Date: Sun, 13 Jul 1997 21:03:23 -0400 (EDT)
I made this tonight and there is -barely- enough for one person to
take for lunch tomorrow, it was delicious. I was out of brown lentils
so I used Chana Dal (golden lentils). Don't skip the fresh cilantro
and lemon juice, it gives it a lot of oomph.
This is from Susan Powter's "Food" book.
Lentil Sauce, Vegetables and Rice
1.5 cups brown lentils, washed and picked over
1 qt water
1 bay leaf
3 stalks celery, sliced
2 medium carrots, sliced
1 bunch scallions, sliced
2.5 cups canned crushed tomatoes
.5 lb zucchini, cut in half and then sliced
1 tsp ground coriander
1.5 tsp ground cumin
1/4 tsp cayenne pepper
1.5 tsp salt or to taste
1/2 tsp black pepper
4 lg cloves garlic, minced
1/4 cup chopped fresh cilantro
1 lemon, juiced
2 cups brown rice, cooked
1. Cook the lentils for 20 minutes with water and bay leaf until just tender.
Remove bay leaf.
2. Add celery, carrots, scallions, tomatoes, zucchini, spices, salt and
pepper. Cook for 15 minutes or less, until vegetables are crisp-tender.
3. Mix garlic into the cooked lentils.
4. Add the cilantro and lemon juice. Serve over hot cooked brown rice.