Posts Tagged lentils

Stone stew

stone-stew2

I finally remembered to snap a pic of our dinner.

This is sort of stone stew—that is, I dumped in everything that was left in our fridge because I didn’t have enough to make more than one dish that would go well with the others.

I began by cooking lentils and later added quinoa in a veggie stock broth. I also added some garlic for good measure.

After the grain alternatives began to soften, I added sliced white onions, green beans, and chopped potatoes.

I sprinkled in additional seasoning around this point as well: dried parsley, sea salt, and black pepper.

After everything was pretty well cooked, I added the final delicate ingredients: fresh tomatoes and avocados (both chopped into decent-sized chunks).

Yes, avocado is kind of a wacky addition, but it was getting really soft; I had to use it up! It actually was quite tasty in the stew and added nice texture. Plus it contributed some protein and good fat to our one-pot meal.

stone-stew1

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Chickpea lentil salad + squash soup

chick_pea_salad

Here are some stuffs I made.

First was a lentil-chickpea salad.

Ingredients
1/2 c dry lentils
1 1/2 c water
1/2 can (15 oz) chickpeas
2 medium ripe tomatoes
4-6 green onion stalks
1 green bell pepper
1 red bell pepper
1 lime or 3-ish tbsp lime juice
1 tbsp olive oil
1/4 c chopped cilantro
Sprinkling of dried hot red pepper flakes
salt to taste

Directions
Boil the lentils in the water until tender (about 30 minutes)
Drain the lentils and mix in a large bowl with all other ingredients

N.B. I didn’t have the fresh hot chili peppers called for in the original recipe, so I used dried flakes instead

squash_soup

Looks lumpy, but not so bad

Next is a modification of a squash soup that I’ve made in the past.

Ingredients

8 ounces soft (silken) tofu
1/4 c dry lentils
1 large onion, chopped
1 large butternut squash, cut in half
2 tsp curry powder
3 cups vegetable broth (from bouillon cubes, powder, or can)
1/8 tsp of minced garlic
splash of white wine
salt & pepper to taste

Directions
Bake squash (face down) on a cookie sheet for 45 minutes at 350 degrees.

In the meantime, sauté the onions in a frying pan with a bit of minced garlic and a splash of white wine.

At the same time, boil the lentils with 3/4 c water. Cook until mushy (about 40 minutes)

Scrap out the squash and combine in a blender or food processor with the lentils and tofu, one cup at time. Puree until creamy.

Put the purée in a large soup pot and add the broth and the cooked onions. Bring to a boil, then simmer for 5-10 minutes.

Add curry powder and cook for 1 minute. Season with salt and pepper.

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Quiche

quiche

quiche

quiche and lentil soup

quiche and lentil soup

Quiche is one the staple “things-I-can-make-successfully” in my repertoire. This one came out a little odd, but still tastier than I expected. (The oddness was due to the fact that I under-filled the pie with the eggs and milk, rather than over-filling like I usually do.) The vegetables were baby spinach, mushrooms, and green onions. I used soy milk instead of regular milk, which gives the quiche a sweeter taste. I used mozzarella cheese, which again has a milder taste than Swiss (which I use sometimes). I seasoned the egg mixture with black pepper, salt, a tiny bit of mixed Italian herbs, and a pinch of nutmeg. All-in-all, it wasn’t bad, but not nearly as good as Mom’s quiche.

The lentil soup was also nearly instant, as I used a can of diced tomatoes. First, I cooked white onions in a bit of rice liquor, then I added the tomatoes, chopped carrots, lentils, a couple bay leaves, and salt and pepper. Before eating it, we added a splash of red wine vinegar to each bowl, per Jen’s suggestion.

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