Fresh & Fast Vegetarian_ Recipes That Make a Meal - Marie Simmons [97]
* * *
Make a Meal
Serve with Yellow Rice and Carrot Pilaf with Mint ([>]) and Broccoli and Red Onion Stir-Fry with Tamari Walnuts ([>]).
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LENTILS WITH ROASTED RED PEPPERS, DILL, MINT AND FETA
Lentils make a splendid canvas for the bold flavors of the peppers, feta cheese and herbs in this simple recipe.
Cook Time: 30 minutes
Serves: 4
1 cup brown lentils
¼ cup extra-virgin olive oil
1 cup chopped onion
1 garlic clove, grated
1 jar (12 ounces) roasted red peppers, rinsed, drained and chopped (½ inch), about 1½ cups
½ teaspoon coarse salt
¼ teaspoon freshly ground black pepper
4 tablespoons chopped fresh dill
2 tablespoons chopped fresh mint
1 tablespoon red wine vinegar
½ cup crumbled feta cheese
Cook the lentils in a large pot of gently boiling water until tender, 15 to 25 minutes. Drain.
While the lentils are cooking, heat the oil in a large skillet until it is hot enough to sizzle a piece of onion. Add the onion and cook, stirring, over medium-low heat until soft and golden, about 10 minutes. Add the garlic and cook for 1 minute. Stir in the red peppers, salt and black pepper. Keep warm over low heat.
Add the cooked lentils, 2 tablespoons of the dill and 1 tablespoon of the mint and cook, stirring, until heated through, about 5 minutes. Sprinkle with the vinegar and stir to combine.
Spoon into a serving dish and sprinkle with the feta. Top with the remaining 2 tablespoons dill and the remaining1 tablespoon mint.
Substitutions
Used jarred roasted piquillo peppers in place of the roasted red peppers.
* * *
Make a Meal
Serve with warm hard-cooked eggs and Twice-Cooked Broccoli Rabe with Red Pepper and Garlic Oil ([>]), Steamed Spinach with Ginger and Garlic Oil ([>]) or Twice-Cooked Green Beans with Curried Pecans ([>]).
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Sources
Grains
Israeli couscous
www.chefshop.com
(800) 596–0885
Forbidden Rice and Bhutanese red rice
www.lotusfoods.com
(866) 972–6879
Red quinoa
www.worldpantry.com
(866) 972–6879
Farro
www.markethallfoods.com
(888) 952–4005
Middle Eastern Specialties
Pomegranate molasses
Moroccan spice blend (ras el hanout)
Preserved lemons
www.kalustyans.com
(800) 352–3451
Spices
Za'atar
Moroccan spice blend (ras el hanout)
Pimentón da la Vera (smoked paprika)
www.thespicehouse.com
(847) 328–3711
Pimentón de la Vera (smoked paprika)
www.markethallfoods.com
(888) 952–4005
Madras curry powder
www.aumarche.com
(877) 386–5551
Asian Ingredients
Black sesame seeds
Chinese sesame seed paste
www.asianfoodgrocer.com
(888) 482–2742
Mexican Ingredients
Chipotle peppers
www.mexgrocer.com
(877) 463–9476
Pepitas (hulled pumpkin seeds)
www.nutsonline.com
(800) 558–6887
Spanish Ingredients
Piquillo peppers
www.markethallfoods.com
(888) 952–4005
Cookware
www.surlatable.com
(800) 243–0852
www.chefsresource.com
(866) 765–2433
Index
A
acorn squash, apple-glazed, [>]
agave nectar, [>]
almond(s)
butter sauce, spicy, tofu "steaks" with baby bok choy and, [>]–[>]
glazed, [>]
pesto, [>]
red quinoa with almond oil and, [>]
Romesco sauce, [>]
toasted, mixed greens with peach, Manchego cheese and, [>]
apple(s)
-glazed acorn squash, [>]
grilled Comté cheese sandwich with mango chutney and, [>]
mixed greens with hazelnuts, Parmigiano-Reggiano and, [>]
quinoa pilaf with curried walnuts and, [>]
and quinoa salad, curried, with dried cranberries, [>]
apricot, dried, mixed greens with
glazed walnuts, Stilton and, [>]
artichoke(s)
hearts, in spring vegetable sauté, [>]
and potato stew with black olives and tomatoes, [>]–[>]
quick-cooking, with lemon, mint and feta, [>]–[>]
asparagus, [>], [>]
roasted, with chopped egg, feta and black olives, [>]
roasted, with curried pecans, [>]
roasted, with melted cheese curls, [>]
roasted, with Parmigiano-Reggiano crumbs, [>]
roasted, with warm cherry tomatoes and black olives, [>]
soba noodle salad with, [>]
spring vegetable sauté, [>]
trimming, [>]
avocado
dill