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- Olive Oil
- 2 C minced red onion
- 1 T minced garlic
- 1 3-inch jalapeno, seeded and minced
- 1 1/2 T minced fresh ginger
- 1 1/2 t cumin seeds
- 1 1/2 t salt
- 6 C cooked black beans (or 3 15-oz cans)
- 6 T fresh lime juice
- 2 large perfectly ripe mangoes, minced
- Freshly ground black pepper to taste
- Minced fresh cilantro to garnish (optional)
- Wedges of lime to garnish (optional)
Heat a couple tablespoons of oil in a large skillet. Add 1 3/4 C of the onion, and the garlic, ginger, chile, cumin seeds and salt. Saute medium-high for about 3 minutes, or until the onions begin to soften.
Turn the heat down to medium-low and add the beans and about half the lime juice. Saute for about 5 more minutes, until everything has mingled nicely, and the beans are heated through. Mash the beans slightly with the back of a spoon or spatula, and transfer to a bowl.
Stir the remaining lime juice and about half of the mango into the beans, mashing the mangoes a bit as you stir. Grind in some pepper, then cover and let stand for about 15 minutes for the sauce to develop.
Serve warm or at room temperature with brown rice, topped with lime wedges, cilantro, and the remaining onion and mango.
(from Vegetable Heaven by Mollie Katzen, 1997 – a good recipe for company)
It’s actually called Mercemek Corbesi; Mercemek just means “red lentil” in Turkish.
Also, it’s a nice quick recipe too – once you get it down, it should take about 40 minutes, and most of that is cooking time (You can sit in the kitchen with a book and get up to stir occasionally, you busy students you).
- olive oil
- one small/ medium onion, minced
- one carrot, chopped
- tomato paste
- red lentils
- fresh lemon juice
- vegetable stock or water (I usually use water, and it’s just fine. Sometimes I add vegetable bouillon for flavor)
- dried mint (optional)
This soup is not a rocket science – don’t worry about proportions too much; just go with what feels right 🙂
Saute the onion and carrot in a couple tablespoons of olive oil until the onions are transparent. Add a couple cups of red lentils, washed and picked over, and saute them for a couple minutes with the veggies.
Cover everything with water or stock – the liquid should cover everything and then some. Add salt to taste (about a teaspoon to start). Cook until the lentils are soft – about 20 minutes. Watch the soup the whole time, and stir it regularly; if it starts to scorch or get too dry, add more water. Once everything is cooked, remove it from the heat and let it cool to room temperature. Blend everything until fully pureed, and reheat whenever you want to eat it, adding salt to taste. Fresh lemon juice squeezed on each bowl really makes this delicious. Turks traditionally eat it with a bit of dried mint as well; I don’t like it, but it’s another good way to make the flavor more interesting.
Toward the end of the cooking, add a couple tablespoons of tomato paste (or less of the kind in the tube, which I like because it keeps indefinitely in the fridge, unlike the canned kind). It adds a nice interesting flavor and also makes the color more rich.
In college I would make a big pot of this soup and eat it all week long – it keeps very well. It can also be made without oil – just skip the sauteing.
- 4 cups of cooked chickpeas with 1 cup of liquid
- 1/4 cup of light vegetable oil
- 2 cups of minced onions
- 2 teaspoons of minced garlic
- 2 tablespoons of finely shredded ginger root
- 2 teaspoons of ground coriander
- 1/3 teaspoon ground cardamom
- 1/2 teaspoon of mango powder
- 1/4 teaspoon each of red and black pepper
- 1/2 can chopped tomatoes
- 1 teaspoon kosher salt
Heat oil in large pan. Add onions and saute for about 5 minutes or until light brown. Stir constantly to prevent burning.
Add garlic and ginger, reduce heat to medium and saute for additional 2 minutes.
Add coriander, cardamom, mango powder, and peppers. Mix until ingredients are combined.
Add chopped tomatoes, and cook until the oil begins to separate from the tomato-spice mixture (about 6 minutes).
Add one cup of the chickpea liquid, salt, and 1/2 cup of water.
Cover and simmer over low heat for 10 minutes or until mixture is the consistency of a pulpy gravy.
Add chickpeas and continue cooking for another 10 minutes.
Turn off heat and serve with topped with sliced onions and shredded green chili.
I’m not going to attempt to put it in nicely edited form or even give it a name.
1. Pour some unsweetened spoon-size shredded wheat cereal into a bowl.
2. Pour an equal amount (by volume) of applesauce into the same bowl.
I prefer refrigerated applesauce.
- 1 cup lentils
- 1/3 cup pearl barley
- 1 cup carrot (chopped)
- 1 cup celery (chopped)
- 1 cup onion (chopped)
- 2 garlic cloves (minced)
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon dried thyme
- 1 bay leaf
- 3½ cups broth
- 2½ cups water
- 14¼ ounces Italian-style tomatoes or 14¼ ounces regular stewed tomatoes or 14¼ ounces crushed tomatoes
- ¼ cup fresh parsley, finely chopped (optional)
- 2 tablespoons cider vinegar (optional)
- Pomegranate molasses, to taste (optional)
[Often, to make a cheaper soup, I will leave out the bay leaf, carrot, celery, parsley, and even the broth (substituted with water).]
- Sort through lentils to remove debris and shriveled beans, then rinse.
- Add lentils to crock pot, along with barley, carrots, celery, onion, garlic, dried herbs and bay leaf.
- Pour in broth, water, and tomatoes.
- Cover and cook on low heat for 12 to 14 hours, or on high heat for 5 to 6 hours.
- Discard bay leaf and just before serving stir in parsley and vinegar. (If you don’t use the vinegar, the soup might taste more bland as you’re omitting a major contributor of flavor.).
- Add the pomegranate molasses to individual servings to add a tart taste.
Be sure to add any additional salt to the soup while it is cooking, and don’t add lentils to already boiling water as either one can make lentils tough.
- 1.5 cups dry couscous
- 0.5 teaspoon salt
- pinch of saffron (optional)
- 1.25 cups of water
- 1 cup diced carrots
- 1 large pepper, diced
- 1 cup cut green beans
- 0.3 cup finely chopped red onion
- 0.3 cup dry currants or cranberry
- 0.5 cup toasted and chopped almonds
Marinade: 0.5 cup olive oil, 4 tablespoons fresh lemon juice. 0.5 teaspoon salt, 0.25 teaspoon cinnamon, 3 tablespoon fresh spearmint (1 dry), pinch of cayenne.
Put the couscous, salt, saffron in large bowl and stir in the boiling water. cover and let it sit for 10-15 min. Stir with fork to fluff.
Steam the carrots, green pepper, beans separately, until barely tender. Dry the veggies (very important!, veggies should be dry!)
Combine couscous and veggies, stir in the red onion, currant, and aliments.
Whisk together the marinade ingredients, leave out the mint if you used saffron in the couscous.
Toss the couscous and veggie mixture with the marinade and chill at least an hour.
In a closed container the salad stays fresh in refrigerator for more than a week!!!
Found in an old MooseWood cookbook many years ago…
- 1 c. lentils
- 1 c. long grain white rice
- 1 small onion diced
- 3 ½ c. water
- 1 tsp. cumin
- 1 tsp salt
- Pepper (1/4-1/2 tsp)
- 2 large onions sliced
- Olive oil
Saute small diced onion in 1 T olive oil til soft. Add lentils, salt and pepper and water. Cook x 7 minutes. Soak rice in water for 10 minutes- and drain. Add rice and cumin and cook for 20-25 minutes. Arrange on a large serving dish.
Carmelize (cook slowly until brown) sliced onions in 2 T. olive oil. (note- the secret is to start over low flame- may take 10 minutes to cook off water in onions- can raise flame a little higher after browning starts- but take care not to burn). Pour over finished rice and lentils.