A vat of soup is a good thing — for feeding a crowd, for sharing with friends, for stocking the fridge, or for creating an aroma that rivets the home to another era — and nothing lends itself better to a vat than a 16 ounce package of lentils. What I like about lentils is that unlike dried beans, they do not need to be soaked. Within an hour, the tiny brown discs, which seem to hold so little promise, can be transformed into a robust collective of super foods and spices that are even better on days two and three. Most recipes call for a ham bone or bacon, and in my opinion, the following vegetarian version, served with cornbread, beats any of them.
- 1 16 oz. package of lentils
- 2 quarts vegetable stock
- 1/2 cup uncooked brown rice
- 3 Tbsp. olive oil
- 1 large yellow onion, chopped
- 1 cup chopped carrots
- 1 cup chopped carrots
- 1/3 cup chopped fresh parsley
- 2 cups chopped fresh kale
- 1 14 oz. can of chopped tomatoes
- 3 Tbsp. curry powder
- 1 tsp. kosher salt
- 1 tsp. fresh ground black pepper
- 2-3 cups of water
- Rinse lentils, add to a large stock pot and cover with 2 quarts of vegetable stock. Bring to boiling and reduce heat to medium to continue cooking at a low boil for 30 minutes.
- Rinse rice and add to a separate saucepan with 1 1/2 cups water. Bring to boiling. Reduce heat to a simmer and continue cooking until water is absorbed.
- Heat olive oil in a large skillet. Add onions, carrots and celery. Cook at medium for 5 minutes until tender. Add curry powder, salt, pepper, and fresh parsley. Cook for an additional 2 minutes and add to cooking lentils.
- Add rice.
- Add tomatoes and kale. Continue cooking for 20 minutes, adding 2-3 additional cups of water as needed.
- Serve warm.
My favorite Saturday morning activity (once Clover and the chickens have been fed), is to watch the Food Network. I love some of the stars more than others, and the pursuit of good ideas is an awesome excuse to spend a solid hour on the couch. Yesterday began with top stars talking about their all-time favorite cake recipes. Continue reading Hoecakes
After returning from a walk last night and proceeding to consume about three bowls of rice pudding, that was cooling on the top of the stove, as I loaded the dishwasher and caught the end of Modern Family, I concluded that I had hit upon the ultimate comfort food: one foot in the carb realm, one foot in the dessert realm; so basic it that it could successfully be fed to a toddler. The definitive nature of this conclusion would never have been reached had I stopped at two bowls. Continue reading Creamy Rice Pudding with a Twist
A brown rice base smothered in sauteed mushrooms and onions with a Moroccan spice twist, and a steamed egg on top.
Kind of like a hot fudge sundae for grown ups. Continue reading Brown Rice with Mushrooms and Steamed Eggs
Back in the day, beets came in a can.They were never consumed willingly, and one bite sparked an instant headache. I’m not sure whether it’s even possible to buy canned beets anymore, but it shouldn’t be. It shouldn’t even be legal. What a gross miscarriage of justice was done to this delightful root vegetable. And don’t even get me started on beet greens. When sauteed with garlic and a little olive oil, there’s absolutely more flavor per square cm. than any other veg out there. The sad part is that the cooked greens are quickly reduced to smithereens, and a tiny portion just doesn’t do. . Hoping to stretch some sauteed beet greens, I took a stab at adding them to a quiche. Continue reading Beet Green Quiche in a Brown Rice Crust