Try some of these  recipes which we have tried and liked enough to include in  our Baton Rouge OnLine Cooking pages.  If you have one you would like to share with the world send it to:  EveLeah

Bree's Lentil-Tomato Soup

1 tablespoon olive oil
2 c. chopped onion
1 tsp. ground turmeric
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. ground red pepper
1/4 tsp. salt
1/4 tsp. black pepper
2 garlic cloves, minced
3 1/3 c. water
2 1/3 c. dried lentils
1/3 c. chopped fresh cilantro
3 (14 « oz.) cans chicken broth
1 (28 oz.) can diced tomatoes, undrained
chopped fresh tomatoes (optional)
cilantro sprig (optional)

1.  Heat olive oil in large Dutch oven over medium high heat.  Add the onion, saute for 3 min.
or until tender.  Add the turmeric and the next 6 ingredients (turmeric through garlic); 
saute for 1 min.  Add water and next 4 ingredients (water through diced tomatoes), bring to 
a boil.  Reduce heat, simmer 1 hour.

2.  Reserve 2 cups lentil mixture.  Puree the remaining mixture in blender until smooth.  
Stir in reserved 2 cups and heat through.  Garnish with chopped tomatoes and a cilantro sprig,
if desired.  11 one-cup servings.

Note: I found that the spices could be doubled, more water (or broth) was needed for this 
large amount of lentils.  It could be served without pureeing it, but I liked the smooth 
texture a lot.


From September 2001 issue of Cooking Light

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Curried Pumpkin Soup

« pound fresh mushrooms, sliced
« c. chopped onion
2 tablespoons butter or margarine
2 tablespoons flour
« to 1 tsp. curry powder
3 c. chicken broth
1 can (15 oz.) solid-pack pumpkin
1 can (12 oz.) evaporated milk
2 tablespoons honey
« tsp. salt
1/4 tsp. pepper
1/4 tsp. ground nutmeg
Sour cream and chives, optional

In large saucepan, saute the mushrooms and onions in butter until tender.  Stir in the flour 
and the curry powder until blended.  Gradually add the broth.  Bring to a boil; cook and stir 
for 2 min or until thickened.  Add the pumpkin, milk, honey, salt, pepper, and nutmeg.  Heat 
through. Garnish individual servings with sour cream and chives, if desired.  Yields 7 servings

Note: I thought this would also be delicious without the evaporated milk and would make a very
nice appetizer, served in mugs, for a Thanksgiving dinner.

From Guideposts Magazine, September 2001

  

Baton Rouge Louisiana  OnLine Cooking