You can create this easy, flavorful entree in less than an hour. Always use the freshest curry and lemons. It’s full of the super spices that I often use in vegetarian cooking and it’s a complete protein. Enjoy!
Curried Lentils – gluten and dairy free
Cook 1 cup of brown lentils in vegetable stock seasoned with sea salt until soft. While they are cooking, saute in olive oil the following, diced: 1 leek, whites only (save greens for stock) ,1 stalk celery, 2 medium carrots, 6 small button mushrooms. Chop 1/4 cup coriander (cilantro) and add to vegetables as they are cooking. Add 1 tbl. curry powder, 1 tsp. cumin, sea salt and pepper to taste and 1 Tbl. dry red wine. Cook, stirring until all is well blended and the aroma of the spices fill the room. Add to drained lentils and warm on low heat until serving. If you think the lentils are dry, add a little vegetable stock. Mold into a 1 cup round.
Lemon Rice – gluten and dairy free
Boil 3 cups of salted water. Add 1/2 tsp. turmeric, 2 Tbl. chopped parsley and 1 1/2 cups jasmine rice. When the rice is alm0st absorbed add 1 whole squeezed lemon and white pepper to taste. In a seperate pan boil 1/2 cup petite green peas. Drain and add to cooked rice. Mold into a 1 cup round and garnish both with chopped coriander.