Carrot Dhal Soup

This is my kids' #1 favourite soup. I make it at least once a week, and serve it with home-made whole wheat chapatis (Indian flatbread.) I always have to double this recipe, to ensure there's enough for lunches the next day.

Serves 6
Ingredients:
2/3 cup split red lentils
5 cups vegetable bouillon (wheat-free to make this gluten-free)
3 large carrots, sliced
2 onions, chopped
1 x 8oz can chopped tomatoes
4 garlic cloves, chopped
1 tbsp vegetable oil
1 tsp ground cumin
1 tsp ground coriander
1 fresh green chili, seeded and diced
1/2 tsp ground turmeric
1 tbsp lemon juice

Method:
Rinse lentils in a strainer; drain and put into a large pot, together with 2 1/2 cups of bouillon, the carrots, onions, tomatoes and garlic. Bring to a boil, then cover and simmer for 30 minutes, or until the vegetables and lentils are tender.

Meanwhile, heat the oil in a small pan over a medium-low heat. Add the cumin, coriander, chili and turmeric and cook for 1 minute. Remove from the heat and stir in the lemon juice. Place in a blender.

Working in batches, transfer soup to the blender and process until smooth. Reurn to the pan, add the remaining 2 1/2 cups bouillon and heat through. Serve garnished with fresh chopped cilantro, if desired.

Borscht

When my weekly organic box contains beets, we all know what's for dinner... borscht! This is my mother's recipe, and a childhood favourite. Now my son loves it, and takes it to school in a thermos for lunch. Even the beet greens don't go to waste. I wash them and keep them in the fridge for our morning green smoothies.

Serves 6
Ingredients:
2 tbsp vegetable oil
1 large beetroot, peeled and grated
1 carrot, peeled and grated
1 onion, finely chopped
1/4 red cabbage, grated
2 tomatoes, skinned, cored and diced
4 cups vegetable bouillon (wheat-free to make this gluten free)
2 bay leaves
1/2 tsp dried basil
1/2 tsp dried oregano
freshly ground black pepper, to taste
Fresh chopped parsley, to garnish

Method:
In a frying pan, heat 1 tbsp oil over medium heat. Cook beetroot for 5 minues, then transfer to a large pot. Add 1 tbsp oil to frying pan, cook remaining vegetables for 5 minutes. Add to pot, along with the vegetable bouillon, herbs and seasonings. Bring to the boil, then reduce heat to simmer. Cover and cook 2 hours. Remove bay leaves before serving and garnish with fresh parsley.