The Simplest Lentil Soup (Just 3 Ingredients)

Making lentil soup is as easy as 1, 2, 3 with this great recipe. Everything goes in one pot and it is minimal prep, minimal clean up but with maximum flavor and taste.

I have more than one lentil soup recipe but I love this one because it is much simpler than my other one (made with brown lentils, tomato, onion, garlic, etc.) All you need are the lentils, chicken broth and an onion.

It’s quite a healthy soup, low in fat and packed with nutritious vitamins and fiber. Plus it’s really affordable to make especially if you’re feeding a crowd. Also, it’s so simple. Even if you despise cooking, I think you might like this recipe.

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Here’s the recipe:

Simple Lentil Soup (Just 3 Ingredients)

  • 1 c dry red lentils
  • 4 c chicken broth*
  • 1 onion (diced)

*Vegetarian? No problem, just substitute the chicken broth for veggie broth.

Preparation:

Sort through the lentils to ensure that there are no small stones or anything else (yes, it can happen).

Finely dice the onion and set aside.

Pour the chicken broth in a large pot.

Add the lentils and the onion. Season with salt and pepper and stir well.

Cover partially and allow it to simmer for 15-25 minutes or until the lentils and the onions are tender.

Then using an immersion blender, blend until smooth.

Garnish with some red pepper flakes and a lemon wedge.

Serve & Enjoy!

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Turkish Style Hummus

Traditional cuisine meets modern with this Mediterranean classic! 

What I appreciate about hummus is that it is just so simple. All you need is a few minimal ingredients and then you have something really special. The tahini is an absolute must! A paste made from ground sesame seeds, tahini compliments the flavor of the chickpeas and creates layers of flavor within the hummus.

Here’s the recipe:

(Hint: you’ll need a good food processor or blender for this recipe)

  • 2/3 c dried chickpeas
  • 1/3 c tahini
  • 3 garlic cloves (crushed)
  • 2 lemons (juiced)
  • 2 TBSP pine nuts
  • 1 tsp cumin
  • 2 TBSP butter
  • 2 TBSP olive oil
  • salt & pepper (to taste)

Preparation:

Soak the chickpeas overnight in water. Drain, rinse and boil for 2 hours (until the chickpeas are tender).

Drain, rinse and remove the skin from the chickpeas (Note: this is not a necessary step but it creates a smoother hummus).

Pour the chickpeas into a food processor. Add the tahini, crushed garlic, olive oil, salt, pepper and the lemon juice. Blend until smooth, stopping the food processor from time to time in order to stir and scrape down the sides.

Once the hummus is smooth, pour onto a platter.

In a small frying pan, toast the pine nuts for 1 minute and then add the butter and melt. Remove from the heat and pour over the hummus.

Serve & Enjoy!

Afiyet Olsun!

This recipe is from the culinary classes at the Gaziantep Mutfak Sanatları Eğitim Merkezi. For more information or to take a class, visit their website

Quick & Healthy Bulgur Bowls

Delicious nutrient packed bulgur paired with fresh veggies, egg, chickpeas and a simple tahini dressing makes this dish a perfect quick weeknight meal.

If you’ve ever had a super long day (all of us had) and still wanted to enjoy a healthy and quick dinner, then this recipe is for you. To make bulgur, you don’t even need a stove or any pots or pans. Simply add hot water to the bulgur, stir and cover for 10 minutes, and that’s it! So simple!

Plus, this is something you can make ahead of time. It makes a great lunch to bring to work. Especially if you layer all of the ingredients together in a mason jar…wow! So beautiful and so good!

Here’s the recipe:

Healthy Bulgur Bowls

Serves 1 large bulgur bowl
(simply multiply this recipe based on the desired servings)

  • 1/3 c fine bulgur
  • 1/4 c fresh parsley (diced)
  • 1/4 c frozen corn (defrosted)
  • 1/4 c cucumber (diced)
  • 1/4 c carrots (shredded)
  • 1/4 c tomato (diced)
  • 1/4 c chickpeas (canned, rinsed & drained)
  • 7 black olives (pitted)
  • 1 TBSP olive oil
  • 1 TBSP tahini
  • 1/2 lemon (juiced)
  • 1 tsp dried mint
  • salt & pepper (to taste)

 

Preparation:

To cook the bulgur, place the bulgur in a bowl and add boiling water. Add the dried mint (if desired), salt and pepper. Stir and cover (with plastic wrap or a plate) for 10 minutes until the bulgur is done).

Boil the egg for 10-15 minutes or until done.

Drain and rinse the chickpeas.

Shred the carrots and set aside.

Dice the parsley, cucumber and tomatoes.

To assemble the bulgur bowl, stir the bulgur with a fork. Then layer the ingredients on top of the bulgur one by one to create a beautiful display (as desired).

To make the dressing, whisk together the tahini, olive oil, lemon juice, salt and pepper.

Pour the dressing over the bulgur bowl.

Serve & Enjoy!

Guten Appetit!

 

 

How To Make Roasted Garlic

Roasted garlic is so delicious & versatile to add to your favorite dips, garlic bread or any recipe!

Roasting garlic is a super simple way to add additional flavor to your favorite recipe. If you don’t like the taste of raw garlic, then roasted garlic is a great substitute. The garlic become less pungent and a bit sweet when it’s roasted. That means you get all the flavor of the garlic with a reduced bitter or spicy taste.

I love to just place a bulb of garlic on a baking sheet and rest in knowing that the oven will do the rest of the work. If you love garlic, then you’ll love this recipe.

Here’s the recipe:

  • 1 garlic bulb
  • 1 tsp olive oil
  • salt (to taste; just a sprinkle)

Preparation:

Pre-heat the oven to 375F.

Take your garlic clove and cut off the the very top portion of the bulb just to enough to expose the cloves.

Drizzle the top of the cloves with olive oil and a little sprinkle of salt.

Place the garlic on a piece of aluminum foil and wrap it up like a baked potato or like a little gift (ensuring that the garlic is completely covered by the foil.

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Place in the oven on a baking sheet and roast the garlic for 45-60 minutes, or until the cloves are tender. (Note: the cook time may vary depending on the size of your garlic bulb. I normally use really large bulbs of garlic.)

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Allow the garlic to cool for 10-15 minutes and then unwrap it.

To remove the cloves, simply squeeze the sides of the garlic and you’ll find that the bulbs will easily squeeze right out.

At this point, you can mince the garlic and toss it into anything you like (e.g. hummus, garlic bread, garlic butter, babaganoush, etc.)

Enjoy!

Guten Appetit!

Turkish Mixed Green Salad (Karışık Kış Salatasi)

A fresh, simple salad that’s perfect to add to any meal. This “mixed salad” is packed with a variety of flavors and textures.

Here’s the recipe:

2 c green cabbage (cut into thin strips or shredded)
2 c red cabbage (cut into thin strips or shredded)
4 tomatoes
2 c romaine lettuce (cut into thin strips or shredded)
1 bunch fresh mint
1 bunch fresh parsley
2 carrots (thinly sliced)
1 green pepper (sweet or bell)
1 red pepper (sweet or bell)
2 lemons (juiced)
3 TBSP olive oil
salt & pepper (to taste)

Preparation:

Clean all of the vegetables.

 

Thinly slice the green cabbage, red cabbage and romaine lettuce. Place them in a bowl.
Finely chop the tomatoes and add them to the bowl.
Pick off the leaves of the mint and the parsley and add them to the salad.
De-seed and thinly slice the peppers and add them to the salad.
Peel the carrots and thinly slice them. Add them to the salad and toss everything together.

Squeeze the lemons and mix their juice with the olive oil. Season with salt and pepper (to taste).


Pour the olive oil and lemon juice over the salad. Toss the salad to thoroughly coat the entire salad with the dressing.

Serve and Enjoy!

Afiyet Olsun!

This recipe is from the culinary classes at the Gaziantep Mutfak Sanatları Eğitim Merkezi. For more information or to take a class, visit their website

How To Roast Eggplant

The simplest, easiest and tastiest way to enjoy eggplant.

Okay, so perhaps I talk about eggplant a lot but I think it’s only because I spent so many years trying to figure out the best ways to cook it. But ever since I started roasting my eggplant, I’ve never looked back since.

With a few minimal ingredients and a hot oven, you’re on your way to fool proof eggplant roasting success.

The finished product is a tender and delicious eggplant that’s versatile enough to use in any recipe for any cuisine.

Roasted Eggplant

  • 3-4 large eggplant (Note: this will yield about 3-4 cups of roasted eggplant once it’s peeled and chopped)
  • 1 TBSP olive oil

Preparation:

Pre-heat the oven for 375F.

Place the eggplant on a parchment lined baking sheet.

Rub the olive oil on the eggplant until they are fully coated.

Using  a sharp knife, cut small slits into the eggplant.

 

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Place in the oven for 45-60 minutes, or until the eggplant is tender and the skin is wrinkled.

Let the eggplant cool. Then peel off the skin, chop the eggplant and continue using to prepare your favorite recipe.*

*Hint: check out the Babaganoush recipe

Guten Appetit!

Strawberry Spinach Salad

Fresh, flavorful, delicious and healthy! This salad is so good and so simple to prepare! With a few fresh ingredients, you’re on your way to a quick meal!

If you’re looking for a quick, delicious and healthy dinner, then this salad is a great option for you. The perfect balance of flavors with the savory spinach, sweet strawberries and crunchy pistachios– this salad creation is a keeper!

Strawberry Spinach Salad

Serves 1 or 2 (for a small salad)

2 c spinach
4 strawberries
1/4 c parsley
1 TBSP olive oil
1 TBSP pomegranate molasses*
10 pistachios

Preparation:

Clean the spinach and remove the excess water by putting the spinach in a salad spinner.

Thinly slice the spinach and place it in a bowl.

Chop the parsley and add it to the bowl.

Slice the strawberries and add them to the spinach and parsley.

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Roughly chop the pistachios and then sprinkle them on top of the salad.

In a separate bowl, whisk together the olive oil and pomegranate molasses.

Pour the dressing over the salad and toss it to ensure the salad is thoroughly covered with the dressing.

*Substitute pomegranate molasses for balsamic vinaigrette or make your own pomegranate molasses by simmering pomegranate juice with sugar until it forms a thick syrup.

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Serve & Enjoy!

Guten Appetit!