Introducing my latest creation: Rich Baked Tomato Soup. This hearty and flavourful dish combines the natural sweetness of ripe tomatoes with aromatic herbs, all slow-baked to perfection. Ideal for a cozy lunch or dinner, this soup pairs wonderfully with crusty bread or a fresh salad. It’s the best tomato soup you will ever have tried.

More yummy dinner recipes:

• Easy Carrot Greens Salad
• Hokkaido Tofuballs in hearty Tomato Sauce
• Vegan Spaghetti Bolognese – Beanese
• Jerusalem Artichoke and Garlic Soup

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Rich Baked Tomato Soup

The best and most rich tomato soup for cozy evenings.

Course Dinner, Soup

Prep Time 10 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 4 servings

Author Luna Linnemann

Ingredients

• 500 g medium/large tomatoes
• 3 onions
• 3 celery stalks
• ½ head of garlic
• 2 carrots
• 6 sun dried tomatoes
• 1 tbsp dried basil
• ½ tbsp dried rosemary
• 2.5 tbsp tomato puree
• 2 tbsp sweet paprika
• 1 tsp smoked paprika
• 4 cups water
• 3 tbsp balsamic vinegar

Instructions

• Turn the oven to 350 ℉ / 180 ℃.
• Rinse the tomatoes (Leave them on the stalk, if they come with it) and celery. Place them on a baking tray with the garlic (you can bake a whole head of garlic and just keep the half not being used in the fridge for another time) and onions (leave the peel on). Place in the oven and bake for about 40 min.
• Chop the carrots, sun dried tomatoes and baked celery stalks finely.
• Peel the baked onions and chop these finely as well.
• Remove the stalk from the baked tomatoes and mash them with a wooden spoon in a large pot.
• Add the rest of the ingredients to the pot with and let it simmer for about an 1 hour.
• Enjoy with freshly baked bread, some fresh basil or as is.

Pair it with these sweet treats

Pumpkin Spice Bites (GF)

Cacao Shake – the ultimate Vegan Chocolate Drink

The post Rich Baked Tomato Soup appeared first on Cumin and Yin.

Dal, daal, dhal or dhal

– However spelled, this mung bean dal with eggplant will take your tasting palate into heaven. It is my absolute favourite dal! The roasted eggplant adds a delicious creaminess to the texture and such a rich taste.

Variating your dal

I like to experiment with the beans and lentils I am using to make dal. Making this recipes was simply because we had an eggplant which had to be used, and voilà, here I had my new favourite dal.

More yummy dal recipes:

• One Pot Yellow Split Pea Dal

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Mung Bean Dal with Eggplant

The best dal I have ever made is this Mung Bean Dal with Eggplant. It has an amazing texture and such a rich taste. Enjoy!

Course Dinner, soups

Cuisine Indian

Total Time 40 minutes minutes

Servings 2 people

Author Luna Linnemann

Ingredients

• 250 g raw mung beans (or two cans of precooked)
• 1 eggplant
• 2 medium onions
• 3 garlic cloves
• 2 tsp ground cumin
• 1 tsp garam masala
• 1 tsp ground coriander
• 50 g fresh ginger
• 2 tsp ground turmeric
• 1 tsp strong paprika
• 1 dl fresh parsley or cilantro (loosely packed)
• 2 tsp pepper
• 1 dl water

Instructions

• Soak the mung beans for 8-12 and cook according to instructions (or use two cans of presoaked and precooked ones).
• Turn on the oven at 160°C and cut the eggplant into small cubes (~2 cm). Place them on a baking tray with baking paper and toss some oil (optional) and salt over them and bake for about 20 min (until turning golden brown).
• Meanwhile cut the onions, garlic and grate the ginger. Add to a pot with some oil and the rest of the spices (except the fresh parsley) and fry for 5 minutes.
• Add the mung beans, roasted eggplant pieces and water and let it cook until the mung beans get a bit mashed. You might need to add a bit more water.
• Serve with fresh parsley or cilantro.
• Enjoy with rice or some lovely naan bread.

The post Mung Bean Dal with Eggplant appeared first on Cumin and Yin.

Dal is always a winner and this one pot yellow split pea dal sure is too. It is super easy to cook and very filling.

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One Pot Yellow Split Pea Dal

A super easy and yummy indian dal with yellow split peas, parsley and peas for a twist to the classic red lentil dal. Goes well with a yoghurt dressing and papadums.

Course Dinner

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Servings 2 people

Author Luna Linnemann

Ingredients

• 200 g yellow split peas (~2.25 dl)
• 7.5 dl water *
• 2 medium onions
• 3 garlic cloves
• 1 chili (depends on strength)
• 2 tsp garam masala
• 2 tsp cumin seeds / ground cumin
• 50 g fresh ginger *
• 2 tsp turmeric powder *
• 1 tsp fenugreek powder (optional)
• 1 tsp mustard powder (optional)
• 1-2 tsp salt
• 2 tsp pepper
• 2 dl fresh parsley
• 1 dl frozen peas

Serving suggestion (optional)

• Serve with a raita dressing and some papadums.

Instructions

• Rinse the yellow split peas and add them to a large pot with the water.
• Chop the onions, garlic cloves and chili and add to the pot.
• Grate the ginger and add it to the pot with the rest of the ingredients (except the parsley and frozen peas). Bring to a boil and let it simmer for about 40 min – 1 hour. (Depends on the texture you desire for the split peas) Make sure to stir a bit towards the end to keep it from sticking/burning to the bottom of the pot.
• 5 minutes before its done, add the chopped fresh parsley and frozen peas.
• Enjoy with a yoghurt dressing and some papadums or rice.

Notes

* You can use 5 dl water instead of 7.5 for less soup-like texture.

* Use organic fresh ginger and turmeric to avoid peeling before grating.

* If you only have ginger powder use 1 tsp. 

* If you have fresh turmeric use about 25 g.

The post One Pot Yellow Split Pea Dal appeared first on Cumin and Yin.

Jerusalem artichoke and garlic soup is one of the many ways in which root veggies can be cooked and turn out lovely. Soups are perfect in winter or even chill summer evenings. Jerusalem artichokes might take a bit longer to rinse, but once done, the reward of it’s beautiful taste is definitely worth it!

Topping

I got a recipe from my mom for easy soy roasted sunflower seeds and they go perfectly with this soup! A nice salty and crispy topping goes excellent with the artichoke and garlic taste. Simply mix half water with half soy/tamari(GF) sauce and mix with some sunflower seeds. Let it sit for a bit for the seeds to soak up some of the soy mixture. Spread the mixture out on a baking tray covered with baking paper and bake on low heat (~150°C) for about 15 minutes or until they turn golden brown. (They are also great for snacking or on a “cheese” platter)

I am currently working on an amazing garlic bread which I’ll post soon. This would also suit the soup well. Garlic on garlic can never go wrong!

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Jerusalem artichoke and garlic soup

Enjoy this healthy and easy soup on a chill summer evening.

Course Dinner

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Servings 2 people

Author Luna Linnemann

Ingredients

• 350-400 g Jerusalem artichokes (~6)
• 3 garlic cloves
• 2 tsp dried rosemary
• 25 g vegan butter/olive oil
• ½ l vegan milk
• ½-1 tsp salt
• 2 tsp pepper

Optional

• 1 can butter beans *

Instructions

• Rinse the jerusalem artichokes and chop them in cube sized pieces.
• Peel the garlic cloves.
• Heat butter in a small pot and add the chopped artichokes and garlic cloves and fry the mixture for a few minutes.
• Add the rest of the ingredients to the pot. Add enough vegan milk to cover the ingredients and bring to a boil (I used half oat and almond milk; you can also use a bit of vegan cream for a more creamy version). Let it simmer until the artichokes are tender (~15 min). (Add the optional butter beans) Blend the mixture until smooth.
• Enjoy warm as it is or with some soy roasted sunflower seeds on top or a garlic bread on the side.

Notes

* This will give the soup a more dense texture. It is a great way to make it more filling as well.

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