I used to make this recipe all the time, especially when cooking for a crowd of vegetarian-types. It is a strange recipe, in a way. Kind of a cross between a chili and a dal, with Indian spices in addition to the typical ones. You can easily cut the amounts in half if you don't want to eat this for an entire month! Or whip up a batch for a potluck dinner and share it with a group of hippies.
Back in the old days, before the Zone diet entered my life, I would have eaten this dish as a main course. But you can tell by the lack of protein that I would not do so today! Yes, lentils do contain some protein, but not nearly enough. I would use this as a side dish instead, with a 3 ounce serving of chicken, meat, or fish and either a salad or a leafy green veggie. I might also leave out the grains and only use the lentils to reduce the load of carbohydrates. The dish will be delicious either way.
I'm sorry to say that I did not make a note of where I originally found this recipe, several decades ago!
Ingredients:
Olive oil, peanut oil, or coconut oil (just a couple of tablespoons)
1/2 cup grated fresh ginger root (yes, that is a lot!)
6 garlic cloves, chopped
2 medium onions, chopped
3 carrots, diced (or about 12 baby carrots)
3 stalks of celery, diced
1-2 jalapenos, finely diced (remove seeds and ribs for less fire)
2 chipotle peppers, chopped (you can use canned, in adobo)
1 20 oz. can tomatoes, crushed
2 TBS chili powder
1 TB cumin (I like to use whole seeds, but ground is good, too)
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 teaspoon fresh oregano, minced (or dried is fine)
1/2 cup whole barley (or short grain brown rice)
2 cups lentils (brown or green)
1 cup chickpeas, cooked
8 cups chicken stock, vegetable broth, or water
Saute all ingredients up to, but not including, the tomatoes in a small amount of olive oil. Cook until onions are soft and translucent. Add all spices and continue stirring for 1-2 minutes to release their fragrance and flavor. Add the rest of the ingredients. Bring to a boil, reduce heat and simmer about 45-50 minutes or until the lentils are cooked completely and the grains are tender.
Back in the old days, before the Zone diet entered my life, I would have eaten this dish as a main course. But you can tell by the lack of protein that I would not do so today! Yes, lentils do contain some protein, but not nearly enough. I would use this as a side dish instead, with a 3 ounce serving of chicken, meat, or fish and either a salad or a leafy green veggie. I might also leave out the grains and only use the lentils to reduce the load of carbohydrates. The dish will be delicious either way.
I'm sorry to say that I did not make a note of where I originally found this recipe, several decades ago!
Ingredients:
Olive oil, peanut oil, or coconut oil (just a couple of tablespoons)
1/2 cup grated fresh ginger root (yes, that is a lot!)
6 garlic cloves, chopped
2 medium onions, chopped
3 carrots, diced (or about 12 baby carrots)
3 stalks of celery, diced
1-2 jalapenos, finely diced (remove seeds and ribs for less fire)
2 chipotle peppers, chopped (you can use canned, in adobo)
1 20 oz. can tomatoes, crushed
2 TBS chili powder
1 TB cumin (I like to use whole seeds, but ground is good, too)
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 teaspoon fresh oregano, minced (or dried is fine)
1/2 cup whole barley (or short grain brown rice)
2 cups lentils (brown or green)
1 cup chickpeas, cooked
8 cups chicken stock, vegetable broth, or water
Saute all ingredients up to, but not including, the tomatoes in a small amount of olive oil. Cook until onions are soft and translucent. Add all spices and continue stirring for 1-2 minutes to release their fragrance and flavor. Add the rest of the ingredients. Bring to a boil, reduce heat and simmer about 45-50 minutes or until the lentils are cooked completely and the grains are tender.
Comments
Post a Comment
Please share your helpful questions and comments here! Thanks for being part of this balanced community!