I have discovered another winner from Alicia Silverstone's book, "The Kind Diet." Although I am not vegan, or even vegetarian, this stew (more of a soup, really) is so good. It is healthy and hearty, simple to prepare and cheap to boot! A definite win in my book! You don't often find me singing praises for vegan food, and I have never really eaten lentils very much, and this is the very first time in my life that I have ever cooked with them! I know, right? What the heck is wrong with me? A foodie who (is no spring chicken, by the way) has never cooked lentils? Well, they just weren't that common in my house growing up and I always associated them with green peas for some reason. I just figured I wouldn't like them so I never bothered to cook them. I have found a new curiosity for them and can't wait to compliment some other soup and stew recipes with them. I tried to find a copy of this recipe online straight from her book, but didn't succeed, so I will copy it straight from my copy. I did make a couple of substitutions which I will note.
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon fine sea salt
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
2 tablespoons olive oil
2 garlic cloves, finely chopped
2 large onions, cut into chunks
2 celery stalks, diced
1 carrot, sliced
1 potato, peeled and diced
1/4 cup shoyu ( I used Bragg's Liquid Amino, which is a vegan substitute for soy sauce)
5 cups (I used 4) vegetable broth
3 tomatoes, cored and diced
1 1/2 cups brown lentils
5 (I used 4) cups water
Combine the first six ingredients together in a small bowl.
Heat olive oil in a large pot on medium high heat. Make sure it is big enough for all the liquid.
Add garlic, onions, celery, carrot and potato to pot along with half the seasoning mixture and the shoyu.
Cook, stirring frequently for about 7 minutes, until the onions are tender.
Add water, broth, tomatoes and lentils.
Bring to a boil over high heat.
Reduce heat and simmer with the lid askew for 30 minutes.
Add the remaining seasoning mixture and cook for another 20 minutes or so until the lentils are soft.
Enjoy!
My photography (or whatever you want to call it) does not do this dish justice. You must try this. It is so good I had it for breakfast this morning! I think I even dreamed about it.
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon fine sea salt
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
2 tablespoons olive oil
2 garlic cloves, finely chopped
2 large onions, cut into chunks
2 celery stalks, diced
1 carrot, sliced
1 potato, peeled and diced
1/4 cup shoyu ( I used Bragg's Liquid Amino, which is a vegan substitute for soy sauce)
5 cups (I used 4) vegetable broth
3 tomatoes, cored and diced
1 1/2 cups brown lentils
5 (I used 4) cups water
Combine the first six ingredients together in a small bowl.
Heat olive oil in a large pot on medium high heat. Make sure it is big enough for all the liquid.
Add garlic, onions, celery, carrot and potato to pot along with half the seasoning mixture and the shoyu.
Cook, stirring frequently for about 7 minutes, until the onions are tender.
Add water, broth, tomatoes and lentils.
Bring to a boil over high heat.
Reduce heat and simmer with the lid askew for 30 minutes.
Add the remaining seasoning mixture and cook for another 20 minutes or so until the lentils are soft.
Enjoy!
My photography (or whatever you want to call it) does not do this dish justice. You must try this. It is so good I had it for breakfast this morning! I think I even dreamed about it.
Sounds yummy! I will have to try this one...
ReplyDelete