Nine Great Lentil Soups to Choose From

I’ve written so many lentil soup recipes for this site (and for my books), that I remember telling myself to take a break for a while. So, although I haven’t published one in a while, I rarely go more than a week without making some sort of lentil soup goodness. Trying other lentil soups I come across is also a great way to expand my line-up, and brothy, creamy, chunky, pureed, spiced, and straight versions are all are fair game as far as I’m concerned. Here’s a list of some tried-and-true favorites, and some great takes I’ve come across from out and about.

1. Coconut Yellow Split Pea Soup(QUITOKEETO)
Not technically lentil soup, but close enough. A ginger and curry-spiked yellow split pea stunner. Leftovers freeze well, and this makes an A+ lunch. Get the recipe here

Nine Great Lentil Soups to Choose From

2. Coconut Red Lentil Soup(101 Cookbooks)
One of the top ten best soups of my life. Get the recipe here.

Nine Great Lentil Soups to Choose From

3. Crockpot Detox Lentil Soup(Pinch of Yum)
For the crockpot enthusiasts out there. Get the recipe here.

Nine Great Lentil Soups to Choose From

4. Persian New Year Noodle Soup(101 Cookbooks)

This is my favorite soup (yes, ever) and it has lentils in it, so I’m including it here. At its core we’re talking about a bean and noodle soup featuring thin egg noodles swimming in a fragrant broth spiced with turmeric, cumin, chiles, and black pepper. You use a medley of lentils, chickpeas, and borlotti beans, making the soup hearty and filling without being heavy. You add spinach, dill, and cilantro. You add lime juice for a bit of sour at the end. And then you’ve got a number of toppings to add when you serve the soup – chopped walnuts, caramelized onions, and sour cream. From deep in the 101 archives. Get the recipe here.

Nine Great Lentil Soups to Choose From

5. Smoky Sweet Potato Lentil Tortilla Soup(The Bojon Gourmet)
Lentil soup meets tortilla soup in brothy sweet potato-studded bowls of chipotle warmed goodness. More details here.

Nine Great Lentil Soups to Choose From

6. Green Lentil Soup with Curried Brown Butter(101 Cookbooks)
Green lentils (or split peas), topped with a curried brown butter drizzle, and pan-fried paneer cubes. Get the recipe here.

Nine Great Lentil Soups to Choose From

7. Indian Lentil Soup / Dal Shorva(The Woks of Life)
When you’re ready to really raid your spice cupboard, this is the recipe. This is a recipe to turn to if you find yourself coming down with a cold anytime soon. Get the full recipe here.

Nine Great Lentil Soups to Choose From

8. Lively Up Yourself Lentil Soup(101 Cookbooks)
This is what I make when I need a bit of a reset. Make a big pot, and then eat throughout the week. Get the recipe here.

Nine Great Lentil Soups to Choose From

9. Yellow Coconut Curry Red Lentil Soup(Will Frolic for Food)
This Chitra Agrawal recipe caught my attention because it cleverly incorporates coconut, but not coconut milk. So, the broth stays hearty but not creamy – hits the spot when you want something filling but not overly decadent. Get the recipe here.

Nine Great Lentil Soups to Choose From

Bonus! Slow Cooker Winter Vegetable with Split Red Lentils(A Beautiful Plate)
Adding this at the last minute. Another slow cooker option. This one with a minestrone angle.
Get the recipe here.

Nine Great Lentil Soups to Choose From

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Quick Lime and Mushroom Salad

I’m hoping a good number of you will give this mushroom salad a go. I’m pretty sure you’ll love it! This is a solid example of my favorite kind of recipe – quick, flavor forward, and endlessly adaptable. Are you a fan of mushrooms? Then this recipe is especially for you. Here’s how it goes. You sauté thinly sliced mushrooms in a splash of olive oil and cook them until they’re super golden and beautiful. Then you toss them in a bowl with fresh herbs, peanuts, freshly chopped herbs, serrano chile, a good amount of lime juice, and soy sauce. Done.
 Quick Lime and Mushroom Salad

What kind of mushrooms?

This is a mixed mushroom salad (as pictured). I used cremini, king trumpet, and enoki mushrooms. That said, you can certainly make it with a single type of thinly sliced mushrooms. When you are preparing them just be sure to slice them consistent thickness – roughly 1/4-inch. These is a shot of the mushrooms pre-cooking (below). Followed by a photo of the color I like them to have when done cooking.

Quick Lime and Mushroom Salad

Quick Lime and Mushroom Salad

Variations on this Mushroom Salad

  • Mushroom Salad with Tofu (as pictured): For more of a one-dish meal, I like to add a bit of crumbled tofu, or steamed tempeh.
  • Mushroom Salad over Rice: This is delicious over just about any type of rice you like. A simple bowl of brown jasmine, mixed rice & grains, or even congee!
  • Mushroom Salad over Noodles: Lots of things are great with noodles, and this is no exception! You can toss it rice or soba noodles along with the rest of the ingredients. Just bump up the amount of lime juice and soy sauce, so you have enough dressing. 

    Quick Lime and Mushroom Salad

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Thirteen Great Blender Soups you can Make Tonight

Blender soups are great because, often, you need just a few ingredients. Start with one all-star, seasonal ingredient like winter squash, broccoli, tomato, or asparagus. Beyond that, perhaps an onion, some broth or water, some herbs or spices, boom – you’ve got what you need to make a beautiful, silky blended soup.

A soup like this can come together in under fifteen minutes – you cook the aromatics, add the main vegetable with some broth or favored liquid, and let simmer until the vegetable(s) are cooked through. Then you go to town with more spices and toppings. I throw the term blender around loosely here. If you don’t have a traditional blender, a hand blender is fine. They work great, particularly if you’re one of those people who avoids dealing with a blender because of the clean-up. 😉 A high-speed blender can give an extra smooth, beautiful texture, but I used an immersion hand blender for years, making soups like these, before taking the high-speed plunge. Still delicious.

1. A Simple Carrot Soup(101 Cookbooks)
This simplest carrot soup! Carrots and onion form the base, it’s spiked with dollop of red curry paste, and then pureed into silky oblivion. Get the recipe here.

Thirteen Great Blender Soups you can Make Tonight

2. Turmeric Carrot Ginger Soup with Coconut Almond Streusel(Cheeky Kitchen)
If you’re up for a more complex carrot soup, here’s where it’s at. Lemongrass, coconut, ginger, garlic, and tahini come together in this beauty. it’s a blended carrot soup with a coco-almond streusel topping. Right? Get the recipe here.

Thirteen Great Blender Soups you can Make Tonight

3. Alkalizing Green Soup(101 Cookbooks)
Ten ingredients in a blender, this soup is a potent jolt of alkalizing vegetables and herbs, made with a protein-rich split green pea base. This is great when you need an anti-dote to and overly indulgent week. Get the recipe here.

Thirteen Great Blender Soups you can Make Tonight

4. Stinging Nettle and Spring Garlic Soup(Hungry Ghost)
With their abundant vitamins and minerals, I’m always looking for ways to work more nettles into my diet. Andrea always inspires, and this is the perfect soup for springtime or if you come across nettles at the market (or out on a hike!). Use a veg broth if you’d like to keep it vegetarian / vegan. Get the recipe here.

Thirteen Great Blender Soups you can Make Tonight

5. Roasted Tomato Soup(Sprouted Kitchen)
When you’ve had your fill of the seasons best fresh tomatoes, and when you’re ready to transition into fall, this is the soup to make. You still want to use great tomatoes, and you can easily make this vegan by using coconut milk or a thick nut milk in place of the heavy cream called for. Get the recipe here.

Thirteen Great Blender Soups you can Make Tonight

6. Julie Morris’s Cumin Beet Soup(Julie Morris / Jenni Kayne)
From Julie’s Superfood Soups book, this vibrant blended stunner includes power ingredients like cumin, turmeric, and maca. It has a coconut milk base, nut milks will work as well. Get the recipe here.

Thirteen Great Blender Soups you can Make Tonight

7. Cauliflower Soup with Lemon Zest(The Thinking CAP)
Sometimes simple is best, and that what you see here. A recipe by nutritionist Dana James strong on the cauliflower front, with a hint of lemon. Five ingredients (aside from water, salt). Get the recipe here.

Thirteen Great Blender Soups you can Make Tonight

8. Warm Almond, Garlic, and Parsnip Soup(Green Kitchen Stories)
A (remote) riff on Spanish gazpacho. I love the use of underutilized parsnips here, and the red grape and thyme finish. Get the recipe here.

Thirteen Great Blender Soups you can Make Tonight

9. Broccoli Cheddar Soup(101 Cookbooks)
I love the combination of broccoli, mustard, and Cheddar here. Get the recipe here.

Thirteen Great Blender Soups you can Make Tonight

10. Pumpkin and Rice Soups(Local Milk)
Brilliant use of smoked salt here adding depth to a winter squash and apple blended soup base. Also, an herby kiss of fresh time counters the natural sweetness here. To make this vegan, swap in your favorite non-dairy milk for the cream – a thick homemade cashew nut milk works great – (1 cup soaked nuts blended w/ two nuts, strained). Get the recipe here.

Thirteen Great Blender Soups you can Make Tonight

11. Coconut Broccoli Soup(101 Cookbooks)
A simple broccoli and spinach affair, made with coconut milk broth, double greens (broccoli & spinach), and topped with good stuff like pan-fried tofu cubes, lots of toasted almonds, and shredded scallions. Get the recipe here.

Thirteen Great Blender Soups you can Make Tonight

12. A Simple Asparagus Soup(101 Cookbooks)
Spiked with a dollop of green curry paste, this is a springtime favorite. Just a handful of ingredients, and you can use cashew nut or almond milk in place of the coconut milk if you like. Get the recipe here.

Thirteen Great Blender Soups you can Make Tonight

13. Pumpkin and Rice Soups(101 Cookbooks)
Ginger-spiked pumpkin (or winter squash) soup. It calls for fresh ginger juice, pressed from grated ginger, and a kiss of serrano chile. Just a short list of ingredients come together beautifully here. Get the recipe here.

Thirteen Great Blender Soups you can Make Tonight

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Sriracha Rainbow Noodle Salad

This is a noodle salad you’ll crave every day. A radiant, color-flecked tangle of noodles, cabbage, shredded carrots, pickled sushi ginger, and an abundance of cilantro, basil, and scallions. It has tofu and peanuts, coconut, ginger, avocado, and hemp seeds. The dressing(!) – it’s simple but strong, and steps in with an assertive spicy sriracha-lime punch. This is one of those near-perfect one dish meals. You might not want to prep this many ingredients every day, but you’ll forget about that detail the minute you take a bite. And you can see exactly how it comes together in the video below. xx! -h

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Noodle Salad: Make Ahead Components

A couple of tips – you can make the dressing a few days in advance. You can also do much of the chopping and grating a day or two in advance. Cook the noodles to order, though.

Sriracha Rainbow Noodle Salad

Let me know if you try it, and please report back if you land on any seasonal adaptations that you are particularly excited about.

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Instant Pot Chickpea Cauliflower Korma

Today’s recipe is a fantastic mash-up of sorts. It’s an Insta-friendly riff on the Chickpea Cauliflower Korma recipe in Jennifer Iserloh’s The Healing Slow Cooker. An Instant Pot korma. I paired it with the high-impact Indian-spiced Simmer Sauce from Coco Morante’s The Essential Instant Pot Cookbook. If you have a simmer sauce on hand, whether it’s this aforementioned one, or a store-bought version you love, this couldn’t come together more quickly. It’s the perfect vehicle to get all sorts of goodness into your body in one, delicious sitting.

Instant Pot Chickpea Cauliflower Korma

I love this recipe because it’s absolutely packed with power ingredients, including a nice range of fragrant spices. I like to think I get a lot of spice in my diet, but I think the real key is integrating spice blends into lots of meals. Not just a few times a week, but daily. For example, the simmer sauce has coriander, cayenne, cumin, turmeric, paprika, and whatever spices are in your garam masala blend. It’s how you shift from single notes to a chord.

Instant Pot Chickpea Cauliflower Korma

No problem if you don’t have an Instant Pot, a stovetop version is a breeze as well, and I’ll include guidelines for that down below! Also, for reference, this is the Instant Pot I used for this recipe: Instant Pot DUO Plus 6 Qt 9-in-1

Instant Pot Chickpea Cauliflower Korma

Side note – Another way to get a medley of spices and power-ingredients into your meals are pastes. That’s part of the reason I love strong curry pastes like this one, or a boosted miso paste like this one.

Lastly, if you have an Instant Pot, be sure to poke around this new section with all the instant pot recipes in one place.

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Spicy Tahini Noodles with Roasted Vegetables

This is my favorite kind of weeknight meal. Noodles tossed with a quick sauce, topped with an abundance of vegetables, and kissed with chile feistiness courtesy of the condiment shelf. Spicy tahini noodles. It’s in high-rotation around here at the moment, and I’ll mention some variations down below. The gist: make a simple, thinned-out tahini sauce, roast the vegetables while your pasta water is coming to a boil, toss and serve on one platter. If you like those old-school Chinese restaurant spicy peanut noodles, these are sort-of their tahini slathered distant cousins.

A couple things worth noting. I’ve made this with fresh udon noodles (delicious!), you see it pictured here made with whole wheat fettuccini (thumbs up), and I’m also convinced thick, wide rice noodles would be good. Feel free to experiment. I think the key is a substantial noodle – skip the angel hair, and soba for this round.

Spicy Tahini Noodles with Roasted Vegetables

Spicy Tahini Noodles with Roasted Vegetables

On the vegetable front, literally clean out your crisper, and play around with the different vegetables you use here. Just group them in neighborhoods. This way if some of the vegetables cook more quickly than others, you can just move them off the sheet pan.

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California Tom Yum Soup

This soup is a distant relative of the vibrant, brothy tom yum soup you likely know from many Thai restaurants. Part of its magic is the way (a good version) plays sweet off sour, balancing herbaceousness, feisty heat, and just the right amount of saltiness. There are infinite interpretations of it, but this is how I make it in my (California) kitchen. It has evolved over the years, and this version is vegetarian / vegan, made with a fresh tom yum paste, highlighting whatever seasonal produce is on hand. It evolves with with the seasons, and I like to use any leftover to the next day to add dimension to rice bowls, or as egg poaching liquid, or as the broth in a breakfast congee. Be sure to read the headnotes before you dive into this one. Enjoy! -h

California Tom Yum Soup

California Tom Yum Soup

California Tom Yum Soup

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