Spicy Noodle Soup

Makes 6 servings

This enchanting, unusual soup abounds with exotic spices and vivid flavor.

2 teaspoons olive oil
1 large onion, finely chopped
2 teaspoons crushed garlic
1 teaspoon whole or ground caraway seeds
5 1/2 cups water
1/4 cup chopped celery
3 tablespoons tomato paste
1 tablespoon sweet paprika
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper
4 bay leaves
salt
black pepper
1 1/2 cups dry vermicelli noodles broken into small pieces
2 tablespoons chopped fresh cilantro or parsley

Red Lentil Soup

Makes 6 servings

This soup is so nutritious and so simple to prepare, you’ll want to make it often. Its flavor is exquisite.

7 cups water
2 1/2 cups dry red lentils
1 large onion, minced
1 teaspoon turmeric
large pinch cayenne pepper
2–4 tablespoons fresh lemon juice
1 teaspoon ground cumin
salt
black pepper

Colorful Chili Dip

Makes 2 cups

Serve this zesty dip with baked corn chips or whole-grain crackers or as a sandwich spread.

2 cups drained cooked or canned pinto beans (1 15-ounce can)
1 medium green onion, sliced
2 tablespoons balsamic vinegar
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
several shakes Tabasco sauce, to taste
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper

Combine all ingredients except bell peppers in food processor fitted with a metal blade. Blend until smooth and creamy. Transfer to a bowl and stir in bell peppers. Mix well. Chill thoroughly before serving.