Turmeric Spiked Red Lentil and Spinach Dal

Turmeric is one of nature's most powerful healing and anti-inflammatory foods, which makes it convenient for those of us who like to cook Indian food that it is also such an essential ingredient in curries. Earthy, slightly bitter, and ranging from aromatic to pungent in taste, turmeric is difficult to take just on its own, but it makes for a delicious background to other Indian seeds and spices.

This simple, nourishing and easy-to-digest red lentil and spinach curry is seasoned with a flavorful variety of aromatic seeds and spices including fennel and fenugreek seeds and, if you can get them, peppery nigella seeds. As such, this creamy curry is spiked with a little more than the usual amount of turmeric, making it a great way to get more of this wonderful food in your diet.

Turmeric Spiked Red Lentil and Spinach Dal

Recipe by Lisa Turner Cuisine: Indian Published on September 25, 2016 Simple, creamy and nourishing red lentil and spinach curry seasoned with Indian seeds, spices and turmeric Print this recipe Ingredients: 1 cup dried red lentils, rinsed and drained 2 teaspoons sesame oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds 1/2 teaspoon nigella (kalonji or black onion) seeds (optional) 1/2 teaspoon fenugreek seeds 1/2 teaspoon fennel seeds 1 teaspoon turmeric 1/2 teaspoon cayenne 1/2 teaspoon amchoor (dried mango) powder 1/2 teaspoon paprika 1/2 teaspoon asafetida 1 teaspoon fresh ginger, minced or grated 1 small carrot, finely chopped 2/3 cup coconut milk 2 cups water, or more as needed 1 teaspoon sea salt, or to taste 1 1/2 cups baby spinach Instructions: Heat the oil in a medium heavy-bottomed saucepan over medium-high heat. When hot, add the mustard seeds, cumin seeds, nigella seeds if using, fenugreek seeds and fennel seeds. Fry until the seeds begin to splutter and pop. Turn the heat down to medium and stir in the turmeric, cayenne, amchoor, paprika, asafetida, ginger and carrot. Stir for another minute or two. Stir in the lentils, coconut milk and water. Bring to a boil, reduce the heat to medium-low, and cover. Simmer until the lentils are tender and falling apart — about 20 minutes. Add a little more water for a soupier consistency. Stir in the salt and add handfuls of spinach, stirring as you go, until wilted. Taste for seasoning and serve hot with rice or flatbreads. Makes 4 servings

This is my contribution to Meat Free Mondays, a weekly event hosting by Jacqueline of Tinned Tomatoes, and also My Legume Love Affair, a monthly event celebrating the goodness of legumes, administered by me and kindly hosted this month by Nupur of The Veggie Indian.

Other lentil dishes to enjoy from my kitchen:
Spicy Lentil Patties with Sun-Dried Tomatoes
Thai-Style Creamy Coconut Lentil Mushroom Soup
Curried Lentil Vegetable Soup with Roasted Chickpeas
Mixed Dal Palak (Lentils with Spinach and Tomato)

On the top of the reading stack: Superfoods 24/7: More Than 100 Easy and Inspired Recipes to Enjoy the World's Most Nutritious Foods at Every Meal, Every Day

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Creamy Mung and Adzuki Bean Curry with Coconut

Red adzuki and green mung beans never get neglected for too long in my kitchen. Sweet and earthy, both of these beans are quick to cook up, easily digestible, and serve as a simple but tasty base for Indian curry spices and seasonings … what's not to like? This curry has both beans simmered in a gently spiced coconut milk and tomato gravy. Served over a hot bed of fresh cooked white rice, it's an easy and delicious meal for any day of the week.

Creamy Mung and Adzuki Bean Curry with Coconut

Recipe by Lisa Turner Cuisine: Indian Published on September 19, 2016 Simple, flavorful and easy-to-digest green and red bean curry simmered in a spiced coconut milk and tomato sauce Print this recipe Ingredients: 1/2 cup dried whole mung beans 1/2 cup dried adzuki beans 2 teaspoons sesame oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds 1/2 teaspoon coriander seeds small handful of dried curry leaves, crushed 1/2 teaspoon asafetida 1 small red onion, diced 1-inch fresh ginger, minced or grated 2 green chilies, seeded and finely chopped 1 teaspoon turmeric 1/2 to 1 teaspoon chili powder, to taste 1/2 teaspoon amchoor (dried mago) powder (optional) 1 large tomato, diced 2/3 cup coconut milk 2 cups water 1/2 teaspoon sea salt, or to taste Instructions: Rinse the mung and adzuki beans and soak in enough water to cover for 6 hours or overnight. Drain and set aside. Heat the oil in a medium to large saucepan over medium-high heat. When hot, add the mustard seeds, cumin seeds, coriander seeds and curry leaves. Cook until the seeds begin to splutter and pop. Toss in the asafetida, reduce the heat to medium, and immediately toss in the onion. Cook for 5 minutes until softened. Add the ginger and chilies, and fry for another minute. Add the spices, stir for 30 seconds, and then add the tomato. Cook for another 5 minutes to thicken. Add the drained beans, water and coconut milk. Bring to a boil, reduce the heat to medium-low, cover, and simmer until the beans are tender, about 50 minutes. Add more water if necessary for a thinner curry. Once the beans are cooked, add salt to taste and serve hot with fresh cooked white rice. Makes 4 to 6 servings

Other adzuki bean recipes you may enjoy from my kitchen:

• Mustard Roasted Adzuki Beans with Urad Dal
• Roasted Carrot and Azuki Bean Salad
• Coconut Lime Rice with Adzuki Beans and Mango
• Yunnan Stir-Fried Azuki Beans and Green Pepper

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Creamy Avocado Carrot-Kale Slaw with Chickpeas

What to do when cravings for a healthy kale slaw and plump buttery cooked chickpeas coincide? Why, just toss some of those chickpeas into your kale slaw! Combined with shredded carrot and tossed in a creamy, tangy and zesty all-vegan avocado and mustard dressing, this is a not only a delicious and colorful meal with wonderful contrasts in texture and tastes, but also a simple and complete nourishing light lunch or dinner idea on its own. Perfect for the last days of summer.

Creamy Avocado Carrot-Kale Slaw with Chickpeas

Recipe by Lisa Turner Published on September 7, 2016 Healthy kale and carrot coleslaw tossed with plump buttery chickpeas and a creamy, tangy and zesty vegan avocado dressing Print this recipe Salad: 1 1/2 cups cooked chickpeas (1/2 cup dried or 1 14 oz can) 2 cups shredded carrots (4 medium or 2 large carrots) 1 bunch fresh kale, trimmed and chopped or cut into strips Dressing: 1 avocado, pitted and peeled juice from 1 lemon (3 tablespoons) 2 tablespoons cider vinegar 2 teaspoons Dijon mustard 2 tablespoons fresh chives, chopped 1/2 teaspoon celery seed 1/2 teaspoon ground cumin 2 teaspoons coconut sugar 1 tablespoon nutritional yeast sea salt and fresh cracked black pepper to taste Instructions: In a large bowl, toss together the chickpeas, shredded carrots and chopped kale. In a small food processor, pulse together the dressing ingredients until well blended. Toss with the salad and serve. Makes 4 to 6 servings

This is my contribution to Jacqueline's Meat Mondays event. I'm also sharing with Eat Your Greens, a monthly event alternately co-hosted by Shaheen and The VegHog.

More coleslaw ideas from Lisa's Kitchen:
Creamy Vegan Coleslaw Dressed with Avocado
Indian-Style Coleslaw
Whole Cabbage Stuffed with Coleslaw
Coleslaw Bites with Jalapeño Dip

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No Croutons Required - 10 Vegetarian Summer Soups and Salads

Welcome to the summer edition of No Croutons Required, a monthly event co-hosted by Jacqueline of Tinned Tomatoes and myself. As folks are busy during the summer, we extended the challenge to two months instead of one. I know that I haven't been cooking very many new dishes as it has been a scorcher this year. However, take a look at these lovely offerings from other cooks. Thank you to all who contributed your dish.

Recipe: Summery Tomato Soup with Pasta and Chickpeas

Chef: Lisa
Blog: Lisa's Kitchen
Location: Ontario, Canada

My contribution this month is an easy and nourishing pasta tomato soup. The texture of this soup is a joy in every bite, as this bowl features not only tomatoes and quinoa pasta, but also buttery chickpeas, carrots, green peas, some of my favourite spices and fresh herbs from my garden. Serve it up with some crusty bread and you are all set for a satisfying lunch or dinner.

Recipe: Simple Orange Ginger Carrot Salad

Chef: Choclette
Blog: Tin and Thyme
Location: UK

Perfect for a summer picnic, next up we have this lovely carrot salad. Grated carrots are all dressed up with zingy orange and lime, along with some ginger, spring onions or chives if you please and olive oil. It's best when marinated for at least a few hours. Serve up with some quiche or veggie rolls and you are in for a treat.

Recipe: Leftover Cauliflower Cheese, Veg and Rice Soup

Chef: Johanna
Blog: Green Gourmet Giraffe
Location: Melbourne, Australia

Johanna has been a long time contributor to NCR and her recipes are always so tempting. I too think it's a shame wasting leftovers and this creamy soup makes a fine use of them. Roasted pumpkin and potatoes come together here with celery, red pepper, zucchini, garlic, cauliflower cheese, rice and some cheddar cheese. Yes, please.

Recipe: Courgetti Salad

Chef: Corina
Blog: Searching for Spice
Location: UK

Zucchini is truly in abundance at the end of the summer, and what better way to showcase it in this easy weeknight meal. Spiralized zucchini and spring onion is all dressed up with lemon juice, olive oil, peppery baharat spice mix and some garlic. Sounds like a fine use of my neglected spiralizer.

Recipe: Creamy Summer Cajun Soup

Chef: Janet
Blog: The Taste Space
Location: Ontario, Canada

This creamy and earthy soup I would enjoy anytime of year. I too like soups during the summer months. This beautiful bowl includes shallot, garlic, carrots, red pepper, sweet potato, tomatoes, 10-spice mix, nutritional yeast, peas and chickpeas. Make extra and freeze some for later. Yum.

Recipe: Minestrone Soup

Chef: Mala
Blog: Mala's Kitchen
Location: India

Next up is a hearty soup that will nourish and fill hungry tummies and it's loaded with vegetables. Garlic, onion, tomatoes, carrots, green beans, squash, pumpkin, spinach, penne pasta, black chickpeas, some seasoning and some cheese slices complete this bowl of nourishment. This soup is surely a satisfying one-pot meal, especially if you serve with some crusty bread.

Recipe: Cream of Broccoli and Almond Soup

Chef: Anukampa
Blog: Namakswadanusar
Location: India

Broccoli is super good for you and it's especially delicious when made into a creamy soup. Add some onion, garlic, some simple seasoning, blend it all up and add milk and cornflour and garnish with some sliced almonds. That's a fine way to eat your greens.

Recipe: Olympic Salad

Chef: Heta
Blog: The Veghog
Location: UK

Next up is a creative salad celebrating the spirit of the olympics. Here the colours of the olympic flag are represented in this fresh salad. Rosini lettuce, purple basil and purple chilli chopped up, black olives, red bell pepper, roasted gem squash and fresh peas. Everything on this plate is appealing to me.

Recipe: Very Green Salad with Rocket and Watercress

Chef: Lisa
Blog: We Don't Eat Anything with a Face
Location: UK

This versatile and nourishing salad is made with homegrown vegetables. Simply mix together some rocket and watercress, lettuce and spinach, toss in some cucumber, green pepper, olives and walnuts and dress it up with olive oil and some fresh lemon juice and a bit of seasoning. Surely a fine lunch or side for dinner.

Recipe: White Asparagus, Roasted Beetroot and Pepper Salad

Chef: Helen
Blog: Roast Chicken and a Country Walk
Location: UK

Our final submission contains some of my favourite vegetables. Roasted red pepper and beetroot come together with white asparagus, tomatoes, pomegranate seeds and some cider vinegar and pine nuts. The addition of sweet pomegranate and pepper balances out the bitterness. That's one irresistible lunch for sure.

And that concludes the summer roundup. My good friend Jacqueline is hosting the September edition. Be sure to see her announcement to share your recipe this time around.

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