I have found myself lingering and cooking again in the kitchen. I have been so busy with life these past few months, that fast vegan food has been my diet. Although a diet of fast vegan food is better than some diets, isn’t as nutritious for the body long-term as cooking whole organic vegan meals. Finding the time to cook isn’t easy, but am trying.
I found a wonderful recipes, Arabian Lentil and Rice Soup, in Isa Chandra Moskowitz’s book Appetite for Reduction. Personally it didn’t have the variety of vegetables to qualify for a soup – just my taste!! So, adapted it as a dish to pour over rice
Arabian Lentil Sauce
2-3 T. water or vegetable broth for sauteing
1 medium diced onion
6-8 cloves of garlic (depending on size)
pinch or two of freshly group black pepper
1/2 tsp. salt (add more if you like salt)
1 T. ground cumin
1 tsp. ground coriander
1 c. dices or slivered carrots
1 c. dried red lentils
6-8 cups of vegetable broth (depending on prefered thickness)
about 1/4 c. freshly squeezed lemon juice
4-quart pot for stove use
Saute the onions and garlic in water/vegatable broth then add the spices and cook another minute. Add the rest of the ingredients expect the lemon juice. Bring to a boil and reduce to simmer – cook about 40 minutes. When the lentils are fully cooked add the lemon juice and spices as needed to taste. Let sit 10 minutes and serve over rice.
adapted from Isa Chandra’s Moskowitz’s recipe: Arabian Lentil and Rice Soup
Check out Isa’s blog, Post Punk Kitchen.