teaspoons freshly ground black pepper
• 2 teaspoons salt, or to taste
• 1/4 pound angel hair pasta or vermicelli, broken into 1-inch pieces, added at very end
• Lemon juice (of 2 lemons or more), to taste
• Salt, to taste

Instructions

• Heat the oil in a large skillet over medium heat and sauté the onion, celery, and carrots until the onion turns translucent and begin to brown, about 5 to 10 minutes.
• Add the cinnamon, turmeric, cumin, (coriander), harissa or chile flakes or paprika, 1 teaspoon of salt, half of the parsley and cilantro, crushed tomatoes, and the stock or water, and bring to a boil.
• Add cooked chickpeas and the (rinsed but uncooked) lentils, another teaspoon of salt and a teaspoon of pepper.
• Continue simmering until the lentils are cooked, about 20 minutes more. (Took a bit longer)
• Add remaining fresh herbs and the vermicelli/broken angel hair. Soup will thicken with the pasta. Add lemon juice to taste. Adjust salt, pepper and spices to taste.

Crispy Tempeh and Broccoli with Savory Tahini

 From Nutrition Action February, 2026

Umami rich combo of soy sauce, balsamic vinegar, toasted sesame oil and tahini.  If you don’t have tahini, you can use any nut butter.  Fairly simple recipe.  Very tasty tempeh mixture especially.

INGREDIENTS:

2 Tbsp EVOO

2 Tbsp grated Parmesan (I used Nutritional Yeast)

1 tsp fresh thyme (I used less dried)

1 clove of garlic, minced

1/8 tsp freshly ground black pepper

8 oz tempeh crumbled

3 cups steamed broccoli florets (~3 minutes in steamer)

1 sweet potato any color, sliced and steamed (I microwaved them whole, then cut up)

TAHINI SAUCE:

1.5 Tbsp tahini

1 Tbsp reduced sodium soy sauce

1 Tbsp balsamic vinegar

1.4 tsp toasted sesame oil 

DIRECTIONS:

1) In a large bowl, whisk the OO, parm (or Nutritional Yeast), thyme, garlic and black pepper.  Mix in the tempeh.

2) In a large pan over medium heat, sauté the tempeh mixture until browned and crispy in spots, 5-7 minutes

3) Make the tahini sauce: in a small bowl, whisk together the tahini, soy sauce, vinegar and sesame oil with 1 Tbsp of water until smooth.

4) Divide the vegetables into bowls, top with the tempeh and drizzle with the tahini sauce.

Butternut Squash Lentil Soup

 

Butternut Squash Lentil Soup   https://www.acouplecooks.com/lentil-and-butternut-squash-soup/print/17435/

The truth is, I was looking for a soup to make so I could try out my new immersion blender.  Even though this soup didn’t call for one, I used it … and it was mahhhvelous!   It changed the texture to creamy in an instant.  It’ll save me from having to pour soups into the Vitamix to blend.  

This recipe is good, and does include lots of protein and greens, but in terms of taste, I did make quite a few changes.  I doubled the herbs, added a little coriander, celery and a parsnip, and didn’t have enough lentils, so I subbed in some split green peas.  Probably used more salt than called for, and did use lemon at the end.

As written below, these changes are reflected.  It seems this is a recipe worth playing with - will try adding spices from other recipes to add to the depth.  

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4.6 from 7 reviews

This hearty butternut squash lentil soup is a comforting and nutrient dense superfood soup, featuring lentils, kale, and leeks.

• Author: Sonja Overhiser
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4 to 6 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

SCALE

• 3 garlic cloves
• 3 carrots
• 3 large leeks or 1 large yellow onion (or a combination; 1leek and 1 yellow onion works well)
• (Optional - 1 celery, 1 parsnip)
• 1 medium butternut squash (4 to 5 cups diced; use frozen diced as a time saver)
• 1 bunch Tuscan kale or Swiss chard
• 2 tablespoons olive oil
• 1 teaspoon kosher salt - may need more
• 8 cups vegetable stock (we used 6 cups broth and 2 water)
• 1 1/2 cups brown or green lentils (if split green peas are used, cooking time will increase)
• 2 teaspoons dried thyme
• 2 teaspoons dried oregano
• (2 tsp ground coriander)
• Fresh ground pepper
• 1 tablespoon lemon juice (optional) - improves the taste

Instructions

1. Mince the garlic. Peel and chop the carrots into half moons.
2. Chop the leeks (watch the video!): chop off the dark green stems and the bottom roots, then slice each in half length-wise. Place each leek half cut-side down on the cutting board, then chop it into thin half-moons. Rinse thoroughly in a colander to remove any dirt.
3. Chop the butternut squash (watch the video!): Slice off the neck of the squash and peel it with a vegetable peeler. Peel the base. Slice the base in half and scoop out the seeds. Slice the neck into thin rectangles, then into long slices. Turn the slices the other way and dice. Cut the base into thin slices and then dice into small squares. 
4. Wash and chop the kale (watch the video!). You can also wait to do this step while the soup simmers in Step 6.
5. In a large pot over medium heat, heat the olive oil; add the leeks or onions and sauté until softened, about 4 to 5 minutes. Add carrots (optional celery and parsnip) and garlic and sauté for 3 to 4 minutes until softened.
6. Add the squash, vegetable broth, lentils, thyme, oregano, and kosher salt, and bring to a boil. Reduce heat and simmer for about 20 minutes until the lentils and butternut squash are soft (taste test a few). In the last few minutes, add the chopped chard and simmer until tender. Add additional salt and pepper to taste. If desired, stir in the lemon juice. 

Calabrian Chicken (or lentils), Pepper, Tomato and Potato Stew/ pollo in umido

From The Ultimate Mediterranean Diet Cookbook by Amy 

This can be vegan, if lentils are used instead of chicken.

I used this recipe as a base, but added veggies and spices ad lib - including oregano, mushrooms, spinach, sweet potato, red onion … And then added various hot sauces to individual plates.  Brendon and Jessica’s favorite was a red curry sauce.  Like soup, this recipe is very  versatile and forgiving.

INGREDIENTS:  

1/4 cup EVOO

1 pound boneless chicken breast, cut into 2” cubes (or lentils)

1 large onion, roughly chopped (and red onion)

1 large red bell pepper, cut into 1” pieces

1 large green bell pepper, cut into 1” pieces (or 2 red peppers)

Optional veggies: string beans, mushrooms, spinach, sweet potato, red onion …

2 cloves garlic, minced

2 cups diced tomatoes (or more)

2 Tbsp finely chopped fresh flat-leaf parsley

2 Tbsp finely chopped fresh basil (or much more)

1/2 tsp sea salt

1/4 tsp freshly ground black pepper

1/4 tsp crushed red pepper, or to taste, with hot sauces as desired

2 Yukon gold potatoes, peeled, halved and cut into 1/4” rounds (and sweet potato)

DIRECTIONS:

1) Prepare lentils according to directions, or use TJ’s prepared lentils.  If using chicken, heat 3 Tbsp EVOO in a large, heavy-bottomed saucepan saucepan over medium heat.  Add the chicken and brown on all sides (or cook more fully - see step 3).  Remove from the skillet and set on a plate.

2) Add the remaining tablespoon of EVOO, onion, peppers and potatoes and sauté, stirring occasionally until light golden, 3-4 minutes.   At this time, also add other firm veggies you’re using (e.g. mushrooms,  string beans…).  Hold spinach until the end.

3) Add garlic and stir. Add tomatoes, salt, pepper and crushed red pepper.  The chicken can be added now, but I found that it dried out.  You can cook it fully to start, then add when the veggies are almost done.  Add small amounts of water at a time if the veggies don’t have enough liquid to cook in.   

4) Simmer for 20 minutes, covered, on medium-low heat.  Check every 10 minutes or so for doneness.

5) Would add spinach, if using, fresh basil and parsley toward the end. 

This dish can be made ahead, and often tastes better the next day.

ENJOY!! 

Date Balls - several varieties

 From Love and Lemons.  Every Day by Jeanine Donofrio and Jack Mathew’s

I’ve only tried the Matcha Pistachio ones … EXCELLENT!  But the others look like they’re definitely worth trying.  Love the whole food, no added sugar approach! 

For all of them, start with 10 soft Medjool dates and 1/2 teaspoon of sea salt.  If the dates seem dry, cut into 1/2s or 1/4s (which you should do anyway) and let them soak in hot water while you prepare the other ingredients.  Reserve the water so you can use a tablespoon of it if the batter needs to be moistened.

INGREDIENTS:   For all of the following, 10 dates and 1/2 tsp sea salt, as above, then:

MATCHA PISTACHIO:  savory and delicious

1.5 cups almond flour

1 cup shelled pistachios

1/3 cup cashew butter (or 1/3 cup cashews soaked in hot water, then drained)

1/4 tsp matcha powder (used vanilla matcha)

1 Tbsp water (date water if those were soaked)

Roll in: 1/3 cup crushed pistachios plus 1/4 tsp matcha powder

TAHINI SPICE: 10 dates and 1/2 tsp sea salt

1.5 cups shredded coconut

1/3 cup tahini

1 cup sesame seeds

2 Tbsp maple syrup

1 tsp cinnamon

1/4 tsp ground cardamom

Rollin: 1/3 cup sesame seeds

COOKIE DOUGH:

1.5 cups oat flour

1 cup walnuts

1/3 cup almond butter

1 tsp vanilla extract

2 Tbsp water

Fold in: 1/2 cup chocolate chips

CARROT GRANOLA:

1.5 cups rolled oats

1 cup walnuts

2/3 cup peeled and chopped carrot

1.3 cup almond butter

1/4 cup dried currants

1/2 tsp cinnamon

PB&J

1.25 cup oat flour

1 cup peanuts

1/3 cup PB

3 Tbsp water

Roll in: 1/2 cup crushed freeze-dried strawberries

LEMON COCONUT

1.5 cups shredded coconut

1 cup macadamia nuts

1/3 cup cashew butter

1.5 Tbsp lemon zest

1 Tbsp fresh lemon juice

1/4 tsp ground turmeric

Roll in: 1/3 cup shredded coconut and 1/2 tsp lemon zest

Roasted fennel with a mustardy balsamic

From Justine Cooks by Justine Doiron

This dressing is very quick and tasty.  I used it for many other roasted vegetables as well, and in fact forgot to include the fennel the most recent time I prepared it. I’m going to try to use the greens for a pesto.  Last night I served Salmon on a platter, over farro, rimmed with all the roasted veggies (minus the fennel!).

INGREDIENTS:

2 large fennel bulbs, stalks and fronds removed, cut into chunks. 

EVOO

Kosher salt

1 Tbsp smooth Dijon mustard

1 Tbsp whole grain mustard

1 Tbsp honey

2 Tbsp balsamic vinegar

Freshly ground black pepper

DIRECTIONS:

1) Preheat to 425 (I used 375), middle rack

2) Add the fennel to a sheet pan, drizzle with 2 Tbsp on OO and season with a few big pinches of salt.  Mix to coat and spread out the fennel, giving plenty of room.

3) Roast until deeply brown and charred on the edges, 25-30 minutes.

4) While the fennel is roasting, in a medium bowl, whisk together both mustards, the honey, and vinegar.  Whisking constantly, slowly pour in 1/4 cup OO to make a creamy dressing.  Taste and season with salt and pepper as needed.

5) When the fennel is out of the oven, transfer it to a serving dish and spoon over the dressing.  Garnish with the fronds and additional cracks of black pepper.  

Tamari Heirloom Tomatoes

 From Justine Cooks by Justine Douron

This garlic-ginger-tamari combo is very good.  I had never ‘crisped up’ scallions before, but it worked out well.  The dressing was very good and easy and could be used on other salads.

INGREDIENTS:

2 scallions

1/4 cup sliced almonds

3 garlic cloves, grated

1 Tbsp fresh grated ginger

2 Thai red chilies, seeded and finely chopped

2 Tbsp tamari

1 Tbsp rice vinegar

1 Tbsp honey

2 tsp toasted sesame oil

3 medium heirloom tomatoes

2 tsp chili crisp for serving (optional)

DIRECTIONS:

1) in a small bowl, prepare an ice bath.  Thinly slice the scallions on an angle, then transfer them to the ice bath to crisp up.

2) Set a pan over medium heat and toast the almonds until golden and fragrant, 4-5 minutes.  Remove them from the pan and set aside to cool

3) In a large bowl, combine the garlic, ginger, chilies, tamari, vinegar, honey and sesame oil.  Whisk to combine and let sit for 5-10 minutes to let the flavors meld into one another.

4) Cut the tomatoes into big, juicy wedges.  Add them to the bowl and gently mix to coat them in the sauce. Drain and dry the scallions before adding them, along with the toasted almonds.

5) Mix everything together and transfer to a serving plate.  If a little extra heat is desired, dot with chili crisp.

Gingery Lentil Soup

 We just had a thawed soup that was labeled “Vegan Gingery Lentil Soup” and I don’t have a recipe by that name.  It was so good … so I’m hoping this is the correct recipe.  I’ll have to make it again to be sure! 

https://www.food.com/recipe/gingery-lentil-soup-195676

    

Thai Basil Eggplant

https://cinnamonsnail.com/thai-basil-eggplant/#recipe 

• INGREDIENTS:
• 3 tablespoons canola oil, or sunflower oil
• ▢ 3 Chinese eggplantsor 7 Thai eggplants cut in long wedges
• ▢ ½ cup shallots or red onion, minced
• ▢ 4 cloves garlic minced
• ▢ 1 ½ cup Thai basil chopped
• ▢ 1 red bell pepper sliced
• ▢ ½ green bell pepper sliced
• ▢ 5 Bird’s eye chiles sliced

Sauce:

• ▢ 2 tablespoons tamari
• ▢ 1 tablespoon sesame oil
• ▢ 1 tablespoon rice vinegar
• ▢ 4 teaspoons sambal oelek or sriracha
• ▢ 1 tablespoon palm sugar coconut sugar, or brown sugar
• ▢ 2 tablespoons vegan fish sauce
• ▢ ¼ cup water
• ▢ 2 teaspoons cornstarch

• To Garnish:

  • ▢ Fresh Thai basil leaves
  • ▢ Thinly sliced bird’s eye chilies to taste
  • ▢ Thinly sliced garlic chives or green onion