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Summary: Red lentil soup is a vegetarian staple, and so it should be : it is easy to make, the ingredients are cheap, and it is very healthy.
This one is lightly spiced with whole cumin seeds and topped with fresh coriander, crunchy roasted cumin paprika and cayenne chickpeas.
If making for a packed lunch, pack the roasted chickpea separately to keep them crunchy.
Feel free to double the recipe for the Roasted Spicy Chickpeas, as they are a nice change (and much better for you) from any occasion where you would serve the usual chips or roasted peanuts.
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Summary: Pickled onions are so easy to make ! I pickle them whole if I am planning to eat them in a week or two, at least, but for pickled onions ready to eat overnight, I pickle them sliced.
Many people boil the vinegar and add sugar. I have found over the years that if I soak my onions in salty water overnight, it works just fine with raw room temperature vinegar. Also, I don't add any sugar, as it is healthier. If you usually buy pickled onions with sugar in them, please try this recipe, I promise you will not miss the sugar at all !
As easy as 1-2-3. 1- Soak the onions in brine overnight. 2- Rinse, drain, put in a jar with spices, if using, and wait overnight. 3- Eat in salads, sandwiches, barbecues, etc.
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Summary: Beans are the mainstay of Mexican food, and black beans are one of the most popular types. Here is a simple recipe for cooking them, which you can also use for borlotti, pinto or any other beans you can find! Part soup, part side dish, it is a wonderfully restorative little broth to snack on.
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