Red Lentil Squash Soup with Lemon

2 T. olive oil, plus more for serving
1 large yellow onion, chopped
4 cloves garlic, finely chopped
2 t. finely chopped ginger
2 t. harissa
1 t. coriander
1 t. cumin
1 t. turmeric
1 t. kosher salt
1/4 t. black pepper
2 qt. vegetable broth
2 c. cubed butternut squash
1-1/2 c. dried red lentils
3 medium carrots, chopped
2 T. fresh lemon juice
Chopped roasted almonds and chopped parsley, for serving
Toasted pita bread and plan yogurt, for serving

Heat oil in a large pot over medium-high heat. Add onion and garlic; cook, stirring often, until tender and beginning to brown, 6-8 minutes. Add ginger, harissa, spices, salt, and pepper; cook, stirring constantly, until fragrant, about 2 minutes.

Add broth, squash, lentils, and carrots; bring to a boil. Reduce heat to medium-low and simmer until lentils are tender, about 20 minutes. Blend with an immersion blender (or in a regular blender, in batches, using a towel instead of the lid to allow steam to escape) until smooth. Stir in lemon juice.

To serve, drizzle each serving with oil and top with almonds and parsley. Serve with toasted pita and yogurt for dipping.

Serves 6.

Adapted from Real Simple magazine, Jan. 2020, p. 105.

Moroccan Red Lentil Soup

3-1/2 c. chicken or vegetable stock
2 small red bell peppers, seeded and chopped
1-1/4 c. red lentils, rinsed
1 onion, chopped
5 cloves garlic
2 T. olive oil
1-1/2 t. ground cumin
1 to 1-1/2 t. harissa paste
Salt and pepper to taste
Greek yogurt, for garnish
Chopped cilantro, for garnish (can also use mint, parsley, or chives)

In large saucepan, simmer stock, peppers, lentils, onion, garlic, olive oil, cumin, and harissa paste over medium-low heat, covered, until onions are tender, about 15 minutes. Puree in batches or with an immersion blender. Season with salt and pepper. Ladle into bowls and top with yogurt and cilantro before serving.

Serves 4-6.

Adapted from Rachel Ray Everyday magazine, p. 26.   

Mushroom & Mixed Grains Salad with Carrot-Harissa Vinaigrette

1 lb. cremini, button, or shiitake mushrooms (or a mixture), stemmed and cut into bite-sized pieces
4 T. olive oil, divided
1 T. finely chopped fresh thyme
Kosher salt
1 large bunch Swiss chard, stemmed, deribbed, and torn into bite-sized pieces
2 c. mixed grains (farro, spelt, sorghum, and/or pearl barley)
4 oz. ricotta salata, crumbled
1/2 c. sliced almonds, toasted
1/2 c. carrot juice
2 T. sherry vinegar
1 T. freshly squeezed lemon juice, plus more as needed
2 t. harissa, or to taste
1 garlic clove, minced
1/4 t. honey, or to taste
1/2 c.extra-virgin olive oil

 Heat the oven to 375 degrees. Toss together the mushrooms, 2 T. olive oil, and the thyme on a parchment-lined rimmed baking sheet. Season with salt and spread into a single layer. Roast for 20 minutes, then spoon off any liquid that's accumulated. Continue roasting until brown and tender, 5-10 minutes more, then transfer to a large plate to cool.

Toss together the chard and remaining 2 T. olive oil on the same parchment-lined rimmed baking sheet. Season with salt, then massage the oil thoroughly into the chard until evenly coated. Roast until the leaves start to wilt, 3-5 minutes. Let cool on the baking sheet.

Whisk or blend carrot juice, vinegar, lemon juice, harissa, garlic, honey, and 1/2 c. olive oil until emulsified. Taste and adjust seasoning with salt, more lemon juice, or more harissa, if needed. (This dressing will keep in a glass jar in the refrigerator for up to 3 days.)

Cook each grain separately, or cook them together in a large pot with enough water to cover by at least 6", adding grains at intervals depending on their cooking times. When the grains are cooked, drain well and transfer to a large bowl or serving dish. Let cool a few minutes, then toss with about half the dressing. Toss with the mushrooms, chard, ricotta salata, and almonds. Taste and adjust seasonings. Drizzle with more dressing and toss again until evenly dressed. Serve warm or at room temperature. (Will keep, refrigerated, for 3 days.)

Serves 4.

Adapted from Mighty Salads, p. 73.

Roasted Pumpkin Soup with Harissa & Chickpeas

1 3-lb. sugar pumpkin or kabocha squash
5 T. extra-virgin olive oil, divided
1-1/2 t. kosher salt, divided
1-1/4 t. black pepper, divided
3 shallots, peeled and chopped
3 garlic cloves, peeled and thinly sliced
2-1/2 t. ground cumin
1/4 t. ground cardamom
2-1/2 T. harissa paste
6 c. low-sodium vegetable broth
2 15-oz. cans chickpeas, rinsed
Greek yogurt and chopped cilantro, for serving

Peel pumpkin by piercing all over with a fork and microwaving on high for 3 minutes. Skin will come off easily. Remove seeds and cut into 1" pieces.

Preheat oven to 400 degrees. On 2 rimmed baking sheets, toss the pumpkin with 3 T. olive oil, 1/2 t. salt, and 1/4 t. pepper.  Roast, tossing once, until tender, 20-25 minutes.

Meanwhile, heat the remaining 2 T. olive oil in a large pot over low heat. Add the shallots and cook, stirring occasionally, until soft and caramelized, about 5 minutes. Add the garlic, cumin, cardamom, and remaining 1 t. salt and 1 t. pepper. Cook for 2 minutes.

Add the harissa, broth, and chickpeas. Bring to a boil; reduce heat to medium and simmer for 5 minutes. Remove from heat and stir in the pumpkin. Serve topped with yogurt and cilantro.

Serves 8.

Adapted from Real Simple magazine, Oct. 2016, p. 194.