lentils
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I had a problem this past Sunday. I needed a vegetable recipe for week 8 of the Very Veggie Challenge and I was feeling absolutely uninspired. Beyond the lack of inspiration, I had worked my way through all the fresh produce so all I had on hand was an onion and a head of garlic. It had been a clean out the fridge and freezer sort of weekend – I made poultry stock, chicken soup, pasta, cookies, a cake etc. But no veggies. I stood with my fridge and freezer doors open, mothers everywhere cringed at the escaping cold air, and stared into the depths of my freezer. There, in the back, I spied a bag that looked like…could it

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So after some perfunctory research, I’m still not clear on whether legumes are fruits, vegetables or their own category all together. However, they are healthy and so I’m including this lentil recipe in my very veggie challenge. The recipe hearkens from Rose Elliot’s New Complete Vegetarian cookbook, which is a recent acquisition in my quest to increase my vegetable consumption. The lentils themselves have a very mild flavor, however the spices and coconut all come together to create a creamy and flavorful dish that has the consistency of a thick stew. As such, I ate the lentils served over rice. (I cooked the rice with a cinnamon stick and some cardamom pods to boost the flavor even more.)

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