lentils and rice

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Made a pot of pecan rice and then mixed it with butter, grated 1000-day Gouda, and lemon juice. 

Served with coleslaw (left over from a picnic) and stewed lentils:

Brown 1 onion (thinly sliced into half-moons) and 2 carrots (diced) in a mixture of grapeseed oil and butter. Add 2 cloves garlic, roughly chopped, then 2 large tomatoes, chopped, a bit of salt, and a splash of white wine vinegar.

Once the tomatoes have fallen apart a little, add 1 cup red lentils, 2 tsp mild curry powder, 1 tsp chopped fresh oregano, 1/2 tsp dried thyme, 1 tsp red pepper flakes, and 2 cups water. Simmer, stirring occasionally and adding more water if the mixture becomes too dry, until the lentils are cooked through, about 30 minutes. Just before serving, stir in 1 cup roughly chopped fresh spinach and cook just till wilted.


Written by orata

July 22, 2013 at 12:18 pm

Posted in Uncategorized

Tagged with , , , , , , , ,

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