Hello Friends,

I've been cooking a lot of Indian food lately, so for my Vegetarian dish today, this lentil dish is just another to add to the list. This is a great make ahead dish, as it improves over a bit of time and it can be served at room temperature. If you prefer to eat it hot, I usually serve it over top a bit of basmati rice. You could also thin out the leftovers with a bit of vegetable stock or water and have a delicious lentil soup to take to work for lunch.

Indian Spiced Lentils

2 tablespoons olive oil
1 large yellow onion, chopped
2 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground mustard
1/2 teaspoon ground turmeric
1 cup green lentils
1 1/2 cup vegetable stock or water
4 scallions, thinly sliced, white and green parts divided
1 green jalapeno pepper, minced
1 red serrano pepper, minced
1 tablespoon pomegranate molasses
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup cilantro leaves, chopped
1/4 cup Italian parsley leaves, chopped

1. Heat 1 tablespoon olive oil in a medium saucepan. Add onion and sauté 2 minutes. Add garlic and spices and sauté 1 minute. Add lentils and stir to coat. Add stock. Bring to a boil, cover and simmer until the lentils are soft but chewy, about 40 minutes. Transfer lentils to a large bowl.

2. Heat 1 tablespoon olive oil in a skillet. Add white part of scallions and peppers. Sauté briefly until peppers brighten in color, about 2 minutes. Remove from heat and add to lentils.

3. Stir in pomegranate molasses, salt and pepper. Taste to adjust seasoning. Before serving, add green scallions, cilantro and parsley and gently toss to combine. Serve warm or at room temperature. (The flavors will develop if refrigerated several hours or overnight.)

Have A Wonderful Wednesday,

Phil

This is the very same recipe I use here at home, my family just loves it. I was a restaurant manger for the famous Bob Evans, and there signature potato soup is slightly different than this one, but by all means this one will satisfy any pototo soup eater.

Happy Cooking

WandaSue

Country Cooking Recipes

Hello Everyone,

Pat, I'm obviously a big fan of Indian food as well. So glad that you liked this recipe. Wanda, I'm glad that you stopped by and I'm looking forward to swapping recipes.

In the interest of time tonight, we'll try a quick dinner that's heavy on the veggies and light on the meat. The spicy salsa makes this salad so filling that you won’t even notice the smaller portion of chicken. In this mix, it's just right. Serve with some sweet, toasty Grilled Corn on the Cob.

I tried a little something new the other evening, so today we'll start off with a Vegetarian delight. This can be an easy, hearty meal for the whole family or since burritos freeze well, you can eat some more later, whenever the mood strikes you. Great served with salsa and sour cream. Remember that Habanero chile peppers are extremely hot, so you might only need 1/2 of one to generate enough heat for your tastes! Also, be careful when you chop the habanero chile, and remember to use gloves.

Barbeque Seitan and Black Bean Burritos

Ingredients

• 2 tablespoons and 1-1/4 teaspoons olive oil
• 3/4 small onion, chopped
• 4 green onions, chopped
• 1-1/2 cloves garlic, minced
• 1-1/2 habanero peppers, seeded and minced
• 3/4 red bell pepper, chopped
• 1-1/4 (8 ounce) packages seitan
• 3/4 (15 ounce) can black beans, rinsed and drained
• 3/4 (16 ounce) can diced tomatoes
• 2-1/3 cups and 1 tablespoon cooked white rice
• 2 tablespoons and 1-1/4 teaspoons chopped fresh cilantro
• 3/4 (18 ounce) bottle barbecue sauce
• 8 (10 inch) flour tortillas

Directions

1. In a large saucepan (wok pans also work well) heat oil over medium-high and saute yellow onion, green onions, garlic, habanero, and bell pepper until onions become translucent. Add seitan and saute another 5 minutes. Add black beans and tomatoes. Heat through.
2. In a medium size mixing bowl combine heated mixture with cooked rice, cilantro, and 1 cup barbecue sauce. Lay tortillas on flat surface. Spoon about 3/4 cup of filling onto each tortilla's center. Wrap tortilla so that mixture is captured on the inside . In a casserole dish pour barbecue sauce to coat the dish's bottom. Place burritos in dish and pour more barbecue sauce on top of them. Bake in a preheated 350 degrees F oven for 35 minutes. Serves 8.

Have A Terrific Weekend,

Phil