Curried Lentil (Red) Soup: Pareve
By Francine Godfrey
Chop 2 large onions (finely)
Fry in 2-3 tablespoons of canola or veg. oil in saucepan.
When onions are soft add 2-3 teaspoons of curry powder.
Open 1 large can of crushed tomatoes
4 cups of water
vegetable stock
2 tablespoons of sugar
1 cup red lentils (which have been rinsed thoroughly with cold water and drained)
Mix all the above together into the softened onions
Bring to the boil and simmer stirring often. Cook until lentils are soft- approx 45 mins- an hour.
(Add a little boiled water if appears to thick.)
Add a little chopped up parsley to the soup near the end.
If you wish to serve as a dairy, then serve with a dollop of yogurt or sour cream on top
----
Red Quinoa and Black Bean Vegetable Salad
By Joan Hill
Light, fresh, and packed with protein and healthy fats, this tangy salad will have you dreaming of Spring and Summer.
Inspired by Epicurious.
Yield: ~5 cups
For the salad:
1 cup uncooked Red quinoa
1 (14oz) can black beans, drained and rinsed
1 red pepper, chopped
1/4 cup fresh Cilantro, finely chopped
2 Green Onions, chopped
1 cup fresh corn (optional) *see note
1 small avocado, chopped into 1 inch pieces
For the dressing:
4-5 tbsp of fresh lime juice (Juice from 2 small limes)
1/2 tsp kosher salt, or to taste
1/2 tsp Freshly ground black pepper
1 garlic clove, minced
1/4 cup fresh Cilantro, finely chopped
1/4 cup extra virgin olive oil
1/2 tsp ground cumin, or more to taste
Directions:
1. Cook 1 cup Red Quinoa according to package directions.
2. While quinoa is cooking, prepare the chopped vegetables and whisk together the dressing.
3. Allow quinoa to cool after cooking for about 5 minutes. Fluff with a fork. Add the beans and vegetables and toss well.
4. Drizzle dressing over salad and toss well with salt and pepper to taste. Bring salad to room temperature before serving. Keep fresh in a sealed container for 1-2 days. Makes about 5 cups.
