Red Lentil Soup

Ingredients:

• 1 cup red lentils
• 4 cups vegetable or chicken broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• Salt and pepper, to taste
• Lemon wedges, for serving

Instructions:

1. Rinse the lentils in a strainer under cold running water, and drain.
2. In a large pot, heat the olive oil over medium heat. Add the onions and garlic and sauté until softened.
3. Add the cumin and coriander and stir for a minute until fragrant.
4. Add the drained lentils and broth. Bring to a boil, then reduce the heat to low and simmer, covered, for about 20 minutes or until the lentils are cooked and tender.
5. Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and puree until smooth.
6. Season to taste with salt and pepper.
7. Ladle the soup into serving bowls and serve with lemon wedges on the side.

Verdict: A comforting and nutritious soup that is easy to make and packed with flavor. The cumin and coriander add depth and warmth, while the lemon adds a bright and zesty note.

Serving suggestions:

• Pair with a crusty baguette or flatbread for dipping.
• Top with a dollop of yogurt or sour cream and a sprinkle of fresh herbs like parsley or cilantro.
• For a heartier meal, serve with a side of rice or a salad.

Curry

Ingredients:

• 1 lb boneless, skinless chicken breast or thigh, cut into bite-sized pieces
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1 cup coconut milk
• 1 cup chicken or vegetable broth
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions:

1. Heat the olive oil in a large skillet over medium heat.
2. Add the onion and sauté for a few minutes until softened.
3. Add the garlic and sauté for another minute until fragrant.
4. Add the chicken, season with salt and pepper, and sauté until browned on all sides.
5. Add the curry powder, cumin, coriander, and turmeric, and stir to coat the chicken.
6. Add the coconut milk and broth, and simmer until the chicken is cooked through and tender and the sauce has thickened, about 15-20 minutes.
7. Adjust seasoning to taste with salt and pepper.
8. Serve with your choice of rice, flatbread, or noodles.

Verdict: A delicious and fragrant curry that is creamy, spicy, and satisfying. The curry powder and spices add warmth and complexity, while the coconut milk gives it a luscious texture and sweetness.

Serving suggestions:

• Garnish with chopped cilantro or scallions for freshness and color.
• Add vegetables such as bell peppers, carrots, or zucchini for more flavor and nutrition.
• Top with a dollop of yogurt or sour cream to balance the heat.
• Serve with a side salad or roasted vegetables for a complete meal.

Candied Lemon

Ingredients:

• 2-3 lemons
• 1 cup sugar

Instructions:

1. Wash the lemons and slice them thinly, discarding the ends.
2. In a large saucepan, bring the sugar and 1 cup of water to a boil, stirring until the sugar is dissolved.
3. Add the lemon slices and simmer over low heat for about an hour, or until the lemon slices are translucent and the syrup has thickened.
4. Remove the lemon slices from the syrup and place them on a wire rack to dry.
5. Store in an airtight container at room temperature for up to a month.

Verdict: Soft, sweet, and tangy, candied lemon slices are a delightful treat to enjoy on their own or as a topping for cakes, desserts, and drinks. They also make a lovely gift or party favor.

Serving suggestions:

• Use as a garnish for cocktails and mocktails.
• Chop and add to biscotti, scones, or muffins for extra flavor and texture.
• Decorate cakes, cupcakes, or tarts with candied lemon slices and other fruits for a beautiful presentation.
• Eat as a snack or an after-dinner treat.