Lemon Red Lentil Soup

Serves 4 to 6

• 2 to 3 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 to 1 1/2 teaspoons ground cumin, to taste
• 3/4 teaspoon turmeric
• 3/4 to 1 teaspoon salt, to taste
• 1/4 to 1/2 teaspoon ground black pepper, to taste
• 1/8 teaspoon cayenne, more to taste
• 1 quart vegetable broth
• 2 cups water
• 2 teaspoons vegetable bouillon, optional
• 1 cup red lentils, picked over and rinsed
• 1 large carrot, peeled and diced
• 3 tablespoons chopped fresh cilantro or 1 tablespoon dried cilantro
• Juice of 1/2 to 1 lemon

Heat oil in a large saucepan on high until shimmering. Sauté onion and garlic until golden, 4 minutes. Add tomato paste, cumin, turmeric, salt, black pepper and cayenne; sauté 2 minutes. Add broth, water, bouillon if using, lentils, carrot, and dried cilantro if using. Bring to a simmer, then simmer, partially covered, until lentils are soft, 30 minutes. Taste and adjust salt. Using an immersion or countertop blender, purée half the soup. Reheat if necessary, then stir in lemon juice and fresh cilantro if using.

NYC Halal Cart-Style Chick’n or Tofu, Yellow Rice & White Sauce

Serves 6

*VEGAN YOGURT SUBSTITUTE (for use in recipes, makes 1 cup)

• 1 cup drained silken tofu
• 2 teaspoons freshly-squeezed lemon juice
• 2 teaspoons red wine vinegar

WHITE SAUCE  (Makes 2 cups)

• 1/2 cup vegan mayonnaise
• 1/2 cup Vegan Yogurt Substitute* or commercial plain nondairy yogurt
• 1 tablespoon sugar
• 2 tablespoons white vinegar
• 1 teaspoon freshly-squeezed lemon juice, or to taste
• 1/4 cup chopped fresh parsley or 1 rounded tablespoon dried parsley
• 1 teaspoon freshly ground black pepper, or to taste
• Salt, optional, to taste

**HALAL SEASONING   (Makes 1 tablespoon)

•  3/4 tsp coriander	•  1/4 tsp cardamom	•  1/4 tsp turmeric
•  3/4 tsp cumin	•  1/4 tsp cinnamon	•  1/8 tsp allspice
•  3/4 tsp paprika	•  1/4 tsp cloves	•  1/8 tsp cayenne
•  1/4 tsp black pepper	•  1/4 tsp nutmeg	•  1/8 tsp ginger

MARINADE & CHICK’N / TOFU

• 1/2 cup Vegan Yogurt Substitute * or commercial plain nondairy yogurt 
• 1 tablespoon freshly-squeezed lemon juice
• 1/2 teaspoon dried oregano
• 1 tablespoon Halal Seasoning**
• 2 cloves garlic, minced (about 2 teaspoons)
• 2 tablespoons extra-virgin olive oil
• 2 packages Gardein Chick’n Scallopini (8 cutlets), thawed, OR 1 block extra-firm tofu cut into 8 slices, drained and pressed*
• High-heat oil (canola, safflower, grapeseed)
• Salt & freshly ground black pepper to taste

YELLOW RICE

• 2 tablespoons non-hydrogenated vegan margarine
• 1/2 teaspoon turmeric
• 1/4 teaspoon cumin
• 1 1/2 cups white long-grain or Basmati rice
• 2 1/2 cups chicken-flavor vegetable broth
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

FOR SERVING

• 1 head iceberg or romaine lettuce, shredded
• 1 large tomato, sliced
• 1 cucumber, sliced
• Hot sauce

FOR VEGAN YOGURT SUBSTITUTE:  In a blender combine tofu, lemon juice and red wine vinegar; blend until thoroughly combined. Remove 1/2 cup and set aside for marinade.

FOR WHITE SAUCE:  To the 1/2 cup Vegan Yogurt Substitute in blender add mayonnaise, sugar, vinegar, lemon juice, parsley, and pepper; blend until smooth. Season with salt if desired. Transfer to a bowl, cover and refrigerate.

FOR MARINADE:  Return reserved Vegan Yogurt Substitute to blender. Add lemon juice, oregano, Halal Seasoning, garlic and olive oil; blend until smooth. Transfer marinade to a Ziploc bag, add chick’n or tofu, seal, turn to coat, and marinate 30 minutes, turning occasionally.

FOR YELLOW RICE:  In a heavy 4- to 6-quart saucepan having a tight-fitting lid, melt margarine over medium heat. Add turmeric and cumin and cook until fragrant but not browned, about 1 minute. Add rice and cook, stirring frequently, until rice is fully coated and lightly toasted, 4 to 5 minutes. Add broth, salt and pepper. Raise heat to high and bring to a boil. Cover, reduce heat and simmer 15 minutes. Keeping covered, remove from heat and let rest until water is completely absorbed and rice is tender, about 15 minutes.

FOR CHICK’N:  Preheat a 12-inch skillet, add high-heat oil and heat until shimmering. Remove chick’n from marinade, add to skillet and brown on both sides. Season with salt and pepper if needed. Transfer chick’n to a dish and cut into 1/4- to 1/2-inch slices. If serving immediately, return chick’n to skillet with all remaining marinade, and stir to coat cut edges. If preparing in advance, return chick’n to bag with marinade and refrigerate.

TO SERVE:  Divide rice among 6 plates. Alongside rice and add lettuce, tomato and cucumber. Place chick’n over rice and top with white sauce. Serve immediately, passing hot sauce and extra white sauce at the table.

Halal Seasoning

Makes 1 tablespoon

• 3/4 teaspoon coriander
• 3/4 teaspoon cumin
• 3/4 teaspoon paprika
• 1/4 teaspoon cardamom
• 1/4 teaspoon cinnamon
• 1/4 teaspoon cloves
• 1/4 teaspoon nutmeg
• 1/4 teaspoon black pepper
• 1/4 teaspoon turmeric
• 1/8 teaspoon allspice
• 1/8 teaspoon cayenne
• 1/8 teaspoon ginger

Israeli Salad

For Passover

Makes 3 to 4 cups

• 2 medium vine-ripened tomatoes, seeded and diced
• 1 cucumber, seeded and diced
• 1 large scallion, chopped
• 1 large carrot, finely diced
• 2 medium radishes, finely diced
• Leaves of 3 sprigs fresh parsley, chopped
• Leaves 2 sprigs fresh dill, chopped
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons lemon juice
• 1/8 teaspoon salt, or to taste
• 3/8 teaspoon pepper, or to taste
• 1/4 teaspoon celery seed, optional

In a bowl toss together tomatoes, cucumber, scallion, carrot, radishes, parsley and dill. Sprinkle with oil and lemon juice, and toss to coat well. Sprinkle with salt, pepper and celery seed if using, and toss to distribute well.