recipe: lentil stew
I've always enjoyed the various variations (is that redundant?) of lentil soup that are found in Indian, Lebanese, Israeli, and Greek restaurants. Since lentils are so inexpensive and my diet is rather limited now, I was seized by the sudden desire to try to create a lentil soup of my own. What I actually ended up with a stew, but here's the important detail - this stuff is incredibly filling. I went from hungry to stuffed in a half-dozen bites, and I'm a former enthusiastic carnivore who requires a lot of bulk to feel full. So this, in my mind, is the Holy Grail of vegetarian cuisine.
I've been buying a lot of onions for cholent and have discovered that the smaller, greener ones are more sulfurous, while the really big ones that aren't greenish are much mellower. I presume the difference is in ripeness.
It might look like a lot of garlic, but isn't really.
-1-1/2 c dry lentils
-1 c brown rice
-2 small Spanish onions or one large, chopped
-8 cloves of garlic, chopped
-7 c water (could use stock, I don't think it needs any extra flavour)
-3 tbs olive oil
-1 tbs paprika
-1/2 tbs black pepper
-salt (I don't mention amounts because I oversalt by most people's taste)
-lemon
-sour cream
Sautée onions in olive oil until browned. Add water and bring to a boil. Add garlic, lentils, rice, paprika, pepper, and salt to taste. Cover and let simmer about 25 minutes or until everything is soft and it has the consistency of a thick sludge.
Spoon into a bowl. Stir in a spoonful or two of sour cream, then squeeze a bit of lemon juice on top.
I've been buying a lot of onions for cholent and have discovered that the smaller, greener ones are more sulfurous, while the really big ones that aren't greenish are much mellower. I presume the difference is in ripeness.
It might look like a lot of garlic, but isn't really.
-1-1/2 c dry lentils
-1 c brown rice
-2 small Spanish onions or one large, chopped
-8 cloves of garlic, chopped
-7 c water (could use stock, I don't think it needs any extra flavour)
-3 tbs olive oil
-1 tbs paprika
-1/2 tbs black pepper
-salt (I don't mention amounts because I oversalt by most people's taste)
-lemon
-sour cream
Sautée onions in olive oil until browned. Add water and bring to a boil. Add garlic, lentils, rice, paprika, pepper, and salt to taste. Cover and let simmer about 25 minutes or until everything is soft and it has the consistency of a thick sludge.
Spoon into a bowl. Stir in a spoonful or two of sour cream, then squeeze a bit of lemon juice on top.