Lentil Pomegranate Stew with Beets and Spinach

Spring seems to have finally arrived, but soups and stews are enjoyed in our household year round. The birds are chirping, the days are longer and the sun is shining after a rather dismal Canadian winter.

Inspired by Janet's Iraqi Pomegranate Stew (Shorbat Rumman), I came up with my own version of this delightful and nourishing dish. Beets are one of my favorite vegetables and combined with legumes and rice, along with spinach and some spice, this dish is bursting with flavour. Somewhat tangy, sweet and spicy with a hint of salty goodness, this is an ideal dish to serve to eager dinner guests who appreciate ethnic dishes as much as I do. I am thinking cooked red kidney beans would be a good substitute for the lentils if you want a more substantial stew - of course, a few adjustments would be necessary for the recipe. I have in mind my friends overseas who are headed into the winter season.

You may want to serve it with some crusty bread, along with a grain dish and a side salad for a extra dose of healthy goodness.

Lentil Pomegranate Stew with Beets and Spinach

Recipe by Lisa Turner Adapted from The Taste Space Cuisine: Middle Eastern Published on March 28, 2012 A rich. colorful and nourishing Iraqi stew that packs plenty of tangy, sweet and spicy flavors Print this recipe Ingredients: 2 tablespoons olive oil 1 medium onion, chopped or sliced 2 jalapeños, seeded and finely chopped 1 teaspoon turmeric 1 teaspoon ground cumin 1/2 teaspoon cayenne 1/4 cup green lentils, rinsed 1/4 cup brown lentils, rinsed 4 cups vegetable stock 2 small beets, peeled and diced 1/2 cup brown rice, rinsed 2 shallots, finely chopped 4- 5 sun-dried tomatoes juice of 1 lime 1 tablespoon pomegranate molasses a few handfuls of spinach, trimmed and roughly chopped small handful of fresh parsley, chopped 1 teaspoon sea salt, or to taste 1 heaping tablespoon dried dill 1/4 teaspoon ground cinnamon fresh cracked black pepper to taste Instructions: Heat the olive oil in a large saucepan over medium heat. When hot, add the onions and stir until brown around the edges, about 5 minutes. Now add the jalapeños and spices, and stir for another minute. Next add the lentils and vegetable stock, cover, and simmer until the lentils are tender, about 40-50 minutes. Meanwhile, soak the sun-dried tomatoes in hot water for 20 - 30 minutes, then drain and chop. Set aside. Add the beets and rice to the pan and continue to simmer for another 30 minutes, stirring occasionally and adding water if necessary. Stir in the shallots, sun-dried tomatoes, lime juice, pomegranate molasses, salt and parsley. Simmer for another 10 - 15 minutes. Add the spinach, cover and simmer for a few minutes until the spinach is wilted. Remove from heat and serve, garnished with sprinklings of dill, ground cinnamon and black pepper. Makes 4 - 6 servings

More Middle Eastern Recipes from Lisa's Vegetarian Kitchen you are sure to enjoy:
Marinated Sun-Dried Tomato Hummus with Olives
Middle Eastern Chickpea and Olive Salad
Persian Split Pea and Pomegranate Soup
Shakshouka (Tunisian Tomato & Pepper Stew with Eggs)

On the top of the reading stack: works by Shirley Jackson

Audio Accompaniment: Demdike Stare

Ash-e Anar ( Persian Split Pea and Pomegranate Soup )

Herbs and fruits are frequently prominent components in Persian cooking, often used to stunning effect when combined with rice, vegetables and spices. This split pea and pomegranate soup is just such a wonderful example of a blend of contrasting ingredients and flavors — from onions and garlic to seeds and spices, and from split peas and rice to fresh herbs and pomegranate molasses — all combined to produce an astonishing result. Hot, sweet and sour at the same time, there is more going on in just this one soup that can really be properly described, but it all joins together into a perfect whole. And a scattering of colorful pomegranate seeds on top burst with a tart pop in your mouth to provide a spectacular finish on the palate.

Ash-e anar is also a very simple and warming soup that's filling and nourishing at the same time. It doesn't require too much attention, making this an ideal soup for chilly evenings when you don't have a lot of time for prep work but you want something special. I like thick soups that are almost a meal unto themselves, especially at this time of year, and this recipe is written for that effect — but you can easily make this a thinner soup to be served as a starter either by increasing the liquid or reducing the quantity of split peas from 1 cup to 3/4 cup. Pomegranate molasses is a truly wonderful base for this and other soups and is a staple in Persian and Middle Eastern pantries. You can easily find it at any Middle Eastern and most Asian grocers, but if you can't find it you can easily substitute 2 cups of pomegranate juice plus a teaspoon of sugar or honey for the same amount of water or vegetable stock.

This is my contribution to this month's No Croutons Required, hosted this month by my dear friend Jacqueline. The theme for February is a soup or salad featuring fresh herbs.

Ash-e Anar (Persian Split Pea and Pomegranate Soup)

Recipe by Lisa Turner Cuisine: Persian Published on February 16, 2012 A simple sweet-and-sour Persian split pea soup bursting with the flavors of spices, pomegranate and fresh herbs Print this recipe Ingredients: 1 tablespoon olive oil 2 onions, chopped 2 cloves garlic, minced or crushed 1 cup yellow split peas, rinsed 1 teaspoon fennel seeds, lightly crushed 1 teaspoon turmeric 1/4 teaspoon ground cinnamon 1/4 teaspoon cayenne 6 cups vegetable stock or water 1/2 cup long-grain white rice, rinsed 1/4 cup pomegranate molasses 1 cup loosely packed fresh mint leaves 1 cup loosely packed fresh parsley 1 teaspoon sea salt, or to taste fresh ground black pepper 1/2 cup pomegranate seeds (garnish) Instructions: Heat a large saucepan or soup pot over medium heat. When hot, add the olive oil, wait a few moments, then swirl to coat the pan. Toss in the onions and fry for 2-3 minutes or until they begin to turn translucent. Add the garlic and stir a few times. Add the split peas and stir for 2 minutes. Now add the crushed fennel seeds, turmeric, ground cinnamon and cayenne, and stir to coat the peas and vegetables. Pour in the vegetable stock or water and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 45 minutes or until the split peas are just tender. Add the rice, cover again, and simmer for 20-30 minutes or until the rice is cooked. Stir in the pomegranate molasses and herbs and simmer uncovered for 5 minutes to let the herbs wilt. Remove from heat and season with salt and plenty of fresh ground black pepper. Ladle into bowls, scatter pomegranate seeds over top, and serve hot. Makes 6 - 8 servings

Other recipes you many enjoy:
Shakshouka ( Tunisian Tomato & Pepper Stew with Eggs )
Mesopotamian Barley, Chickpea, Lentil and Tahini Soup
Zahtar ( Dukkah )

On the top of the reading stack: The National Post

Audio Accompaniment: Sasha

Zahtar (Dukkah)

In preparation for a black-eyed pea dish that I'll be featuring soon, I made this Middle Eastern spice blend. I am running out of room for all the homemade spice blends that I make, but I can never resist in any case. Widely used in the Middle East and North Africa, zahtar is a wonderfully tangy, zesty and salty blend of herbs, spices, seeds and nuts that's surprisingly hearty on its own. Often served for breakfast with bread after dipped in olive oil, this delicious blend can be enjoyed for a snack, lunch, dinner or whenever you please. Consider adding it to salads, with your vegetable dishes or included in your favorite dipping sauce. The possibilities are endless.

I did some research and came up with my own recipe for zahtar (also known as za'atar or dukkah) based on ideas I found from A Life Time of Cooking and Kevin of Closet Cooking. Zahtar will keep in the fridge in a well sealed glass jar for several months. Your pulse should be rather coarse. Enjoy the aroma while making this blend, and try the exotic flavor just on its own.

Sumac is the dried fruit of a temperature shrub ground to a powder and used extensively in Middle Eastern and Turkish cuisine. You can easily find it in any Middle Eastern or Asian grocer.

Zahtar (Dukkah)

Recipe by Lisa Turner Cuisine: Middle Eastern Published on February 3, 2012 A tangy, zesty and salty blend of nuts, seeds, herbs and spices from the Middle East. Print this recipe Ingredients: 1/2 cup sesame seeds 1/2 cup coriander seeds 1 tablespoon cumin seeds 1/2 cup walnut pieces 1/4 cup sunflower seeds 1/2 cup raw pistachios 2 cinnamon sticks 1 tablespoon black peppercorns 1 teaspoon rock salt or sea salt 2 teaspoons sumac pinch of dried marjoram 1/3 cup dried fenugreek leaves pinch of dried thyme pinch of dried oregano 1 teaspoon chili powder Instructions: In a frying pan, dry roast the sesame seeds, coriander seeds, cumin seeds, walnut pieces, sunflower seeds, pistachios, cinnamon sticks and peppercorns until fragrant. Grind together in a coffee grinder or food processor (I used my trusty magic bullet). Transfer to a small bowl and add the salt, sumac, marjoram, fenugreek leaves, thyme, oregano and chili powder. and stir until well combined. Yields approximately 1 1/2 cups

Other spice blends you may enjoy from Lisa's spicy kitchen:
Curry Powder
Chat Masala
Garam Masala

On the top of the reading stack: Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & More

Audio accompaniment: Horace Andy

Hummus with Sun-dried Tomatoes, Goat Cheese and Olives

A perfect appetizer that almost everyone loves. This creamy and flavourful dip is a perfect way to stimulate the appetites of your dinner guests. Just make sure you don't offer up too much before the main entree, as this hummus is most addictive and filling. Serve with fresh chopped vegetables, such as delightful Ontario carrots, and some baked pita breads and / or lavash bread.

This is my contribution to this month's My Legume Love Affair, a popular event started by lovely Susan of The Well Seasoned Cook and hosted this month by Jaya of Desi Soccer Mom.

Hummus with Sun-dried Tomatoes, Goat Cheese and Olives

1 cup of dried chickpeas
5 - 6 sun-dried tomatoes
1/2 cup of pitted black olives, chopped
a few generous scoops of goat cheese
2 cloves of garlic, peeled and finely chopped
1 1/2 teaspoons of sea salt
juice from 2 fresh limes
2 - 3 tablespoons of tahini
1 teaspoon of ground cumin
1/2 teaspoon of cayenne
1 teaspoon of sugar
1 tablespoon of olive oil
2 tablespoons of parsley or cilantro, chopped, for garnishing

Soak the chickpeas overnight in enough water to cover. Drain, transfer to a medium saucepan, cover with water, bring to a boil, reduce to a simmer and cover and cook until the beans are soft - roughly 1 hour. Drain and set aside.

Soak the sun-dried tomatoes in hot water for 20 minutes. Drain, reserving the soaking liquid.

In a food processor, combine the cooked chickpeas, sun-dried tomatoes, olives, garlic, salt, lime juice, tahini, goat cheese, cumin, cayenne, sugar, olive oil, 1/4 cup of the reserved liquid from the sun-dried tomatoes and a bit of parsley or cilantro. Puree until you have a thick paste.

Garnish with the remaining parsley or cilantro.

Serves 4-6.

More hummus recipes from Lisa's Vegetarian Kitchen:
Marinated Sun-Dried Tomato Hummus with Olives
Spicy Roasted Red Pepper Hummus
Turkish Yogurt Hummus
Olive Hummus

On the top of the reading stack: Mysore Style Cooking by V. Sandhya

Audio Accompaniment: FLOAT AWAY - Robbie Rivera

Mesopotamian Barley, Chickpea, Lentil, Tahini Soup

Here is yet another recipe from Silk Road Cooking. I simply cannot resist the array of offerings contained in this book. A perfectly balanced meal in a bowl, as we have legumes and also a grain; in this case, pearl barley, lentils, chickpeas and veggies. For dessert, I served some rather savory jam filled buns. Certainly a good way to warm up on a cold day and it yields a good amount, so you can share with your friends. I received rave reviews and my sweetie will have lunch to take to work so he can avoid crappy coffee shop offerings.

The nutty flavor goes oh so well with the earthiness of the grain and legumes.

This is my submission to this month's My Legume Love Affair, a popular event started by lovely Susan and hosted this month by Dee of Ammalu's Kitchen.

Mesopotamian Barley, Chickpea, Lentil, Tahini Soup

2 tablespoons of butter, ghee, or oil
1 large onion, finely chopped
2 leeks, finely chopped (both green and white parts)
a generous handful of fresh green chilies, sliced
1 clove of garlic, minced
1/2 cup of chickpeas, soaked overnight in enough water to cover and drained
12 cups of vegetable stock or water
1 cup of pearl barley, rinsed
1/2 cup of lentils (I used puy lentils), well rinsed and free of debris
3 teaspoons of sea salt
freshly ground cracked black pepper
2 large tomatoes, finely chopped
1 teaspoon of turmeric
dash of asafetida
dash of cayenne
1 teaspoon of ground coriander
1 teaspoon of ground cumin
2 cups of kale, chopped
1/2 cup of fresh dill, finely chopped
1/2 cup of fresh parsley, finely chopped
1/2 cup of tahini
juice from one fresh lemon or two limes

In a large soup pot, heat the butter, oil or ghee over medium heat. When hot, add the onions, leeks, chilies and garlic. Stir and fry for 10 minutes, or until the onions are translucent. Add the chickpeas to the pot, along with the vegetable stock, bring to a boil, reduce the heat to medium low and cover and simmer for 40 minutes.

Now add the barley, lentils, salt and pepper and bring to boil. Again, reduce the heat to medium low and cover and simmer for another 30 minutes. Stir occasionally.

Add the tomatoes, fresh herbs, kale, turmeric, cayenne, asafetida, cumin and coriander. Simmer over low heat for another 30 - 40 minutes. Add more stock if necessary.

Stir in the tahini and lemon or lime juice and partially blend the soup with a hand blender or in batches in a blender or food processor. Add more salt and pepper and garnish with parsley, dill and strips of hot chilies.

Serves 6 - 8

More Middle Eastern recipes from Lisa's Vegetarian Kitchen:
Marinated Sun-Dried Tomato Hummus with Olives
Middle Eastern Chickpea and Olive Salad
Shakshouka

On the top of the reading stack: The National Post

Audio Accompaniment: Palace Brothers

Marinated Sun-Dried Tomato Hummus with Olives

Of all the "little foods" of the eastern Mediterranean "meze" tradition, hummus has always been a favourite choice of mine not only for entertaining friends but also for simple and convenient light meal solutions.  The simple background of ground chickpeas lends itself to adaptation to many varieties of spices and flavourings, making it one of the most versatile of foods in the vegetarian kitchen. So for me, it's another opportunity to make use of my favourite marinated sun-dried tomato recipe, which I've already put to good use in this delicious vinaigrette and in this rich and wonderful pasta sauce. And how could I resist including olives?

This is my submission to My Legume Love Affair, a very popular event hosted this month by lovely Susan, the founder of this most healthy monthly roundup of creative legume recipes.

Marinated Sun-Dried Tomato Hummus with Olives

1 cup dried chickpeas
3 tablespoons tahini
4 cloves garlic
juice of 1 lemon
1 teaspoon sea salt
1/3 cup olive oil
2/3 cup marinated sun-dried tomatoes
1/2 cup kalamata olives
small handful fresh parsley

Rinse the chickpeas and soak overnight covered in several inches of cold water with a little yogurt whey or lemon juice added. Drain the soaking liquid and add to a medium saucepan. Cover with fresh water and bring to a boil. Reduce the heat to low, cover, and simmer for 1 to 1 1/2 hours or until the beans are soft. Drain and set aside to cool.

Place the tahini, garlic, lemon juice and salt in a food processor and process until smooth. Add the chickpeas and olive oil and process until smooth again, scraping the sides of the bowl with a spatula occasionally. Add the marinated sun-dried tomatoes and olives and process until the tomatoes and olives are chopped into small bits and blended into the hummus. Now add the parsley and pulse until mixed in.

Serve in a bowl with cut fresh vegetables and slices of fresh pita bread for dipping. May be covered and refrigerated for a few days.

Other hummus recipes you may enjoy:

Spicy Roasted Red Pepper Hummus
Sun-Dried Tomato and Olive Hummus with Goat Cheese
Tukish Yogurt Hummus

On the top of the reading stack: Kathe Kollwitz

Audio Accompaniment: Discreet Music by Brian Eno

Chickpea Salad with Goat Cheese, Olives and Arugula

The theme for this month's No Croutons Required challenge is chickpeas. As warmer weather is finally upon us here in London, Ontario, I decided to make a salad rather than a soup. I do enjoy soup year round, but I wanted to celebrate the sunny weather with a Mediterranean style dish. Easy to prepare, but packed full of flavour, this salad will be on the menu again for sure. I do recommend you use top quality olives and goat cheese. Feta could be used instead of goat cheese if desired, though I rather enjoyed the creamy texture of the goat cheese.

Chickpea Salad with Goat Cheese, Olives and Arugula

1 1/2 cups of cooked chickpeas (roughly 2/3 cup dried beans)
1 tablespoon of extra-virgin olive oil
1 small onion, chopped
1 clove of finely chopped fresh garlic
1 cup crumbled goat cheese
2 small tomatoes, chopped
generous half cup of pitted kalamata olives
A handful of chopped fresh parsley
Juice from 1 lemon or 2 limes
1/2 teaspoon - 1 teaspoon of paprika
dash of cayenne
dash of chili powder
a few handfuls of arugula (rocket)
Salt and freshly ground pepper to taste

Soak the chickpeas overnight in enough water to cover. Drain, transfer to a large pot, cover with water, bring to a boil, reduce the heat to low and cover and simmer until the chickpeas are buttery soft - roughly one hour. Drain and set aside.

Heat the olive oil in a frying pan over medium heat. When hot, add the onion and cook, stirring often, until the onion is soft and begins to brown.

While the onion is cooking, combine the chickpeas (garbanzo beans), parsley, goat cheese, olives, tomatoes, paprika, cayenne, chili powder and lime juice in a large bowl. Set aside.

Add the garlic to the pan with the onions and stir and fry for about one minute.

Remove from the heat and mix into the chickpea salad. Add sea salt and freshly cracked black pepper to taste and a bit more olive oil if desired.

Serve over fresh arugula leaves, along with some crusty bread for a very satisfying lunch or dinner.

Other chickpea creations from Lisa's Vegetarian Kitchen you are sure to enjoy:
Sun-Dried Tomato and Olive Hummus with Goat Cheese
Chickpeas and Paneer in a Spicy Creamy Cashew Gravy
Scrambled Chickpea Flour with a Fiery Red Chili Paste
Chickpea and Brown Rice Patties

On the top of the reading stack: Thai and South-East Asian Food & Cooking by Deh-Ta Hsiung, Becky Johnson and Sallie Morris

Audio Accompaniment: Mark Hollis

Sun-Dried Tomato and Olive Hummus with Goat Cheese

Hummus has long been a popular easy summer meal solution. Also a delightful appetizer to serve to guests, such a simple indulgence will likewise bring comfort to the staunchest of hermits. Once the beans are cooked, and a few things roughly chopped, everything goes into a food processor and in minutes, you have a healthy legume dip to serve with raw vegetables and slices of pita bread or perhaps some Whole Meal Biscuits - assuming you can resist the urge to eat it by the spoonful, in large quantities. Honestly, I could eat vats of this stuff, which might account for the large quantity this recipe yields. Imagine 4 cups of good nourishment dressed up as decadence.

This is a riff on my favorite trio of sun-dried tomatoes, goat cheese and olives. Inspired by memories of Olive Tapenade, Olive Hummus, and Spicy Roasted Red Pepper Hummus, this new favorite was born and consumed with pleasure. For a vegan version, simply omit the goat cheese.

Enjoy with a full-bodied glass or two or three of Ruffino.

Sun-Dried Tomato and Olive Hummus with Goat Cheese

1 cup of dried chickpeas (roughly 2 1/2 cups of cooked chickpeas)
2/3 cup of sun-dried tomatoes
1/2 cup of tahini
juice from one lemon
2 cloves of garlic, minced
1 large jalapeno pepper, roughly chopped
generous 2/3 cup of kalamata olives, pitted and chopped
1/2 cup of goat cheese
1 teaspoon of cumin
1 teaspoon of paprika
1/2 teaspoon of cayenne
1/3 cup of fresh parsley
2 tablespoons of olive oil
sea salt to taste

Soak the chickpeas overnight in enough water to cover. Drain, cover with water, bring to a boil, reduce the heat to medium low and cover and simmer until the beans are buttery soft - roughly 1 - 2 hours. Drain and set aside.

Soak the sun-dried tomatoes in hot water for 15 - 20 minutes. Reserve the soaking liquid and roughly chop the tomatoes.

Reserve a few olives for garnishing, along with a few chopped olives to stir into the processed hummus for added texture.

In a food processor, combine the chickpeas, tahini, lemon juice, garlic, sun-dried tomatoes, olives, a few tablespoons of the reserved sun-dried tomato soaking liquid, jalapeno pepper, cumin, cayenne, paprika, goat cheese, olive oil, parsley and sea salt. Process until all of the ingredients are well combined. Add more of the reserved sun-dried tomato liquid to achieve your desired consistency.

Stir in the reserved olive bits and garnish with a few whole olives and some sprigs of parsley.

Pinto Bean and Zucchini Hummus

Among the "little foods" of the eastern Mediterranean meze tradition that form such a wonderful and varied source of inspiration for vegetarian dining in the summer, nothing beats hummus for versatility, convenience and protein. Zucchini lends a western Mediterranean flair to this spicy but rich and earthy hummus made from pinto beans instead of chickpeas, with yogurt along to add a pleasantly light refreshing tang.

Pinto Bean and Zucchini Hummus

1 cup dried pinto beans
5 or 6 sun-dried tomatoes
4 or 5 whole dried red chilies
1 small zucchini, chopped
3 cloves garlic, crushed
1/4 cup tahini
2 tablespoons whole fat yogurt
juice from one lemon
3 tablespoons olive oil
1 teaspoon sea salt

Rinse the pinto beans and soak overnight in several inches of cold water with a little yogurt whey or lemon juice added. Drain the beans and add to a medium saucepan. Cover with several inches of fresh water, bring to a boil, then reduce the heat to low, cover, and simmer for 1 hour or until the beans are soft. Drain.

Meanwhile, cover the sun-dried tomatoes and dried red chilies with hot water in a small bowl and soak for 20 minutes. Drain.

Combine the sun-dried tomatoes, chilies, zucchini, garlic, tahini, yogurt and lemon juice in a small bowl. In a food processor, blend with the beans, olive oil and salt until smooth. If necessary, process the mixture in batches. Serve with flatbreads, pitas, crackers or vegetables.

Makes approximately 3 cups of hummus.

Other hummus recipes from Lisa's Kitchen:
Olive Hummus
Spicy Roasted Red Pepper Hummus
Turkish Yogurt Hummus

Middle Eastern Chickpea and Olive Salad

Sometimes a food event will inspire me to come up with something I hadn't necessarily planned on making. Such was the case with this moderately spiced, chickpea and olive Middle Eastern appetizer, or salad if you prefer, that I made specifically for *AWED*, an event started by Dhivya celebrating world cuisine. Siri is hosting this month's edition and she choose Middle Eastern Cuisine as the theme. Originally I was going to make halva, but suddenly the deadline was upon me and so I opted for something more familiar and simple that turned out to be decidedly filling enough to serve as a satisfying meal in itself alongside some rice and perhaps some Beetroot Halwa for dessert.

Do resist the overwhelming temptation to add feta or goat cheese, at least the first time you make this. There will be a next time, yes there will.

Chickpea and Olive Appetizer

1 cup of dried chickpeas, rinsed and soaked overnight
2/3 cup of black olives, pitted and sliced
1 - 2 scallions, finely chopped
2 tablespoons of fresh cilantro, finely chopped
1 small clove of garlic, crushed
1/2 teaspoon of paprika
1/2 teaspoon of chili powder
1 tablespoon of olive oil
juice from one small lemon
sea salt

Bring the chickpeas to a boil, reduce the heat to low and cover and simmer until the beans are soft - about 1 - 2 hours. Drain and transfer to a medium bowl and let cool.

Add the rest of the ingredients, mix well and serve.

Serves 4 or more if you do serve as an appetizer.

Shakshouka ( Tunisian Tomato & Pepper Stew with Eggs )

Tunisian in origin, some version of the spiced and stewed pepper and tomato dish with eggs known as shakshouka can be found almost anywhere in the eastern Mediterranean where it is a popular staple in local bakeries and diners, served in pita breads or with pieces of leavened bread on the side to soak up the rich juices. This variation comes largely from Celia Brooks Brown's World Vegetarian Classics, which I've come lately to adore, with my characteristic addition of a little hot pepper twist to give it an extra kick. A glorious and warming breakfast on a cool spring morning for me, this shakshouka would make an equally colourful, surprising and popular dish to serve guests for lunch.

Shakshouka

3 tablespoons olive oil
2 large onions, sliced
6 red, orange or yellow bell peppers, or any combination of the three, cored, seeded and cut into narrow strips
3 jalapeño peppers, seeded and cut into narrow strips
3 14-ounce cans of whole tomatoes
1 tablespoon red wine vinegar
1 tablespoon brown sugar
2 teaspoons dried mint
1/2 teaspoon allspice
1/2 teaspoon dried red chili flakes
1 teaspoon sea salt
8 large eggs
fresh ground black pepper
chopped fresh parsley for garnish

Heat a large saucepan over medium heat. When hot, pour in the olive oil, wait a few seconds, then swirl around to coat the bottom of the pan. Toss in the onions and stir-fry for 3-4 minutes until translucent. Add the peppers and fry for 5 minutes, until slightly softened. Pour in the tomatoes along with the vinegar, brown sugar, mint, allspice and red chili flakes. Turn up the heat slightly and cook, stirring frequently, until reduced to a thick sauce, about 30-40 minutes. A wooden spoon dragged across the bottom should leave a clear path for a couple of moments. Stir in the salt, remove from heat and set aside.

Preheat the oven to 375°. Let the pepper mixture cool for a few minutes, then spoon into the bottom of a large casserole or baking dish. Make 8 small indentations into the mixture with the back of a spoon, and crack an egg into each indentation.

Bake in the oven for 10-15 minutes until the egg whites are completely fixed and the yolks are set to your liking.

Spoon out an egg with plenty of the pepper mixture for each plate, and sprinkle each serving with fresh ground black pepper and parsley. Serves 4 to 8.

This is my contribution to Weekend Herb Blogging, hosted this week by Anh of Food Lover's Journey.

Spicy Roasted Red Pepper Hummus

When I saw a recipe for Roasted Red Pepper Hummus over at The Budding Cook, I instantly had a craving for some. Of course, it's easy to buy a small tub of good quality hummus in London, but it's much more satisfying to experiment in your own kitchen, especially if you are like me and want some hummus with a spicy kick. Originating in the Middle East and now popular throughout the world, hummus is a thick dip or spread consisting mainly of ground chickpeas, tahini, garlic and lemon juice. This versatile blend of flavors can be enhanced with an infinite combination of herbs, spices and vegetables.

I'm not one to boast, but I can honestly say the recipe I came up with yielded some of the best hummus I have tasted to date. I added a bit of cream cheese to my hummus, but I'm thinking goat's cheese would work just as nicely and plan to try it next time. Adjust the amount of olive oil you use to achieve your desired consistency. If you want to roast your own peppers instead of using the jarred variety, detailed instructions can be found here.

Spicy Roasted Red Pepper Hummus

1 1/2 cups of cooked chickpeas (about 3/4 cup dried chickpeas)
1 medium red pepper, roasted and chopped into small bits
1 habanero pepper, roasted and chopped into small bits
2 cloves of garlic, crushed
1 teaspoon of paprika
1/4 teaspoon of cayenne
1/2 teaspoon of ground cumin
1 heaping tablespoon of tahini
2 - 3 tablespoons of cream cheese
juice from one lime
2 - 3 tablespoons of olive oil
1/2 - 1 teaspoon of sea salt

Combine the peppers, garlic, spices, tahini, cheese and lime juice in a small bowl. In a food processor, blend with the chickpeas, olive oil and salt until smooth. If necessary, process the mixture in batches. Serve with flatbread, such as pita, crackers and vegetables.

Makes approximately 2 cups of hummus.

Lentils with Browned Onion and Garlic

Since beginning this blog, I've been inspired to try some new dishes in addition to making some of my usual creations. Though I have a few shelves of recipe books, including a couple of binders of recipes I have collected over the years, one book I refer to frequently is Madhur Jaffrey's World Vegetarian

This book is one of the wisest investments I have made when it comes to cookbooks. Whether I am looking for something fast or more complex, Madhur Jaffrey never fails to please. She offers over 650 meatless recipes from around the world for grains, beans, vegetables, dairy and condiments. Tonight I was looking for something fast, as it's been a busy week and so I decided to make this quick and easy lentil dish. It may be simple, but it isn't lacking in taste. Serve it with bread, and Lemon Rice with Toasted Cashews for a satisfying meal.

Lentils with Browned Onion and Garlic

1 cup of dried green lentils
2 1/2 cups of water
3 tablespoons of olive oil
1 medium onion, finely sliced into small strips
1 whole dried hot red chili pepper
1 - 2 fresh red chili peppers
3 garlic cloves, peeled and finely chopped
1 teaspoon of sea salt
freshly ground black pepper

Sort through the lentils and remove any bits of debris. Wash the lentils well and drain.

Heat the oil in a medium sized pot over medium-high heat. When hot, add the onion and stir and fry until the onion is reddish-brown and crisp. Remove the onion with a slotted spoon and transfer to a paper towel to drain.

Put the red chillies and garlic into the pan, followed immediately by the lentils and water. Bring to a boil and then lower the heat, partially cover and simmer gently for about 30 minutes or until lentils are cooked. Add salt and pepper.

Sprinkle each serving with bits of the fried onion.