Beans & Lentils

Curried Lentils and Cauliflower

1 c. dried lentils
1 bay leaf
2 c. water
2 t. extra-virgin olive oil
1 onion, chopped
1-2 cloves of fresh garlic, minced (or 1 t. garlic granules)
1/4 t. sea salt
1 T. curry powder
1 small head cauliflower, cut in small flowerettes
1/2-1 c. tomato sauce
1 t. ginger
3/4-1 c. water

Optional garnishes:
1/4 c. roasted cashews
1/4 c. plain yogurt

1) Wash and drain lentils. Place in a pot with bay leaf and water and bring to a boil. Lower heat, cover and let simmer 25-30 minutes, until lentils are soft.
2) While lentils are cooking, heat oil in a large pot. Add onion and salt, then saute until onion is soft. Add Frontier garlic granules and curry powder, then stir. Add cauliflower, tomato sauce, ginger and water, stir well; cover and let simmer until cauliflower is tender
(10-15 ninutes).
3) Stir cooked lentils into cauliflower-tomato mixture, discarding the bay leaf. Serve over whole grains and garnish as desired

This recipe courtesy of:
Frontier Herbs Cooperative Home Page:
Recipe from Feeding the Whole Family: Down-to-Earth Cookbook & Whole foods Guide by Cynthia Lair (Lura Media, Inc. Copyright © 1994). Reprented with permission of LuraMedia, Inc., San Diego, CA, 1-800-367-5872.

Little Feijoada (Feijoadinha)

Makes 6 servings

Feijoada originated as an African dish that has become Brazil's national pride. Often prepared with leftover meats, Feijoada is traditionally served on Saturday afternoons, from the simplest to the most exclusive kitchens. This lighter, meatless version, Feijoadinha ("little feijoada") still brings you the flavors of Brazil.

12 ounces dried black beans, soaked overnight
8 cups vegetable stock
2 bay leaves
6 ounces tempeh
2 tablespoons dark soy sauce
1 small onion, finely diced
1 tablespoon vegetable oil
4 cloves garlic, minced
1 teaspoon cumin
Juice of 1 orange
Juice of 2 limes
Cayenne pepper (optional)

1. Strain beans and rinse thoroughly. In a large pot, combine beans, stock, and bay leaves. Bring to a boil over high heat, reduce heat to medium, and cook, uncovered, until beans are tender, about 1-1/2 hours
2. Using your hands, crumble tempeh into bite-sized pieces. In a small bowl, combine tempeh and soy sauce and stir well. Set aside to marinate for 15 minutes
3. In a medium skillet, over medium heat, sauté onion in oil until golden, about 5 minutes. Add garlic and sauté for 3 minutes more. Add tempeh and cumin and stir well to combine. Remove from heat
4. When beans are cooked, remove bay leaves and add tempeh mixture, orange juice, lime juice, and cayenne pepper to taste, if desired. Stir together well and simmer for 10 to 15 minutes to blend flavors
This recipe courtesy of:
"Natural Land" the award winning natural living supersite

Pumpkin and Red Lentil Curry

Servings: 2

1 cup red lentils
6 cups water
1/2 tsp turmeric
1 tbsp canola oil
1 onion, diced
2 tomatoes, cored and chopped
3 cloves garlic, minced
1-1/2 tbsp curry powder
2 tsp cumin
Salt and black pepper to taste
1/4 tsp ground cloves
2 cups peeled, chopped, pumpkin
2 cups unpeeled white Potatoes, chopped
2 carrots, peeled and diced (about 1 cup)
2 cups shredded leafy greens (ie: kale, spinach)
2 apples, unpeeled, cored, diced
Tomato paste (for use as a thickener)

1) Cook lentils and turmeric in the water about 45 minutes over medium-low heat. Drain, reserving 2-1/2 cups cooking liquid.
2) Heat oil in a large saucepan; add onion. Saute over medium heat for 4 minutes. Add tomatoes and garlic. Cook for 4 minutes more, stirring occasionally.
3) Add curry, cumin, salt, pepper and cloves. Cook for 1 minute more, stirring frequently.
4) Stir in lentils, reserved cooking liquid, pumpkin, potatoes, tomato paste and carrots.
5) Cook over medium-low heat until vegetables are tender, approximately 35 to 40 minutes. Stir in greens and apples and cook for 15 minutes more, stirring occasionally. Serve hot.
This recipe from:
Gourmet Connection Magazine

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Last updated:
9 January 2004
Site Owner:
Loretta Wallace