Dal Palak (Lentil Spinach Soup)

I love when my entire meal can fit into one bowl. When it's soup season, why not call upon the spices that help make our bellies feel warm and satisfied? This lentil soup gets its flavor from mustard seeds, turmeric powder and chilies. Grab some crusty bread or some hot naan, and you're all set.

Dal Palak (Lentil Spinach Soup)

Ingredients:

1 cup red lentils, rinse and soak 3 1/2 cups liquid ( water,broth, stock, brewed tea) 3 cups baby spinach,ready to use 1 cup carrot chunks, medium size 2 cinnamon sticks 1 teaspoon prepared mustard* 1 teaspoon turmeric powder 2 dried chilies 1 teaspoon mustard seeds ( brown or black) 1 teaspoon cumin seeds 1 teaspoon minced ginger 1 teaspoon minced garlic 1 lemon , juiced 1/2 teaspoon , cracked black pepper 1 tablespoon coconut oil (or olive oil) Salt to taste

Method:

1. Place the lentils in the liquid of choice, together with the carrots,ginger,garlic,cinnamon,turmeric ,mustard and pepper in a saucepan.
2. Bring to a boil and then simmer for about 20 minutes or so, till the lentils are very tender.
3. In another small saucepan, heat the oil and add the mustard and cumin seeds till they snap, crackle, and pop!
4. Add the dried chilies till they are lightly toasted. Then turn off the heat.
5. Pour this tempered mixture into the lentils.
6. Add the spinach. Let this simmer a few more minutes. You can add more water if you like a more soupier consistency. Leave it out if you prefer it to be on the stew side.
7. Season with salt and fresh lemon juice.

*A note on prepared mustard: Some people may not be familiar with this term. Unlike mustard seeds or powder, this is the mustard that you buy in the condiment aisle. Dijon, ballpark mustard. I prefer Creole or Dijon mustard for this recipe. Something with a kick.

Whole wheat pumpkin bread

We're at that time of year when everything from our latte's to pies are filled with that delicious pumpkin spice flavor. I love turning the oven on when the weather cools and it gets a bit drizzly.

For those afternoons, how about some whole wheat pumpkin bread? The ginger gives this bread a little kick and the whole wheat flour and chia seeds will make for a heartier loaf!

Whole Wheat Pumpkin Bread

Ingredients:

3 cups roughly chopped walnuts 2 .5 cups whole wheat flour 1 cup oat flour 1 cup chia seeds 2 cups pumpkin purée 1 cup sugar 0.5 cup oil or melted butter 4 eggs 1.5 cups low fat buttermilk 1.5 tablespoons cinnamon powder 1.5 tablespoons ginger powder 4 teaspoons baking soda 1 tablespoon baking powder

Method:

Lightly grease the baking dish Preheat oven to 350 F Mix all the dry ingredients together in a big bowl. Mix all the wet ingredients in another bowl. Make a well in the dry ingredient bowl. Add the wet ingredients and fold lightly. Pour the thick batter into the baking dish Bake for about 50 minutes or so until the toothpick comes out clean.

Note: You can also bake this into muffin pans. It will make about 24 muffins. Reduce the time to about 25 minutes or so.