Red Lentil Dal

This is one of my favorites to have around the house when it's cold outside.

Into a medium sized saucepan put:

1 cup red lentils
4 cups water
1 t salt
2/3 T minced peeled ginger (optional, I never put this in actually)
1/4 t tumeric
4 cardamom pods
a quarter t cayenne (don't over do it)
2.5 T earth balance or olive oil
1/2 t. cumin

Simmer for 50 minutes stirring occasionally.

Tracy Page Chickpea Spinach Soup

Ingredients : 2T olive oil; 4 cloves garlic, minced; 1 onion, chopped; 2 tsp cumin; 2 tsp coriander; 5 C vegetable stock; 1 1/2 C potatoes; 1 T corn starch; 2/3 C heavy cream; 2 T tahini; 7 oz. spinach; salt; pepper; cayenne; 1 can (15 oz.) chick peas.

Heat oil. Cook garlic and onions 5 minutes until soft. Stir in cumin and coriander. Cook another minute. Pour in stock, add potatoes. Bring to boil. Simmer 10 minutes. Add chick peas. Simmer 5 minutes more (until potatoes and peas are tender.) Blend corn starch, cream, tahini, and other seasonings, then stir them into the soup with the spinach. Bring to boil, stirring. Simmer 2 more minutes. Add more seasoning as desired.