Category Archives: Soup / Stew

Pasta Dal Dhokli (Pasta in Lentil Sauce / Stew)

August 3, 2025 – 3:15 pm

Ingredients:

  • 1 cup red lentils
  • 1 cup farfalle pasta or any other pasta
  • 5 cups water
  • 1 1/2 tsp salt
  • 1 1/2 tsp turmeric powder
  • 1 red capsicum, chopped
  • 2 zucchinis, chopped
  • 2 tbsp peanut or any other vegetable oil
  • 2 tsp cumin seeds
  • 1/2 tsp asafetida
  • 1 large onion, chopped
  • 2 tbsp minced garlic
  • 1/2 cup tomato sauce / passata
  • 3 medium size tomatoes, chopped
  • 1 tsp chili flakes
  • 2 tsp curry powder (we used Maharaja Curry Powder from Spice Souk, Nature’s Basket)
  • 2 tsp salt, or to taste
  • 1/2 cup chopped cilantro
  • 1/2 cup chopped spring onions
  • 1 tsp freshly ground black pepper powder
  • 1 tbsp extra virgin olive oil

Method:

  1. Wash the red lentil three times, till the water runs clear.
  2. Cook the red lentil along with the pasta, 4 cups water, salt and turmeric powder in a pressure cooker. If you are using traditional pressure cooker, cook under pressure for 3 whistles. If you are using Instant Pot, cook under pressure for 10 minutes. Once cooked, put aside.
  3. Put a pan on medium heat, add 1/2 tbsp oil, 1 cup chopped red capsicum, 1/2 tsp salt and sauté for 3-4 minutes. Then, take the capsicum out and put aside.
  4. To the same pan, add 1/2 tbsp oil, 1 cup chopped zucchinis, 1/2 tsp salt and sauté for 3-4 minutes. Take the zucchinis out and put aside with the sautéed capsicum.
  5. To the same pan, add 1 tbsp oil and 2 tsp cumin seeds.
  6. When the cumin seeds crackle (10-15 seconds), add 1/2 tsp asafetida and mix it in the oil.
  7. Add chopped onion, 1/2 tsp salt and sauté till the onions become light brown… 3-4 minutes.
  8. Add minced garlic, chili flakes, curry powder, mix well and sauté for a minute.
  9. Add tomato sauce, mix well and cook for 2-3 minutes.
  10. Add chopped tomatoes, mix well and cook for 2-3 minutes.
  11. Add the cooked lentils and pasta as well as the sautéed vegetables to the curry sauce, mix well and bring to boil.
  12. Turn the heat to low and cook for 4-5 minutes, regularly stirring it to make sure it does not stick to the bottom of the pot.
  13. Turn off the heat, add some salt if necessary, add ground black pepper, chopped cilantro, chopped spring onions, olive oil and give it a stir.
  14. Serve the pasta in curried lentil sauce / stew hot!

Notes

  • To re-heat the lentil pasta, add some boiling water to it and heat it in the microwave or stove.

Servings: 4

 

Inspiration source:

By Dilip Shah | Also posted in Curry, Entree, Pasta | Tagged , , , , , | Comments (0)

Butter Beans in Creamy Harissa Sauce

May 12, 2024 – 2:04 pm

Ingredients:

  • 1 can/box of butter beans, drained
  • 1 tbsp olive oil
  • 1 shallot / red onion, finely chopped
  • 1 tsp minced garlic
  • 2 tbsp sundried tomatoes, chopped
  • 1 tbsp harissa sauce
  • 1 cup coconut milk
  • 1/3 cup vegetable broth
  • 2 tsp garlic powder
  • 1/2 tsp red pepper flakes
  • 1/4 cup nutritional yeast
  • 1 cup chopped spinach or shredded kale
  • 1/2 tsp salt or to taste
  • 1/2 tsp black pepper or to taste

Method:

  1. Heat olive oil in a wide skillet over medium heat
  2. Add chopped shallots / onions and cook for 2-3 minutes till light brown in color
  3. Add minced garlic and sauté for a minute
  4. Add chopped sundried tomatoes and sauté for about 2-3 minutes
  5. Add the drained butter beans, harissa sauce and gently mix well
  6. Add 1 cup coconut milk, 1/3 cup vegetable broth and gently mix well
  7. Stir in the salt, black pepper, garlic powder, red pepper flakes, nutritional yeast and gently mix them in
  8. Bring to a simmer for 2-3 minutes so that it begins to thicken
  9. Add the chopped spinach / shredded kale and let simmer for an additional 2-3 minutes, stirring occasionally
  10. Once the greens have wilted and the stew has thickened to your liking, remove it from the heat and enjoy with toasted sourdough bread

Servings: 3-4

 

Inspiration source:

https://www.sweetgreensvegan.com/recipecards1/creamyharissabutterbeans

By Dilip Shah | Also posted in Curry, Entree | Tagged , , , , , | Comments (0)

Valval – Vegetable Stew in Coconut Milk

May 7, 2024 – 5:10 pm

Ingredients:

  • 1/2 cup chopped red pumpkin (about 1 cm cubes)
  • 1/2 cup chopped white pumpkin (about 1 cm cubes)
  • 1/2 cup cut French beans (about 1 cm)
  • 1/2 cup chopped carrots (about 1/2 cm cubes). For Jain recipe, substitute with green peas or corn kernels
  • 1 tbsp ghee
  • 2 tsp cumin seeds
  • 8-10 curry leaves
  • 1-2 finely chopped green chilies, such as serrano chilies
  • 1 tsp salt or to taste
  • 1 tbsp sugar
  • 1 can (400 ml) thick coconut milk

Method:

  1. Put a pan on medium heat
  2. Add ghee and when ghee melts, add 2 tsp cumin seeds
  3. When cumin seeds start crackling, add curry leaves and chopped green chilies and sauté for 20-30 seconds
  4. Add the French beans, 1/2 tsp salt and sauté for a couple of minutes and then cook covered on medium / low heat for 2-3 minutes
  5. Add carrots and sauté for 2-3 minutes. To keep your recipe Jain, skip adding carrots… instead add some other vegetables such as green peas, corn kernels, etc.
  6. Add the pumpkins, remaining 1/2 tsp salt, mix well, sauté for 2-3 minutes and then cook covered for 3-4 minutes till all the vegetables are cooked to desired softness
  7. Add the coconut milk, 1 tbsp sugar, mix well, bring to boil and then let the valval simmer on low heat for 3-4 minutes
  8. Take valval from the heat and serve hot with Indian bread such as paratha or with rice

Servings: 4 – 6

 

Inspiration source:

https://www.tarladalal.com/vegetables-in-coconut-curry-karwar-style-valval-recipe-34564r

By Dilip Shah | Also posted in Curry, Jain | Tagged , , , , , , | Comments (1)

Red Lentil Soup

March 31, 2024 – 4:33 pm

Ingredients:

  • 1 cup red lentil, properly triple washed
  • 2 tbsp olive oil
  • 3 cloves garlic, finely chopped
  • 1/2 onion, finely chopped
  • 1 medium size potato, finely chopped
  • 1 carrot, finely chopped
  • 1/2 tsp turmeric powder
  • 1 tsp roasted cumin powder
  • 1 tsp dry mint
  • 1 tsp black pepper powder
  • Vegetable broth, 32 fl oz
  • 1 tsp salt or to taste (depending on the salt level in vegetable broth)
  • 1 tbsp lemon juice

Method:

  1. Put a heavy bottom pot on medium heat
  2. If using Instant Pot, put it in sauté mode
  3. Add 2 tbsp olive oil
  4. Add chopped garlic and sauté for a minute
  5. Add chopped onion, potato, carrot and 1 tsp salt and sauté for 2-3 minutes
  6. Add turmeric powder, cumin powder, black pepper powder, dry mint and sauté for 1 minute
  7. Add vegetable broth, bring to boil, reduce heat and cook for 10-15 minutes till lentils are fully cooked (regularly stirring to ensure lentils do not stick to the bottom of the pan)
  8. If using Instant Pot, cook in a mode that cooks under pressure for 15 minutes
  9. When done, stir in 1 tbsp lemon juice
  10. Enjoy hot with a hearty rustic bread of your choice!

Servings: 4 – 6

 

Inspiration source:

Trying to reproduce soup we had at a restaurant!

By Dilip Shah | Tagged , , , , , | Comments (0)

Coconut Butternut Squash Soup

December 3, 2020 – 8:55 pm

 

Ingredients:

  • 1 medium butternut squash
  • 1 cup broccolini
  • 1 cup cremini mushrooms
  • 1 medium carrot
  • 1 onion
  • 3 large garlic cloves
  • 3 tbsp coconut oil
  • 1 tsp pink salt or to taste
  • 1/2 tsp crushed black pepper
  • 1 tbsp chopped fresh thyme leaves
  • 1 tbsp cane sugar
  • 2 cubes of Knorr vegetarian vegetable bouillon
  • 2 cups water
  • 1 400 ml can coconut milk (about 1 1/2 cups)
  • 1/4 cup dried shredded coconut

Method:

  1. Preheat the oven to 375F
  2. Carefully slice the squash in half and scoop out the seeds. Then, place the squash onto a baking tray lined with parchment paper skin side up
  3. Bake in the oven for 35-45min depending on the size of the squash. When the thickest part is fork tender, it’s done. Let it cool for about 10 min
  4. Chop about 1/2 cup worth of broccolini into small pieces and thinly slice about 1/2 cup worth of cremini mushrooms
  5. Dice the carrot and onion. Coarsely chop the garlic
  6. Carefully peel the skin from the tender butternut squash and scoop aside 2 1/2 cups worth
  7. Heat up a stock pot to medium heat. Add the coconut oil followed by the carrot, onion, and garlic
  8. Season with the pepper and 1 tsp of salt. Sauté for 5-8 min
  9. Add in bouillon cubes, the thyme and sauté for another few minutes. Add in the squash and the cane sugar. Sauté for another minute
  10. Add in water and coconut milk (set aside a little bit for garnish)
  11. Turn up the heat to medium high, cover, and bring it to a boil
  12. Transfer the soup to the blender or use a stick blender if you have one. Blend on medium / high until somewhat smooth
  13. Pour the soup back into the pot and cover to keep it nice and hot
  14. Heat up a frying pan on medium heat. Add in the shredded coconut
  15. Toast for a few minutes until golden brown. Set aside
  16. Wipe out the pan with a paper towel and place back on medium heat
  17. Sauté the broccolini for 3-4 min. Add in the mushrooms and a pinch of salt. Sauté for another 3-4 min
  18. Place some of the veggies in the middle of your serving bowl. Then, pour around it 1 cup of soup
  19. Sprinkle over some toasted coconut. Add some fresh cracked pepper. Drizzle some olive oil and drizzle some of the coconut milk
  20. Serve hot with your favorite bread

Serves: 4 – 6

 

Inspiration source:

By Dilip Shah | Also posted in Category | Comments (0)

Moroccan Chickpea Stew

August 8, 2020 – 1:45 pm

 

Ingredients:

  • 3 tbsp olive oil
  • 1 large red onion, chopped
  • 5 garlic cloves, finely chopped
  • 1 large sweet potato, skinned and chopped to roughly 1 cm cubes
  • 2 tsp cumin seeds
  • 1/2 tsp chili powder
  • 1 tbsp sweet paprika
  • 1 tbsp cinnamon
  • fresh thyme leaves from 10-12 sprigs
  • 2 cups cooked chickpeas or 2 cans of 400 ml chickpeas
  • 2 large tomatoes, chopped or 1 800 ml can of good quality tomatoes
  • 2 tsp salt or to taste
  • 2 bunches of collard greens or baby spinach or any other green
  • 1/4 cup sweet dried raisins
  • 2 tbsp fresh chopped flat leaf parsley

Method:

  1. Heat up a pot / pan on medium heat. Add the olive oil
  2. Add the cumin seeds
  3. Once cumin seeds start crackling, add the onion and garlic and saute for 3-4 minutes
  4. Add the sweet potatoes and saute for 4-5 minutes. This will caramelize the vegetables and bring out their sweetness
  5. Add chili powder, paprika, cinnamon, thyme, salt and mix well
  6. Add the chickpeas and mix well
  7. Add the tomatoes and crush with ladle to release their juices
  8. Add 1 1/2 cups water, turn up the heat to bring to boil. Then let it simmer on medium heat for 15 minutes
  9. Add the greens to the stew along with the dried raisins
  10. Transfer about half the quantity of stew to a blender and blend to puree
  11. Pour the blended stew back into the pot and mix well
  12. Add freshly chopped parsley and serve the stew with your favorite bread

Serves: 4

Inspiration source:

By Dilip Shah | Also posted in Category | Comments (0)

Chickpea and Brown Rice Stew (Instant Pot recipe)

July 3, 2020 – 5:52 pm

 

Ingredients:

  • 2 tbsp olive oil
  • 1 medium / large yellow onion, diced
  • 1 large fennel bulb
  • 4 garlic cloves, finely chopped
  • 1 cup brown rice
  • 1/2 tsp red pepper flakes
  • 2 bay leaves
  • Freshly cracked black pepper to taste
  • 4 cups (950 ml) vegetable broth
  • 1 1/2 tsp kosher salt or to taste, depending on the salt level in the vegetable broth
  • 1 cup chickpeas, cooked or from a can
  • 2 tbsp fresh thyme leaves
  • 1/2 cup Italian flat-leaf parsley, finely chopped
  • 1 to 2 cups baby spinach or kale (or other greens of choice), chopped roughly
  • 1 (14.5-ounce / 410g) can crushed tomatoes
  • 1 (8-ounce / 227g) can tomato sauce
  • 1 to 2 tbsp fresh lemon juice

Method:

  1. To the pot, add the oil and put it on sauté mode
  2. Add onion, fennel, garlic and sauté for 3-4 minutes
  3. Add rice, pepper flakes, bay leaves, salt, black pepper and sauté for 2 minutes
  4. Add vegetable broth, chickpeas, thyme leaves, parsley leaves, spinach leaves, crushed tomatoes and tomato sauce and gently mix well
  5. Cover the pot and switch it to a mode with cooking time of 15 minutes
  6. When cooking is done and cooled, open pot, add lemon juice and gently mix well
  7. Serve with your favorite bread

Serves: 4

Inspiration source:

https://www.rainbowplantlife.com/blog/vegan-instant-pot-fennel-chickpea-stew

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Greek chickpea stew

June 10, 2020 – 9:29 pm

 

Ingredients:

  • 750 gm chickpeas
  • 2 tbsp olive oil
  • 1 cup chopped celery
  • 1 cup chopped onions
  • 1 cup chopped carrots
  • 3 cloves garlic, chopped
  • 2 tbsp finely chopped fresh thyme
  • 2 tbsp chopped fresh rosemary
  • lemon zest of 1 large lemon, about 1 tsp
  • lemon juice of 1/2 lemon, about 1 tbsp
  • 2 vegetable bouillon cubes (such as Knorr’s Vegetarian Vegetable Bouillon)
  • 1 cup water
  • salt (only if needed since the bouillon cubes will add sufficient salt to the stew)
  • ground black pepper, 1 tsp

For garnishing

  • 1/3 bunch dill, finely chopped
  • 2-3 tablespoon(s) olive oil

Method:

  1. If you are starting with raw chickpeas, make sure to soak them for 6-8 hours and then cook them till they are soft. We prefer steam cooking in an instant pot or pressure cooker.
    If you are starting with canned chickpeas, just drain them with some running water to get rid of the liquid.
  2. From the cooked / canned chickpeas, puree about a cup and put aside.
  3. Heat the 2 tbsp olive oil a pot / pan on medium heat.
  4. To the hot oil, add chopped celery, onions, carrots and garlic and sauté for 8-10 minutes till desired level of softness. Sautéing will mildly caramelize the vegetables and bring out their sweetness.
  5. Instant Pot: If you are using Instant Pot for this recipe, do steps 3 and 4 in the Instant Pot. For step 4, cook on high setting under pressure for 5 minutes. When it’s ready to open, go on to the next step.
  6. To the pan / pot, add the thyme, rosemary, lemon zest, bouillon cube, pepper and sauté for 3-4 minutes.
  7. Add the cooked whole chickpeas, 1 cup water and bring to boil.
  8. Stir in the chickpea puree, lemon juice… mix well and cook for a couple of minutes.
    The stew is ready! Taste and add salt only if needed.
  9. When serving, top the stew with finely chopped fresh dill, extra virgin olive oil and serve with warm pita bread.

Serves: 4

Notes: 

  • Fresh herbs and lemon juice makes this stew extraordinarily tasty and flavorful. Try not to use dry herbs and not substitute lemon with lime!

Inspiration source:

https://akispetretzikis.com/categories/ospria/revithada

 

By Dilip Shah | Also posted in Side dish | Comments (0)

Black Bean Soup

April 27, 2020 – 9:13 pm

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Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 stalks celery, chopped
  • 2 carrots, chopped
  • 2-3 cloves garlic, chopped
  • 1 tsp chili powder
  • 1 tbsp ground cumin
  • 1 pinch black pepper
  • 2 (15 ounce) cans black beans
  • 1/2 (15 ounce) can whole kernel corn
  • 1/2 (14.5 ounce) can crushed tomatoes
  • 1 tsp salt or to taste
  • 2 cups water

For garnishing

  • 2 spring onions, chopped
  • 1/2 avocado, chopped (optional)
  • some sour cream

Method:

  1. Heat oil in a pot over medium-high heat.
  2. Add onion, celery, carrots, garlic and salt and sauté for 5 minutes.
  3. Season with chili powder, cumin powder, and black pepper; cook for 1 minute.
  4. Add a can of beans, corn and water and bring to a boil.
  5. Meanwhile, in a food processor or blender, process remaining 1 can beans and tomatoes until smooth.
  6. Stir into boiling soup mixture, reduce heat to medium, and simmer for 7-8 minutes.
  7. Garnish with spring onions, avocado, sour cream and serve

Serves: 4

Inspiration source:

https://www.vitamix.com/ca/en_us/Recipes/Tortilla-Soup

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Sweetcorn Soup

December 25, 2019 – 8:51 pm

 

Ingredients:

  • 1 tbsp oil (any vegetable oil / peanut oil)
  • 1 tbsp sesame oil
  • 1 green chili, finely chopped
  • 2 small / medium size carrots, diced
  • 1/2 red bell pepper, diced
  • 1 slice (100 g) cabbage, chopped
  • 2 spring onions, chopped
  • 1 tsp salt or to taste
  • 1/2 tsp ground black pepper (or to taste)
  • 1 can cream style corn
  • 1/2 can of garbanzo beans (optional)
  • 1 cup water

Method:

  1. In a medium pan, heat the oils on medium heat
  2. Add diced carrot and salt and cook for about 2 minutes
  3. Add chopped chili, bell pepper, cabbage and cook for 2 minutes
  4. Add spring onions, mix well and cook for 2 minutes
  5. Add cream style corn and bring to boil
  6. Turn off the heat and serve the soup hot

Serves: 2

 

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