Skiffer the Drifter (skifferdrifter) wrote in vegancooking,
Skiffer the Drifter
skifferdrifter
vegancooking

"Millennium Falcon" Indian-spiced lentils

So, the story:

Yesterday I worked a hideous, supposed to be 8-hour shift that expanded into an 11-hour behemoth.  Today, between work and volunteer commitments, my day went from 6AM to 9PM.  By the time I got home, I was a wreck, especially since I hadn't cooked at all in the last two days and was living pretty much off nuts and whatever fresh fruit I had in the pantry. Which, while tasty, probably did not supply everything I needed over the last two days.  I got home with a strong need for sleep, no patience, a gnawing hunger, and a nearly empty fridge except for a mess of tomatoes on their last day and some random canned items.

BUT!  Using my best scrounging abilities,  I made lentils.  They were ugly as sin, but, man, did they ever hit the spot.  I ate three bowlfuls.  hence the moniker: just like the "Millennium Falcon" they may not look like much, but they've got it where it counts.

Recipe:
1 can lentils (or 1 and 1/2 cup lentils)
onion, chopped
cooking oil
1 package frozen spinach (or a biiig heap of fresh)
about 4-5 tomatoes, blanched and roughly chopped
1/2 teaspoon turmeric
1 heaping teaspoon garam marsala
1/2 teaspoon cumin
1 tablespoon coriander leaves
salt and pepper to taste*

Method:
If using fresh lentils, cook until *almost* done.  If using fresh spinach, wash, stem, and roughly tear into medium sized pieces.

Heat oil over medium-high heat in a large wok or frying pan.  When hot, add onion and turmeric.  Cook until onion is translucent.  Add lentils and rest of the spices, except salt and pepper.  Cook for about five minutes, stirring frequently.  Add spinach and, if needed, a little bit of water.  Stir, then cover and cook ~10 minutes.

While it is cooking, blanch the tomatoes in boiling water by dipping them in for about 30 seconds and then removing them.  Roughly chop toms, retaining as much juice as possible.  Add tomatoes, juice, salt and pepper to lentil mix, stirring until warm and consistent.

Serve piping hot.  Would probably go extremely well with brown rice, but I didn't have the patience to make it.

*Note: all measurements are best guesses, and your results may vary.
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