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lentils-carrots recipe

Date: Thu, 20 Feb 1997 09:49:03 -0500 (EST)
 From: "Judith E. Thomas" (jethomas@mailbox.syr.edu)
 Chris and Judy's Lentils and Carrots
 Note: My husband and I wrote this down after having watched Martha Stewart
 Living on t.v.  I've tried to edit out most of his silliness, but don't be
 offended if you still see "it's a goood thing" sprinkled through this
 recipe :-)  BTW, it's not her recipe...we had it at a restaurant and
 thought we could make it better.
 1 C Lentils
 vegetable stock for sauteeing
 1/2 bag baby carrots (those pre-washed things), cut in half lengthwise
   or, sometimes I like to use 4-5 regular carrots.  If the carrots are cut
   in large pieces on the bias, it adds a special touch.  It's a good
 1-2 small parsnips, cut in small chunks (optional)
 1/2 large onion, diced
 1 stalk celery, diced
 1 tsp. allspice
 1-2 tbsp fine hungarian paprika, preferrably ground from fine dried
  hungarian paprika peppers.  If you can't do that, SZEGED is a good brand
  to try.
 1 bay leaf
 dash of oregano or basil or thyme or other favorite herb.  (fresh
 parsley is nice, too.)
 2 cloves minced garlic
 1/2 tsp salt
 fresh ground pepper
 ketchup or tomato sauce
 2 1/4 cups water
   or, sometimes I like to subsitute 20 oz. of V-8 Juice  for the water,
   and omit adding the tomato sauce or ketchup.   
 Chilpotle peppers (to taste) Apx. 1/4 teaspoon of the chilpotle marinated
   in adobo sauce 
 Wash and rinse the lentils.  In a medium saucepan heat mild-flavored
 vegetable stock.  Add onions, salt and pepper.  Cook until soft.  Add
 celery,spices, bay leaf and carrot.  Cook for 5-10 minutes.  Add garlic,
 lentils, chipotle pepper and liquid.  bring to boil, reduce heat to a
 simmer, cover and cook for 20-30 minutes, until lentils are tender.  Serve
 over tri-color rotini pasta, brown rice, quinoa, or whole wheat macaroni.
 kwvegan vegan