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fter all the hustle and bustle of the High 
Holidays in the Hebrew month of Tishrei, 
we find ourselves in the Hebrew month of 
Cheshvan. While the month’s name appears in earlier 
texts as “Marcheshvan,
” some continue to use that 
name to note that “mar Cheshvan” 
means “bitter Cheshvan.
” This is 
because of its lack of any holidays, 
either joyous or mournful, which pre-
cludes the insights and community we 
might gain from such observances. 
But the everyday doesn’t have to be 
bitter. The lack of holidays provides an 
opportunity to return to the mundane 
and to apply the lessons we might 
have learned over the holiday season to our everyday 
lives. In addition, some recent practices, for example 
Rabba Yaffa Epstein’s “No Mar in this Cheshvan” ini-
tiative, have sought to use the month as an opportu-
nity to pursue a gratitude practice, finding something 
to be grateful for each day of the month. 
Speaking personally, while I definitely enjoyed the 
busy-ness of the holiday season, I am also grateful 
for the opportunity to rest and resume my routines. 
And just because we return to more mundane activ-

ities doesn’t mean they can’t also be elevated. For me, 
food-wise, this month provides an opportunity to 
return to lighter, simpler meals that also feel like a 
treat.
The recipes I share this month are made with 
everyday ingredients using uncomplicated methods, 
but produce flavors that are special. I first share a 
recipe for coconut red lentil soup. While a multitude 
of recipes exist for lentil soup, I appreciate this one 
for its well-balanced spices and inclusion of golden 
raisins, which add a surprise of sweetness that I think 
takes this soup to the next level. Another of my favor-
ite simple but delicious recipes is for Marcella Hazan’s 
tomato sauce with onion and butter. Using only those 
ingredients plus salt, the sauce is much more than the 
sum of its parts and, served with pasta, makes for a 
comforting and special meal. 
Finally, I share an original recipe for baked mus-
tard-and-panko-crusted salmon that combines the 
richness of salmon with pungent Dijon mustard, 
crispy panko and dried tarragon to provide a hint of 
botanical flavor. I hope that these recipes enable you 
to elevate your everyday this month or whenever you 
could use an attainable meal that is a little out of the 
ordinary. 

COCONUT RED LENTIL SOUP
Adapted slightly from Heidi Swanson, 101 
Cookbooks 
Serves 6 
Pareve

Ingredients

1 cup yellow split peas

1 cup red split lentils (Masoor Dal)

7 cups water

1 medium carrot, cut into ½-inch dice

2 tablespoons peeled and minced fresh ginger

2 tablespoons curry powder

2 tablespoons olive oil or coconut oil

8 green onions or scallions, thinly sliced

3 tablespoons golden raisins (optional, but I 

wholeheartedly recommend)

⅓ cup tomato paste

1 14-ounce can coconut milk 

1 teaspoon sea salt, plus more to taste

Preparation
Rinse the split peas and lentils until water runs 
clear. Place them in an extra-large soup pot, 
cover with the water, and bring to a boil. Reduce 

Elevated 
Everyday 
Recipes for 
Marcheshvan

Joelle 
Abramowitz
Contributing 
Writer

FOOD FOR THOUGHT

44 | NOVEMBER 28 • 2024 
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