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A family favourite recipe I grew up with, which incorporates all those child-favourite flavours such as grated cheese and some peanut butter, coated in yummy crispy breadcrumbs! (Things to endear them to if they're 'unsure' about those lentils!) A hearty, healthy, veggie alternative to sausages.
Sambhar is a tangy, lentil based stew eaten primarily in the south of India. It is had with rice and clarified butter (ghee), with dosas(rice flour crepes) or just by itself. My version has a lot of earthy, sweet vegetables and a hint of jaggery to balance out the tangyness of tamarind- it is a bit of all my favourite sambhar variations :)
Food as in any other culture, plays a big role in South Sudanese identity, prepared daily by hard working women. During my time as an aid worker, one of my favorites, red lentil soup, was served on Tuesdays each week with chapati, a type of bread. Red lentil soup has many variations across the Middle East and North Africa, but this is the one I knew and enjoyed best. - @AmandinettePaperie
This recipe originated in South India where it was called "Milagu Thanni" or "Pepper Water" in Tamil. The British liked its spicy quality but wanted it to be heartier, so Indian cooks began to add chicken, or lamb to it. I am presenting the vegetarian version, since I don't cook meat.
I invented this recipe on a very cold winter's day, when our garden squash (Red Kuri, to be precise) were in need of using up. The meal needed to be hearty and filling, and use up the freaking squash surplus, without being spicy, as the kids object to spicy at the moment. I pulled together four or five recipes from Pinterest, added a few things, subtracted a few others, and actually remembered, for once, to write the whole thing down. It has become a family favorite, and now we're eagerly awaiting our next squash harvest!
In a pinch: No fresh parsley? Use 2 Tablespoons dried parsley.
As a lifelong New Yorker, I’m never ready to move out of a Summer mindset, where bathing suits, straw hats, and sandals are outfits of the day, and shift into Fall and Winter’s chilly weather, with the requisite insulated pants, fleece lined beanies and snow boots. While I’d prefer cucumber salad and iced chai for at least a few more months, I inevitably remember the following lines in Pete Seeger’s Turn! Turn! Turn!
To everything (turn, turn, turn) There is a season (turn, turn, turn) And a time to every purpose, under Heaven.
The song and this recipe remind me that it’s OK to welcome the turning of seasons from Summer into Autumn, and then Autumn into Winter with a delicious bowl of lentil soup!