Somewhere between the famous Mulligatawny Soup of the mixed-race Anglo-Indians and the soupy lentil-tomato-pasta dish, dal dholki, of the vegetarians of the western state of Gujarat, lies this soup. It is made with red lentils and tomatoes and may be served with a dollop of plain white rice or with some cooked pasta (pappardelle, noodles, macaroni) added to the soup just before it is heated for serving. This soup, plus a salad, makes for a perfect lunch or supper. There are three simple steps to follow here. First you boil up the lentils. As they cook, you sauté the seasonings. Then you combine the two and blend them.
Turn humble onions into this thrifty yet luxe pasta dinner.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Serve a thick slice for breakfast or an afternoon pick-me-up.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.