No matter the season, a warming and nourishing bowl of vegetable soup is most certainly high on the list of comfort foods. Here at Lisa's Kitchen, I have featured a variety of recipes for easy-to-prepare vegetable soups over the years, and my latest offering highlights the goodness of soft and nutty pearl barley along with a hearty selection of different vegetables and some cremini mushrooms too. Spiced up with tantalizing Indian flavours for a delightful broth, and topped with a dollop of cilantro chutney, pair this soup with a favored vegetarian legume entrée for a complete and satisfying meal, or just enjoy as a light lunch on its own.

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A relatively quick and yet filling supper, or substantial brunch, mushroom fans in particular will be enticed by this easy skillet preparation. Pure comfort food, the earthy goodness of portobello mushrooms is complete with a healthy dose of sharp Parmesan cheese, the melty goodness of Provolone cheese, tomato sauce, and some fresh aromatic basil. I used my trusted cast iron skillet because there is both a stovetop component and some oven-baked time to complete the dish.

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As a vegetarian, legumes make up an essential part of my diet. A stellar source of protein, fiber and vitamins, the variety of different beans to choose from means that my menus are always varied and never boring. Of all beans though, plump nutrient dense chickpeas are likely my favorite and accordingly one that features frequently on my dinner table. They feature in cuisines from around the world and are an especially versatile bean. They star in curries, soups and stews, salads, dips (such as hummus), snacks and appetizers (such as falafel), burgers and scrambles, and even desserts such as cookies and brownies—they are also made into a flour (besan), and their cooking liquid (aquafaba) may be used as an egg replacement.

This time around, I offer up an Indian curry with coconut milk and lots of iron-rich hardy greens. The earthy flavors really come through here, and it happens to be an easy and relatively quick dish to prepare and cook too. Serve with a rice dish, such as cracked black pepper rice, and a favorite Indian flatbread for a complete and satisfying meal.

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Baked beans are a popular traditional comfort food in North America and the British isles. Even those who profess not to care for beans likely enjoy a healthy helping once in a while, even if they are often consumed from a can. But they're one of the easiest way to cook beans at home, and I have many recipes for baked beans that appear from time to time on my table. This latest version is sure to become a favorite. Here I've added some red pepper with the beans and for the seasoning, a good dose of sweet paprika, chili powder, and fresh mint. For a smoky version, use smoked paprika instead. Economical, healthy, hearty, and easy to prepare, most of the cooking time is hands-off as the beans simmer in the oven. I served them with cornbead muffins and a barley soup for a complete and nourishing dinner.

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