Ash Reshteh Soup Recipe (Persian Soup)

Ash reshteh is one of my husband Lulu's favorite soups. Lulu is a vegetarian, and this Persian noodle soup totally fits the bill. The combination of egg noodles (called "reshteh") and various beans and lentils makes a well-balanced meal for a vegetarian diet. I think the key to making this dish flavorful is the addition of crispy, caramelized onions, which give an amazing fragrance to the soup. The saffron and mint yogurt sauce also contributes a fair share of creaminess and complexity to the dish as well.

If you are a meat eater, you can add beef or lamb to the soup. I have had it with and without meat, and it tastes wonderful either way.

Lentil Pasta Soup Recipe

My father-in-law, like my husband Lulu, is a vegetarian. One of his favorite meals is kali dal. Because of this, we often have leftover cooked black lentils. As usual, we still had some left last night, so I decided that this time it would not go to waste.

Lentils are packed with protein, so today I created a complete meal by adding pastina pasta and a few vegetables. For more contrast in color, you could add some greens such as spinach. I stuck to carrots, celery and leeks. The result is a delicious, spicy lentil pasta soup.

Vegetarian Pot Pie with Lentil Pasta

If you’ve wanted to make comfort food healthy, this recipe is for you. As I've told you in the past, I often try to make vegetarian versions of the meat dishes I cook. One of my favorite dishes is chicken pot pie, and today I decided to make a variation of the dish with lentils and pastina pasta. I placed the mixture in mini soup bowls and covered them with puff pastry baked until golden and flaky.

The dish is fairly healthy, yet very flavorful due to the generous amounts of ginger, soy bacon bits, coriander, parsley and cilantro. The flavors and texture are spot on for a cold evening meal.

Dahi Bhalla Recipe (Indian Lentil Fritters in Yogurt Sauce)

Dahi bhalla is a very common dish in Indian cuisine. Hot fried lentil fritters are soaked in cold water, gently pressed then smothered in a thick yogurt sauce. What makes the dish so special is the combination of sweet tamarind chutney that marries very well with the tanginess of the yogurt. It can be eaten as a snack or appetizer. The dish may be fried, but it’s packed with nutrition so you can enjoy it without feeling that guilty.

For added flavor, I added both chopped dates and date syrup to the tamarind chutney. This dish can be prepared in advance and assembled at the last minute, which is very convenient. Serve with cilantro and mint chutney on the side and you'll have yourself a very flavorful appetizer.

Masoor Dal Recipe (Yellow Dal)

Masoor dal is an Indian dish made with coral-colored lentils. Lentils are a very common ingredient in the Indian diet because they provide a great amount of protein for a vegetarian diet. The lentils are mixed with chopped tomatoes, turmeric, ginger garlic paste, onions and curry leaves, then slow-cooked at low temperature.

I think I mentionned that this last summer, we had a terrible planting season this year because of gopher infestations in our garden. We did get a few tomatoes from potted tomato plants Lulu added to the garden later in the season. I gathered that last little crop of Sweet 100 tomatoes and used them for the dal. The natural sweetness from the tomatoes works very well in the dish. It's a simple recipe but both tasty and healthy, and it's also ideal for a vegetarian diet. Serve the legume with a starch and a complete meal is ready.