Lentil Soup

Ingredients (use vegan versions):

• 2 cups split red lentils
• 1 onion chopped
• 1 small carrot peeled and chopped
• 1 small zucchini (peeled and chopped ... peeling is optional... make sure
• it is a small zuke or use half a regular one.
• 2 cloves garlic (more or less) crushed
• 1/2 stalk celery (chopped and optional!)

Directions:

I love this adaptation of the arabic Shorbat Adts.....

Boil ingredients over medium heat in 3 cups of broth or water to begin with... check every 10 min. or so and add water as needed. It should take about 30-40 min before the lentils break down and are soft and mushy. Blend the soup until smooth and return to pot. Add 2 tsp (or more!) Cumin and 1 tsp of coriander, salt and pepper. I like to add a dash of cinnamon. Cook about 5- 10 min. more and serve with a lemon wedge and pita "croutons" (just toast/dry out pita in the oven and break into pieces)

YUM!!!! (you may need to add water -up to a cup! at the end here... if it is too thick)

Especially good with an arabic salad which is:

Ingredients (use vegan versions):

• 2 tomatoes chopped
• 1 zuke, peeled and chopped1
• /2 onion chopped very fine or several scallions

Directions:

Toss with: Ingredients (use vegan versions):

• 2 teaspoon cumin
• dash of coriander
• some cayenne
• 1-2 tablespoon lemon juice
• 1 teaspoon vinegar
• salt

Directions:

I add about a tablespoon of water and "toss" with my hand. (don''t ask me why it seems to taste better!) This salad is especially tasty if it sits a bit... Serve at room temp with pita vegan bread and something else yummy like the soup above or felafil.