SWISS LENTIL SOUP
Serving Size: 4; Preparation Time :1:05
- 3 1/2 Deciliters Onions — Chopped
- 1/2 Teaspoon Salt
- 1 Teaspoon Safflower Oil
- 3/4 Deciliter Dry White Wine
- 3 1/2 Deciliters Carrots — Julienned
- Teaspoon Dried Thyme
- 1/2 Teaspoon Dried Marjoram
- 2 1/2 Deciliters Lentils — Washed, Uncooked
- 1 Liter Vegetable Broth
- 3 Tablespoons Miso — Mixed With
- 3/4 Deciliter Water
- Soy Sauce, Tamari — To Taste
- Carrot — Grated For Garnish
- Green Onions — Chopped
1. In a large stockpot over medium-high heat, saute onions with salt in oil until soft but not browned.
Add wine, carrots, thyme, and marjoram, and continue to cook, stirring frequently, for 10 minutes.2. Add lentils and cook for 2 more minutes.
Add stock and bring to a boil.
Lower heat to simmer and cook, covered, until lentils are soft (about 30 minutes).
3. Before serving, remove pot from heat and stir in miso and, if needed, soy sauce to taste.
Garnish with grated carrots and chopped green onions.
Serving Ideas : Serve with sourdough bread.
NOTES : This soup has an aroma and dark flavor that works well in a European menu
– perhaps with a caraway-studded rye bread, Balkan Cold Cucumber Salad, and a frosty mug of German beer.
JAMBALAYA
- 2 teaspoons oil
- one medium onion, chopped
- one red bell pepper, chopped
- one green bell pepper, chopped
- 2 large cloves garlic, minced
- 2 cups water
- 1 (14.5 oz.) can stewed tomatoes with liquid, cut up
- 1 (15 oz.) can tomato sauce
- 1/2 teaspoon dried Italian seasoning
- 1/4 teaspoon cayenne pepper (ground red pepper)
- 1/8 teaspoon fennel seed, crushed
- 1-1/2 cups uncooked rice
- 2-3 (15.5 oz.) cans of various beans of your choice, drained and rinsed, ie: garbanzos, black beans, kidney beans
1. Heat oil in large skillet or pot w/ lid over medium-high heat.
Add veggies and garlic, cook and stir 2 to 3 minutes, or until crisp tender.2. Stir in water, tomatoes, tomato sauce, and spices.
Bring to boil; add rice. Reduce heat to low; cover and simmer (about 45-50 minutes for brown rice, about 25-35 minutes for white rice) until rice is tender and liquid is absorbed.
Stir occasionally during cooking time.
3. Gently stir in beans.
Simmer another 5 minutes or so, until thoroughly heated.
This makes a good quantity for a large family.
The results are pretty moist.
If you prefer it drier, you may want to add more rice or less liquid.
Fast-and-Easy Black Beans & RiceContributed by Jennifer Severt
- 1 can black beans
- 1 can stewed tomatoes
- Celery (optional)
- Onion, diced (to your liking)
- Taco or chili seasoning to taste
- 1 package boil-in-bag brown rice
Boil rice for 10 minutes. Empty into saucepan and add tomatoes, beans, celery, onions, and seasoning. Simmer for about 30 minutes. Serve hot. (This can also be microwaved: Boil rice for 10 minutes in a microwave-safe bowl. Empty into pot, add remaining ingredients, and nuke for another 5-7 minutes). Note: This also makes GREAT burritos. Just fill heated flour tortilla with the mixture. Add cheese or soy cheese if you like, and top as desired.
Curried Lentils and Cauliflower
Ingredients:
1 c. dried lentils
1 bay leaf
2 c. water
2 t. extra-virgin olive oil
1 onion, chopped
1-2 cloves of fresh garlic, minced (or 1 t. garlic granules)
1/4 t. sea salt
1 T. curry powder
1 small head cauliflower, cut in small flowerettes
1/2-1 c. tomato sauce
1 t. ginger
3/4-1 c. water
Optional garnishes:
1/4 c. roasted cashews
1/4 c. plain yogurt
1) Wash and drain lentils. Place in a pot with bay leaf and water and bring to a boil. Lower heat, cover and let simmer 25-30 minutes, until lentils are soft.
2) While lentils are cooking, heat oil in a large pot. Add onion and salt, then saute until onion is soft. Add Frontier garlic granules and curry powder, then stir. Add cauliflower, tomato sauce, ginger and water, stir well; cover and let simmer until cauliflower is tender
(10-15 ninutes).
3) Stir cooked lentils into cauliflower-tomato mixture, discarding the bay leaf. Serve over whole grains and garnish as desired
This recipe courtesy of:
Frontier Herbs Cooperative Home Page:
http://www.frontierherb.com/homepage.html
Recipe from Feeding the Whole Family: Down-to-Earth Cookbook & Whole foods Guide by Cynthia Lair (Lura Media, Inc. Copyright © 1994). Reprented with permission of LuraMedia, Inc., San Diego, CA, 1-800-367-5872.
Little Feijoada (Feijoadinha)
Makes 6 servings
Feijoada originated as an African dish that has become Brazil's national pride. Often prepared with leftover meats, Feijoada is traditionally served on Saturday afternoons, from the simplest to the most exclusive kitchens. This lighter, meatless version, Feijoadinha ("little feijoada") still brings you the flavors of Brazil.
Ingredients:
12 ounces dried black beans, soaked overnight
8 cups vegetable stock
2 bay leaves
6 ounces tempeh
2 tablespoons dark soy sauce
1 small onion, finely diced
1 tablespoon vegetable oil
4 cloves garlic, minced
1 teaspoon cumin
Juice of 1 orange
Juice of 2 limes
Cayenne pepper (optional)
Directions:
1. Strain beans and rinse thoroughly. In a large pot, combine beans, stock, and bay leaves. Bring to a boil over high heat, reduce heat to medium, and cook, uncovered, until beans are tender, about 1-1/2 hours
2. Using your hands, crumble tempeh into bite-sized pieces. In a small bowl, combine tempeh and soy sauce and stir well. Set aside to marinate for 15 minutes
3. In a medium skillet, over medium heat, sauté onion in oil until golden, about 5 minutes. Add garlic and sauté for 3 minutes more. Add tempeh and cumin and stir well to combine. Remove from heat
4. When beans are cooked, remove bay leaves and add tempeh mixture, orange juice, lime juice, and cayenne pepper to taste, if desired. Stir together well and simmer for 10 to 15 minutes to blend flavors
This recipe courtesy of:
"Natural Land" the award winning natural living supersite
http://www.naturalland.com/default.htm
Pumpkin and Red Lentil Curry
Servings: 2
Ingredients:
1 cup red lentils
6 cups water
1/2 tsp turmeric
1 tbsp canola oil
1 onion, diced
2 tomatoes, cored and chopped
3 cloves garlic, minced
1-1/2 tbsp curry powder
2 tsp cumin
Salt and black pepper to taste
1/4 tsp ground cloves
2 cups peeled, chopped, pumpkin
2 cups unpeeled white Potatoes, chopped
2 carrots, peeled and diced (about 1 cup)
2 cups shredded leafy greens (ie: kale, spinach)
2 apples, unpeeled, cored, diced
Tomato paste (for use as a thickener)
Directions:
1) Cook lentils and turmeric in the water about 45 minutes over medium-low heat. Drain, reserving 2-1/2 cups cooking liquid.
2) Heat oil in a large saucepan; add onion. Saute over medium heat for 4 minutes. Add tomatoes and garlic. Cook for 4 minutes more, stirring occasionally.
3) Add curry, cumin, salt, pepper and cloves. Cook for 1 minute more, stirring frequently.
4) Stir in lentils, reserved cooking liquid, pumpkin, potatoes, tomato paste and carrots.
5) Cook over medium-low heat until vegetables are tender, approximately 35 to 40 minutes. Stir in greens and apples and cook for 15 minutes more, stirring occasionally. Serve hot.
This recipe from:
Gourmet Connection Magazine
