Saturday, October 31, 2015

Punjabi Joe's Ancient Lentil Tofu Soup With Saag Dregs

Last week, I cooked sarson ka saag (spicy puree of greens) and makki di roti (Punjabi cornbread). The next night, I perked up the leftovers by making Chicken Saag With Makki di Roti. Then, as the makki di roti were drying out, I made Tofu Saag With Corny Crackers.

And now, down to dregs, I heated a few tablespoons of Trader Joe's Lentil Soup With Ancient Grains (which is great on its own, but I also like to treat it as an ingredient), dumped in the saag dregs, along with some frozen mixed vegetables and artichoke hearts, a whole bunch of leftover watercress, and, once again, some tofu for protein:

Other postings in this series:
Part 1 (previous)
Part 2 (previous)
Part 3 (previous)

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