Lamb Kofta Meatballs

I had started out one night thinking I’d make lamb and spinach meatballs, but I found I was low on eggs, and wanted to use what I had for something else. So I switched to lamb kofta meatballs mid-stream! Sometimes, I pivot in the middle!

The meatballs are flavored with toasted nuts, warm spicy cumin and cinnamon, as well as sweet, minty green cardamom. All that makes them a feast both for the mouth and the eyes. Look how colorful they are!

Plus, they require no eggs and no breadcrumbs. I wasn’t entirely sure if they would stay together without it, but they did. So it’s a great way to have meatballs if you can’t have eggs. And, since there’s no bread crumbs, they’re also gluten-free.

I’ve adapted this from once upon a chef‘s recipe for Middle Eastern lamb kofta meatballs , and reduced the quantities. I did make a few other changes. One, I swapped cilantro for spinach (don’t like cilantro!). Two, my quarter of a bell pepper was questionable, so I used chopped carrot instead.  And lastly, I didn’t have the mixed nuts, only ground almonds, so I used that. More pivoting!

That also saved me the step of grinding up the nuts.  You can use almonds, or go with a mixture of walnuts, almonds, and pine nuts as she did in the original recipe.

That’s the thing about cooking. Sometimes you have to be able to think on your feet, and figure out what to do when something doesn’t go quite the way that you initially planned.

Lamb Kofta Meatballs

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Category: Dinner Recipes for One Person


lamb kofta meatballs


  • 2 T ground almonds (or combination of almonds, walnuts, and pine nuts)
  • 1/2 small yellow onion, chopped roughly
  • 1 clove garlic, chopped roughly
  • 1 small carrot, chopped (or about 1/4 of a large green bell pepper), chopped roughly
  • 1/2 small jalapeño pepper, chopped (take out the seeds and ribs to make it less spicy, leave them in for more heat)
  • 1/4 cup spinach leaves
  • 1 pound ground lamb
  • 1/3 teaspoon ground cumin
  • Generous pinch ground cinnamon
  • Generous pinch ground cardamom
  • Generous pinch ground cloves
  • 3/4 tsp salt
  • pinch of ground black pepper (or a grinding of peppercorns)
  • 1 T olive oil


  1. If you have ground almonds, skip this step. If not, place the nuts in a food chopper and grind them up.
  2. Add the ground nuts to a small, dry pan and cook on medium heat. Keep stirring until the nuts take on color and become fragrant. This should take about five minutes.
  3. Remove the nuts from the pan and pour them into a medium size bowl. Let them cool while you prepare the rest of the kofte mixture.
  4. Now put the onion, garlic, carrot (or bell pepper) and spinach into the chopper you used to grind the nuts. Pulse until the veggies are minced into small pieces.
  5. Place a fine mesh sieve in your sink and add the veggie mixture to it. Push down on the veggies, using a spoon or a spatula, to get out as much moisture as possible.
  6. Add the strained mixture to the bowl with the nuts, and then add the lamb, spices, salt, pepper.
  7. Stick your hands in the bowl, and use them to mix everything together until it's all thoroughly blended.
  8. Still using your hands, take about 2 T worth of mixture from the bowl and form them into patties/balls about 2 inches around. Lay the kofta out on a cutting board, until you are ready to cook them. Note: if you like, you can stop at this point and refrigerate the kofta until you are ready to cook them. They will keep in the fridge for a day or two.
  9. Heat the olive in a medium size skillet on medium-high heat. Add the kofta to the skillet, in batches, if necessary, and cook, turning carefully, until they brown and cook through. This should take about 4 minutes per side.


Serve with tzatziki or hummus.  You can also make these on a grill, if you have one.


More Lamb Recipes

Spinach Lamb Meatballs

Lamb Keema with Potatoes and Broccoli

Turkish Lamb Burgers

Zucchini Carrot Fritters

Like starch? Like fried foods? Want to be a bit more healthy about eating them?  Think of these zucchini carrot fritters as “healthy veggie” potato pancakes. Except, instead of potatoes, this recipe uses zucchini (or yellow squash) and carrots (for vitamins!) and is topped with a yogurt mint dip instead of sour cream or applesauce.  You end up with tiny, crispy, slightly salty fritters which you can gobble down in two bites.

I got the recipe from the NY Times (which I would link to, except they now hide everything behind a paywall). I’ve cut it in half, to make it more suitable for one person. The recipe writer developed them for her picky daughter.  It was something she’d eat, and a semi-sneaky way to get in some veggies.

I confess this is a bit messier than usual, but they do taste good! And most people probably have a dishwasher and don’t fuss about cleanup as much as I do.

Zucchini Carrot Fritters

Prep Time: 45 minutes

Cook Time: 10 minutes

Total Time: 55 minutes

Category: Lunch

Cuisine: American

12 fritters

zucchini carrot fritters


  • 1/2 C flour
  • 1/2 tsp baking powder
  • 1/2 tsp coriander
  • 1/4 tsp kosher salt
  • 1/2 C milk
  • 1/2 large egg (break the egg, scramble it a bit, and pour off half)
  • 1/8 tsp lemon zest
  • Pinch black pepper
  • 1 large carrot, finely chopped (about 3/4 C)
  • 2 small yellow squash, finely chopped (about 1 C)
    Yogurt Dip
  • 1 small garlic clove
  • 1/4 C thick Greek yogurt (or sour cream)
  • 1 1/2 tsp olive oil, plus more for frying


  1. Combine the baking powder, coriander, flour, and a pinch of the salt in a medium size bowl. Mix together thoroughly.
  2. In a small bowl, mix the milk, egg, lemon zest, and pepper.
  3. Pour the flour mixture into the egg mixture, and stir until everything is mixed together. It should be roughly the consistency of cream. If it's too thick, add a bit more milk. If it's too thin, add more flour.
  4. Dice the carrots and zucchini in a food processor or mini-chopper. Add the veggies to the flour/milk mixture and let it rest for half an hour.
  5. While it's resting, make the yogurt dip (see below).
  6. Fill a wide, shallow frying pan with about 1/2 inch of oil olive. Heat until the oil reaches 375 degrees (if you don't have a frying thermometer, test it with a drop of water or batter; it's ready when it sizzles).
  7. Line a flat platter or plate with paper towels.
  8. Drop the batter into the pan, one tablespoon at a time. Don't overcrowd the pan (make maybe four or five at a time).
  9. Fry, for about 4 minutes, turning the fritters every two minutes or so, until they turn golden brown. Transfer to the plate to drain the oil. Serve with the yogurt dip.
    Yogurt Dip
  1. Smash the garlic clove and a pinch of kosher salt with the flat side of a wide knife (or some other handy heavy object) in a bowl. Whisk that together with the yogurt, mint, and the teaspoon of olive oil. Refrigerate that until ready to use.

Zucchini Carrot Fritters Substitutions and Variations

  • try different combinations of vegetables, such as mashed up chickpeas, potatoes, or diced bell peppers
  • spice it up with some curry (and swap the mint for cucumber)
  • add a chopped scallion (which was supposed to be in there, but I blanked out!)
  • swap the coriander with basil
  • add some diced onion
  • add a few red pepper flakes to the batter
  • try panko instead of flour, for more crunch

More Vegetable Recipes

Honey Mustard Glazed Carrots for One

Rosemary Olive Oil Broiled Eggplant

Crispy Garlic Basil Potato Bites

Roasted Paprika Potatoes


Lamb Merguez Sausage with Rice and Vegetables

I spotted this wonderful merguez sausage (spicy sausage made with lamb) while shopping online and then went looking for some ideas on what to do with it.  I found a lamb merguez tagine recipe  but I had no squash, no chickpeas and no couscous (also no tagine, but a saucepan fixed that).  Time to adapt and improvise!  I’m calling it lamb merguez sausage with rice and vegetables.

First I replaced the couscous with rice.  Then, instead of squash or zucchini (which I didn’t have, and didn’t think ideal with the lamb anyway) I used the rest of a white eggplant I already had at hand. I am a firm believer in using what you have whenever possible (especially with all those steps, I’m not going up and down for one can or two items)!  

The result was this delicious lamb merguez sausage with rice and vegetables. It only takes about 35 or 40 minutes to cook. Plus, I reduced the original three pots to only two (one for the rice and another for the lamb and veggies). I wasn’t going to clean three pots!  Not to mention, the ingredients are now in the order you use them.

If you’re not familiar with merguez sausage, it’s a bit spicy, but not overwhelmingly so.  It’s flavored with chili peppers and cumin, but that’s tempered by the cinnamon, coriander, onions, and garlic, which mellow as you simmer them.  The richness of the eggplant and the sweet carrots also make an excellent foil for the spicy lamb.

Lamb Merguez Sausage with Rice and Vegetables

Category: dinner

Cuisine: Moroccan


lamb merguez sausage with rice and vegetables

A hint of Morocco without leaving your kitchen. The colorful vegetables and warm spices make a wonderful foil for the spicy lamb sausage.


  • Rice
  • 1/4 C long grain white rice
  • 1/2 cup water
  • Salt to taste
  • Lamb and Vegetables
  • 1 T olive oil
  • 1/4 tsp cinnamon
  • 1 pinch coriander
  • 1/4 tsp paprika
  • 1/2 tsp cumin
  • 1 pinch turmeric
  • 1 generous squeeze lemon juice (about 1 tsp)
  • 4-5 green olives
  • 1 clove garlic, sliced
  • 1/4 onion, sliced
  • 1 lamb Merguez sausage, cut in chunks
  • 1/2 C chicken stock
  • 1/2 tsp flour
  • 1 carrot, peeled and cut in chunks
  • 1/4 cup eggplant, cut in chunks
  • 1 heaping T raisins


  1. Rice
  2. First get the rice started. Bring the water to a boil, and rinse the rice. Add the rice to the boiling water and stir it. Return the water/rice to a simmer, then reduce heat to low, cover, and cook for about 18 minutes until the water is absorbed. Let the rice sit for five minutes, and then fluff with a fork.
  3. Lamb and Vegetables
  4. While the rice is cooking, heat the oil in a medium saucepan on medium heat. Once it’s hot, add the cinnamon, coriander, paprika, cumin, and turmeric. Let the mixture cook for a few seconds.
  5. Add the lemon juice, fennel, garlic, onion, and green olives, and cook on medium, about 10 minutes, until the vegetables start to soften.
  6. Add the sausage to the pot, and cook 5 minutes to brown it. Mix in the flour and then add the chicken broth. Let the mixture cook for a few minutes until it starts to simmer (you’ll see bubbling).
  7. Add the carrots, eggplant, and raisins and cook for 15-20 minutes until the carrots are soft, the eggplant browns, and the sausage is fully cooked through.
  8. Serve over the rice.


If you are using brown rice, it will take about 40 minutes to cook once the water boils. White rice needs about 18 minutes. Stir the rice when you add it to the boiling water, and then again right before serving. This will make it fluffier.

Lamb Merguez Sausage with Rice and Vegetables Substitutions and Variations

  • If you have the chickpeas, add them to the dish
  • Or substitute some lentils for the eggplant
  • Try it with couscous instead of the rice
  • Or serve it over some pasta
  • If you can’t find the merguez, you can approximate the flavor by using ground lamb, increasing the garlic, cumin, and coriander and adding some harissa or sriracha or chili garlic sauce for heat

More Lamb and Eggplant Recipes

Rosemary Olive Oil Broiled Eggplant

Leftover Roast Lamb Eggplant and Spinach Salad for One

Moroccan Lamb Stew with Almonds and Raisins

Vegetarian Eggplant Sandwich for One Person

Honey Mustard Glazed Carrots for One

It’s been a while since I posted a side dish, so I thought I’d fix that. Honey mustard glazed carrots are an easy and savory side dish that’s ready in just a few minutes.  The honey adds a hint of sweetness, while the mustard provides a bit of a kick. The carrots are really easy to prepare, but the dish feels fancy enough for company.

This side dish goes beautifully with a simply roasted piece of chicken.  Season it with olive oil, lemon, and rosemary, put it in the oven and then start the carrots about 20 minutes before the chicken is done.

Or, try them with a grilled lamb chop,  or a steak. This recipe would also be great with Thanksgiving turkey or a family holiday get-together (you’d obviously have to size up the quantities).

If you’re trying to eat more veggies, honey mustard carrots also go well with a grilled cheese sandwich for lunch.

I sliced the carrots in matchsticks, but you can make them whatever way suits you. If you’re in a hurry, use frozen carrots (which are pre-blanched and will cook faster than fresh ones will).

Another tip to speed up the process and make your life a bit easier: when you measure the honey, dip the spoon in water first.  It creates a barrier that  will keep the honey from sticking and make it easier to pour it into the saucepan.

Honey Mustard Glazed Carrots for One

Prep Time: 10 minutes

Cook Time: 5 minutes

Category: side dish

Cuisine: American

one serving

honey mustard glazed carrots

Sweet and savory honey mustard glazed carrots.


  • Two carrots, sliced into matchsticks (about 2/3 of a cup)
  • pinch salt
  • 1 1/2 tsp butter
  • 1 1/2 tsp Dijon mustard
  • 1 tsp honey


  1. Boil water in a small saucepan (about one quart)
  2. Once the water is boiling, add the carrots and the salt.
  3. Cook for 5-7 minutes until the carrots are tender
  4. Drain the carrots and set aside.
  5. Add the butter, mustard, and honey to the empty saucepan. Once the butter melts, add the carrots back to the pan and stir to coat them with the mustard mixture. When the carrots are glazed, remove and serve.

Substitutions and Variations for Mustard Honey Glazed Carrots

  • If you don’t have honey, use brown sugar instead
  • Add some fresh rosemary to the carrots
  • Saute some shallots with the honey mustard mixture and then add the carrots back to the pan
  • Try roasting them in a 450 oven for 40 minutes with some parsnips

More Side Dish Recipes

Roasted Cinnamon Nutmeg Butternut Squash

No Mayo Healthy Cole Slaw Recipe for One

Chopped Israeli Salad for One Person

White Bean Salad with Sun Dried Tomatoes


Single Serving Asian Chicken Salad with Cabbage Recipe

As colorful as it is tasty, this Asian chicken salad with cabbage proved to be an inspired invention. I was sick and didn’t feel like cooking much, plus I could hardly taste anything. This colorful, spicy salad helped improve my appetite. It looked pretty (with the cabbage, peppers, and carrots), and I could taste it! It was also a good way to keep using up the giant cabbage I got from FreshDirect.

The dressing is straight from a recipe I found online in The New York Times recipe section. I don’t like a lot of dressing, so this made about 4 servings of dressing for me. Your mileage may vary.

This chicken salad is pretty easy to make, and you can quickly make the Asian dressing in advance if you like.

Before I got sick I had defrosted a chicken thigh that I had to use up, so I just seasoned that with ginger, garlic, a bit of soy sauce, and some sriracha. Then all I had to do was pop it in the oven for an hour.  Easy!

The recipe would work just fine with leftover rotisserie chicken, or even some leftover Chinese pork.

If you don’t want meat, you could add cold noodles, ramen noodles, slivered almonds, or extra veggies.

Asian Chicken and Cabbage Salad Recipe for One

Category: lunch

Cuisine: Asian

one serving

asian chicken salad with cabbage

A slightly spicy, bright, and colorful asian chicken salad that's hard to resist (even when you're sick).


  • Salad
  • 1/4 C red cabbage, shredded
  • 1 carrot, cut in chunks, or shredded
  • 4-5 mini bell peppers, top removed, and sliced
  • 1/8 (about an inch or two) seedless cucumber
  • Chicken
  • 1 chicken leg or thigh
  • Powdered ginger
  • Powdered garlic
  • Soy sauce
  • Sriracha
  • Dressing
  • 1 garlic clove, chopped fine
  • 1 tsp fresh ginger, chopped
  • 3 T rice vinegar
  • 1 tsp soy sauce
  • 1 tsp brown sugar
  • 5 T canola oil
  • 2 T sesame oil


  1. Season the chicken and bake in a 350 degree oven for one hour. Remove and let sit until it is cool enough to handle.
  2. Prepare the veggies and mix them together in a large bowl.
  3. Make the dressing by combining all the ingredients in a mini-chopper and pulsing until all the ingredients are chopped up and mixed together.
  4. Once the chicken has cooled, remove the meat from the bone.
  5. Put the veggies and chicken in a large bowl and pour the dressing over it.


I included the cooking time for the chicken in the recipe preparation notes. If you use pre-cooked chicken the whole thing will be finished in 15 minutes.

I had a big bag of mini mixed bell peppers, so I used those (they also helped make the food look more appealing) and a seedless cucumber, so that’s what I used.

You could use regular bell peppers, add snow peas, mushrooms, or regular cucumbers too.  Food should be flexible, and unless it’s baking, you should adjust recipes to fit what you have or what you prefer to eat.

Ingredients and Tools to Make Asian Chicken Salad with Cabbage

black and decker mini chopper

Black & Decker Food Chopper

I use this all the time. It’s so much easier than dragging out a big food processor. And, with space at a premium, it’s a lot easier to store it too. Use it for the dressing, to chop garlic or onions, cut up potatoes, and make pesto without making a big mess.

Huy Fong, Sriracha Hot Chili Sauce, 17 Ounce Bottle
This stuff has become so popular it’s almost a cliché, but it’s also versatile enough to use in eggs, salads, meatballs, or on chicken. Just a little bit adds a big punch of flavor, without being too spicy or too sweet.


More Single Serving and Small Batch Cabbage, Chicken, and Asian Recipes

Small Batch Unstuffed Cabbage Rolls Recipe

Quick Creole Cabbage and Sausage Recipe

Singapore Noodles with Chicken

Chili Garlic Chicken Thigh Recipe for One

Easy Chicken Curry Recipe

Split Pea Soup Recipe with Ham Hock

Nothing beats a bowl of split pea soup with ham hock when it’s cold outside. This recipe for Dutch split pea soup has ham, split peas (of course), and bacon. Add some crusty bread, or a sandwich, and you’ve got lunch.

The original recipe came from the NY Times Cookbook, but I’ve changed it a bit.  For one thing, it made up to 10 servings (which means one person would be eating soup for a very long time)!  This recipe is only for four servings. Just enough to enjoy it without feeling like you are drowning in split pea soup!

That recipe also called for celeraic (which I never have) and salt pork. Salt pork is fine, but I found it worked really well with bacon (preferably Trader Joe’s no nitrate bacon).

It also freezes well, so you can save some soup for later.

Split Pea Soup with Ham Hock and Bacon

Prep Time: 1 hour, 20 minutes

Cook Time: 2 hours, 15 minutes

Total Time: 3 hours, 35 minutes

Category: soup

Cuisine: Eastern European

4 servings

split pea soup recipe with ham hock

Split pea soup with ham and bacon.


  • 1 cup dried green split peas
  • 32 oz. cold water
  • 2 slices diced bacon
  • 1 medium onion, chopped
  • 1 small bay leaf (or half a large one)
  • 1 ham hock (or use a ham bone)
  • 1 tsp salt
  • generous grinding of pepper
  • Optional: 1/4 C chopped leek, one carrot (sliced), one frankfurter


  1. Wash the peas under cold water. Sort through them to remove any stones that may have gotten mixed in. Put in a large pot and add the water. Let stand overnight. If you're in a hurry, use my quick soaking method for the split peas.
  2. Cook the bacon in a skillet for five minutes, until browned. Add the onion (and leek or carrot if using), and cook the mixture for another 10 minutes. The vegetables should be soft.
  3. Add the vegetable/bacon mixture to the pot with the split peas. Add the bay leaf (I like to use a tea ball for this so it's easy to find again), salt and pepper to taste, and the pig's knuckle (or ham bone). Cover and bring to a boil (slowly). Once it comes to a boil, turn down the heat, Let the soup simmer for two hours. If it gets too thick, add half a cup of water.
  4. Once the ham hock (or bone) is tender, remove it from the soup. Run it under cool water (so you can handle it), then shred the meat and set it aside. Throw away the bone. Fish out the bay leaf (or just remove the tea ball) and discard that too.
  5. Using a [hand blender|hand blender
  6. ] puree the soup.
  7. If you don’t have a hand blender, use a standard blender with a towel over it. Why the towel? So the soup doesn’t fly in your face and all over the room. If you take the plastic cup out, cover the hole with a towel, and blend, the steam can escape and the soup stays put.
  8. split pea soup in blender
  9. If you’ve got the hand blender, all you have to do is immerse it in the pot and press the button. It’s easier and there’s less cleanup.
  10. Put the meat back into the soup and adjust seasoning as needed. Serve hot.


The prep time assumes you use the quick soak method for the beans.

Put the bay leaf in a tea ball so it's easier to remove.

Substitutions and Variations for Split Pea Soup Recipe with Ham Hock

  • the original recipe called for 1/2 C diced leek (great for flavor, but not something I usually have in the fridge); if you use it, reduce the amount to about 1/4C.
  • cut up a frankfurter or a chunk of keilbasa, cook it and add it to the soup
  • add a carrot for a bit of sweetness
  • top with croutons
  • cook some extra bacon, crumble it, and top the soup with it
  • add freshly grated parmesan cheese
  • add a parmesan or manchego cheese rind to the soup while it’s simmering

Soup Pots

T-fal A92279 Specialty Stockpot 8 Quart
This pot is non-stick inside and out (just the thing for split pea soup). That also makes it easy to clean. The glass lid has a vent in it, so it’s less likely to spill all over the place. It is tall though, so if you’re short, this may not be for you.

Farberware Classic Stainless Steel Covered Stockpot, 6-Quart

Stainless steel outside, with an aluminum sandwich for faster, even heating. And it’s a great value too. Great for pasta, chili, and, of course, soup.

More Split Pea Soup Recipes

Split Pea Soup  This is adapted from a Julia Child recipe

Crock Pot Split Pea Soup  A slow-cooked version of split pea soup.

Split Pea Soup with Rosemary  I confess, I never tried it with rosemary. Sounds interesting though.

Vegetarian Split Pea Soup  This has dry mustard, a potato, and balsamic vinegar.

Soup Cookbooks

Recipes for some of the world’s favorite soups (and a few new ones): beef and barley, sweet potato, cucumber, and spinach with feta.

New England Soup Factory Cookbook
Your favorite soups (like beef and barley, hot and sour, and butternut squash. Plus some brand-new ones you may have never heard of – how about spinach, feta, and pine nuts? Or eggplant parmesan?


The Best Soups in the World
247 recipes gathered from around the world by a James Beard award winning cook. There’s California chilled peach soup, Tanzanian black-eyed peas and coconut soup, Chayote soup from Nicaragua, and Tuscan white bean.

Don’t be scared by the exotic names and places – he also provides lists of places to buy the ingredients at reasonable prices online (if your local store doesn’t stock them).

Sunday Soup: A Year’s Worth of Mouth-Watering, Easy-to-Make Recipes

A year of soup – arranged by season. You’ll find Sweet Potato Soup with Orange Creme Fraiche for fall and Asparagus Soup with Tarragon Cream for spring. There’s even a cold cucumber soup with salmon and dill for summer.

More Soup Recipes

Lentil Bean Sausage Soup

Red Lentil Soup with Carrots

Moroccan Chicken and Bean Soup

Image of soup in blender with towel thanks to joelk75

Lentil Bean Sausage Soup

I’ve mind melded two lentil soup recipes for this and added a few variations to make lentil bean sausage soup. I was going to make bean and sausage soup but looked in the cupboard and found I was woefully short on beans.  There just weren’t enough to make anything with.  But, I did have more lentils.  And, a friend was talking about the bean, sausage, and potato soup she was making.

That gave me an idea.  Bean, lentil, potato, and sausage, plus a bit of manchego rind for some savor (I’ve always wanted to try that, and I had a big bag of rinds in the fridge).

Manchego, parmesan, and romano cheese rinds are great, by the way, for soup or for grating cheese when there’s plenty left on the rind, but not enough to serve.

The nice thing about lentils is that unlike beans, you don’t have to soak them first to use them.

If you only have lentils, skip the beans entirely.  If you only have beans, use my quick soak method to speed up the process.

Lentil Bean Sausage Soup

Cook Time: 2 hours, 25 minutes

Total Time: 2 hours, 25 minutes

Category: soup

Cuisine: American

two to three servings

lentil bean sausage soup

Lentil bean sausage and potato soup. This is versatile and easy to make.


  • 2T olive oil
  • 1/2 large onion, diced
  • 1large garlic clove, chopped
  • 1 carrot, peeled and sliced in one inch chunks
  • 1 spicy sausage
  • 3/4 C dried beans, soaked overnight (or use my quick soak method)
  • 1/4 C lentils, rinsed
  • 1 large potato, cut into chunks
  • 1 ham hock
  • 1 bay leaf
  • 1 tsp dried thyme
  • salt and pepper
  • slab of manchego or parmesan rind (about 2 inches across)


  1. Heat oil in dutch oven or large saucepan.
  2. Add the vegetables and cook on medium low until they wilt and soften, about 10 minutes.
  3. Remove the veggies and add the sausage. Cook 8-10 minutes.
  4. Add the lentils and beans to the pot, with water to cover by an inch or so
  5. Put the veggies back in the pot.
  6. Add the potato, the ham hock, bay leaf, thyme, and manchego rind
  7. Add salt and a grinding of pepper to taste
  8. Bring to a boil.
  9. Reduce heat and simmer for two hours.
  10. Discard the bay leaf.
  11. Remove the ham hock. Let it cool for a minute or two. Separate the meat from the fat and bone and return the meat to the pot.
  12. Serve hot.


Put the bay leaf in a tea ball so it's easier to retrieve. I have one that hooks over the edge of the pot.

You can vary this with all beans or all lentils or use bacon instead of sausage.

Ingredients and Tools for Lentil Bean Sausage Soup

2pcs Stainless Steel Mesh Tea Ball Strainer

Tea strainers are great for tea, but they also have a second use for making soup and other recipes.  Many recipes call for cheesecloth (which I’ve never seen in a store, and seems wasteful anyway).  Instead, I use the tea ball for bay leaves, peppercorns, cloves, and herb mixtures that have to be added (and then removed) from soup or other recipes. Because, who wants to bite down into a peppercorn?!

The New York Times Cook Book
This cookbook was the source for part of the recipe. I have had my copy so long it’s falling apart. The soup section includes lentil, split pea, and the savory tomato soup which is the basis for my dad’s secret soup recipe.

The Silver Palate Cookbook
I’m on my second copy of this, and it’s time for a third! The other half of the soup recipe comes from the bean and sausage soup in this cookbook. The peasant vegetable is also wonderful, as is the six onion soup. Actually, I’ve never had a bad recipe from this one. Plus there are suggestions and variations for many of the recipes, which I like.

More Lentil and Bean Soup Recipes

Red Lentil Soup with Carrots

Lamb and Lentil Soup Recipe

Moroccan Chicken and Bean Soup

No Mayo Healthy Cole Slaw Recipe for One

I like cabbage, and cole slaw, but most of the recipes are too heavy and have too much mayo. I feel as if I’m eating mayo, rather than cabbage. This cole slaw recipe is different. It’s healthy and has no mayo at all.

I was at The Second Avenue Deli, which is a restaurant that specializes in food that is definitely not healthy:  fried pierogies, chopped liver, and enormous pastrami and corned beef sandwiches.  But, before you get your main dish, they plop down a big bowl of pickles and another of their “health salad.”  The salad is delicious! And no mayo.

The next day, I found a recipe, which I have adapted. I reduced the servings and made a few substitutions and changes.

Delicious! And it’s easy too.  It’s great as a side dish with a turkey sandwich (or on top of one), or along with a hot dog.  Or, pastrami, of course.


No Mayo Healthy Slaw for One

Prep Time: 5 minutes

Category: side dish

Cuisine: American

one serving

no mayo healthy cole slaw recipe

Easy, healthy cole slaw recipe without mayo


  • 1/2 small red cabbage
  • 1 carrot
  • 1 small onion, diced
  • 1/3 cup white vinegar
  • 1 T olive oil
  • 2 T sugar
  • salt and pepper to taste


  1. Cut the cabbage in half with a sharp knife. Then cut it in half again. Shred with a knife. Or, if you have one, put it in a food processor, and put that in a bowl.
  2. Cut the carrot into small chunks (the original recipe said to shred it with a cheese grater, but I like it better this way, plus it's easier). Add the carrot to the cabbage.
  3. Cut the onion into small dice and add to the cabbage mixture
  4. Make the dressing, whisking together the vinegar, oil sugar, salt and pepper in a small bowl.
  5. Pour the dressing over the cabbage mixture.
  6. Cover tightly and refrigerate overnight to let the flavors blend together.
  7. This will keep for a week or so in the fridge if you don't eat it all at once.

Substitutions and Variations for No Mayo Healthy Cole Slaw Recipe

  • Use green cabbage (which is what the original recipe said)
  • Make it with green pepper (again the original recipe)
  • Add some cucumber
  • Try apple cider vinegar
  • Make it Asian with rice vinegar, soy sauce. and sesame oil

Try These Side Dish Recipes

Honey Mustard Glazed Carrots for One

Roasted Cinnamon Nutmeg Butternut Squash

Roasted Paprika Potatoes

Sauteed Garlic Parmesan Spinach

Red Lentil Carrot Soup

It’s getting chilly outside, so that means it’s time to start making soup.  I spotted a bag of red lentils in Trader Joe’s, and just had to have them.  The nice thing about lentils is that they cook fairly quickly.  So, you can have delicious red lentil carrot soup in about an hour, without having to wait for beans to soak.

The lentils do need to be rinsed, but that only takes a minute.

Now that I had my lentils, it was time to find a recipe.  I looked at several recipes, and didn’t like any of them.  Also, reading the reviews it sounded like the ones I did find needed some tweaking.  I ended up combining two different recipes, and adjusting them based on the comments.

While this isn’t one serving, I did cut the original recipes in half because I didn’t want 8 servings of soup (no room in the freezer).  This recipe makes 3-4 servings, depending on whether you have the soup as a main course or a side dish. Adding the rice will make it more filling.

The result was this red lentil soup with carrots. This recipe has cumin for earthiness, a bit of red pepper flakes for heat, plus garam masala and ginger for warm spiciness.

Update: I came across still another recipe, which was for masoor dal (red lentils) as a side dish, and decided that with a bit of tweaking, it would make a wonderful, flavorful soup.  It was, and it was even better than my original recipe. So, I’ve now ditched the curry, and added ginger for warm spiciness and turmeric for color.

Red Lentil Soup with Carrots

Category: soup

Cuisine: Middle Eastern

three to four servings

red lentil carrot soup

Red lentil soup with carrots


  • 2T olive oil
  • 1/2 large onion, diced
  • 2 cloves garlic, chopped
  • 1 tsp fresh ginger, minced
  • 1 carrot, peeled and cut into 1/2 inch chunks
  • 1/4 tsp cumin
  • 1/4 tsp turmeric
  • pinch red pepper flakes (or use red chili pepper)
  • 1/4 tsp garam masala
  • one small bay leaf
  • 2 T crushed tomatoes
  • 1/2 cup dried red lentils
  • 3 C chicken broth
  • salt to taste
  • 1/4 C cooked rice (optional)


  1. Heat oil in heavy saucepan or Dutch oven.
  2. Add onion and cook on low heat until soft, about 8 minutes.
  3. Add garlic, carrot, cumin, garam masala, turmeric, salt, red pepper flakes, bay leaf and crushed tomatoes.
  4. Cook stirring about 5-10 minutes, until carrot softens.
  5. Add lentils and chicken broth.
  6. Season with salt.
  7. Bring soup to a simmer, and cook stirring occasionally, until lentils are cooked, about 35-40 minutes, then remove the bay leaf.
  8. If using the rice, return the pot to the stove and heat for 5 minutes until the rice is hot.
  9. If not, pour one serving into a bowl. Pour the rest of the soup into individual containers to eat later in the week or freeze it for later.


Add the rice if your soup is a bit thin, or if you just want a more filling meal.

More Lentil and Lentil Soup Recipes

Lentils with Rice

Moroccan Chicken and Bean Soup

Lentil Bean Sausage Soup