This week on Three Kitchens Podcast, Erin makes a great soup and sandwich for lunch.
This Yellow Dahl Soup has a broth base (she used beef but you could do a veg broth or even just water) and is seasoned with cumin, turmeric, garlic, chilli, ginger and shallots. It's a great budget-friendly soup packed with protein from the lentils and flavour from all those add-ins.
The toast Erin made started with fresh sourdough bread (if you're interested, scroll down for a link to our sourdough bread baking episode). She piled it with sumac roasted tomatoes, a garlic and tahini yogurt and avocado. Yum! It's the perfect thing to enjoy next to that delicious soup.
These recipes are easy to make (just use store-bought bread if you're not a baker) and so warm and comforting. We loved all of it. High fives all around!
And if you want to learn more about cooking with pulses (lentils, beans and peas), join us for our episode on April 16, 2024. Our guest Debra McLennan from the Alberta Pulse Growers teaches us all about how these products are grown, and how we can all incorporated them into our cooking and baking.
Happy cooking, friends!
Episode Links
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~ Yellow Dahl Soup Recipe
~ Roasted Tomato & Avocado Toast Recipe
~ Lamingtons - An Australian Sponge Cake Episode
~ Amba Sauce Recipe
~ A Pia Sandwich Called Sabich Episode
~ Baking Sourdough Bread with Guest Larry Harris Episode
~ An Introduction to Caribbean Cooking with Chris DeLa Rosa of Caribbeanpot.com Episode
~ Salt Preserved Lemons Episode
~ Salt Preserved Lemons Recipe
~ All About Tea (Plus Pretty Toast) Episode
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Three Kitchens Podcast - a home cooking show
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