Strongself

Ingredients:

-1 Tablespoon olive oil

-1 Long red chili, seeded and chopped.

-1 onion finely diced.

-1 lb. 2 oz. butternut squash chopped

– 2 medium sweet potatoes (12 oz.) chopped

– 6 cups vegetable stock

– 1 cup red lentils     -1 tablespoon Tahini        Extra red chili for garnish

Directions:

Heat oil in saucepan, add chili and onion, cook 2-3 min. reduce heat-add butternut squash and sweet potatoes and cook for 8 min. covered-stir occasionally. Increase heat, add stock-bring to a boil. Reduce heat to simmer and cook covered for 10 min. Add red lentils, cook another 7 min. covered. Process soup in a blender, add tahini blend until smooth. Return to saucepan to reheat- garnish with red chili. (serves 4)

 Source: “Veggie Food: by Kay Scarlett

If you are a fan of Mid-Eastern cuisine and enjoy dipping pita into hummus or babagonash, you may also enjoy muhammara. It is a dip that originated in Syria. It is great as an appetizer.

Ingredients:

• ¾ cup lightly toasted walnuts
• 12-oz. jar of roasted peppers
• ¼ cup breadcrumbs
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• ½ teaspoon Aleppo chili peppers or a mild chili powder if you prefer
• ¼ cup ground cumin

Directions:

• Pulse walnuts lightly in a food processor and separate in a bowl.
• Drain peppers and pulse to puree.
• Add to bowl of walnuts and add all the other ingredients and mix adding some salt and peppers.

Serve: with larger pieces of walnuts crumpled on top and drizzle some olive oil. Rich in lycopene and important carotenoid (present in orange and red foods) for urinary tract health.