The origins of this soup date back two years when I made it for friends over for lunch one Autumn Sunday. I'm not a pumpkin fan, but for reasons I cannot explain now, I was uncharacteristically inspired to make a pumpkin-centric soup. I knew - for my sake - that this soup would need bold flavors to offset the pumpkin. So I used a Mexican flavor profile, confident that smokey chili powder and chipotles in adobo and perky lime would lift the pumpkin out of its one-dimensional life.
Read MoreThis dal is the meal that's most often repeated in our house. It's my favorite savory breakfast on cool mornings, it travels well in a thermos for work lunches, and it's a quick last-minute pantry-meal when I have little else in the fridge. Red lentils are simmered with onion, turmeric, chili powder and curry powder. Kale is added towards the end, and the soup is finished with ginger and lime.
Read MoreI don't think there could be a breakfast more perfect than this Mediterranean mezze. With its fresh vegetables and herbs simply dressed in olive oil and lemon or vinegar, feta cheese, soft flatbread, briny olives, and warm and creamy spinach lentil soup, there's something special about savoring a sampling of several small plates in a slow, simple, and unpretentious manner.
Read MoreThis humble soup delivers on the WOW factor. It packs a lot of flavor and goodness into each bite. But the best part is that it's made with pantry staples such as carrots, red lentils, spices and citrus, making it a fabulous weeknight dinner solution.
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