Tasty and Easy Recipes

Ingredients:
Green coriander leaves  1 cup
Green chili  2
Ginger  1/4 inch
Lemon juice  2 tbsp.
Salt to taste

Method:
1.  Grind coriander leaves, ginger and green chili together.
2.  If the paste is too thick, add little water.
3.  Then add lemon juice and salt. Mix well.

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Ingredients:
2-1/2 pounds parsnips, peeled and in chunks
1 onion, peeled and quartered
1 clove garlic, peeled
1/4 cup olive oil (not extra virgin)
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon turmeric
1/4 teaspoon ground cinnamon
2 cups red lentils
Grated zest and juice of 1 lemon
2 tablespoons sea salt or 1 tablespoon table salt, or to taste

Method
In a food processor, chop parsnips, onion, and garlic together until reduced to consistency of grated cheese.
Place a large soup pot over medium-low heat, and warm olive oil. Stir in cumin, coriander, turmeric, and cinnamon. Add parsnip mixture, and stir well until coated.
Add lentils, lemon zest and juice, and 3 quarts water. Bring to a boil, then simmer until lentils are soft and mixture is thick, about 1 hour. Season with salt. Add more water to adjust thickness of soup to taste; soup will thicken on standing. Serve hot.

Ingredients:
1-1/3 cups orzo, cooked, drained, and rinsed
1 cup dried apricots, sliced
1/3 cup scallions, thinly sliced, both white and green parts
1 tsp. cilantro, finely chopped
1/4 tsp. ground coriander
1/3 cup almonds, sliced, toasted
4 to 5 tbsp. Ginger Oil (click here for recipe)
Juice of 1/2 lemon
Salt
Pepper

Method:
Mix orzo, apricots, scallions, cilantro, and coriander together.
Add ginger oil and mix well. Add lemon, and salt and pepper. Just before serving, stir in almonds. Serve slightly cold or at room temperature.
This can be made ahead. Just wait until serving to stir in the almonds.