Monday, April 26, 2010
This is really basic food, and of course is very flexible and easy to adjust to varying tastes...here is an approximate recipe of what I threw it together...
Makes roughly 6 servings:
3 cups dry red lentils
3 carrots, diced fine
3 celery ribs, chopped fine
1 large onion, diced fine
3 cloves garlic, finely chopped
handful fresh parsley, finely chopped (~ 1 cup chopped)
1 generous tablespoon tomato paste
8 - 10 cups veggie broth, or water, or some combo thereof (amount depends on whether you like it soupy or stew-like)
2 bay leaves
pinch of red chili flakes
1 teaspoon dry ground coriander
1 teaspoon ground cumin
1 generous tablespoon of your preferred curry powder(or more to taste)
a bit of oil or water for sauteeing
salt and pepper to taste
2 cups fresh collards, cut chiffonade style
toasted cumin seeds
Sweat off the red chili flakes, onion, garlic, carrot, celery, parsley, and bay leaves in a little oil or water until it becomes a little tender, add in the cumin, coriander, and curry and continue to saute for another couple of minutes. Add the tomato paste and stir to combine. Add the red lentils and water/veggie broth, bring to a simmer and then reduce heat and allow to simmer gently for 25-30 minutes, stirring occasionally and adding water/broth as necessary to create the desired consistency. Add salt and pepper to taste. Top with some lightly sauteed collards and toasted cumin seeds.
A squeeze of fresh lemon juice and some diced fresh tomatoes would be nice additions too.
Have a happy week everyone.