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Evan Kleiman shares quick recipes for soups that can be made with water instead of broth and are full of vegetables and/or protein-rich legumes and beans.

1/2 cup (125 mL) chopped flat-leaf parsley 1 tablespoon (15 mL) nigella seeds (sesame seeds may be substituted) 1 lemon, in wedges Heat oil in a large pot over medium heat and fry onions for about five minutes until soft and golden brown. Push onions to the side of the pan and fry the turmeric, cumin and cayenne for one minute. Stir in lentils, add stock and bring to a boil. Then turn heat to low, cover and simmer lentils for 20 minutes, stirring occasionally, until lentils are cooked. Use a hand-held immersion blender to purée until smooth. Season with lemon juice, salt and pepper to taste....

Listen 57 min MORE Old Bay seasoning has an avid fan following, but many would be surprised to learn of its Jewish roots. Photo courtesy of Old Bay. Spices are used every day to give our food character and identity, and the spice trade was a blueprint for colonization and capitalism. But the spices themselves are magical gifts that bring together nature, culture, flavor, and tradition. To witness the resilience of culture and of community, just follow how spices, and in particular spice blends, travel with diasporas across ...

Listen 11 min MORE Anas Atassi attests that he didn’t have horak osbao, a lentil and pasta stew with tamarind and pomegranate, until he was an adult. Photo courtesy of Interlink Books. Sumac is a popular spice in Syrian cuisine, made from a berry that’s dried and ground. Chef Anas Atassi was raised in Saudi Arabia but returned to Syria every summer, where the spice was used from breakfast through the evening’s dessert. He also describes different types of za’atar, including a version that his grandmother still makes...

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